What is a galley on the ship. One routine working day Dmitra on a cruise liner. Location of the kitchen room

Instead of calling the place where food, the kitchen is preparing, the sailors were always called his galley. The location of this galley depended on the size of the ship and the cargo for which it was intended.

It was a small fishing SMEC (single-way vessel used as a fishing, coaster or military messenger vessel - approx. translator), And he stood during the winter on the repair in the dirty overgrown with the cane banks of the Harlem River, which in New York, when I accidentally stumbled upon him in those days when he traveled. Its carrying capacity was only tons of sixty, and the cargo consisting of oysters was located on the deck. In a small square hatcher on the stern, standing so close to the feed, that the tape was in inches or so from the ladder, there was a galley. Skipper sitting on a stool could steer, holding a tape in one hand, and leaning on the stern side of this cut, and he could lower his legs into the passage of the ladder, if he wanted to warm his legs. Under the deck on each side there was a bed, and in the front end of this small room stood a small oven for cooking and a pair of drawers turned into cabinets. The chimney went up through the iron ring in the roof of the cabin, and the pipe turned into a leeward side. The team of such a ship included one, or a maximum of two, a person.

And on the set and larger coastal vessels, the location of the galley was the same. So, for example, on the river schooners, the deck was occupied by the cargo and the entire crew and the KOC was sleeping together on the stern. So it was on some small ships from Mane, on which the captain, Kok and the sailor were all the same family, being in relationship.

On the fishing vessels and ships from the Grand River River stood from four to six beds on the stern, with a stove installed on the floor in the center to scratch them. The smoke tube of this furnace went up through the middle of the roof of the cabin and had a domed iron visor, which assigned the arms sparks on the leeward side so as not to burn the grotto. And the food was cooked on the stove, located below, standing near the Fock Mast. The way out of the galley was located in front of a long tank, in which ten or twelve bebles were located along the walls so that the food could be easily transferred to the team. The cabin company was located on the stern. The chimney with the lid upstairs went through the iron apron, installed in the deck next to the tambour, through which they fell into the galley at the bottom.

All this was done strong, since these vessels along and across the green water, when they sailed under the sail to sell their fish on the market or when the ship rose to the wave and went down from her, having experienced a storm who was safely survived by the Atlantic Sea waves in These flat shores. On these waves, the ship galloped like a ballping mustang.

What is the contrast compared to West India, Spanish mainland (America in the area Caribbean - approx. translator) Old times! Here they floated squat little ships, tramps from the number of ships. From time to time, Chesapeikskaya schooner came across (city in the central part of Virginia, on the r. Elizabeth and the coastal canal - approx. translator), which was as beautiful and neat, as a pilot boat, and whose long-tavering masts would have acted thin curved masts of the native vessels. Here, in the boxes in the belt, filled with sand and standing a little behind the Fock Mast, the blacks prepared their fish on the fire and raged their cans from under the oil, full of native drinking.

Before the deck superstructure was entered, when the ships were still relatively small, the galley was always at the bottom of the ship, under deck. For a long time, a stone hearth with brick chimney was taken at the bottom. Then there were square pipes from thin-lean iron, and then they have already become both round, going out a little behind the fock mast from a galley focus standing below. So equipped such ships as the old warship "Constitution" and the frigates of 1776.

According to the preserved records in 1757, a certain Gabrielle Snodgrass, an inspection of the British Estra-India Company, on audience with the Lords of Admiralty, explained that on the ships of the East India company, they moved their galley from the center of the trumpet to the nose of the ship. And Sir Walter Rieli (English court, statesman, adventurer, poet and writer, historian, favorite Queen Elizabeth I. I was famous for caper attacks on the Spanish fleet, for which I received (like Francis Drake) Drake in 1585 - approx. translatorIn 1587, he objected to a galley in the center of the ship's trim.

There is no doubt that the bundle of the ship below felt less, but the smoke and smell spread over the ship, and in bad weather, when the hatches needed to be smuggling so that the water was not flowed into them, work in a galley among the smell of a swollen sideways, smoke in a closed Space and vapors of the preparing meal, was clearly not a gift.

The galley, located immediately behind the Fock Mast, and the smoke pipe passing through the superior deck, and a wide lattice on the ceiling for the production of heat, unusually facilitated the cooking on the "Indians" compared to old military ships, which for many more years held location galley in the trum.

The size of the ships began to rise after 1800. Of course, there were several large ships before, but we are talking about ordinary copies of commercial ships now. Where before the deck was empty, Utah and Tank decks appeared. The appearance of the nasal cut rid of sailors from their similar to rat nests in the cheese of thermal. The ship's ship "Coca", so called the ship's chef, and the bright and ventilated room also appeared in the stern part of this logging, in which Solonin was cooked, fried the pea soup and coffee, which, how to claim sailors, Kok coats from old Fastened sea rubber boots.

On the three-machet schoon "J. Percy Bartram "A little behind the Fock Mast stood a small square hatch, in which Kambuz occupied the right side, and Kubrick left in the stern part. A narrow carpentry workshop was located across the nasal end with doors leaving each direction. And in Kubrick and on a galley, the door went on the stern, and in the partition between them there was a sliding panel so that the food could be transmitted from a galley to the Kubrick without the need to go out. The chimney of the "kitchen stove" went up through the roof and had a steep bending upstairs, made of a piece of pipe, which Kok was to turn, every time we changed a halks. The outer end of this pipe relied on the iron Wilco-shaped backup, standing on the leeward side under the pitch, and was located about the feet above the roof of the cutting.

On small coastal vessels, such as schooners, brigal and brigantines, there was a small square galley box, in which they prepared food. When they were preparing for swimming, this small box was raised, put on the grotto-hatch and I flew to the fish on the deck, and when they were unloaded in the port, it was put on the deck on the nose to one of the sides.

- (Gall. Kambuis). Kitchen or cast iron furnace on the ship. A dictionary of foreign words included in the Russian language. Chudinov A.N., 1910. Cambour Gol. Kambuis. Kitchen or iron oven on the ship. Explanation of 25,000 foreign words entered ... ... Dictionary of foreign words of the Russian language

- (Galley, Cooking Range, Caboose, Cook Room) Casting stove for cooking the personnel of the ship, placed on sailing courts in the nose (on ships and frigates on the opera deck, on small ships on the bottom deck, and on shopping ships on the ... ... Sea dictionary

Galley, Cambus husband. Kitchen on the ship, iron furnace, with boilers, etc. Kambous, to the galley referred to a test dictionary of Daly. IN AND. Dal. 1863 1866 ... Explanatory dictionary of Daly

galley - A, m. Cambuse F. Harchevnya; Cambour Gol. Combuis. 1. Ship kitchen. Bass 1. Cambouris. Rules of Schfum and Protecting shopping ships In the ports of the Russian state. 1724. ES. 2. On the ship a cast iron or an iron oven with a boiler. Bass ... ... Historical Dictionary of Gallicalism Russian Language

galley - And the outdated galley ... Dictionary of the difficulties of pronunciation and stress in modern Russian

- (from the Netherl. Kombuis) Ship kitchen ... Big Encyclopedic Dictionary

Cambourism, galley, husband. (Holland. Kombuis) (MA). Kitchen or cast-iron oven with boiler on a ship. Explanatory dictionary of Ushakov. D.N. Ushakov. 1935 1940 ... Explanatory Dictionary Ushakov

Cambourism, a, husband. (specialist.). Kitchen on the ship. | arr. Kambozy, Aya, Oe. Explanatory dictionary of Ozhegov. S.I. Ozhegov, N.Yu. Swedov. 1949 1992 ... Explanatory dictionary of Ozhegov

SUT., Number of synonyms: 2 Germanism (176) Kitchen (18) Dictionary of Synonyms ASIS. V.N. Trishin. 2013 ... Synonym dictionary

BUT; m. [Gall. Kombuis] Kitchen on the ship. ◁ Camboon, Aya, OE. To the stoves. To the pipe. * * * Games (from Gall. Kombuis), ship kitchen. * * * Kambuz Kambuz (from the Netherl. Kombuis), Ship kitchen ... encyclopedic Dictionary

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First, second and compote

It is worth only to be in the kitchen of the Navy Training Center in Sevastopol, equipped with a galley, as a myth that sailors eat only pasta in the fleet, immediately evaporates.

Here they prepare divers and teach real kokov on ships for the entire Navy - on the North and Black Sea Fleet, Pacific Ocean. Best Kokov! This training center is considered the most steep base, the only one on the fleet, so the guys are sent here from all over Russia.

We go into the kitchen - everything boots, bouffags, fried. Here they clean the potatoes and follow the broth guys from Sochi, Samara, Krasnodar, Krasnoyarsk, Volgograd, Naberezhnye Chelny. Crimean in this appeal.

With a culinary science, 60 cadets pass exams. Traditionally pull the ticket, which consists of five questions: three questions on theory, practical task and the fifth question - determination of the exit of that dish that the cadet prepared. For 4 months it is necessary to learn everything - so that everything goes out from the teeth.

According to theory, it is necessary to know the primary processing of products, the organization of nutrition in the part, the technology of cooking dishes and, of course, sanitary and hygienic requirements, "says" KP "Head of the training office of the training of cooks Yuri Varnavin.

Foi-gras and sterlet under the ignition sauce do not have to prepare. On the fleet, everything is simple, but tasty and satisfying. Kok is obliged to be able to prepare cold dishes, all kinds of soups, meat, side dishes, sweet dishes.

On the ship, products are issued on the invoice, here from a certain range and need to prepare the first, second and dessert. Sailors are not a ribbed young lady, but the variety in the menu is necessary. They prepare the menus to be balanced and not repeated every day.

Mostly on the ship serve borscht, saltwood once a week, potato soups with croups, pickle. From the second dishes: cutlets, schnitzel, boiled, baked or stewed meat and bird, fish. And from the sweet dishes in the menu buns and compote, - Specifies Yuri Varnavin.

On each ship his borsch

Just on the day of passing the exam "Komsomolskaya" and was lucky enough to visit the holy of holy cooks - the kitchen.

Without a fuss and nervousness, everyone is engaged in his business here - it prepares that the dish that went on a ticket. Someone has to prepare cabbage salad, someone pea mashed potatoes.

I was lucky, a beet caviar went on a ticket. Now I rub on the grater boiled beets and add a bow there. And so, in principle, we were taught everything, and I can cope with any dish, the main thing is to cook with the soul, "the 19-year-old ship smiles from Novorossiysk Lion Kuznetsov.

With the second dishes, everything is quite simple - the meat cut, put out, but with the first one you have to tinker. There was a longer time of cooking - when and what to throw and how much is brewed, "says 20-year-old Ilya Kirilenko from Anapa.

On each ship its wisdom and variations of cooking. For example, how to cook "Right" borsch. Ilya learned how to cook it like this: passion is done - onions, carrots are fried, beets and tomato paste are added there. All this is boiled and a little vinegar is added for a saturated burgundy color. Separately with the broth cooks potatoes. In the end, everything mixes. From seasonings - pepper, salt, lavelice.

For me, so the most difficult thing is to boil the brideller. It is necessary to select the ingredients, the meat first steals for taste, then gets and boiled. For 18 people you need to cook 8 liters of soup, and for 40 people - liters 20. But we help each other. At nine in the morning we begin to cook, and they finish dinner, at 14.00 I already sang to eat, "19-year-old Dmitry Bogomolov from Krasnoyarsk reports.

The corona dish of the 20-year-old Vadim Kalaydin from Saratov - Plov. First roasts meat, then cooks vegetables - roasted onion onions and carrots on oil, then adds meat, rice, fresher a little. Pours water and extinguish. Plov is ready!

Crackers while pitching

And you can't say that once in many of these guys, the first dish in life was a burner fruit. But now everything is such a ruddy, beautiful and appetizing - really jewelry! Take at least pancakes. Not every hostess will turn out: one in one, smooth, light yellow solar color. Each damn the cadet lubricates a piece of butter, which is why they become so oil and glovenia. And all the business: in several milk liters, rejected soda, salt, sugar to taste and gradually poured flour - to the consistency of liquid sour cream. For 5 liters of the test, fifty rosy pancakes are obtained.

The guys do not seriously complain - during their studies they scored 10 kilograms! And not only because during cooking you have to try dishes, and because they feed well.

After training for future kokov, the distribution is waiting - who will go to the north, who is east, who will remain on the Black Sea Fleet. It is just known that all cadets will fall on the warships, which will go to the sea, so it will take all the skills not only to feed the crew, but also to be able to prepare meals at sometimes completely difficult conditions.

By the way, they say that with a very strong swing Koki rest. In the storm and a piece in the throat is not climbing! Sailors to combat "maritime disease" give special crackers.

By the way

The concept of galley was formed in the XV century. Then the galley was a wooden canopy located on the top deck of the ship.

Now, depending on the size of the vessel, the Cambouris is located in a separate room. Unlike the kitchen room on land, the galley is specially equipped for softening pitching. In particular, furnaces on the cardan suspension can be used on the ships, and the furnaces are equipped with a special fence so that it is impossible to fall from them. Yes, and the furnace itself, when it weighs 1.5 tons, it is difficult to drop. By the way, the molds for baking bread in the furnace are connected to each other so that they do not hurt randomly during the storm.

TO THIS TOPIC

And why are the actual chefs on the fleet called coca? The word is Dutch, and since Peter I learned to build ships exactly there, then many names on our fleet he suffered from there, including the name of the ship's chef.

Admiral hour - Dining rest, during which sailors are allowed to sleep.
Tank - nasal part of the ship (vessel).
Battle post - Place with martial weapons and technical means.
Combat part - A division of a ship crew that performs certain tasks.
Combat service - Form of the daily operational activities of the fleet forces in peacetime.
"Combat List" - View of the handwritten wall leaflet, where informing about the successes in the combat and political preparation of the personnel of the ship (parts).
"Combat number" - Pocket book, in which the duties of the sailor (senior) are recorded according to all ship schedules.
"Big fee" - Building the personnel of the ship when lifting the flag, when conducting marine parades, at meetings officials and etc.
Brigade - Tactical connection of homogeneous ships.
"Bull" - Commander of the combat part of the ship.
"Govnodava" - stupid big shoes.
Gaff - The inclined ray, fixed in the top of the mast, serving to rise and carry on the move of the Andreev flag.
Lip - Gaptwaht.
Division of ships - the lowest tactical connection of homogeneous ships of the third and fourth ranks.
Division of ships - Tactical compound consisting of ships of the first rank or brigades and divisions of lower ranks.
Dock -Distor (ship physician).
Oak trees - Ornament on the visors of the forage of senior fleet officers.
Rhwak-Gals - Knot fastening the end of an anchor chain to the ship housing. The phrase "to ride to the boat-gale" means - to release an anchor chain to the end.
IDA-59. - Individual breathing apparatus.
Kavenogengen - Captain 2 rank.
Galley - Kitchen on the ship (ship).
Caperang. - Captain I rank.
Cook - Cook on a ship (ship).
Coaming - Fencing doors, hatches, Gorlowin, protecting from entering into the interior of water.
Stern - the back of the ship (vessel).
"Red" - Red in terms of the plan of teachings indicate the actions of their forces.
Cockpit - Premises for sailors on the ship (ship).
CEP - commander of the ship.
"Linden" - deliberate deception.
Binnacle - Stand of a magnetic compass.
"Ocean" - Electronic simulator designed for visual display of the situation during the operational tactical game.
Periscope -Ottical instrument for monitoring the surface and air atmosphere from a submarine located in a submerged state.
Forecastle - The elevation of the housing over the top deck in the nose of the ship.
PE - Power of energy and survivability.
Sliding emphasis - Device for reinforcement of bulkhead or tight pressing of the patch when embedding holes in the ship.
Locker - Chest (locker) on a ship where the personal belongings of the team are stored.
"Blue" - Blue on the plan of teachings indicate the actions of the enemy's forces.
Submarine - Submarine.
"Shilo" - alcohol.

Yes, I want to talk about a galley, because it is a more weighty thing than land analogs. Really, the ancient Romans or the Greeks, who traveled in his flat world, would agree with me in terms of being everything is easier. And from Trimes or any other presidine, hell where are you going to go.

Meanwhile, the kitchen, that is, the galley on the ship is not an old business. People swam in the seas of hundreds of years, but to prepare food on them began relatively recently. The same ancient Greeks and Romans who traveled along the shores, for the night necessarily stick to the shores and there was a fire there and prepared their food.

And the galley itself appeared much later. And immediately gained acute glory. What are the names of "purgatory", "Room of Fear", "The Kingdom of the Spruce".

It is known for certain that the galley was not on the ships of Columbus. Some 400 years ago. The daily distribution of food, they were engaged in the provincial mines, also called the saddle, and the battur, who knows the kegs with water, wine and brandy.

What drowned sailors? Depending on the state of the pocket of the shipowner.

Crackers. It was the basis. It is clear that on the wooden sailboats of furnaces for baking bread, it was not possible, and if it were, how many coal and firewood had to drag with them? So yes, sea crackers.

Hefty slices, such solid, that they barely managed to smash the hammer. Depending on the flour used for their manufacture, the cruck differed in appearance and to taste. The English were bright, since they were baked from wheat and corn.

Swedish "Knekbrod", "Crisp Bread" for its hardness and configuration called the name "Pile", since he had a form of a bubble. The German "CNALLERS" ("TRYSKUNY") were baked from rye and were a favorite variety of sugar from the sailors.

In addition, there were also special double hardening crackers. For the most distant travels. They were also called biscuits that in French means: "live twice."

But even dried to the limit, to the ring, crackers, in the conditions of the sea-ocean, under the action of constant dampness quickly moldly. Or hello worms and other simplest. And this is despite the fact that in the 18th century, the crackers began to shake into banks.

In such cases, crushers affected by the worms simply blurred with sea water and rejected again in a regular furnace. Well, as it were, the same crackers were obtained, but with meat seasoning in the form of baked worms. Pleasant, so to speak, appetite.

In general, shipyard shiden consisted of the simplest things that did not require special conditions storage. Drier or salty meat, salted fat, crackers, solid cheese, vegetable oil, alcohol, dried vegetables, vinegar.

By the way, vinegar - it was not seasoning, but a means of disinfection. The seasoning was wine, until it processes and turn into vinegar, and a little later (after 300 years) - rum or an aquatic.

By the way, I can throw a recipe for such under rum. British. A dessert "Dog Cake" was called. Was very popular on the Fleet of Her Majesty Queen Victoria.

Sugari, more precisely, their remnants, triturated into a small crumb, then fat and sugar were added to the crumb and peat a mortar (for example, for tobacco) and diluted with water. It turned out a fatty-sweet paste, which was given a rather amicable name "Dog's Cupcake".

It is believed that marine pudding occurred from the "dog cake", because well there is something in common in recipes.

Pudding was prepared from flour, sugar, raisins and a foiled sala, mixed on the water. Then this dough was laid in a canvas bag. The bag was tied, attached to the identification tag to it and, together with pudding bags of other tanks, lowered into a large galley boiler. But it appeared when the boilers for cooking were firmly attributed on the ships.

Well, in general, 4 years ago on the ship rarely cooked food, and edible and even less often. The first invention for a galley is an open source with brick pod, covered with sand. Usually one boiler was suspended, in which Etogeno was preparing.

The most common recipe was a semi-powder semi-powder (depending on the amount of water, which could be spent on the dish) of their cereals and saltinones.

It was possible to vary. Peas, lentils, barley, beans, rice, millet - depending on the region. And Solonin. It could be added to the presence of olive and other oil.

On the ships of old times there was such a position - Bachkova. This is an unfortunate person in his own, the duties of which was obtained for a certain number of food sailors and the most importantly - meat portion.

Rum Batalher issued personally to each sailor. As they say, Rum is holy.

But Kok in the sea folklore did not use authority. Even on the contrary, the nicknames who were awarded him were usually more than hurt.

But here it is necessary to simply figure out why Kok was a condemned figure. Probably, it is worth the sake of fairness to note that the ships of that time did not differ in huge sizes and were actually limited in carrying capacity.

What was the galley in the conditions of the eternal shortness of fresh water?

Dirty, flicker room, in the middle of which stood a brick stove. On the rest of the area there were kitchen tables, decks for cutting firewood and cutting meat, barrels and tanks, boilers, shelves with pots, firewood lunches, bags and provision reserves.

And in the middle of all this hell reigned Kok. More precisely, I tried to cook something. It is clear that in the overwhelming majority of cases for the team, only one dish was also prepared. And not better quality.

The absence of water gave rise to antisanitia. The absence of normal storage conditions spawned the crowds of rats. Well, so on.

Kok on a sailing ship was the figure odious. The disrespectful, cloigned, often the kokov was treated (for nonsense mainly), but the state of affairs did not improve. It is clear that the chef from the restaurant will not go to serve Kok on a sailboat.

Nevertheless, something was prepared. I will give a few recipes to the "dog cake" and a pea with Solonina.

By the way, on the second day after a pea with Solonin could well serve Solonin with peas. Marine humor, yes. And at the same time realize life.

Russian ship soup.

Take the boiler. He is alone, because we do everything in it. To begin with a pork fat cauldron, sauer cabbage, onions, carrots and parsley root and fry all this.

Fish (in general it doesn't matter what kind of whatever they could catch) in pieces and also slightly fry in this beauty.

Then add water and bring to a boil. We add vegetable oil, salt, pepper and in principle we call the Bachkov. Schi ready.

Fine? Well, knowledgeable will say - it is possible. Agree. What about the pictures? Okay, I will leave it for dessert.

Soup.

We take the boiler, throwing the fat or butter and onions into it. Many onions. There is garlic - a lot of garlic. And it is useful, and it will be necessary to smell to repel. Fry. To ruddy color.

Then we pour water and throw slices of Solonins. Not cleaning and not soaked, for water is value. And so comes down. Cook an hour and a half.

When Solonina is welded to the state that it can be chewing, we go to the batter and take the bag. No matter what. Peas, lentils, barley. Any that you can cook. I fall asleep, as it is, with worms and larvae, there is nothing to scatter protein. Cook!

Then the most difficult thing. It is necessary to take from the reserves of pepper and laurels and add exactly so much to beat off the smell. Everything's Alright. The food is ready.

It is clear that with such a "menu" the arrival of Qingi is the question of time. And then the food goes into battle, which any zingstik with bleeding gums and staggering teeth could easily be swallowed.

Labskaus.

They say, the recipe from Vikings has yet come. I do not believe that it was easier for you to wrapping the victims, the weeks so bother.

We take a solder of Solonin and weld. It is 2-3 hours. Rubbed Solonin finely-finely cut, add a finely chopped salty herring and rub the pestle into the mortar. In the resulting sweat of pepper from the heart of the soul (salt there is already enough), dilute with water and rum. The first - so that you can swallow, the second - so that it does not stink so.

True, it is worth noting that the labascus of the issue of getting rid of Qingi did not solve perfectly. At sea, Solonin still gradually protocked and stuck like the dead man. Yes, when with Napoleon, meat canned food in Napoleon, they were not in vain in the British fleet called "Duffen French".

And of course, the tackling. The most cursed dish of caper, pirates and tea clips. The dish was preparing when the provision reserves approached the end, and there was no possibility to replenish them.

The fogging was prepared very simple. The water boiler was taken, where everything that remained aboard was thrown. Rats, wilderness crops, wormful flour, smoking, fish tails and so on.

Usually for the preparation of the trapping, the rebellion of the team was followed, but ...

Peace sailing ships somewhat different from the civilized world. And first of all - food.

Hot food on sailboats was delivered from a galley in the kubrick teams in the tanks. Of them, and if, since the bowls on the ship are still luxury. During meals, each sailor shine alternately launched a spoon right into the overall tank. The one who has endured the rhythm and climb out of turn, got a spoon on his fingers or on his forehead.

In general, everything is so sanitary and hygienic, that there are no words.

But it is half an orange! Okay, food quality. What about the quality of water? It is clear that most often the team received cheap and not completely benign products. Solonin, beans, cereals, fat ... But the water, which was mainly recruited at best, from the lifting wells, and at worst - from the nearest rivers, was also not a gift.

The main thing - she was missing. And she quickly spoiled in the only time to the table - wooden barrels.

Given that the most common preservative was salt, then the question of the edibility of salt meat was also not stood. Just because it was in good way to soak everything in the same fresh water. Which was not enough, and which also spoiled quickly, especially in hot latitudes.

With each month of swimming, the water was becoming more and more thick and smelly. In the future, wooden water tanks were replaced by iron. However, so far the water on the ship is considered value: a person can be a week, or even overcome hunger, but every day should drink some low water.

In general, the preparation of food on the ships of the former times was not the most fun and grateful. And then not even in ships and coca is.

More precisely, mostly in ships. More precisely, as I have already noticed - in their sizes. If the normal and loving people of Coca do not have a proper number of kitchenware, then no cups make it to work wonders. A lack of water negates all the dreams of "tasty and healthy" food.

I do not know how the British was with their traditional "File-Clack", that is, evening tea on the ships. Probably, it was not the most delicious drink. Repeating what was for lunch, only in a diluted form.

Plus constant water saving.

On the vessels of Vasco da Gama, when swimming in India for each sailor, relied on the day:

680 grams of crackers;
- 453 grams of Solonins;
- 1 liter of water,
- 40 grams of vinegar,
- 20 grams of olive oil,
- Onions, garlic, dried and fresh vegetables.

Probably because Vasco da Gama returned back. But an example of another diet. Sailor of the English expedition on the transport of "Bounty", which ended with the insurgency and landing of the captain:

3 kilograms 200 grams gallets;
- 1 pound of equalone (450 grams);
- 160 grams of dried fish;
- 900 grams of pea or croup;
- 220 grams of cheese;
- water, rum.

I can for comparison to give the missions of the Russian sailor, the times of Catherine the second. With "Bounty" at one time in fact.

The Russian sailor was relied on the month:
- 5.5 kg of beef meat in the form of saltin or fresh;
- 18 kg of crackers;
- 4 kg of pea;
- 2.5 kg of buckwheat;
- 4 kg of oats;
- 2.5 kg of oil;
- more than 0.5 kg of salts;
- 200 g of vinegar;
- 3.4 liters of vodka (28 chapters).

Tacking on Russian ships did not boil ...