Nothing that I have collected from my own observation, or that of others, has been neglected under this head, except one particular caution with regard to the preparation of the victuals. The large utensils employed to boil the provisions are made of copper, and it sometimes happens from neglect that these are allowed to contract a rust, which is one of the most active poisons we know. The neglect consists chiefly in allowing any thing acid, or what is liable to become acid, such as gruel or burgoo, to remain for a length of time without being washed out; for when victuals have been prepared in the boilers thus uncleaned, they produce the most violent effects, even to the loss of life, as once happened in a ship belonging to our fleet[76]. SECT. II. Of DRINK. As the solid part of sea diet is very dry and hard, and as the salt it contains is apt to excite thirst, a freer use of liquids than at land is necessary, particularly in a hot climate. It has been the custom, as far back as we know, to allow seamen the use of some sort of fermented liquor. We need hardly inquire if this is salutary or not; for it would be impossible at any rate to withhold it, since it is an article of luxury, and a gratification which the men would claim as their right. There is a great propensity in seamen to intoxicating liquors, which is probably owing to the hardships they undergo, and to the variety and irregularity of a sea life. But there is reason to think that all sorts of fermented liquors, except distilled spirits, are conducive to health at sea. There is no doubt that malt liquor is extremely wholesome and antiscorbutic. The common quantity of small beer allowed daily is so liberal, that few men make use of their whole allowance; and there is no objection to the constant use of it, except that it is apt to spoil in the course of a few weeks, and that upon foreign stations the stock can seldom be renewed. One of the greatest improvements that could be made in the victualling of the navy would be the introduction of porter[77], which can be preserved in any climate for any length of time that may be necessary. Spruce beer seems to possess similar and equal virtues with malt liquor and it has this advantage, that the materials of it can at all times be carried about and used occasionally. It agrees with malt liquor in being a fermented vegetable sweet, the principal ingredient of it being melasses. The other ingredient, from which it takes its name, being a balsamic substance, seems to be more medicinal and antiscorbutic than hops, and is therefore, perhaps, preferable to malt liquor. There have been sufficient proofs of its virtues in single ships; and all the men of war that go to America and the West Indies might be conveniently supplied with it. Admiral Pigot provided a sufficient quantity for the whole fleet; but the peace coming on prevented the trial of it.