The sun. [volume] (New York [N.Y.]) 1833-1916, 1906-03-25
SEA COOKS OF 0LDEN TIMEl
Some Of The Perquisites and Honors That
They Claimed.

Some Of the Perquisltes and Honors That
They Claimed.
Sea cooks were, and are, very necessary
persons In the internal economy OF the
ship Of war, but there we're rogues among
them as among all classes of men. There
we're sea cooks who rose by the aid OF In
huence and knavery to very lucrative posi-
tons. Lord Nottingham, when Lord High
Admiral, gave a patent to his W cook TO
appoint all the cooks in the navy.
Stewards, purveyors, cooks and bakers
are classed together by one writer az the
chief benefoiaries under, the system OF
peculation and perquisites which at one
time made the navy 40 happy a hunting
ground for the, rascals Of the country.
But they were not all permitted to ply
their trade with impunity, says the London
Globe, and one seq cook got seven years
hard labor from Sir John Fielding for a long
series Of frauds. And In sentencing the
man the fudge expressed his regret that he
could not order him to be hanged at the
hospital gates.
Pea soup was generally the best ration
the men had and was certainly the most
liked. Potatoes were always served in the
skins, sometimes two to each q and q
| good natured cook was frequently prevailed
upon to cook cakes and duffs that the men
had made for themselves, demanding
for his services either a pot OF grog or a por-
ton Of the dish he cooked.
Sometimes, however, he could only be
bribed by money, and in that way increased
his pay OF IS shillings a month, In addition
to which he was nearly always in receipt OF O
pension Of lis. Sd. per month. Besides
these sources OF revenue he also made q
good deal Of money from the sale Of "slush, y
the fat scraped from the ships eoppers
after each meal had been narved, 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, honored
with q guard OF two marines, who stood
sentry over the door OF the galley during
the preparation of meals to prevent I'M
warranted 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
III port, vi u not poheI ioI uIllB SdJu eS,
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 expected to perform
as the last officer Of the ship, and until he
had done it no officer could consider him
self discharged 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 absentlhinded-
ness. went of 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 to-day VINO
have heard the Phrase: Every man TO
his station, and the cook to the f~oresheet,"
and the landsman who has read Marryat
will always connect the man of the galley
with the famous phrase: "Son of a sea
cook"
In addition to the ships cook, Of course,
there were, aB now, the mess cooks, men
who were appointed by the seamen them