pumps, gypsy winches, gun-metal roller bushes in the sheaves of the brace, reef tackle and halliard blocks, geared capstans, and plenty of the best stores and provisions, with spare spars, sails, blocks, and rigging in abundance. The owners fitted out their vessels with rational economy and looked to their captains, whom they rewarded liberally, to see that nothing was wasted and that the ships performed their voyages quickly and well.
There was no allowance of food, as on British ships, on board the American clippers; a barrel of beef, pork, bread, or flour was supposed to last about so many days, according to the ship's company; a little more or less did not matter. The water was in charge of the carpenter, and was usually carried in an iron tank which rested on the keelson abaft the mainmast and came up to the main deck. This tank was in the form of a cylinder, and held from three to four thousand gallons; some of the larger ships carried their water in two of these tanks. Each morning at sea, water equal to one gallon for every person on board was pumped out of the tank and placed in a scuttlebutt on deck; the carpenter then made a report of the number of gallons remaining in the tank to the chief officer, who entered it in the log-book. During the day the crew took the water they needed from the scuttle-butt, the cook and steward what they required for the galley and aft; and while there was no stint, woe to the man who wasted fresh water at sea in those days, for if he managed to escape the just wrath of the officers, his shipmates were pretty sure to take care of him. The salt
