1 792* o« victualling the Havj/, &c. 229 



sun for any time without breakfast, they returned 

 on board often sick at the stomach ; but otherwise 

 would bear being in the sun a whole day, without 

 complaint ; they sometimes carried pots in the boat 

 with them, and cooked aihore. 



I have supposed this mode of victualling for warm 

 countries, but I see no reason why it may not be 

 adopted at home ia a great measure. 



I have said the meat, cut from the bone in small 

 pieces, was preserved with some sugar mixed with 

 salt ; but as in frelhening it the sugar was carried 

 off with the salt,! be-grudged losing what was very 

 wholesome,—^! soon changed my method. 



Long before I went to India, which was in 1751, the 

 Portugueze used to preserve fifh, cut in small pieces, 

 with salt and sugared tamarind; and I frequently car- 

 ried to sea with me (cured by the Portugueze of Cal- 

 cutta, who make a trade of it) a tolerable provision 

 for my own table ; they called it pesche molia. I ne- 

 ver found the fi£h thus preserved a bit too salt. It re- 

 quired only to be fried in the tamarind, XBc which 

 covered it, adding a little butter. 



But sugar and tamarinds are very cheap in Ben- 

 gal, and latterly, I took the hint, and preserved 

 meat with one part salt, the other sugared tamarind, 

 throwing away the stones and strings of the tama- 

 rind, and adding a small proportion of cayan ■; and 

 never was obliged to frefhen the ^lices of nieat~ 

 when a good deal of vegetable was stewed with it. 

 If this is tried at home, let not the difficulty of get- 

 ting tamarind be an objection, sugar and salt will do ; 

 and I apprehend more than half , of the former, at 



