1792- on ii2c(ua/itng tie navy, &ce. 231 



ounces per day of meat for each man, and one ounce 

 of butter, divided into two meals) which pork must 

 be stirred about for a few seconds Ijefore the beef is 

 thrown in. Whatever may be spared of the pickle is 

 to be thrown in also. Let this stew for a fhort time : 

 Then having stirred it well, put in the sour crout, 

 roots and vegetables, and close it well up to digest. 

 It will be soon ready ; and if, just before it is ready, 

 there be added a quarter or one-eighth of a cocoa nut 

 for each man, or twenty cocoa nuts for one hundred 

 men, rasped down, and an emulsion made from it, and 

 to the whole add a handful of dried capsicums, a sort 

 of cayan, very common in England, the mefs to be 

 served out with a laddie, will be both savoury and 

 wholesome. I need not say if flour be added, so 

 much the better, or raisins, prunes, or figs, but espe- 

 cially salted limes, lemons ©r oranges, and some of 

 the vinegar thrown in, that has preserved onions or 

 whatever else. 



I do not apprehend, when there is a good stock of 

 sour crout, roots, i^c. that the curry will be too salt. 

 If it is, in curing diminifh the salt, and increase the 

 sugar, perhaps add vinegar ; I am persuaded pork, 

 having m\ich fat, wants but little salt. My having al- 

 ways, /. e. within these eight years, used half salt, 

 half sugared tamarind, which answered very well, 

 makes me uncertain of the effect of half salt and half 

 sugar precisely. 



The Malays often put into the wet ground, tied 

 up in a cloth, a kind of bean, until it vegetates. This 

 they put into their curries. Why they on fliore fliould 

 do so I cannot tell ; but taking tlie idea froui them, 



