626 



REMARKS 



O N 



THE 



PRESER- 

 VATION 

 OF MARI 



NERS. 



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; 



more liable to become mouldy and muily 



fo good in its kind, and which of coiirfe muft become more and 

 more noxious in proportion to the fpace of time it has been lying in 



r 



fait. 



The bread is the fecond article of food, which likewife can- 



not be kept perfectly good for a long fpace of time ; efpecially the 



wheaten. fliip's bifcuit is 



and worm eaten, than any other of the fame kind. I have likewife 



F 



found from my own experience, and that of a great many perfons on 



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board our fliip, that the wheaten bifcuit, caufes obftrudlions, and as 



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feafaring men are generally inclined to conftipation, this aliment 

 tends greatly to increafe the evil. I am therefore of opinion that 

 bread would be infinitely more wholefome ifit be m^ade of rye, or 

 of equal parts of rye and of wheat mixed together, or even of wheat 



J* 



alone, provided the flour be not quite ground fine, and feparated only 



t 



h 



from the coarfefl bran; and laflly the bread ought to be made with 

 leaven or four-pafte. What convinced me chiefly that thefe precauti- 

 ons would make the bread more falubrious, was the experience we had 

 of fuch bread from the Cape of Good Hope. When we left this lafi: 



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mentioned place in November, 1772, we had taken in there as much 

 of their bread as our fhips could flow away with convenience, in lieu 

 of the bread which had beeneaten during the pafiiige from Plymouth 

 to the Cape. The bifcuit we obtained at the Cape, was made of 



wheats which had not been grouqid into the finefi: flour, nor had 



the 



