Food

ood Ships had usually been at sea for months before calling in at a staging post and that is why lots of non-perishable goods were taken. There were several different ways of preserving foods: Live stock and crops were taken that could be slaughtered or harvested on the spot. This was not a very satisfactory solution, however, since there was only little space on board for a kitchen garden or for animals like cows. Dried foods, such as apples, prunes and cod or stockfish and pickled foods were also on the menu and of course beans and peas and ship-biscuits. Lack of variety and vitamins caused diseases such as scurvy. The sailors drank water, wine, beer and gin.

The wine was mainly for the passengers and officers. The sailors got a quarter pint of gin every day to 'desinfect 'the teeth. The beer supply had to be drunk first as it turned bad quickly and the water had to be drunk with clenched teeth so that no worms would be swallowed.