should make up his mind to dispense with those vessels necessary to prepare the requisites of a dainty repast. In stormy weather the fires cannot be lighted, and the fare of the passenger must be confined to cold victuals already prepared, or a square of buttered biscuit. These privations seldom last more than one or two days in succession. The vessels of most use will be a frying pan with a long handle, a a double tinned can for boiling potatoes, oatmeal, &c., or a large saucepan, a pot of small size, a light tin kettle, a coffee pot or tea-pot, of the same material, and ladle.
A fair allowance for a single person at sea may be made from the following list of provisions—say for ten weeks: 6 pecks of potatoes, 2 or 3 quartern loaves, baked hard and cut in slices will be found agreeable,—unless thoroughly baked and afterwards kept dry, it will be liable to mildew, and become perfectly useless; 7lbs of fine ship bread: 12lbs of flour; the same of oatmeal; 10lbs of good beef or pork, well salted in brine, or hams and bacon, well saved; some dozen or two of red herrings or haddock well dried; some dozens of fresh eggs, packed in salt; 4 or 5lbs of sweet butter, which will be much used by sea voyagers; a very small quantity of tea, which is not much liked on ship board; 1lb of coffee or chocolate, either of which will be liked more; 2lbs of treacle in a flaggon; 1lb of sugar; some white puddings, rice, pepper, mustard, a few candles and covered lantern; a few oranges and lemons, which are very agreeable at times to the taste, especially with a tendency to nausea or sea sickness; some cheese; a good supply of turnips, carrots, parsnips, and onions for
