The ship captain's medical guide / compiled by Harry Leach ; revised and enlarged by William Spooner.
- Leach, Harry.
- Date:
- 1901
Licence: In copyright
Credit: The ship captain's medical guide / compiled by Harry Leach ; revised and enlarged by William Spooner. Source: Wellcome Collection.
30/216 page 8
![tainted, receive a fresh veneer of pickle, and are re-shipped for another voyage. ]\leat which lias been only once pickled, generally contains a certain amount of blood, which is apt to decompose in hot weather, and it is therefore important, that all recently cured provisions, before being shipped for a long voyage, should be re-pickled. Casks of beef and pork should be always opened and re-pickled before starting on the homeward voyage. There is no doubt whatever, that food in an incipient stage of decomposition is a very powerful agent in the de- velopment of disease—first of all diarrhoea, dysentery, or putrid fever will appear, to be afterwards followed by an attack of pure scurvy. This has frecjuently been noted by the medical inspectors of the Board of Trade, when holding inquiries into outbreaks of scurvy. Since 1893, however, all ships have their provisions inspected by surveyors specially appointed by the Board of Trade for the purpose, and bad food is now quite the exception. GCOl) COO KING is as important to preserve the health of the crew as a proper dietary scale, but it is an art which is very much neglected on board ship, d’here is now an excellent class for instruction in sea-cooking established in Liverpool, under the super- intendence of Mr. Quinlan and Mr. Mann, who have issued a very useful little manual containing some excellent recipes. Similar institutions have been established in London, Glasgow, and North Shields,](https://iiif.wellcomecollection.org/image/b28992349_0030.jp2/full/800%2C/0/default.jpg)
