However much water you had outside of the hull. it did not do for drinking and hardly for hygiene due to its salt content. For drinking the crew were most of the time depending on supplied that needed to be brought on board at departure and stored onboard for all needs that could arise until the supply could be renewed.
Besides the crew, also the ships cook's 'floating barnyard' needed water. Next to water, a modestly strong 'ship's beer' was the most common drink onboard. Around 40,000 liters of ship's beer was no uncommon quantity. Besides this a considerable quantity of 'double beer' was kept onboard together with wine, sherry, Madeira and arrack for, as we might assume, the more well-to-do officers.
During the 18th century, scurvy was a common illness in Europe, not only something that beset sailors. Food was not varied and was lacking vitamins. The trips to China also as rule started in the winter or early spring so already before they left the crew had for several months been without fresh fruit and vegetables, lacking crucial vitamins and minerals even before they have left for sea.
Ever since the 17th century, they had known that herbs and citrus fruits helped prevent scurvy, the feared illness that took more lives in the navy than wars themselves. We also know that the unbalanced diet and food supply created a craving for sugar. It is not impossible that we can see the punch served onboard was also a way of making the sailors drink the healthy lemon juice by mixing it with the more popular alcohol and sugar.
From the mid 18th century we have a note from the diary of Per Osbeck where he recorded the recipe of 'punch' taken from the ship Prins Carl in 1751.
During this trip in 1755, only 5 men died out of scurvy, a proof as good as any that the medical considerations was well under control"
Recipe of Osbeck punch
One might think though that considering the generous quantities of alcohol that were available onboard it is remarkable that these huge and bulky ships were not put aground more often than they were.
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