On the 13th, at six o’clock in the morning, I sailed from Plymouth Sound, with the Adventure in company; and on the evening of the 29th, anchored in Funchiale Road, in the island of Madeira. The next morning I saluted the garrison with eleven guns; which compliment was immediately returned. Soon after, I went on shore, accompanied by Captain Furneaux, the two Mr. Foresters, and Mr. Wales. At our landing, we were received by a gentleman from the Vice-Consul, Mr. Sills, who conducted us to the house of Mr. Loughnans, the most considerable English merchant in the place. This gentleman not only obtained leave for Mr. Forster to search the island for plants, but procured us every other thing we wanted, and insisted on our accommodating ourselves at his house during our stay. The town of Funchiale, which is the capital of the island, is situated about the middle of the south side, in the bottom of the bay of the same name, in latitude 32° 33ʹ 34ʺ north, longitude 17° 12-1/8ʹ west. The longitude was deduced from lunar observations made by Mr. Wales, and reduced to the town by Mr. Kendal’s watch, which made the longitude 17° 10ʹ 14ʺ west. During our stay here, the crews of both ships were supplied with fresh beef and onions; and a quantity of the latter was distributed amongst them for a sea store. Having got on board a supply of water, wine, and other necessaries, we left Madeira on the 1st of August, and stood to the southward, with a fine gale at N. E. On the 4th we passed _Palma_, one of the Canary isles. It is of a height to be seen twelve or fourteen leagues, and lies in the latitude 28° 38ʹ north, longitude 17° 58ʹ west. The next day we saw the isle of Ferro, and passed it at the distance of fourteen leagues. I judged it to lie in the latitude 27° 42ʹ north, and longitude 18° 9ʹ west. I now made three puncheons of beer, of the inspissated juice of malt. The proportion I made use of was about ten of water to one of juice. Fifteen of the nineteen half-barrels of the inspissated juice which we had on board were produced from wort that was hopped before inspissated. The other four were made of beer that had been both hopped and fermented before inspissated. This last requires no other preparation to make it fit for use, than to mix it with cold water, from one part in eight, to one part in twelve of water, (or in such other proportion as might be liked,) then stop it down; and in a few days it will be brisk, and drinkable. But the other sort, after being mixed with water in the same manner, will require to be fermented with _yeast_, in the usual way of making beer; at least it was so thought. However, experience taught us that this will not always be necessary. For by the heat of the weather and the agitation of the ship, both sorts were at this time in the highest state of fermentation, and had hitherto evaded all our endeavours to stop it. If this juice could be kept from fermenting, it certainly would be a most valuable article at sea.