Usually it was the hold, but as time went on the stench below from decaying meats, foul water and excrements became unbearable so the seamen had to sleep on deck. Frequent washing and bathing were unknown. Lice and fleas were accepted as natural. There was a pervading smell of unwashed humanity. The Captains or owners, in this case the Crown, were respon- sible for the complete supplying of victuals and men.
Ship biscuits date back to ancient Roman and Greek days.
To eat it, if you did not want to lose your teeth, you had to soak it in water or soup. They as well as the salted meats and fish, wine, olive oil and water were stored in wooden casks, often of faulty construc- tion. All the victuals were stored in the driest part of the hold, however, the stumpy ships leaked and water and humidity played havoc with the food. I would have loved to have read gastronomic comments from a crew member reporting on not even a typical meal but at least a favorite dish. It was named San Salvador by Columbus.