Southward Bound Information - History SA

1 pound of preserved meat (usually 1/2 lb twice a week)
1 pound of preserved (salt) park ( in 2 equal lots on different days)
1 pound of salt beef (as above)
1/2 pound of pickled fish
3 pound of flour
6 ounces of suet
2/3 pint of peas (eg. lentils)
7 ounces of sugar
1 ounce of tea
1 1/2 ounces of coffee
a little mustard
Emigrants were able to bring supplementary provisions with them but some were
too poor to do so and were often hungry throughout the journey. The quality of
rations varied greatly from ship to ship.
Some of the variables/problems included:
the greed of some provisioning firms and ship- owners
the filching of supplies by unscrupulous officers at sea
inexperience of migrants in preparing dishes - especially some men
the frequent crankiness of cooks
rough weather at sea
Cabin passengers who sat at the captain’s table had no need for private provisions
as they were provided with fresh produce daily. Items such as meat, milk and eggs
were generally provided fresh, daily. On some ships other classes were permitted
to buy a little meat. Livestock carried could include cows, sheep, hogs, sucking
pigs, fowls, ducks, geese or goats.
General rations were served out once a week, but meat twice per week. The
rations were not taken singly but in messes of 6 - 10. Each mess elected its own
captain to collect and distribute food - an onerous task! Many of the disputes that
arose on a voyage stemmed from real or imagined bias on the part of the mess
captain. On many ships, this responsibility was shared week about.