In those days the custom of dividing a ship’s company into watches was already in vogue. “When you set sayle and put to sea, the Captaine is to call up the company; and the one halfe is to goe to the Starreboord, the other to the Larboord, as they are chosen: the Maister chusing first one, then his Mate another, and so forward till they bee diuided in two parts.” In those days the reckoning by tonnage was far from reliable as indicating the true size of a ship. Columbus, after his second voyage across the Atlantic, writes to Captain Antonio de Torres of the ship _Marigalante_, and refers to the freighting of ships by the ton “as the Flemish merchants do,” and this, he suggests, would be a better and less expensive method than any other mode. But when after the capture of a prize the division of shares was made, it was to the advantage of the crew to make the tonnage as big as possible. The custom was to allot the share in proportions. The ship took a third, the victualler took another third, and the remaining third was divided up among the crew. Of this latter third the captain received nine shares, the master seven, and so on down to the boys who had one share, and there was a reward given to the man who first descried the sails of the ship ultimately captured. A reward was also paid to the first man who rushed on board the enemy. According to Monson, every man and boy was allowed 1 lb. of bread a day and a gallon of beer a day, viz. a quart in the morning, a quart at dinner, a quart in the afternoon, and a quart at supper. On flesh-days each man could have 1 lb. of beef or else 1 lb. of “pork with pease.” Flesh-days were Sundays, Mondays, Tuesdays, and Thursdays. The other days were fish-days, and on these every mess of four men was allowed a side of salt fish, “either haberdine, ling, or cod,” 7 oz. of butter, and 14 oz. of cheese. Fridays were excepted, for on these days they had but half allowance. Monson was naturally prejudiced against the Spanish ships, which he accused of being badly kept--“like hog-sties and sheep-coats”--and of giving an allowance of diet far too small. Every man cooked for himself and there was no discipline, although they carried more officers than the English ships. In the latter the captain inspected his ship twice a day to see that she was kept sweet and clean “for avoiding sickness,” but the holds were so badly ventilated, dark, and smelly, the beer was so frequently bad, the food so often putrid, and the crew themselves so lacking in habits of cleanliness, that scurvy, dysentery, and other diseases frequently broke out and men died in large numbers. One has only to look through the logs of some of the Elizabethan voyages of discovery to see this for oneself. [Illustration: A SIXTEENTH-CENTURY WARSHIP AT ANCHOR. By a Contemporary Artist. Showing method of embarkation and many fascinating details.]