re the introduction of tea and coffee. In the United Service
Museum there is a cake of the portable soup which was on board the
Endeavour, in appearance like a square of "whitish glue, which in effect
it is," says Sir John Pringle, President of the Royal Society.

Mr. Perry continues:

"Cold bathing was encouraged and enforced by example. The allowance of
Salt Beef and Pork was abridged from nearly the beginning of the voyage,
and the usual custom of the sailors mixing the Salt Beef fat with the
flour was strictly forbidden. Salt Butter and Cheese was stopped on
leaving England, and throughout the voyage Raisins were issued in place
of the Salt Suet; in addition to the Malt, wild Celery was collected in
Tierra del Fuego, and, every morning, breakfast was made from this herb,
ground wheat and portable soup."

Of the personal cleanliness of the crew, which Cook looked upon as of the
first importance, Marra says (when writing of the Resolution's voyage) he
was very particular:

"never suffering any to appear dirty before him, in so much that when
other Commanders came on board, they could not help declaring they
thought EVERY DAY Sunday on board of Captain Cook."

He inspected the men at least once a week, and saw they had changed their
clothing and were dry; the bedding was dried and aired when occasion
offered, and the whole ship was stove-dried; special attention being paid
to the well, into which an iron pot containing a fire was lowered.

Fresh water was obtained when possible, for Cook remarks, "nothing
contributes more to the health of seamen than having plenty of water." He
was provided with a condenser, but it was too small and unsatisfactory,
and he looked upon it as "a useful invention, but only calculated to
provide enough to preserve life without health." He attributed the losses
on the Adventure to Furneaux's desire to save his men labour, and
neglecting to avail himself of every opportunity of obtaining fresh
water. Cook throughout the voyage was never short of water; Furneaux was
on two or three occasions.

Dr. McBride advised the use of fresh wort made from malt as an
anti-scorbutic, and the Endeavour was ordered to give it a thorough
trial. Fresh ground malt was treated with boiling water and allowed to
stand, then the liquid was boiled with dried fruit or biscuit into a
panada, and the patient had one or two meals with a quart or more of the
liquid per diem. This treatment was favourably reported