Star.
London, England, 1809-12-26 00:00:00

71t41°ezr suricz.

airaciaxs OW TRANSPORTS AND 014 IMHOF Tux Mak
MID ItEGVLATIONS VOLLOWND IN THAT DIZIUMIIMIT
Of TIM PURLIC RRIFFICX, INTIIRSPRIISHD WITH MOTS
FOR PROStOTINCI Tilt COMFORT AND trrimmume rips
CONDITION OP THE TROOPS EHRARKIID.
" It is inconceivable whit diSculties the maim of Mir
and Soldiers endure Trichina murmuring or regret." •
Goinsiors.

-

(Concluded from the Srdit of Friday kit'.)

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PROVISIONS AND WATER. -
The next point which we intend to advert to, is
the subject of provisions and water for the troops.—
Formerly, as was also the case in the Navy, there
was much greater room for improvement in regard
to this important part of the subject, than there is in
this age of improvement. The success which attend-
ed the indefatigable efforts of Captain Cook and
some other later circumnavigators, to preserve the
health of their crews in long voyages and unhealthy
climates, is a proof that much depends on the care
and attention to the proper articles of provision, and
on the preservation of the water. Subsequent expe-
rience has confirmed this in the Navy as well, as in
I the Transport service ; for we now find that seamen
as well as soldiers, seldom suffer much from the
scurvy, even in the longest voyages, and when they
have been constantly at sea. This is chiefly owing to
the judicious introduction of antiscorbutic articles of
diet, and to an improvement if% the method of preser-
lying meat, &c.
• It is a matter of surprise with many that the
French, who are confessedly behind us in nautical
improvement, are enabled to traverse the ocean, to
the most distant parts, without seeming to suffer ma-
terially from scurvy or other diseases attendant on
long voyages. It is perhaps difficult to account for
this in a very satisfactory manner ; but there can be
no doubt that this exemption from disease is to be
attributed, in a great measure, to the nature of the
provisions, Btc. With which French ships of war are
furnished for long voyages. The most important
-article of this nature seems to be portable soup, tabe
used for general consumption, a substance which,
with proper care, if well prepared, may be preserved
for a great length of time, in any climate, forming a
grateful and nutritious food for seamen or soldiers,
at all times, which may be improved by the addition
of barley, onions, carrots, or any other vegetables
usually taken to sea. In this instance ens may say,
with great national propriety, in the words of Juno,
on a different occasiolt,

Yes eat sob hoste doeeri.
The use of the article of portable soup in our navy
and in the transport service, is confined to the sick ;'
but it might be issued under particular circumstances
to the *hole on board, particularly to soldiers on
board transports ; and as their ration of provisions
appears to be scanty compared with that of the hardy
sailor, perhaps the addition of one pound or less of
this article, to each mess, might be frequently made
with much advantage.
In another instance the French seem to surpass us,
viz, in, the article of soft bread, which is often allowed
to their crews, and is, if well made, infinitely prefer-
able to biscuit in point of nourishment. A large pro-
portion of the crews of onr men of war might, with
little trouble. be supplied with bread, even with the
bare asslebuice of the improved iron ovens at present
in use ; and there seems to exist no just reason why
such ovens should not be introduced and constantly
used in the transport service, for baking bread for the
soldiers. The flour intended for this or any other
purpose, to make it keep, should be hard pressed
into close casks, in the manner so strongly recom-
mended by that experienced seaman Captain Cook,
instead of being put loosely into insecure barrels, as
is done at present, where it soon perishes, becoming
mouldy and full of insects.
Besides portable soup, here recommended as an
occasional article of general consumption for troops
on board transports, it would be desirable to sec the
following articles also introduced into common use
'in this service, viz. pickled cabbage, or sour krout,
onions, spiced meats, molasses, and porter, to be issu-
ed sumetimes in lieu of spirits. The advantages aris-
ing from the introduction of most of these very use-
ful articles have been amply manifested in the Navy,
and, no doubt, would be followed by equally good
effects in our embarked armies, when their destina-
tion and services equally expose them to maritime pri,
vations.

Before quitting the subject of provisions, it is pro-
per to remark that, in the transport service, lemon or
lime-juice has been lately allowed to the soldiers for
long voyages, but, it should he generally known, that
the fluid issued to them under thlt name, from some
cause or other, is often not gnimine, appearing to be
composed chiefly of the acid of vitriol, and bad vi-
negar, and so far from being beneficial, on the con-
trary producing different and even pernicious effects.
Whether this be owing. to frauds on the part of the
original seller, or lime-juice contractor, or whether it
arises from the knavery of others through whose
bands this article subsequently has to pass before
being issued, is a question which it is not meant here
to decide. It is sufficient merely to say, that much
attention should be paid to this important point.—
Good
lime-juice, or lemon juice, is easily known, and
care should be taken that the whole of the quantity
purchased, or contracted for, is genuine, and equal-in
quality to the samples produced for inspection.
The method of preserving fresh water sweet and
wholesome at sea, has been long a desideratum
among mariners. For this purpose various proposals
and inventions have been made ; and experience has
ultimately decided in favour of ventilation of the
water, and the addition of quick lime, or charcoal ;
but the preference is due to quick lime, without which
-article no ship should be allowed to go to sea. One
pint is sufficient for a common-sized butt, and should
be added to every scuttle-butt when it is filled. That
it is also favourable to health, we have the testimony
of Dr. Blane, who says, in the year 1779, several
ships of the line arrived in the West Indies, and they
were all afflicted with the flux, except the Stirling
Castle, which was the only ship in which quick lime
was put into the water ; nor does it spoil the water
for any culinary purpose.—The same author states
that slaked lime is equally useful with unslaked.—
Since all water kept in casks is liable to become pu-
trid, it has been lately suggested, that vessels for wa-
ter, constructed of iron, would not be subject, to so
much inconvenience in this respect as. those made of
wood ; and k seems very probable, that such kind of