April 18, 2016
April 5, 2016
March 24, 2016
Cartoons are great fun and this one is nice for study in that it is not too exaggerated at least in the visual features.
Detail: curtain, window, mirror, paneled walls, paintings, shelf, bottle, bowl, table, razor, chair, gentleman, barbers bowl, sailor, short jacket, sailors trousers, money bag, buckle shoes
September 16, 2015
July 31, 2015
October 7, 2014
While you can't alway trust everything in a cartoon as they are caricatures, they are still might helpful.
Detail: monkey, chain, walking stick, sailor, slops, sword, breeches, shoes, pipe, cravat, neckerchief, ruffled shirt, short jacket
January 8, 2014
March 27, 2013
March 22, 2013
Just to give an idea of the variety or lack there of, in the 18th century sailor's diet.
Provisions listed for the British ship Bellona 74 guns in 1760
listed as provisions for 650 men for four months.
- Beef 5200 pieces 20800 lbs
- Pork 9620 pieces 19240 lbs
- Beer 236 butts 29736 US gallons
- Water 339 butts 30 puncheons 60 hogsheads 49018 US gallons
- Bread 650 bags 72800 lbs
- Butter 3900 lbs
- Cheese 14160 lbs
- Oatmeal 19008 lbs
- Peas 20800 lbs
- Flour 15590 lbs
- Suet 2600 lbs
- Vinegar 709 US gallons
Provisions reported on-board the British Sloop Alert 1777, a sloop of 60 men.
- Beef 462 pieces in 6 barrels weighing 2238 lbs
- Pork 777 pieces in 5 barrels weighing 1753 lbs
- Beer 12 barrels weighing 788 lbs
- Water 56 hogsheads and 25 casks of 18 gallons each about 4091 US gallons
- Bread 6048 lbs in 54 bags
- Butter 420 lbs
- Oatmeal 20 bushels weighing 800 lbs
- Pease 16 bushels weighing 928 lbs
- Flower 1300 lbs in 4 barrels
- Suet 82 lbs in 1 barrel
- Raisons 200 lbs in 2 barrels
- Rum 4 half hogsheads 126 US gallons
- Vinegar 1 hogshead 63 US gallons
January 8, 2013
I recently received an email from a fellow historical foodie, who...well, for efficiency sake, I'll include his email message while respecting his privacy:
First I'd like to say that I watch your YouTube historical cooking videos quite avidly, and was most intrigued by the salt pork episode. As a novice naval enthusiast and historian I'm quite interested in the methods westerners--specifically the English and even more specifically the Royal Navy around 1770-1810ish would use to preserve Beef, and also Pork, for long voyages sometimes lasting up to, and even beyond, a year between resupply. These were ships that sailed the seas encompassing Arctic, Temperate, and Tropical seas, sometimes all three in a typical three year voyage, in temperatures that varied even more extremely. My guess is that the process mimics your pork preparation, but involves complete kegging and sealing of the meat after salting and brining. I'm not suggesting you give instructions that if followed could cause harm, I ask purely out of historical interest: How would one go about preserving and keeping salted beef/pork for months during the period of time given above?
S.M.'s email tickled my memory. While reading through several 18th century cookbooks, I've run across a number of recipes that were written specifically for cooks at sea. A few of these cookbooks even have entire chapters dedicated to the sea-faring chef.
Here is an interesting example of such a recipe that addresses S.M.'s email very well. I find this recipe particularly interesting due to its precision and clarity. One item that may need further explanation is the author's reference to the meat being "hot." In this case, he suggests the meat be fresh rather than cooked...extremely fresh, that is...as in fresh enough that the meat still retains the animal's natural body heat.
The recipe reportedly originates from Sir Charles Knowles. It is unclear from the cookbook if this was the father (the First Baronet), who served in the Royal Navy between 1718 and 1779, or the son (the Second Baronet), who likewise served between 1768 and 1831. Given, however, that the son was promoted to the position of Full Admiral in 1810, a full 50 years after his father's promotion, the recipe is surely that of the father. The cookbook, The London Art of Cookery, written by John Farley, was first published in 1783.
For an explanation, by the way, of the variations of salt, here is an excellent treatise from Charlotte Mason's cookbook, The Lady's Assistant, first published in 1775:
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