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The second part will be published several weeks from now.Special thanks to Jeff Pavlik for his consultations regarding period ship’s biscuits.While less expensive, this beef held a reputation for being lower in quality and thus robbed sailors of good meals, resulting in Navy officials opposing Irish beef for use in Navy rations.[21] Pork and bacon mostly came from Hampshire, the Midlands, and sometimes Herefordshire, which probably used the Hampshire pig that resembled British saddleback pigs and the Tamworth.[22] Victuallers needing to supply enough meat to ships with large crews often had little choice but to obtain salted meat for crews because of period meat preservation processes made providing fresh meat to these large numbers of men over long periods of time difficult.

Usually spelt as “pease,” the common pairing of dried peas with pork stood as standard practice in the Navy, who issued peas on pork days each week.

Ship’s Galley in a Thomas Phillip print of a first rate ship of the line from the 1690s.

Note the ship’s cook with a knife in his right hand wearing an apron and possessing a wooden leg.

Most period accounts referred to this bread as a biscuit, or a, “bisket,” in period documents, and not as “hardtack,” a term invented in the nineteenth century.[6] To make these simple biscuits, bakers used cheaper and roughly ground wheat flour, lower in quality than flour used in common household breads.[7] The contractors for biscuits in London obtained most of their wheat from south and southeastern England.[8] One pound of biscuits consisted of three to five biscuits, which one period observer described as plate-sized.[9] Biscuits often came in bags, each containing a hundredweight, or a hundred Avoirdupois pounds (or modern U. pounds), of biscuits.[10] The ingredients for these biscuits included only flour and water.

Bakers did not add any yeast or salt.[11] When corrupt victuallers attempted to cheat the Navy, they included flour made from horse beans, rye, barley, or peas since these ingredients cost less than the wheat flour.