passengers, some few cases of goods, some furniture, etc., constituted the only freight for which there could have been room "between decks," most of the space (aft) being occupied by cabins and bunks. The provisions in use, both by passengers and crew, were probably kept in the lazarette or "runs," in the stern of the ship, which would be unusually capacious in vessels of this model; some--the bulkiest--in the hold under the forward hatch, as the custom was, and to some extent still is. The food supply of the Pilgrims, constituting part of the MAY- FLOWER'S Cargo, included, as appears from authentic sources:-- Breadstuff's, including,-- Biscuits or ship-bread (in barrels). Oatmeal (in barrels or hogsheads). Rye meal (in hogsheads). Butter (in firkins). Cheese, "Hollands" and English (in boxes). Eggs, pickled (in tubs). Fish, "haberdyne" [or salt dried cod] (in boxes). Smoked herring (in boxes). Meats, including,-- Beef, salt, or "corned" (in barrels). Dry-salted (in barrels). Smoked (in sacks). Dried neats'-tongues (in boxes). Pork, bacon, smoked (in sacks or boxes). Salt [" corned "] (in barrels). Hams and shoulders, smoked (in canvas sacks or hogsheads). Salt (in bags and barrels). Vegetables, including,-- Beans (in bags and barrels). Cabbages (in sacks and barrels). Onions (in sacks). Turnips (in sacks). Parsnips (in sacks). Pease (in barrels), and Vinegar (in hogsheads), while,-- Beer (in casks), brandy, "aqua vitae" (in pipes), and gin ["Hollands," "strong waters," or "schnapps"] (in pipes) were no small or unimportant part, from any point of view, of the provision supply.