““No, I do not think so. There is a strong bulkhead just below where we are standing. The things you see on shore were in the small hold under the cabin that was used for the ship’s stores, while the main contains the cargo. We got at the lazarette from a hatch under the table of the cabin. It was not convenient, but it was an advantage having a separate place when we were loaded up with hides, and there was no fear of the sailors getting at the things. We did not carry a great store—five or six barrels of flour, a few sacks of potatoes and onions, a barrel or two of biscuits, and a couple of casks of salted meat, a barrel of coffee and one of sugar.””
A cook of roughly the same moment, setting down the same dish.
butter, 10 eggs. No. 2. One pound boiled potatoes, mashed, three quarters of a pound butter, 3 gills milk or cream, the juice of one lemon and the peal grated, half a pound sugar, half nutmeg, 7 eggs (taking out 3 whites,) 2 spoons rose-water.
Sources: The passage is from G. A. (George Alfred) Henty, With Cochrane the Dauntless, free to read in full at Project Gutenberg. The recipe is from Simmons, American Cookery of 1796, also free in full. Both are in the public domain in the United States. The binding above is ours — teal cloth, grapes stamp.