│day │ │ │ │ │ │ │ │ │ │ │ │ │ │ or 6 │ │ │ │ │ │ │ │ │ │ │ lbs. │ │ │ │ │ │ │ │ │ │ │ of │ │ │ │ │ │ │ │Thurs- │ 4 │ 4 │flour,│ 1 │ 2 │ │ │ │week.│ │day │ │ │½ lb. │ │ │ │ │ │ │ │ │ │ │ of │ │ │ │ │ │ │ │ │ │ │suet, │ │ │ │ │ │ │ │ │ │ │ & 1 │ │ │ │ │ │ │ │ │ │ │ lb. │ │ │ │ │ │ │ │Friday │ 4 │ 4 │ of │ │ 2 │ 4 │ ½ │ 1 │ │ │ │ │ │rais- │ │ │ │ │ │ │ │ │ │ │ ins. │ │ │ │ │ │ │ │ │ │ │——————│ │ │ │ │ │ │ │Satur- │ 4 │ 4 │1 or as above│ │ │ │ │ │ │day │ │ │ │ │ │ │ │ │ └───────┴──────┴─────┴─────────────┴──────┴──────┴───────┴───────┴─────┘ “The above are to be served out by full weights and measures. “When flour, suet, and raisins are put on board, they are to be served in equal proportion with beef, viz. one half in beef, the other in flour, suet, and raisins, on each beef day. “Half a pound of rice is equal to a pint of oatmeal; half a pound of sugar is equal to half a pound of butter, and a pint of rice is equal to a pound of cheese; a pint of oil is equal to 1 pound of butter, or to two pounds of cheese, that is, a pint of oil for the proportion of butter and cheese. “A pint of wine, or half a pint of brandy, rum or arrack, is equal to a gallon of beer. “One pound of fresh beef is equal to one pound of salt beef, and one pound and a half of fresh beef equal to one pound of pork.”