Seafaring Sunday: Sailing on Our Stomachs

This day our noble Captain feasted the officers of his small squadron with four dishes of meat, viz. four excellent hens and a piece of pork boiled in a dish; a gigget of excellent mutton and turnips; a piece of beef of eight ribs, well seasoned and roasted; and a couple of very fat green geese; last of all a great Cheshire cheese; a rare feast at shore.

His liquors were answerable, viz.: Canary, sherry, Rhenish, claret, white wine, cider, ale, beer, all of the best sort; and punch like ditch-water with which we concluded the day...  ~ Henry Teonge, chaplain, 1675

Header: chicken aboard the ship Maamari