Note 68 — CHAP. II.

In the course of the passage from England to the West Indies in February, 1782, the following directions for using the sour krout and melasses were given in public orders by the Admiral to the different ships of the squadron:

“The allowance of sour krout made by the public boards in England, is two pounds to each man every week; and the Admiral orders that from a pound and a half to two pounds (beginning with the lesser quantity, and increasing as the men may find it palatable) be boiled with every gallon of pease on a pease day. The cooks are desired not to wash it, nor to put it into the coppers till the pease are sufficiently broken. “Half a pound is directed to be issued raw to each man on beef days, and a quarter of a pound on pork days. It is recommended that the allowance of vinegar be saved, particularly on meat days. When sour krout runs short, the pease and beef days to have the preference; when shorter still, the pease days. Melasses having been allowed in lieu of part of the oatmeal, in the proportion of eleven pounds to two gallons, the Admiral directs, that a pound of melasses be boiled with every gallon of oatmeal on Mondays, Wednesdays, and Fridays, mixing it and stirring it round with the burgoo immediately after it is drawn off. He directs that half a pound of melasses be issued with every three pounds of flour over and above the common proportion of raisins; and to prevent any abuse, it is directed that the purser’s steward pour it into the platter with the flour of which the pudding is made. The Admiral forbids the use of pease in lieu of oatmeal, as has sometimes been the practice.”

These rules were suggested by Sir Charles Douglas, captain of the fleet, whose benevolence is equal to his known professional skill; and he had ascertained the utility of the preceding directions when captain of the Duke in the former part of the war.