Part 15 (1/2)
We know enough of the absolute unselfishness and devotion of all the Leyden leaders, whatever their birth or station,--so grandly proven in those terrible days of general sickness and death at New Plymouth,--to be certain that with them, under all circ.u.mstances, it was n.o.blesse oblige, and that no self-seeking would actuate them here. It should be remembered that the MAY-FLOWER was primarily a pa.s.senger transport, her pa.s.sengers being her princ.i.p.al freight and occupying the most of the s.h.i.+p, the heavier cargo being chiefly confined to the ”hold.” As in that day the pa.s.senger traffic was, of course, wholly by sailing vessels, they were built with cabin accommodations for it, as to numbers, etc., proportionately much beyond those of the sailing craft of to-day. The testimony of Captain John Smith, ”the navigator,” as to the pa.s.sengers of the MAY-FLOWER ”lying wet in their cabins,” and that of Bradford as to Billington's ”cabin between decks,” already quoted, is conclusive as to the fact that she had small cabins (the ”staterooms” of to-day), intended chiefly, no doubt, for women and children. The advice of Edward Winslow to his friend George Morton, when the latter was about to come to New England in the ANNE, ”build your cabins as open as possible,”
is suggestive of close cabins and their discomforts endured upon the MAY-FLOWER. It also suggests that the chartering-party was expected in those days to control, if not to do, the ”fitting up” of the s.h.i.+p for her voyage. In view of the usual ”breadth of beam” of s.h.i.+ps of her cla.s.s and tonnage, aft, and the fore and aft length of the p.o.o.p, it is not unreasonable to suppose that there were not less than four small cabins on either side of the common (open) cabin or saloon (often depicted as the signing-place of the Compact), under the high p.o.o.p deck. Constructed on the general plan of such rooms or cabins to-day (with four single berths, in tiers of two on either hand), there would be--if the women and girls were conveniently distributed among them--s.p.a.ce for all except the Billingtons, who we know had a cabin (as had also doubtless several of the princ.i.p.al men) built between decks. This would also leave an after cabin for the Master, who not infrequently made his quarters, and those of his chief officer, in the ”round house,” when one existed, especially in a crowded s.h.i.+p.
Cabins and bunks ”between decks” would provide for all of the males of the company, while the seamen, both of the crew and (some of) those in the employ of the Pilgrims--like Trevore and Ely--were no doubt housed in the fore castle. Alderton and English seem to have been counted ”of the company.” The few data we have permit us to confidently a.s.sume that some such disposition of the pa.s.sengers was (necessarily) made, and that but for the leaky decks, the inseparable discomforts of the sea, and those of over crowding, the wives of the Pilgrims (three of whom gave birth to children aboard the s.h.i.+p), and their daughters, were fairly ”berthed.”
Bradford is authority for the statement that with the ”governor” of the s.h.i.+p's company were chosen ”two or three a.s.sistants . . . to order [regulate] the people by the way [on the pa.s.sage] and see to the disposition of the provisions,” etc. The last-named duty must have been a most difficult and wearisome one. From what has been shown of the poverty of the s.h.i.+p's cooking facilities (especially for so large a company), one must infer that it would be hopeless to expect to cook food in any quant.i.ty, except when all conditions favored, and then but slowly and with much difficulty. From the fact that so many would require food at practically the same hours of the day, it is clear that there must have been distribution of food (princ.i.p.ally uncooked) to groups or families, who, with the aid of servants (when available), must each have prepared their own meals, cooking as occasion and opportunity indicated; much after the manner of the steerage pa.s.sengers in later days, but before those of the great ocean liners. There appears to have been but one cook for the officers and crew of the s.h.i.+p, and his hands were doubtless full with their demands. It is certain that his service to the pa.s.sengers must have been very slight. That ”the cook” is named as one of the s.h.i.+p's crew who died in Plymouth harbor (New England) is all the knowledge we have concerning him.
The use of and dependence upon tea and coffee, now so universal, and at sea so seemingly indispensable, was then unknown, beer supplying their places, and this happily did not have to be prepared with fire. ”Strong waters”--Holland gin and to some extent ”aqua vitae” (brandy)--were relied upon for the (supposed) maintenance of warmth. Our Pilgrim Fathers were by no means ”total abstainers,” and sadly bewailed being deprived of their beer when the supply failed. They also made general and habitual (moderate) use of wine and spirits, though they sharply interdicted and promptly punished their abuse.
In the absence of cooking facilities, it became necessary in that day to rely chiefly upon such articles of food as did not require to be prepared by heat, such as biscuit (hard bread), b.u.t.ter, cheese (”Holland cheese”
was a chief staple with the Pilgrims), ”haberdyne” (or dried salt codfish), smoked herring, smoked (”cured ”) ham and bacon, ”dried neat's tongues,” preserved and ”potted” meats (a very limited list in that day), fruits, etc. Mush, oatmeal, pease-puddings, pickled eggs, sausage meats, salt beef and pork, bacon, ”spiced beef,” such few vegetables as they had (chiefly cabbages, turnips, and onions,--there were no potatoes in that day), etc., could be cooked in quant.i.ty, when the weather permitted, and would then be eaten cold.
Except as dried or preserved fruits, vegetables (notably onions), limes, lemon juice, and the free use of vinegar feebly counteracted, their food was distinctively stimulant of s...o...b..tic and tuberculosis disease, which constant exposure to cold and wet and the overcrowded state of the s.h.i.+p could but increase and aggravate. Bradford narrates of one of the crew of the MAY-FLOWER when in Plymouth harbor, as suggestive of the wretched conditions prevalent in the s.h.i.+p, that one of his s.h.i.+pmates, under an agreement to care for him, ”got him a little spice and made him a mess of beef, once or twice,” and then deserted him.
Josselyn, in his ”Two Voyages to New England,” gives as the result of the experience and observations had in his voyages, but a few years later, much that is interesting and of exceptional value as to the food and equipment of pa.s.sengers to, and colonists in, this part of America. It has especial interest, perhaps, for the author and his readers, in the fact that Josselyn's statements were not known until after the data given in these pages had been independently worked out from various sources, and came therefore as a gratifying confirmation of the conclusions already reached.
Josselyn says as to food, as follows:--”The common proportion of victuals for the sea to a mess (being 4 men) is as followeth:--
”2 pieces of Beef of 3 lb. 1/4 apiece. Pork seems to have been inadvertently omitted.
”Four pounds of Bread [s.h.i.+p-bread].
”One pint & 1/2 of Pease.
”Four Gallons of Bear [Beer], with mustard and vinegar for 3 flesh days in the week.”
”For four fish days to each mess per day:--
”Two pieces of Codd or Haberdine, making 3 pieces of a fish, i.e. a dried salt cod being divided into three pieces, 2 of those pieces were to be a day's ration for 4 men.
”Four pounds of Bread.
”Three-quarters of a pound of cheese.
”Bear as before.”
”Oatmeal per day for 50 men 1 Gallon [dry], and so proportionable for more or fewer.”
”Thus you see the s.h.i.+p's provision is Beefe and Porke, Fish, b.u.t.ter, Cheese, Pease, Pottage, Water-Gruel, Bisket, and six s.h.i.+lling Bear.”
”For private fresh provision you may carry with you (in case you or any of yours should be sick at sea):--
”Conserves of Roses, Clove-Gilliflowers, Wormwood, Green-Ginger, Burnt-Wine, English Spirits, Prunes to stew, Raisons of the Sun, Currence [currants], Sugar, Nutmeg, Mace, Cinnamon, Pepper and Ginger, White Bisket, b.u.t.ter, or 'Captains biscuit,' made with wheat flour or Spanish Rusk, Eggs, Rice, Juice of Lemons, well put up to cure or prevent the Scurvy, Small Skillets, Pipkins, Porringers and small Frying Pans.”
Josselyn further gives us an estimate for:--
”Victuals for a whole year to be carried out of England for one man and so for more after this rate.” He annexed also their current prices:--
”Eight bushels of Meal [Rye meal probably intended]
Two bushels of Pease at 3/s Two bushels of Oatmeal at 4s/6d One Gallon of Aqua Vitae One Gallon of Oyl Two Gallons of Vinegar [No estimate of Beef or Pork, or of vegetables, is included.]
A Hogshead of English Bear A Hogshead of Irish Bear A Hogshead of Vinegar A bushel of Mustard seed A Kental [Quintal] of fish, Cod or Haberdine, 112 lb.”
Edward Window, in his letter to George Morton before mentioned, advising him as to his voyage, says: ”Bring juice of lemons and take it fasting.
It is of good use.”
It is indeed remarkable that, totally unused to any such conditions, wet, cold, poorly fed, overcrowded, storm-tossed, bruised and beaten, anxious, and with no homes to welcome them, exposed to new hards.h.i.+ps and dangers on landing, worn and exhausted, any of the MAY-FLOWER'S company survived.