EQUIPMENT. 67 



pressure. The bombs which are thrown from mortars {jig. 46, view ; fig. 4,1, 

 section), are hollow iron balls filled with powder, with an opening on the top 

 in which the wooden fuse filled with a slow match is placed. As soon as 

 the mortar is discharged, the fuse takes fire, and continues to burn until the 

 bomb falls. By that time it has kindled the charge of the bomb, which then 

 explodes with great violence, destroying everything within its reach. 



Men-of-war have great occasion for gunpowder, which, besides being used 

 in action, is wanted for salutes and exercises, as well as for burning in the 

 hold to purify the air. Merchant-ships also generally carry a considerable 

 quantity of powder. In ships of war the powder is kept in a close apart- 

 ment, called the magazine^ of which ships of more than 60 guns have two. 

 They are situated forward and aft, in the lowest part of the hold, and con- 

 sequently deep under water, where they are usually safe from damage by 

 cannon-balls and other accidents of the kind. They are separated by parti- 

 tions from the other parts of the ship, the walls being often covered with 

 sheet lead. They are lighted by a lantern, which stands in a basin lined with 

 lead and filled with water. The sides are of horn and surrounded with a wire 

 netting. The light is let in through an opening in the side. The powder 

 is kept partly loose in kegs, and partly in cartridges and canisters. The 

 door is constantly locked, and no one but the master-at-arms has the key. 

 In merchant vessels the powder is kept in the run^ the after part of the 

 hold, and is under the charge of the mate. 



4. Provisioning the Ship. The provisioning of a ship, in regard to 

 quantity, is determined by the number of its crew, the length of the voyage, 

 the climate and productions of the country to which it is to sail, and also 

 by its facilities for keeping its stores without injury. Delays during the 

 voyage must always be taken into account, and consequently a supply of 

 provisions must be secured for a longer time than the estimated length 

 of the voyage. Even for the shortest voyage, provisions should be taken 

 for not less than three months. Especially there must be a sufficient supply 

 of fresh water, biscuit, dry vegetables, salt meat, and dried and salted fish. 

 The quality of the provisions depends on the habits of the sailors. The 

 English, for example, have fine wheaten biscuit, of excellent taste, while 

 the biscuit of the Dutch is made of crushed rye, coarse and black as 

 peat-turf; the English sailors are supplied with beer, butter, and plenty of 

 meat ; the Dutch, the Germans, and other northern nations, use a great 

 deal of beer and butter and less meat, but, on the contrary, more flour and 

 vegetables, as well as dried fish. Among the southern nations, wine is dealt 

 out every day, but instead of butter they make use of anchovies, cheese, 

 olive oil, and onions. The officers, both of men-of-war and merchantmen, 

 have better fare, including poultry and milk, and also good wines and 

 spirits. The fresh water is kept in large oaken casks with iron hoops 

 standing in the hold. As fresh water is one of the prime necessaries of 

 life and is very precious at sea, great care is taken for its preservation 

 and economical expenditure. In men-of-war it is under the charge of an 

 officer, and in merchantmen of the mate, who alone have the key of the 

 water-room. Tlie rest of the provisions are kept in sacks, chests, and 



719 



