beef and pork were kept in a harness cask abaft the mainmast, and when a fresh barrel of provisions was to be opened, the harness cask was scrubbed and scalded out with boiling water, and so was always sweet and clean. The cooks and stewards were almost invariably negroes, and it is to be regretted that there are not more like them at the present time—especially the cooks. "Plenty of work, plenty to eat, and good pay," is what sailor-men used to say of American clippers, the sort of ships on board of which good seamen liked to sail.
The forecastle on board the old type of vessels was in the forepeak, below the main deck, a damp, ill-ventilated hole, but in the California clippers it was in a large house on deck between the fore and main-masts, divided fore and aft amidships by a bulkhead, so that each watch had a separate forecastle, well ventilated and with plenty of light. There was nothing to prevent a crew from being comfortable enough; it depended entirely upon themselves. Indeed, there were no ships afloat at that period where the crews were so well paid and cared for as on board the American clippers. Seamen who knew their duties and were willing to perform them fared far better than on board the ships of any other nationality.
Perhaps, the most marked difference between American merchant ships and those of other nations was in regard to the use of wine and spirits. On board British ships grog was served out regularly to the men before the mast, and the captain and officers were allowed wine money. Nothing of this sort was permitted on American vessels. Robert
