ies of provisions
usually made use of in the navy. That is, we were supplied with wheat in
lieu of so much oatmeal, and sugar in lieu of so much oil; and when
completed, each ship had two years and a half provisions on board, of all
species.

We had besides many extra articles, such as _malt, sour krout, salted
cabbage, portable broth, saloup, mustard, marmalade of carrots, and
inspissated juice of wort and beer_. Some of these articles had before
been found to be highly antiscorbutic; and others were now sent out on
trial, or by way of experiment;--the inspissated juice of beer and wort,
and marmalade of carrots especially. As several of these antiscorbutic
articles are not generally known, a more particular account of them may not
be amiss.

Of _malt_ is made _sweet wort_, which is given to such persons as
have got the scurvy, or whose habit of body threatens them with it, from
one to five or six pints a-day, as the surgeon sees necessary.

_Sour krout_ is cabbage cut small, to which is put a little salt,
juniper berries, and anniseeds; it is then fermented, and afterwards close
packed in casks; in which state it will keep good a long time. This is a
wholesome vegetable food, and a great antiscorbutic. The allowance to each
man is two pounds a week, but I increased or diminished their allowance as
I thought proper.

_Salted cabbage_ is cabbage cut to pieces, and salted down in casks,
which will preserve it a long time.

_Portable broth_ is so well known, that it needs no description. We
were supplied with it both for the sick and well, and it was exceedingly
beneficial.

_Saloup_ and _rob of lemons_ and _oranges_ were for the sick
and scorbutic only, and wholly under the surgeon's care.

_Marmalade of carrots_ is the juice of yellow carrots, inspissated
till it is of the thickness of fluid honey, or treacle, which last it
resembles both in taste and colour. It was recommended by Baron Storsch, of
Berlin, as a very great antiscorbutic; but we did not find that it had much
of this quality.

For the _inspissated juice of wort_ and _beer_ we were indebted
to Mr Pelham, secretary to the commissioners of the victualling office.
This gentleman, some years ago, considered that if the juice of malt,
either as beer or wort, was inspissated by evaporation, it was probable
this inspissated juice would keep good at sea; and, if so, a supply of beer
might be had, at any time, by mixing it with water. Mr Pelham made severa