The Wreck of the Grosvenor, Volume 1 of 3: An account of the mutiny of the crew and the loss of the ship when trying to make the BermudasRussell, William Clark
General
The Wreck of the Grosvenor, Volume 1 of 3: An account of the mutiny of the crew and the loss of the ship when trying to make the Bermudas
This set me wondering what their meaning could be; but I thought it
best to take no notice nor repeat what I had heard, as I considered
that the less Mr. Duckling had to say to the men the better we should
all get on.
It was half-past seven by the time the sails were furled and the decks
cleared of the ropes. The hands went below to tea, and I was walking
aft when the cook came out of the galley and said--
"Beg your pardon, sir; would you mind tasting of this?" And he handed
me a bit of the ship's biscuit. I smelt it and found it mouldy, and put
a piece in my mouth, but soon spat it out.
"I can't say much for this, cook," said I.
"It's not fit for dogs," replied the cook. "But, so far as I've seen,
all the provisions is the same. The sugar's like mud, and the molasses
is full of grit; and though I've been to sea man and boy two and twenty
year, I never saw tea like what they've got on board this ship. It
ain't tea--it makes the liquor yaller. It's shavings, and wot I say is,
regular tea _ain't_ shavings."
"Well, let the men complain to the captain," I answered. "He can report
to the owners and get the ship's stores condemned."
"It's my belief they wos condemned afore they came on board," answered
the cook. "I'll bet any man a week's grog that they wos bought cheap in
a dockyard sale o' rotten grub, by order o' the Admiralty."
"Give me a biscuit," said I, "and I'll show it to the captain."
He took one out from a drawer in which he kept the dough for the
cuddy's use, and I put it in my pocket and went aft.
CHAPTER II.
I will here pause to describe the ship which, being the theatre of much
that befel me which is related in this book, I should place before your
eyes in as true a picture as I can draw.
Public-domain text, read in full here on John Shaqi.
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