Page:History of merchant shipping and ancient commerce (Volume 2).djvu/99

 Descending to minute details, the cook or steward is required to give weekly, or oftener if desired by their superiors, an exact account of the victuals, such as "flesh, fish, biscuit, meat, bread," as also of "beer, wine, oil, or vinegar," with any other things under his charge. Incompetent officers and incapable seamen are to be discharged, whenever a suitable opportunity occurs of getting rid of them. Economy is strictly enjoined, and cleanliness in the cook's room rigidly enforced. The best clothes of the sailors are only to be used when mustered in good array for the honour and advancement of the voyage. Various instructions are given for the security of health and general good management of the crew, and the sailors are warned against people who "can swim in the sea in havens, naked, armed with bows and shafts, who are desirous to seize the bodies of the sailors, which they covet for meat."

On the 20th of May, 1553, the squadron dropped down the river Thames to Greenwich, and its departure is thus quaintly described:—

"The greater shippes are towed downe with boates and oares, and the mariners being all apparelled in watchet or skie-coloured cloth, rowed amaine and made way with diligence. And being come neere to Greenwich (where the court then lay), presently upon the newes thereof, the courtiers came running out, and the common people flocked together, standing very thicke upon the shoare: the Privie Counsel, they lookt out at the windowes of the court, and the rest ranne up to the toppe of the towers; the shippes hereupon discharge their ordinance, and shoot off