Where to Pee on a Pirate Ship (For ages 10 and up)

Where to Pee on a Pirate Ship

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Lots of them were guys who had been merchant and navy sailors who couldn't make a living based on that salary, and the life of a pirate actually offered more freedom and democracy as well. Some of them started out on the seas pillaging other ships legally - at least, legally according to their countries.

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Many pirates were first privateers, men employed by their governments to attack enemy merchant ships. Pirate treasure is one of the most enduring myths and intriguing legends in history. But in reality, only one treasure trove has ever been found: Pirates split up the treasure amongst themselves very fairly, most of the time and each pirate spent it pretty quickly. Which makes sense - it's not like they could invest it in their k s. But when the Whydah sank, it took booty from more than 50 looted ships down with it.

The loot was worth more than 20, pounds sterling.

Where to Pee on a Pirate Ship (Unabridged)

Photo from the Field Museum. Pirates typically did not make members of the crew walk the plank after a disagreement, or leave them abandoned on a desert island like what happened to Captain Jack and Elizabeth Swann "But why is the rum gone? The whole crew would take a vote - I told you, Democratic! That's how captains were overthrown - not bloody battles to the death. Pirates received workman's comp! Injured pirates received money for injuries received in the line of duty. The worse the injury, the more money the pirate could expect. In a time when people still owned slaves and treated them like livestock or worse , pirates were surprisingly unprejudiced.

They didn't care where members of the crew came from or what they looked like, as long as they could earn their keep around the ship. Women, however, were not allowed to be pirates. But in those days, it wasn't that hard for a woman to dress up in men's clothes and pass as male if she really wanted to.

There were at least two famous female pirates and probably a lot more that we don't know about because their true identities were never discovered. Remember how I said there were exceptions to the "Pirates were probably in their '20s" rule? There's one very notable exception - John King, who was about nine years old when he joined the crew of the Whydah.

He was a passenger on the sloop Bonetta when it was captured by the Whydah crew and demanded to join them. They said no, and his mother said no, so he threatened to kill himself. They relented, little John became a pirate, and he sank with the Whydah less than a year later.

While not allotted a place in the official regulations, some captains and pursers in the Navy did make some efforts to provide vegetables to sailors beyond their rations of peas. Documentation for the distribution of such vegetables is difficult to find, but not impossible. One explanation for this dearth of information may be same the reason Carla Rahn Phillips found difficulties documenting vegetables for the Spanish sea service in the seventeenth century. She proposed that vegetables not being an official ration and their cost being small compared to official provisions contributed to their lack of period sources.

Vegetables purchased in northern ports included cabbage, onions, turnips, and carrots. For civilian vessels, rations for common sailors shared many similarities to those of the Navy, but also several differences. Biscuits, flour, salted beef, salted pork, peas, cheese, butter, and salted fish all stood as common staples of maritime diet throughout the Atlantic world. The foods used to stock merchant vessels, privateers, whalers, fishing craft, and slave ships were similar to each other since these common maritime rations were available in many ports and could remain edible for long periods.

Civilian vessels carried a few provisions that differed to those of the Navy. One notable difference came with carrying livestock for the crew. Storing a significant amount of animals for long-term sustenance of the general crew only occurred on occasion when the situation suited the purchasing and keeping of live animals. Obtaining, housing, and feeding live animals for these large numbers posed more difficulties than keeping or purchasing salted meat.

Civilian vessels often contained crews numbering below a dozen men. Some larger vessels above two hundred tons burthen had crews of between one and three dozen men. Exceptions to these small crews included those of privateering vessels, larger East Indiamen, and some slave ships, which all had the potential of engaging in some kind of combat during the course of a voyage.

Said animals often ate some of the same food as the sailors, to the dissatisfaction of the crew. Occasionally, the livestock fell victim to sickness and injury while onboard, with some animals dying, especially during storms because of drowning. In New England, vessels heading out on local trading voyages of short duration and ships heading to the northern fishing grounds carried Indian corn, beans, chickens, and other live animals besides the provisions typical in the Navy.

On fishing vessels, the fish they caught for merchants did offer one means of food, though eating their catch meant consuming part of their potential profits. Some fishermen collected the oil out of the fish they caught for cooking.

New England mariners at sea drank cider, beer, Madeira wine, and rum. They consumed whichever drinks were available and affordable. Many ship owners in the fishing fleets tried to sell addition food, drink, clothes, and other supplies to their crews whenever possible. Sailors paid for these supplemental supplies through deductions to the pay or shares they received at the end of a voyage. These deductions allowed merchant owners to pay their men as little of their shares or wages as possible, or to force them into debt servitude.

In the middle of fishing voyages, some owners sent vessels with large cargoes of alcohol to the fishing grounds, which the fishermen bought large amounts of drink from for several days. This brief indulgence resulted in many of the men returning home with little or no money to show for their efforts. While the Navy and other merchant vessels also sold their men extra supplies, the fishing industry stands out for selling their men enough goods that they put many fishermen into significant debt.

Concerning History in the Atlantic World, 1680-1740

Slave ships carried some provisions that differed from typical Navy rations since slavers required large amounts of cheap food to feed the slaves they kept during the middle passage across the Atlantic. For the two daily meals allowed to slaves, at 10 AM and 5 PM, each group of ten slaves received a tub of food along with several spoons.

One common meal for slaves included horse beans boiled with Muscovy lard purchased from Holland. If they did not provide beans, they probably received boiled peas with either lard, suet, or salted herring. Sometimes, instead of peas, the slaves received maize or cassava. Occasionally, these main meals might feature small amounts of palm oil and Guinea pepper.

Slavers sometimes gave out handfuls of mixed maize and cassava between the two meals. To their distaste, the Africans might receive rations of salted beef or pork, but without removing most of the salt from the meat before cooking. For drink, meal times featured small amounts of water, usually up to a coconut shell worth with each meal. On rare occasions, to bolster their health, the Africans might receive a dram of brandy or other strong alcohol.

Some slaves refused to eat the food given to them because they could not stomach their strange new diet, or wanted to starve themselves to death since they could not stand the inhuman conditions onboard. Some believed death would return them to their homeland in Africa.

While the slaves ate the previously mentioned food, the crews of the slave ships had their own provisions of cheese, biscuits, and other common maritime provisions. The types of food issued in the Navy and those purchased for civilian vessels were often similar, though often differed in the quantity of food provided to sailors.

The Navy held one significant advantage over civilian vessels, the government paid for their provisions. The Navy was a government service that did not operate for a simple financial profit, unlike merchants and other types of civilian vessels who kept a close eye on expenses since it could affect their profits margins. The crew onboard the ship Margaret began their cruise with each six men receiving five pounds of biscuit a day, compared to the six pounds that men in the Navy received.

About two weeks into the voyage, the captain reduced the biscuit rations down to four pounds per six men. The Margaret and other ships found themselves short of provisions for a number of reasons beyond their owners attempting to increase their profits. Some victuallers tried to make as much money as they could by not providing the proper quality or quantity of provisions promised. If a ship could not obtain supplies before running out, this resulted in commanders cutting rations until they could receive more food.

Being stuck at sea pushed some mariners into desperate acts to please their hunger and thirst. Some resorted to the dangerous practice of drinking urine or seawater when they could not get fresh water or alcohol. The age of the provisions, the damp environment, damage from an accident, improper cooperage or packaging, and infestations all contributed to food and drink becoming inedible. For voyages longer than a few months, ships needed to receive more provisions, which the Navy tried to satisfy by sending vessels packed with more food.

During the War of Spanish Succession, the Navy struggled to send provisions regularly to ships stationed in Jamaica and Barbados. The largest and most notable exception to this system occurred in Barbados during the War of Spanish Succession, where Navy ships received provisions from private suppliers in the Western Hemisphere instead of from supply ships sent from England. Agents for the Board of Trade in Jamaica suggested the Navy should allow local suppliers to provide food in Jamaica during the s.

The Regulations and Instructions made the practice of providing fresh meat twice a week in foreign ports an official policy. Sailors or Pirates loading provisions onto boat for transport to a ship. Ports in the warmer climates closer to the equator and further south offered some sea provisions not typical of those seen in the northern waters of the Atlantic.

When William Dampier visited the Cape Verde Islands on the way to Australia, he stated that locals sold cattle, but only with cash money. Dampier decided to trade salt for local fowl and maize instead. In , when the privateer Speedwell needed more provisions before heading to the Pacific Ocean, Captain George Shelvocke stopped at St. Many vessels that traded within the Caribbean obtained cassava bread for local voyages. Shelvocke used the Farina flour as a kind of oatmeal. What a ship might buy in a port depended on where and when said vessel traveled and what foods the local area could provide.

Where to Pee on a Pirate Ship - L. L. Muir - Google Книги

Some less populated locations found it difficult to provide significant amounts of locally produced food to passing ships since their citizens often grew only enough crops for their own consumption. Ships in the Bahamas or the parts of the Virgin Islands not owned by Denmark featured sparse populations that grew potatoes, yams, and maize in addition to catching local fish. These were very acceptable to us; for now our Salt Beef and Pork was just at an end; and we had nothing to trust to, but our half pound of Flower a Day for each Man, and that very full of Vermine, Maggots and Spiders.

When sailing far from friendly ports or in remote waters, mariners preyed upon any enemy ships or settlements they encountered to resupply themselves. Ships at sea regularly took food from ships they captured and from inhabitants on shore during wars or while engaging in piracy. While many of the provisions taken from other ships were typical sea rations, some exceptions did exist.

After distributing the food they captured among the crew, a man who received a jar of marmalade discovered the Spanish hid silver in the marmalade to avoid paying taxes on the precious metal mined from the New World. Privateers, pirates, and other non-Navy raiders went ashore and robbed civilians or ransomed settlements for provisions. They supplemented the flour with any fish, fowls, pigs, goats, and cattle they encountered while raiding ashore. These men also drank chocolate when they encountered it in their raids on Spanish territory in Central America, whose populace drank it regularly.

Nature also offered sailors a means by which to obtain more food during their voyages, especially in the more remote parts of the world that featured few or no settlements. The sea offered crews a bounty of fish to catch. Navy ships and civilians vessels alike often allowed their men to supplement their diets by fishing. Their efforts resulted in catching and consuming a variety of ocean creatures, including sharks, dolphins, and manatees.

Anything that mariners could catch became fair game, be it birds, reptiles, or mammals. Some islands, such as Juan Fernandez island off the coast of Chile, featured goats the Spanish purposely left on the island so they could reproduce and offer future voyages an additional food source. Several accounts of ships travelling in the Pacific mention gathering turtles, particularly in the Galapagos Islands.

Many men in the Caribbean made a living by gathering turtles to sell to both local residents and to ships. In , when French Privateers attacked and prevented turtler sloops from bringing turtles to market, a local account estimated that 2, people in Jamaica alone ate turtles daily. The green turtle was the type sailors consumed the most while in the Caribbean, and are the type turtler sloops often brought alive to markets in Jamaica where they penned in the sea with wooden stakes until purchased.

They not only offered delicious flesh to eat, their fat produced large amounts of oil. There they commonly will weigh or pound: Their Fat is Yellow, and the [flesh] Lean white, and their flesh extraordinary sweet. The Naval Records Society, , Chatham Publishing, , Newborough and John Nicholson, , This flour often included visible pieces wheat meal and bran. Cambridge University Press, , Madame Van Muyden London: The substitute ingredients could be cheaper because of damage or poor quality, and fit for little else than being turned into a flour.

Buying them, drying them out over ovens, and turning them into flour could be cheaper than obtaining wheat flour. Robert Whitledge, , John Bigelow New York: Meere, , Moses Pitt, , Calentures refers to a tropical disease sailors frequently suffered from and scarbot meant scurvy. During this period, bacon did not represent the pork belly bacon that Americans associate with the term. In the seventeenth and eighteenth centuries, pork could mean any flesh from a pig, including bacon. When referred to by name during this period, bacon meant meat from the back and sides of the pig.

The Navy Records Society, , Woodward, , The differences between white salt and bay salt according to the Cyclopaedia is that bay salt came from salt marshes and was not refined to a white color, but remained brown. White salt came from sand impregnated with salt water that salter makers placed in pits to collect the salt water.

Publisher's Summary

This salt came out of the pit already white in color. Salt makers then took the salt water from the pits and purified it by boiling.

Most of this white salt came from Normandy in France. James and John Knapton, 2: For the measure of salt described in this process, it is expressed in volume and not weight. At the time, the Navy often used the Winchester measurement for several materials featured in their rations.

It was common to see salt sold by dry measure in the Winchester measurement system during this period: Jeake, A Compleat Body of Arithmetick , One hundred pounds of meat required about five gallons of water. This is based on the efforts of Charles Heath, who prepared a hundred pounds of salt pork based on a set of nineteenth-century instructions that practically mirrored the method described by Hales in the eighteenth century.

Synom, 81; K. University of Minnesota, , ; Maureen Waller, Scenes from London Life New York: Four Walls Eight Windows, , Yale University Press, , Bragge, , A quarter measure is a measure of volume in the Winchester measure system. There are eight quarters in a bushel and 64 quarters in a gallon, Jeake, A Compleat Body of Arithmetick , Samuel Keble and Henry Clements, []. Reprinted by Order of the House of Commons, ,

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