Ireland under the Stuarts and During the Interregnum, Vol. 3 (of 3), 1660-1690Bagwell, Richard
History
Ireland under the Stuarts and During the Interregnum, Vol. 3 (of 3), 1660-1690
Bagwell, Richard
Ireland -- History -- 17th century
The garrison of Londonderry were never short of powder, in spite of the
constant firing. The stock of cannon balls failed before the end of
June, and the want was supplied by covering pieces of brick with lead
so that the size and weight were right, and good practice was made with
these rude projectiles. Food soon became scarce, dogs, cats, and rats
being readily eaten and sold at high prices. Rations of salted hides
were served out and tallow mixed with starch. The latter compound was
found to be a cure for dysentery. At the last distribution, before the
end of the siege, the allowance for a fighting man was half a pound of
meat and a pound and a half of horse flesh. There were no vegetables,
of course, and a handful of sea-wrack or chickweed fetched a penny or
twopence. Fuel was not much wanted in summer except for cooking, and
there was very little to cook, but fires could be made with the roofs
shattered by shell-fire. Only eighty soldiers were slain by the enemy,
but famine and sickness reduced their number from 7500 to about 4300,
of whom more than a fourth were unserviceable. Governor Baker died on
the last day of June, after naming Michelburn to succeed him. Murray
was shot through both thighs on July 17, and the starving troops had
not the advantage of his leadership during their last feeble sallies.
The very last was on July 25, when they issued from the Bishop's Gate
and the Butcher's Gate simultaneously in hopes of driving in some of
the enemy's cattle. They killed many of the besiegers, but caught no
cows, and returned as hungry as before, having lost a few men. Starch
was found in the pockets of the slain, and one dying soldier said he
had nothing else for five days.[226]
[Sidenote: Cruel action of Rosen.]
[Sidenote: Indignation of James.]
Public-domain text, read in full here on John Shaqi.
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