The Other Four
Were Made Of Beer That Had Been Both Hopped And Fermented Before
Inspissated.
This last requires no other preparation to make it fit for
use, than to mix it with cold water,
From one part in eight to one part in
twelve of water, (or in such other proportion as might be liked,) then stop
it down, and in a few days it will be brisk and drinkable. But the other
sort, after being mixed with water in the same manner, will require to be
fermented with yeast, in the usual way of making beer; at least it was so
thought. However, experience taught us that this will not always be
necessary: For by the heat of the weather, and the agitation of the ship,
both sorts were at this time in the highest state of fermentation, and had
hitherto evaded all our endeavours to stop it. If this juice could be kept
from fermenting, it certainly would be a most valuable article at sea.[3]
On finding that our stock of water would not last as to the Cape of Good
Hope, without putting the people to a scanty allowance, I resolved to stop
at St Jago for a supply. On the 9th, at nine o'clock in the morning, we
made the island of Bonavista, bearing S.W. The next day, we passed the isle
of Mayo on our right; and the same evening anchored in Port Praya in the
island of St Jago, in eighteen fathom water.
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