The Provisions In Use, Both By Passengers And Crew, Were Probably Kept In
The Lazarette Or "Runs," In The Stern
Of the ship, which would be
unusually capacious in vessels of this model; some - the bulkiest - in the
hold under
The forward hatch, as the custom was, and to some extent still
is. The food supply of the Pilgrims, constituting part of the
MAY-FLOWER'S Cargo, included, as appears from authentic sources: -
Breadstuff's, including, -
Biscuits or ship-bread (in barrels).
Oatmeal (in barrels or hogsheads).
Rye meal (in hogsheads).
Butter (in firkins).
Cheese, "Hollands" and English (in boxes).
Eggs, pickled (in tubs).
Fish, "haberdyne" [or salt dried cod] (in boxes).
Smoked herring (in boxes).
Meats, including, -
Beef, salt, or "corned" (in barrels).
Dry-salted (in barrels).
Smoked (in sacks).
Dried neats'-tongues (in boxes).
Pork, bacon, smoked (in sacks or boxes).
Salt ["corned"] (in barrels).
Hams and shoulders, smoked (in canvas sacks or hogsheads).
Salt (in bags and barrels).
Vegetables, including, -
Beans (in bags and barrels).
Cabbages (in sacks and barrels).
Onions (in sacks).
Turnips (in sacks).
Parsnips (in sacks).
Pease (in barrels), and
Vinegar (in hogsheads), while, -
Beer (in casks), brandy, "aqua vitae" (in pipes), and gin ["Hollands,"
"strong waters," or "schnapps"] (in pipes) were no small or
unimportant part, from any point of view, of the provision supply.
Winslow, in his letter to George Morton advising him as to his
preparations for the voyage over, says: "Be careful to have a very good
bread-room to keep your biscuit in." This was to keep them from
dampness.
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