Galley - food, drink and scurvy
In this cramped cabin, the cook prepared the food for some 240 men. In the morning, a
nutritious porridge was prepared from grits cooked in butter and prunes. At noon, the cook ladled peas or beans with meat, stockfish or pork into large bowls for seven men at a time. Leftovers were served in the evening. Besides the regular meals, there
was hardtack and cheese, washed down with water, beer or gin. The diet provided enough calories, but little fat and few vitamins made the crew vulnerable to all kinds of diseases, among them the dreaded scurvy.