Note 75 — CHAP. II.

Since the first edition of this work was printed, I have met with a book published by Mr. Fletcher, a navy surgeon, in which he mentions that spices, being antiseptic bodies, might be substituted for part of the salt in curing provisions, and this would, no doubt, be an improvement in the sea victualling. The quantity of spice he proposes for every barrel of beef or pork is four ounces of black pepper, and as much allspice, and also eight ounces of nitre in powder. It may be farther alledged as an advantage of spice over salt, that it would be less apt to run into brine, which robs the meat of the greater part of its nourishment.