On the face of it the sailor's dietary was not so bad. A ship's stores, in 1719, included ostensibly such items as bread, wine, beef, pork, peas, oatmeal, butter, cheese, water and beer, and if Jack had but had his fair share of these commodities, and had it in decent condition, he would have had little reason to grumble about the king's allowance. Unhappily for him, the humanities of diet were little studied by the Victualling Board. Taking the beef, the staple article of consumption on shipboard, cooking caused it to shrink as much as 45 per cent., thus reducing the sailor's allowance by nearly one-half. [Footnote: _Admiralty Records_ 1. 1495--Capt. Barrington, 23 Dec. 1770.] The residuum was often "mere carrion," totally unfit for human consumption. "Junk," the sailor contemptuously called it, likening it, in point of texture, digestibility and nutritive properties, to the product of picked oakum, which it in many respects strongly resembled. The pork, though it lost less in the cooking, was rancid, putrid stuff, repellent in odour and colour-particulars in which it found close competitors in the butter and cheese, which had often to be thrown overboard because they "stunk the ship." [Footnote: To disinfect a ship after she had been fouled by putrid rations or disease, burning sulphur and vinegar were commonly employed. Their use was preferable to the means adopted by the carpenter of the _Feversham_, who in order to "sweeten ship" once "turn'd on the cock in the hould" and through forgetfulness "left it running for eighteen howers," thereby not only endangering the vessel's safety, but incidentally spoiling twenty-one barrels of powder in the magazine.--_Admiralty Records_ 1. 2653--Capt. Watson, 18 April 1741.] The peas "would not break." Boiled for eight hours on end, they came through the ordeal "almost as hard as shott." Only the biscuit, apart from the butter and cheese, possessed the quality of softness. Damp, sea-water, mildew and weevil converted "hard" into "soft tack" and added another horror to the sailor's mess. The water he washed these varied abominations down with was frequently "stuff that beasts would cough at." His beer was no better. It would not keep, and was in consequence both "stinking and sour." [Footnote: According to Raleigh, old oil and fish casks were used for the storing of ship's beer in Elizabeth's reign.] Although the contractor was obliged to make oath that he had used both malt and hops in the brewing, it often consisted of nothing more stimulating than "water coloured and bittered," and sometimes the "stingy dog of a brewer" even went so far as to omit the "wormwood."