INTRODUCTION. 



the stowage of biscuit in bulk, which method would have been more 

 extensively adopted, but from the fear of thus incurring loss by 

 damage. The rest of the provisions were stowed in new water-tight 

 casks. K,< } ■ 



The whole of the vinegar was concentrated to one-seventh of the 

 ordinary bulk, as well for economy in stowage, as to avoid loss by 

 freezing. In this last respect, we had also before experienced a 

 serious loss in the still more important article of lemon-juice, in 

 consequence of the bottles bursting in the hold. To obviate this, 

 it was now stowed in small five-gallon kegs charred within, not quite 

 filled, and sufficiently strong to resist the expansion of the acid in 

 freezing. The whole of the juice was squeezed from fresh lemons 

 for our use, and a small quantity of rum added to each keg to assist 

 in keeping it fluid at a low temperature. In addition to lemon- 

 juice and sugar, which form a part of the ordinary diet in Plis Majesty's 

 Navy, a number of other valuable anti-scorbutics were liberally sup- 

 plied, consisting of carrots preserved in tin cases by Messrs. Gamble 

 and Co., crystallized lemon acid, cranberries, lemon marmelade, tama- 

 rinds, pickled walnuts and cabbage, essence of malt and hops, essence 

 of spruce with molasses, dried herbs for tea, and a quantity of the seed 

 of mustard and cress to be grown as circumstances required. A large 

 supply of potatoes and beet-root was also furnished, which kept tolera- 

 bly well for the first two or three months after leaving England. As 

 we had found, after living on salt provisions for some time, that beef 

 became less palatable, and was also less digestible than pork, we now 

 dispensed with carrying any salt beef, except a few casks corned ex- 

 pressly for our use as soon as the fresh meat should be expended. 



When these arrangements had been completed, for which I am very 



