: The Mayflower and Her Log; July 15 1620-May 6 1621 — Volume 5 by Ames Azel - Pilgrims (New Plymouth Colony); Mayflower (Ship); Massachusetts History New Plymouth 1620-1691

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Edition: 10

THE MAY-FLOWER AND HER LOG

July 15, 1620--May 6, 1621 Chiefly from Original Sources

BOOK 5.

QUARTERS, COOKING, PROVISIONS

Probably no more vexatious problem presented itself for the time being to the "governors" of the two vessels and their "assistants," upon their selection, than the assignment of quarters to the passengers allotted to their respective ships. That these allotments were in a large measure determined by the requirements of the women and children may be considered certain. The difficulties attendant on due recognition of social and official station were in no small degree lessened by the voluntary assignment of themselves, already mentioned, of some of the Leyden chief people to the smaller ship; but in the interests of the general welfare and of harmony, certain of the leaders, both of the Leyden and London contingents, were of necessity provided for in the larger vessel. The allotments to the respective ships made at Southampton, the designation of quarters in the ships themselves, and the final readjustments upon the MAY-FLOWER at Plymouth , when the remaining passengers of both ships had been united, were all necessarily determined chiefly with regard to the needs of the women, girls, and babes. Careful analysis of the list shows that there were, requiring this especial consideration, nineteen women, ten young girls, and one infant. Of the other children, none were so young that they might not readily bunk with or near their fathers in any part of the ship in which the latter might be located.

We know enough of the absolute unselfishness and devotion of all the Leyden leaders, whatever their birth or station,--so grandly proven in those terrible days of general sickness and death at New Plymouth,--to be certain that with them, under all circumstances, it was noblesse oblige, and that no self-seeking would actuate them here. It should be remembered that the MAY-FLOWER was primarily a passenger transport, her passengers being her principal freight and occupying the most of the ship, the heavier cargo being chiefly confined to the "hold." As in that day the passenger traffic was, of course, wholly by sailing vessels, they were built with cabin accommodations for it, as to numbers, etc., proportionately much beyond those of the sailing craft of to-day. The testimony of Captain John Smith, "the navigator," as to the passengers of the MAY-FLOWER "lying wet in their cabins," and that of Bradford as to Billington's "cabin between decks," already quoted, is conclusive as to the fact that she had small cabins , intended chiefly, no doubt, for women and children. The advice of Edward Winslow to his friend George Morton, when the latter was about to come to New England in the ANNE, "build your cabins as open as possible," is suggestive of close cabins and their discomforts endured upon the MAY-FLOWER. It also suggests that the chartering-party was expected in those days to control, if not to do, the "fitting up" of the ship for her voyage. In view of the usual "breadth of beam" of ships of her class and tonnage, aft, and the fore and aft length of the poop, it is not unreasonable to suppose that there were not less than four small cabins on either side of the common cabin or saloon , under the high poop deck. Constructed on the general plan of such rooms or cabins to-day , there would be--if the women and girls were conveniently distributed among them--space for all except the Billingtons, who we know had a cabin built between decks. This would also leave an after cabin for the Master, who not infrequently made his quarters, and those of his chief officer, in the "round house," when one existed, especially in a crowded ship.

Cabins and bunks "between decks" would provide for all of the males of the company, while the seamen, both of the crew and those in the employ of the Pilgrims--like Trevore and Ely--were no doubt housed in the fore castle. Alderton and English seem to have been counted "of the company." The few data we have permit us to confidently assume that some such disposition of the passengers was made, and that but for the leaky decks, the inseparable discomforts of the sea, and those of over crowding, the wives of the Pilgrims , and their daughters, were fairly "berthed."

Bradford is authority for the statement that with the "governor" of the ship's company were chosen "two or three assistants . . . to order the people by the way and see to the disposition of the provisions," etc. The last-named duty must have been a most difficult and wearisome one. From what has been shown of the poverty of the ship's cooking facilities , one must infer that it would be hopeless to expect to cook food in any quantity, except when all conditions favored, and then but slowly and with much difficulty. From the fact that so many would require food at practically the same hours of the day, it is clear that there must have been distribution of food to groups or families, who, with the aid of servants , must each have prepared their own meals, cooking as occasion and opportu nity indicated; much after the manner of the steerage passengers in later days, but before those of the great ocean liners. There appears to have been but one cook for the officers and crew of the ship, and his hands were doubtless full with their demands. It is certain that his service to the passengers must have been very slight. That "the cook" is named as one of the ship's crew who died in Plymouth harbor is all the knowledge we have concerning him.

The use of and dependence upon tea and coffee, now so universal, and at sea so seemingly indispensable, was then unknown, beer supplying their places, and this happily did not have to be prepared with fire. "Strong waters"--Holland gin and to some extent "aqua vitae" --were relied upon for the maintenance of warmth. Our Pilgrim Fathers were by no means "total abstainers," and sadly bewailed being deprived of their beer when the supply failed. They also made general and habitual use of wine and spirits, though they sharply interdicted and promptly punished their abuse.

In the absence of cooking facilities, it became necessary in that day to rely chiefly upon such articles of food as did not require to be prepared by heat, such as biscuit , butter, cheese , "haberdyne" , smoked herring, smoked ham and bacon, "dried neat's tongues," preserved and "potted" meats , fruits, etc. Mush, oatmeal, pease-puddings, pickled eggs, sausage meats, salt beef and pork, bacon, "spiced beef," such few vegetables as they had , etc., could be cooked in quantity, when the weather permitted, and would then be eaten cold.

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