The Washburn times. [volume] (Washburn, Wis.) 1896-1976, 1906-07-19
OLD TIME SEA COOKS
THEIR DUTIES AND PERQUiSiTES IN
THE BRITISH NAVY.
Many Sources of Revenue For the
Bosses of the Galleys-There Were
Other Things They Had to Do Be
sides Preparing the Meals.

sides Preparing the Meals.
Sea cooks were and are very neces-
sary persons in the internal economy Of
the ship of war, but there were rogues
among them as among all classes Of
men, says the London Globe There
were sea cooks who rose by the aid
of influence and knavery to very lucra-
tive positions. Lord Nottingham, when
lord high admiral, gave patent to his
own cook to appoint all the cooks in
the navy.
Stewards, purveyors, cooks and bak-
ers are classed together by one writer
as the chief benefciaries under the sys-
tenn of peculation and perquisites
which at one time made the navy SO
happy hunting ground for the rascals
of the country. But they were not all
permitted to ply their trade with i'm
punity, and one sea cook got seven
years hard labor from Sir John Field
ing for long series Of frauds. And in
sentencing the man the judge expressed
his regret that he could not order him
to be hanged at the hospital gates.
Pea soup was generally the best ra-
ton the men had and was certainly
the most liked. Potatoes were always
served in the skins, sometimes two to
each man, and a good natured cook
was frequently prevailed upon to cook
cakes and duffs that the men had made
themselves, demanding for his services
either a pot Of grog or portion Of the
dish he cooked.
Sometimes, however, he could only be
bribed by money, and in that way in
creased his pay of 80 shillings month,
in addition to which he was nearly al
ways in receipt of a pension of lis. Sd.
per month. Besides these sources Of
revenue he also made a good deal of
money from the sale of "slush," the
fat scraped from the ships coppers
after each meal had been served, and
half Of which was his perquisite. The
other half belonged to the ship for
greasing the bottom and running tackle.
The ships cook was, moreover, hon.
ored with guard of two marines, who
stood sentry over the door Of the gal
ley during the preparation Of meals to
prevent unwarranted raids upon the
provisions by ships thieves; he did not
wear a uniform nor was he expected
to keep watch, being allowed to sleep
In comfort and comparative privacy
throughout the night on the lower gun
deck. But, on the other hand, he had
some duties not connected with food,
among them the preparation when the
ship was in port Of hot poker for
firing salutes.
And it was an established custom Of
the navy that the ship was not properly
paid off until the pennant was struck
by the cook. This operation he was ex-
pected to perform as the last officer Of
the ship, and until he had done it no
officer could consider himself discharg-
ed or at liberty to leave the port. This
rule held good though every seaman
had left the ship, and sometimes the
cook himself, in a fit of absentminded-
ness, went off without carrying out the
task, and had to be routed out again
before the incensed officers could leave
for their homes. There will be seamen
alive today who have heard the phrase,
Every man to his station, and the
cook to the foresheet," and the lands
man who has read Marryat will al
ways connect the man of the galley
with the famous phrase, "Son of sea
cook"
In addition to the ships cook, Of
course, there were, as now, the mess
cooks, men who were appointed by the
seamen themselves to be presidents OF
the messes for the week, and who had
to receive the provisions for the mess
from the purser at the daily issuing OF
victuals and who had to hand these on
to the ships cook in good time. AS
compensation for his trouble the mess
cook drew a cooks, or double, portion
Of grog, and he deserved it, for his du-
ties were arduous and his critics Sc
we're
If he spoiled the duff he was tried by
jury Of the mess, and this jury was
gathered by hosting mess swab or
beating tin dish between decks for
ward He was condemned to most
painful prnishments if found guilty.
He was also the carver for the mess,
and in order to prevent favoritism a
blindfolded member. of the mess was
required to call out the name of the
person who was to receive the portion
as it was placed on the plate. Small or
large, that portion was given to the
man named, and probably no more sat
isfactory method Of dealing with the
question could have been found.
A Bowling Acquaintance.
Two young men met a woman and
one Of them raised his hat Immediately.
"Who was that, Charlie?' asked one
of them. II don't know" was the reply.
Don't know! You must know, for you
raised your hat to her" Eyes but, you
see, I'm wearing my brothers hat, and
he knows herv'-London News.