I now made three puncheons of beer of the inspissated juice of malt. The proportion I made use of was about ten of water to one of juice. Fifteen of the nineteen half barrels of the inspissated juice which we had on board, were produced from wort that was hopped before inspissated. The other four were made of beer that had been both hopped and fermented before inspissated. This last requires no other preparation to make it fit for use, than to mix it with cold water, from one part in eight to one part in twelve of water, (or in such other proportion as might be liked,) then stop it down, and in a few days it will be brisk and drinkable. But the other sort, after being mixed with water in the same manner, will require to be fermented with yeast, in the usual way of making beer; at least it was so thought. However, experience taught us that this will not always be necessary: For by the heat of the weather, and the agitation of the ship, both sorts were at this time in the highest state of fermentation, and had hitherto evaded all our endeavours to stop it. If this juice could be kept from fermenting, it certainly would be a most valuable article at sea. On finding that our stock of water would not last as to the Cape of Good Hope, without putting the people to a scanty allowance, I resolved to stop at St Jago for a supply. On the 9th, at nine o'clock in the morning, we made the island of Bonavista, bearing S.W. The next day, we passed the isle of Mayo on our right; and the same evening anchored in Port Praya in the island of St Jago, in eighteen fathom water. The east point of the bay bore E.; the west point S.W. 1/2 S.; and the fort N.W. I immediately dispatched an officer to ask leave to water, and purchase refreshments, which was granted. On the return of the officer, I saluted the fort with eleven guns, on a promise of its being returned with an equal number. But by a mistake, as they pretended, the salute was returned with only nine; for which the governor made an excuse the next day. The 14th, in the evening, having completed our water, and got on board a supply of refreshments, such as hogs, goats, fowls, and fruit, we put to sea, and proceeded on our voyage.