She was only forty feet in length, had a breadth of beam of twelve feet and ten inches, and a depth of nine feet, seven and one-half inches. Bradford in his _History_ records that she carried "many passengers in her and sundrie goods ... the cheefe amongst these people was one Mr. Fells and Mr. Sibsie, which had many servants belonging unto them, many of them being Irish. Some others ther were y^t had a servante or 2 a piece; but y^e most were servants, and such as were ingaged to the former persons, who also had y^e most goods ... they had been 6 weeks at sea, and had no water, nor beere, nor any woode left, but had burnt up all their emptie caske."[7] And this happened in the month of December! [7] William Bradford, _History of Plymouth Plantation_, Boston, 1856. In those days cooking on shore was done in an open fireplace. On shipboard, the larger vessels were provided with an open "hearth" made of cast iron sometimes weighing five hundred pounds and over. More commonly a hearth of bricks was laid on deck, over which stood an iron tripod from which the kettles hung. More crudely still a bed of sand filled a wooden frame and on this the fire was built, commonly of charcoal. On the ship _Arbella_, in which came Governor John Winthrop and his company, in 1630, the "cookroom" was near a hatchway opening into the hold. The captain, his officers and the principal men among the passengers dined in the "round house," a cabin in the stern over the high quarter-deck. Lady Arbella Johnson and the gentlewomen aboard dined in the great cabin on the quarter-deck. The passengers ate their food wherever convenient on the main deck or in good weather, on the spar deck above. Years later, a new ship lying at anchor in Boston harbor was struck by lightning which "melted the top of the iron spindle of the vane of the mainmast" and passing through the long boat, which lay on the deck, killed two men and injured two others as "they were eating together off the Hen-Coop, near the Main Mast." The ship supplied each passenger with a simple ration of food distributed by the quartermasters, which each family or self arranged group of passengers cooked at a common hearth as opportunity and the weather permitted. Of necessity much food was served cold and beer was the principal drink. John Josselyn, Gent., who visited New England in 1638, records "the common proportion of Victualls for the Sea to a Mess, being 4 men, is as followeth: "Two pieces of Beef, of 3 pound and 1/4 _per_ piece. "Four pound of _Bread_. "One pint 1/4 of _Pease_. "Four Gallons of _Bear_, with _Mustard_ and _Vinegar_ for three flesh dayes in the week. "For four fish dayes, to each Mess _per_ day, two pieces of _Codd_ or _Habberdine_, making three pieces of fish. "One quarter of a pound of _Butter_. "Four pound of _Bread_. "Three quarters of a pound of _Cheese_. "_Bear_ is before. "_Oatmeal per_ day, for 50 men, Gallon 1. and so proportionable for more or fewer.