But, once caught, the mediæval seaman had little to complain of in the way of pay. That, no doubt, made up for a good deal of severe discomfort. A mariner or seaman in 1277 got 3_d._ a day--a penny more than an ordinary soldier[13]--and in 1370 it was raised to 4_d._ Now, if we bear in mind that it has been estimated that money at that time was worth something like fourteen times what it is to-day, we must admit that the seaman did not do so badly. The master of the ship at this time was called the "rector", and received 6_d._ a day, while his second in command got the same amount. There were no admirals then, but the senior sea officer of the fleet was termed "captain" and paid 12_d._ per diem. The knight who was in actual military command of a warship would draw 2_s._ a day if he was paid the same rate afloat as ashore. Whether there was a regular scale of provisioning before John Redynge was appointed "Clerk of the Spicery" in 1496, to look after the victualling of both army and navy, I am unable to say, but it appears that the usual "sea-stock" laid in for a voyage in mediæval times consisted of bacon, salt meat, "Poor John" or salted herrings, flour, eggs, and poultry. We have little information as to the personality, manners, and customs of the seamen of mediæval ages. In the earlier period they were pretty certainly more of the long-shore or fisherman class than deep-sea sailors. When not engaged in legitimate trading or warfare they generally took a hand at rank piracy. There was a saying about them that the British sailors were "good seamen, but better pirates"! Even the Cinque Ports, which provided the nearest approach to a national navy, achieved a most scandalous notoriety in this respect. But at the same time there is no doubt that the Normans, Basques, Flemings, French, and other seafarers were just as bad, though perhaps not quite so expert. It was the fashion afloat in those days.