Flinders was, it has been said, the nautical grandson of Cook. How thoroughly he followed the example of the great sailor is apparent from the lines upon which he managed his ship and governed his crew. This is what he was able to write of the voyage down to the Cape of Good Hope, reached on October 16th: "At this time we had not a single person in the sick list, both officers and men being fully in as good health as when we sailed from Spithead. I had begun very early to put in execution the beneficial plan first practised and made known by the great Captain Cook. It was in the standing orders of the ship, that on every fine day the deck below and the cockpit should be cleaned, washed, aired with stoves, and sprinkled with vinegar. On wet and dull days they were cleaned and aired, without washing. Care was taken to prevent the people from sleeping upon deck or lying down in their wet clothes; and once in every fortnight or three weeks, as circumstances permitted, their beds, and the contents of their chests and bags were opened out and exposed to the sun and air. On the Sunday and Thursday mornings, the ship's company was mustered, and every man appeared clean-shaved and dressed; and when the evenings were fine the drum and fife announced the forecastle to be the scene of dancing; nor did I discourage other playful amusements which might occasionally be more to the taste of the sailors, and were not unseasonable. "Within the tropics lime juice and sugar were made to suffice as antiscorbutics; on reaching a higher latitude, sour-krout and vinegar were substituted; the essence of malt was served for the passage to New Holland, and for future occasions, on consulting with the surgeon, I had thought it expedient to make some slight changes in the issuing of the provisions. Oatmeal was boiled for breakfast four days in the week, as usual; and at other times, two ounces of portable broth, in cakes, to each man, with such additions of onions, pepper, etc., as the different messes possessed, made a comfortable addition to their salt meat. And neither in this passage, nor, I may add, in any subsequent part of the voyage, were the officers or people restricted to any allowance of fresh water. They drank freely at the scuttled cask, and took away, under the inspection of the officer of the watch, all that was requisite for culinary purposes; and very frequently two casks of water in the week were given for washing their clothes. With these regulations, joined to a due enforcement of discipline, I had the satisfaction to see my people orderly and full of zeal for the service in which we were engaged; and in such a state of health that no delay at the Cape was required beyond the necessary refitment of the ship."