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From the 1867 Sailor’s Word-Book: Nautical Orders

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Shot from the British mini-series "Hornblower", with Ioan Gruffudd.

Shot from the British mini-series “Hornblower”, with Ioan Gruffudd.

As part of my research for novels, I came across the 1867 “The Sailor’s Word-Book:  An Alphabetical Digest of Nautical Terms, including some more especially military and scientific, but useful to seamen; as well as archaisms of early voyagers, etc. by the late ADMIRAL W. H. SMYTH, K.S.F., D.C.L., &c.”  It’s a massive document, but below is a gleaning of the orders listed in the word-book.  It’s a fascinating insight into life and demands at sea in the 18th & 19th centuries especially.  Enjoy!

Nautical Orders

ABOUT. Circularly; the situation of a ship after she has gone round, and trimmed sails on the opposite tack.—Ready about! and About-ship! are orders to the ship’s company to prepare for tacking by being at their stations.

ADVANCED SQUADRON. One on the look-out.—Advance, or vanguard, that division of a force which is next the enemy, or which marches before a body.—Advance fosse, a ditch of water round the esplanade or glacis of a fortification.—Advance! the order to marines and small-arm men to move forward.

AFTER-ORDERS. Those which are given out after the regular issue of the daily orders.

A-LEE. The contrary of a-weather: the position of the helm when its tiller is borne over to the lee-side of the ship, in order to go about or put her head to windward.—Hard a-lee! or luff a-lee! is said to the steersman to put the helm down.—Helm’s a-lee! the word of command given on putting the helm down, and causing the head-sails to shake in the wind.

ALL. The total quantity; quite; wholly.—All aback, when all the sails are taken aback by the winds.—All ahoo, or all-a-ugh, confused; hanging over; crooked.—All-a-taunt-o, a ship fully rigged, with masts in and yards crossed.—All hands, the whole ship’s company.—All hands ahoy, the boatswain’s summons for the whole crew to repair on deck, in distinction from the watch.—All hands make sail! the cheering order when about to chase a strange vessel.—All hands to quarters! the call in armed merchantmen, answering to the Beat to quarters in a man-of-war.—All in the wind, when a vessel’s head is too close to the wind, so that all her sails are shivering.—All over, resemblance to a particular object, as a ship in bad kelter: “she’s a privateer all over.”—All overish, the state of feeling when a man is neither ill nor well, restless in bed and indifferent to meals. In the tropics this is considered as the premonitory symptom of disease, and a warning which should be looked to.—All ready, the answer from the tops when the sails are cast loose, and ready to be dropped.—All standing, fully equipped, or with clothes on. To be brought up all standing, is to be suddenly checked or stopped, without any preparation.—Paid off all standing, without unrigging or waiting to return stores; perhaps recommissioned the next day or hour.—All’s well, the sentry’s call at each bell struck (or half hour) between the periods of broad daylight, or from 8 P.M. to 4 A.M.—All to pieces, a phrase used for out-and-out, extremely, or excessively; as, “we beat her in sailing all to pieces.”—All weathers, any time or season; continually.

ARRAY. The order of battle.—To array. To equip, dress, or arm for battle.

ASSEMBLY. That long roll beat of the drum by which soldiers, or armed parties, are ordered to repair to their stations. It is sometimes called the fall-in.

AVAST. The order to stop, hold, cease, or stay, in any operation: its derivation from the Italian basta is more plausible than have fast.

AVAST HEAVING! The cry to arrest the capstan when nippers are jammed, or any other impediment occurs in heaving in the cable, not unfrequently when a hand, foot, or finger, is jammed;—stop!

AWAY ALOFT. The order to the men in the rigging to start up.

AWAY SHE GOES. The order to step out with the tackle fall. The cry when a vessel starts on the ways launching; also when a ship, having stowed her anchor, fills and makes sail.

AWAY THERE. The call for a boat’s crew; as, “away there! barge-men.”

AWAY WITH IT. The order to walk along briskly with a tackle fall, as catting the anchor, &c.

AYE, AYE, SIR. A prompt reply on receiving an order. Also the answer on comprehending an order. Aye-aye, the answer to a sentinel’s hail, from a boat which has a commissioned officer on board below the rank of captain. The name of the ship in reply from the boat indicates the presence of a captain. The word “flag,” indicates the presence of an admiral.

BACK-HER. The order, in steam-navigation, directing the engineer to reverse the movement of the cranks and urge the vessel astern.

BACK OFF ALL. The order when the harpooner has thrown his harpoon into the whale. Also, to back off a sudden danger.

BADGER, To. To tease or confound by frivolous orders.

BEAT TO QUARTERS. The order for the drummer to summon every one to his respective station.

BECKET, The Tacks and Sheets in the. The order to hang up the weather-main and fore-sheet, and the lee-main and fore-tack, to the small knot and eye becket on the foremost-main and fore-shrouds, when the ship is close hauled, to prevent them from hanging in the water. A kind of large cleat seized on a vessel’s fore or main rigging for the sheets and tacks to lie in when not required. Cant term for pockets—”Hands out of beckets, sir.”

BELL. Strike the bell. The order to strike the clapper against the bell as many times as there are half hours of the watch elapsed; hence we say it is two bells, three bells, &c., meaning there are two or three half-hours past. The watch of four hours is eight bells.

BOUT. A turn, trial, or round. An attack of illness; a convivial meeting.—‘Bout ship, the brief order for “about ship.”

BRACE UP AND HAUL AFT! The order usually given after being hove-to, with fore or main top-sail square or aback, and jib-sheet flowing, i.e. haul aft jib-sheet, brace up the yards which had been squared, for the purpose of heaving to.

BRAIL UP! The order to pull upon the brails, and thereby spill and haul in the sail. The mizen, or spanker, or driver, or any of the gaff-sails, as they may be termed, when brailed up, are deemed furled; unless it blows hard, when they are farther secured by gaskets.

BREAK-OFF. “She breaks off from her course,” applied only when the wind will not allow of keeping the course; applies only to “close-hauled” or “on a wind.”—Break-off! an order to quit one department of duty, to clap on to another.

BRIGADE-ORDERS. Those issued by the general officer commanding troops which are brigaded.

BRING-TO, To. To bend, as to bring-to a sail to the yard. Also, to check the course of a ship by trimming the sails so that they shall counteract each other, and keep her nearly stationary, when she is said to lie by, or lie-to, or heave-to.—Bring to! The order from one ship to another to put herself in that situation in order to her being boarded, spoken to, or examined. Firing a blank gun across the bows of a ship is the forcible signal to shorten sail and bring-to until further pleasure.—Bring-to is also used in applying a rope to the capstan, as “bring-to the messenger.”

BRING-TO AN ANCHOR, To. To let go the anchor in the intended port. “All hands bring ship to an anchor!” The order by which the people are summoned for that duty, by the pipes of the boatswain and his mates.

CAPSTAN, To come up the. In one sense is to lift the pauls and walk back, or turn the capstan the contrary way, thereby slackening, or letting out some of the rope on which they have been heaving. The sudden order would be obeyed by surging, or letting go any rope on which they were heaving. Synonymous to “Come up the purchase.”

CAPSTAN, Surge the. Is the order to slacken the rope which is wound round the barrel while heaving, to prevent it from riding or fouling. This term specially applies to surging the messenger when it rides, or when the two lashing eyes foul on the whelps or the barrel.

CEASE FIRING. The order to leave off.

CLAP ON! The order to lay hold of any rope, in order to haul upon it. Also, to “Clap on the stoppers before the bitts,” i.e. fasten the stoppers; or, “Clap on the cat-fall,” i.e. lay hold of the cat-fall.—To clap a stopper over all, to stop a thing effectually; to clap on the stopper before the bitts next to the manger or hawse-hole; to order silence.—To clap in irons, to order an offender into the bilboes.—To clap on canvas, to make more sail.

CLUE UP! The order to clue up the square sails.

COME NO NEAR! The order to the helmsman to steer the ship on the course indicated, and not closer to the wind, while going “full and by.”—Come on board, sir. An officer reporting himself to his superior on returning from duty or leave.—Come to. To bring the ship close to the wind.—Come to an anchor. To let go the anchor.—Come up! with a rope or tackle, is to slack it off.—Comes up, with the helm. A close-hauled ship comes up (to her course) as the wind changes in her favour. To come up with or overhaul a vessel chased.—Come up the capstan. Is to turn it the contrary way to that which it was heaving, so as to take the strain off, or slacken or let out some of the cablet or rope which is about it.—Come up the tackle-fall. Is to let go.—To come up, in ship-building, is to cast loose the forelocks or lashings of a sett, in order to take in closer to the plank.

DEPRESS. The order to adjust the quoin in great-gun exercise; to depress the muzzle to point at an object below the level, in contradistinction to elevate.

DOWN ALL CHESTS! The order to get all the officers’ and seamen’s chests down below from off the gun-decks when clearing the ship for an engagement.

DOWN ALL HAMMOCKS! The order for all the sailors to carry their hammocks down, and hang them up in their respective berths in readiness to go to bed, or to lessen top-weight and resistance to wind in chase.

DOWN KILLOCK! Let go the grapnel; the corruption of keel-hook or anchor.

DOWN OARS! The order on shoving off a boat when the men have had them “tossed up.”

DOWN WITH THE HELM! An order to put the helm a-lee.

EASE, To Stand at. To remain at rest.

EASE AWAY! To slacken out a rope or tackle-fall.

EASE HER! In a steamer, is the command to reduce the speed of the engine, preparatory to “stop her,” or before reversing for “turn astern.”

EASE OFF! Ease off handsomely, or Ease away there! To slacken out a rope or tackle-fall carefully.

EASE THE HELM! An order often given in a vessel close-hauled, to put the helm down a few spokes in a head sea, with the idea that if the ship’s way be deadened by her coming close to the wind she will not strike the opposing sea with so much force. It is thought by some that extreme rolling as well as pitching are checked by shifting the helm quickly, thereby changing the direction of the ship’s head, and what is technically called “giving her something else to do.”

ELEVATE! In great-gun exercise, the order which prepares for adjusting the quoin.

EVERY INCH OF THAT! An exclamation to belay a rope without rendering it.

EVERY ROPE AN-END. The order to coil down the running rigging, or braces and bowlines, after tacking, or other evolution. Also, the order, when about to perform an evolution, to see that every rope is clear for running.

FALL IN, To. The order to form, or take assigned places in ranks.

FILL THE MAIN-YARD. An order well understood to mean, fill the main-topsail, after it has been aback, or the ship hove-to.

FIRE! The order to put the match to the priming, or pull the trigger of a cannon or other fire-arm so as to discharge it. The act of discharging ordnance.

FOOT IT IN. An order to stow the bunt of a sail snugly in furling, executed by the bunt-men dancing it in, holding on by the topsail-tye. Frequently when a bunt-jigger has parted men have fallen on deck.

FRESH HAND AT THE BELLOWS. Said when a gale freshens suddenly.

FULL FOR STAYS! The order to keep the sails full to preserve the velocity, assisting the action of the rudder in tacking ship.

FULL SPEED! A self-explanatory order to the engineer of a steamer to get his engine into full play.

GET-A-PULL. The order to haul in more of a rope or tackle.

GIVE HER SHEET. The order to ease off; give her rope.

GIVE WAY. The order to a boat’s crew to renew rowing, or to increase their exertions if they were already rowing. To hang on the oars.

GO AHEAD! or Go on! The order to the engineer in a steamer.

GO SLOW. The order to the engineer to cut off steam without stopping the play of the engine.

HALF-SPEED! An order in steam navigation to reduce the speed.

HALF-TURN AHEAD! An order in steam navigation.

HALT! The military word of command to stop marching, or any other evolution. A halt includes the period of such discontinuance.

HANDS REEF TOP-SAILS! The order to reef by all hands, instead of the watch, or watch and idlers.

HANG ON HER! In rowing, is the order to stretch out to the utmost to preserve or increase head-way on the boat.

HARD-A-PORT! The order so to place the tiller as to bring the rudder over to the starboard-side of the stern-post, whichever way the tiller leads.

HARD-A-STARBOARD. The order so to place the tiller as to bring the rudder over to the port-side of the stern-post, whichever way the tiller leads.

HARD-A-WEATHER! The order so to place the tiller as to bring the rudder on the lee-side of the stern-post, whichever way the tiller leads, in order to bear away; it is the position of the helm as opposed to hard-a-lee . Also, a hardy seaman.

HAUL OF ALL! An order to brace round all the yards at once—a manœuvre sometimes used in tacking, or on a sudden change of wind; it requires a strong crew.

HAUL OUT TO LEEWARD! In reefing top-sails, the cry when the weather earing is passed.

HEAVE AND A-WASH. An encouraging call when the ring of the anchor rises to the surface, and the stock stirs the water.

HEAVE AND A-WEIGH. Signifies that the next effort will start the anchor from its bed, and make it a-trip. “Heave and a-weigh, sir,” from the forecastle, denotes that the anchor is a-weigh; it inspirits the men to run it to the bows rapidly.

HEAVE AND IN SIGHT. A notice given by the boatswain to the crew when the anchor is drawn up so near the surface of the water as to be seen by its muddy water surrounding it.

HEAVE AND PAUL. Is the order to turn the capstan or windlass till the paul may be put in, by which it is prevented from coming up, and is something similar to belay, applied to a running rope.

HEAVE AND RALLY! An encouraging order to the men at the capstan to heave with spirit, with a rush, and thereby force the anchor out of the ground. When there is a rising sea “heave and rally” implies, “heave and stand to your bars,” the pauls taking the strain, and the next wave probably lifting the anchor.

HEAVE OUT THERE! The order to hasten men from their hammocks.

HOLD-FAST. A rope; also the order to the people aloft, when shaking out reefs, &c., to suspend the operation. In ship-building, it means a bolt going down through the rough tree rail, and the fore or after part of each stanchion.

IN-BOATS! The order to hoist the boats in-board.

IN-BOW! The order to the bowman to throw in his oar, and prepare his boat-hook, previous to getting alongside.

KEEP YOUR LUFF. An order to the helmsman to keep the ship close to the wind, i.e. sailing with a course as near as possible to the direction from which the wind is coming.

LANE. “Make a lane there!” An order for men to open a passage and allow a person to pass through.

LASH AND CARRY. The order given by the boatswain and his mates on piping up the hammocks, to accelerate the duty.

LASH AWAY. A phrase to hasten the lashing of hammocks.

LAUNCH-HO! The order to let go the top-rope after the top-mast has been swayed up and fidded. It is literally “high enough.” So in pumping, when the spear sucks, this term is “Cease.”

LAY IN. The opposite of lay out. The order for men to come in from the yards after reefing or furling. It also applies to manning, or laying in, to the capstan-bars.

LAY OR LIE ON YOUR OARS! The order to desist rowing, without laying the oars in.—Lay out on your oars! is the order to give way, or pull with greater force.

LAY OUT. See Lie Out!

LET DRAW! The order to let the wind take the after-leeches of the jibs, &c., over to the lee-side, while tacking.

LET FALL! The order to drop a sail loosed from its gaskets, in order to set it.

LET GO AND HAUL! or Afore haul! The order to haul the head-yards round by the braces when the ship casts on the other tack. “Let go,” alluding to the fore-bowline and lee head-braces.

LET RUN, or let go by the Run. Cast off at once.

LIE IN! The order to come in from the yards when reefing, furling, or other duty is performed.

LIE OFF! An order given to a boat to remain off on her oars till permission is given for her to come alongside.

LIE OUT! The order to the men aloft to distribute themselves on the yards for loosing, reefing, or furling sails.

LONG STROKE. The order to a boat’s crew to stretch out and hang on her.

LOWER HANDSOMELY, Lower Cheerly. Are opposed to each other; the former being the order to lower gradually, and the latter to lower expeditiously.

LUFF, or Loofe. The order to the helmsman, so as to bring the ship’s head up more to windward. Sometimes called springing a luff. Also, the air or wind. Also, an old familiar term for lieutenant. Also, the fullest or roundest part of a ship’s bows. Also, the weather-leech of a sail.

LUFF AND TOUCH HER! Try how near the wind she will come.

MAIN-SAIL HAUL! The order given to haul the after-yards round when the ship is nearly head to wind in tacking.

MAIN-TOPSAIL HAUL! The order used instead of main-sail haul, when the main-sail is not set.

MAKE A LANE THERE! The order of the boatswain for the crew to separate at muster, to facilitate the approach of any one whose name is called.

MAKE IT SO. The order of a commander to confirm the time, sunrise, noon, or sunset, reported to him by the officer of the watch.

MAKE READY! Be prepared.

MEET HER! The order to adjust the helm, so as to check any further movement of the ship’s head in a given direction.

MUZZLE TO THE RIGHT, or Muzzle to the Left! The order given to trim the gun to the object.

OARS! The order to cease rowing, by lifting the oars from the water, and poising them on their looms horizontally in their rowlocks.—Look to your oars! Passing any object or among sea-weed.—Double-banked oars.

ORDER ARMS! The word of command, with muskets or carbines, to bring the butt to the ground, the piece vertical against the right side, trigger-guard to the front.—Open order and close order, are terms for keeping the fleet prepared for any particular manœuvre.

OUT-BOATS. The order to hoist out the boats.

OUT-OARS. The order to take to rowing when the sails give but little way on a boat.

PIPE DOWN! The order to dismiss the men from the deck when a duty has been performed on board ship.

PUMP SHIP! The order to the crew to work the pumps to clear the hold of water.

PUT OFF! or Push off. The order to boats to quit the ship or the shore.

READY ABOUT! or Ready Oh! The order to prepare for tacking, each man to his station.

READY WITH THE LEAD! A caution when the vessel is luffed up to deaden her way, followed by “heave.”

RETREAT. The order in which a fleet or squadron declines engagement. Or the retrograde movement of any body of men who retire from a hostile force. Also, that beat of drum about sunset which orders the guards and piquets to take up their night duties.

RIGHT THE HELM! The order to put it amidships, that is, in a line with the keel.

RIG THE GRATINGS. Prepare them for punishment.

RODE OF ALL. Improperly so written for rowed of all. The order to throw in and boat the oars.

ROUSE AND BIT. The order to turn out of the hammocks.

ROW DRY! The order to those who row, not to splash water into the boat.

ROWED OF ALL! The orders for the rowers to cease, and toss their oars into the boat simultaneously, in naval style.

RUN AWAY WITH IT! The order to men on a tackle fall, when light goods are being hoisted in, or in hoisting top-sails, jib, or studding-sails.

SENTRY GO! The order to the new sentry to proceed to the relief of the previous one.

SET ON! The order to set the engine going on board a steamer.

SHEET HOME! The order, after the sails are loosed, to extend the sheets to the outer extremities of the yards, till the clue is close to the sheet-block. Also, when driving anything home, as a blow, &c.

SHIFT THE HELM! The order for an alteration of its position, by moving it towards the opposite side of the ship; that is, from port to starboard, or vice versa.

SHOVE OFF! The order to the bowman to put the boat’s head off with his boat-hook.

SHOW A LEG! An exclamation from the boatswain’s mate, or master-at-arms, for people to show that they are awake on being called. Often “Show a leg, and turn out.”

SLACK OFF, or Slacken! The order to ease away the rope or tackle by which anything is held fast; as, “Slack up the hawser.”

SO! An order to desist temporarily from hauling upon a rope, when it has come to its right position.

SOAK AND SEND! The order to pass wet swabs along.

SQUARE YARDS! The order to attend to the lifts and braces, for going before the wind.—To square a yard. In working ship, means to bring it in square by the marks on the braces. Figuratively, to settle accounts.

STAMP AND GO! The order to step out at the capstan, or with hawsers, topsail-halliards, &c., generally to the fife or fiddle.

STAND BY! The order to be prepared; to look out to fire when directed.—To stand by a rope, is to take hold of it; the anchor, prepare to let go.

STAND CLEAR OF THE CABLE! A precautionary order when about to let go the anchor, that nothing may obstruct it in running out of the hawse-holes. Also, a warning when idlers obstruct quarter-deck duty.

STAND FROM UNDER! A notice given to those below to keep out of the way of anything being lowered down, or let fall from above.

STASH IT THERE! An old order to cease or be quiet.

STATIONS FOR STAYS! Repair to your posts to tack ship.

STEADY! The order given to the steersman, in a fair wind, to steer the ship on her course without deviating; to which he answers, Steady it is, sir.

STOP HER! An order to check the cable in being payed out. Also, a self-explanatory phrase to direct the engineer of a steamer to stop the action of the engines.

STRETCH OUT! In rowing, is the order to pull strong; to bend forward to the utmost.

STRIKE DOWN! The order to lower casks, &c., into the hold.

TAIL ON, or Tally on. The order to clap on to a rope.

THUS, Very well Thus, or Dyce. The order to the helmsman to keep the ship in her present direction, when sailing close-hauled. This truly sailor’s motto was adopted by the Earl St. Vincent.

TOE A LINE! The order to stand in a row.

TOP-SAIL HAUL! or Main-topsail Haul! When the main-sail is not set, this is the order given to haul the after-yards round when the ship is nearly head to wind in tacking.

TOSS IN YOUR OARS! The order to desist rowing, and throw the oars in out of the rowlocks.

TOSS THE OARS UP! Throw them up out of the rowlocks, and raise them perpendicularly an-end; the act is intended as a compliment to a superior officer rowing by. Also, the order to a boat’s crew to get the oars ready for rowing, and to salute the officer on his entering the boat.

TRICE UP—LIE OUT! The order to lift the studding-sail boom-ends while the top-men move out on the yards, preparatory to reefing or furling.

TRIM THE BOAT! The order to sit in the boat in such a manner as that she shall float upright. Also, to edge aft, so that her steerage becomes easier, and she does not ship heavy seas.

TURN AHEAD! A self-explanatory order to the engineer, in regulating the movement of a steamer.

TURN OUT THE GUARD! The order for the marines of the guard to fall in, on the quarter-deck, in order to receive a superior officer on board.

UP BOATS! The order to hoist the boats to the stern and quarter davits.

UP COURSES! The order to haul them up by the clue-garnets, &c.

UP SCREW! The order in steamers to lift the screw on making sail.

WALK AWAY! The order to step out briskly with a tackle fall, as in hoisting boats.

WALK BACK! A method in cases where a purchase must not be lowered by a round turn, as “Walk back the capstan;” the men controlling it by the bars and walking back as demanded.

From the 1867 Sailor’s Word-Book: Nautical Verbs, K-Z

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Nautical Compass

Nautical Compass

Every profession develops its own jargon, a kind of short-hand between those in the know.  The sailing profession is one of the oldest on the planet, and has developed over the centuries; many of its terms have made it into everyday language.

Below is a gleaning of nautical actions from a digitalized version of the 1867 “The Sailor’s Word-Book:  An Alphabetical Digest of Nautical Terms, including some more especially military and scientific, but useful to seamen; as well as archaisms of early voyagers, etc. by the late ADMIRAL W. H. SMYTH, K.S.F., D.C.L., &c.”  For those of you interested in this topic you’ll appreciate the richness of life at sea represented here; for those of you interested in language, it’s a great source of history and etymology.  Because of the length, I’ve broken it down into two sections; here’s the second part, K-Z.  Enjoy!

 

K-O

KEN, To. Ang.-Sax. descrying, as Shakespeare in Henry VI.:— “And far as I could ken thy chalky cliffs.”  —Ken, a speck, a striking object or mark.

KICK THE BUCKET, To. To expire; an inconsiderate phrase for dying.

KICK UP A DUST, To. To create a row or disturbance.

KIDNAP, To. To crimp or carry off by artifice.

KREE, To. A north-country word: to beat, or bruise.

KRINGLE, To. To dry and shrivel up. Also a form of cringle.

LABBER, To. To struggle in water, as a fish when caught. To splash.

LACE, To. To apply a bonnet by lacing it to a sail. Also, to beat or punish with a rattan or rope’s-end. Also, the trimmings of uniforms.

LARRUP, To. An old word meaning to beat with a rope’s-end, strap, or colt.

LASK, To. To go large.—Lasking along. Sailing away with a quartering wind.

LATHER, To. To beat or drub soundly.

LAUNCH, To. To send a ship, craft, or boat off the slip on shore into the water, “her native element,” as newspapers say. Also, to move things; as, launch forward, or launch aft. Launch is also the movement by which the ship or boat descends into the water.

LAVEER, To. An old sea-term for beating a ship to windward; to tack.

LAY, To. To come or go; as, lay aloft, lay forward, lay aft, lay out. This is not the neuter verb lie mispronounced, but the active verb lay.

LAY A GUN, To. So to direct it as that its shot may be expected to strike a given object; for which purpose its axis must be pointed above the latter, at an angle of elevation increasing according to its distance.

LAY HER COURSE, To. To be able to sail in the direction wished for, however barely the wind permits it.

LAY IN SEA-STOCK, To. To make provision for the voyage.

LAY THE LAND, To. Barely to lose sight of it.

LAY-TO. To bring the weather-bow to the sea, with one sail set, and the helm lashed a-lee.

LAY UP A SHIP, To. To dismantle her.

LET DRIVE, To. To slip or let fly. To discharge, as a shot from a gun.

LET FLY, To. To let go a rope at once, suddenly.

LET IN, To. To fix or fit a diminished part of one plank or piece of timber into a score formed in another to receive it, as the ends of the carlings into the beams.

LET OUT, or Shake out, a Reef, To. To increase the dimensions of a sail, by untying the points confining a reef in it.

LIE ALONG, To.  A ship is said to lie along when she leans over with a side wind.—To lie along the land, is to keep a course parallel with it.

LIE ATHWART, To. When the tide slackens, and the wind is across tide, it makes a vessel ride athwart.

LIE BY, To. Dodging under small sail under the land.

LIE THE COURSE, To. When the vessel’s head is in the direction wished.

LIE-TO, To. To cause a vessel to keep her head steady as regards a gale, so that a heavy sea may not tumble into her. She has perhaps a main-topsail or trysails, and comes up to within six points, and falls off to wind abeam, forging rather ahead, but should not altogether fall too much to leeward.

LIE UNDER ARMS, To. To remain in a state of preparation for immediate action.

LIFT AN ANCHOR, To. Either by the purchase; or a ship if she has not sufficient cable on a steep bank lifts, or shoulders, her anchor.

LIGHT, To. To move or lift anything along; as “light over to windward,” the cry for helping the man at the weather-earing when taking in a reef. Each man holding by a reef-point helps it over, as the lee-earing cannot be passed until the man to windward calls out, “Haul out to leeward.”

LIGHTEN, To. To throw ballast, stores, cargo, or other things, overboard in stress of weather, to render the vessel more buoyant.

LINE, To. To cover one piece with another. Also, to mark out the work on a floor for determining the shape of a vessel’s body.—To line a ship, is to strike off with a batten, or otherwise, the directional lines for painting her. (See Toe a Line.)

LIST, To. To incline to one side; as “the ship has a list to port,” i.e. leans over to that side.

LIVE, To. To be able to withstand the fury of the elements; said of a boat or ship, &c.

LIVELY. To lift lightly to the sea; as a boat, &c.

LOCK, To. To entangle the lower yards when tacking.

LOOK, To. The bearing or direction, as, she looks up, is approaching her course.—A plank looks fore and aft, means, is placed in that direction.

LOOM, To. An indistinct enlarged appearance of any distant object in light fogs, as the coast, ships, &c.; “that land looms high,” “that ship looms large.” The effect of refraction.[456]

LOOSE, To. To unfurl or cast loose any sail, in order to its being set, or dried after rain.

LOOSE A ROPE, To. To cast it off, or let it go.

LOSE WAY, To. When a ship slackens her progress in the water.

LOWER, To. The atmosphere to become cloudy. Also, to ease down gradually, expressed of some weighty body suspended by tackles or ropes, which, being slackened, suffer the said body to descend as slowly, or expeditiously, as occasion requires.

LUFF INTO A HARBOUR, To. To sail into it, shooting head to wind,[459] gradually. A ship is accordingly said to spring her luff when she yields to the effort of the helm, by sailing nearer to the wind, or coming to, and does not shake the wind out of her sails until, by shortening all, she reaches her anchorage.

MAKE, To. Is variously applied in sea-language.

MAKE BAD WEATHER, To. A ship rolling, pitching, or leaking violently in a gale.

MAKE FAST. A word generally used for tying or securing ropes. To fasten.[465]

MAKE FREE WITH THE LAND, To. To approach the shore closely.

MAKE LEE-WAY, To. To drift to leeward of the course.

MAKE SAIL, To. To increase the quantity of sail already set, either by letting out reefs, or by setting additional sails.

MAKE STERN-WAY, To. To retreat, or move stern foremost.

MAKE THE LAND, To. To see it from a distance after a voyage.

MAKE WATER, To. Usually signifies the act of a ship leaking, unless the epithet foul be added. (See Foul Water.)

MAN, To. To provide a competent number of hands for working and fighting a ship; to place people for duty, as “Man the barge;” “Man the capstan;” “Man the yards,” &c.

MANARVEL, To. To pilfer small stores.

MANGONIZE, To. To traffic in slaves.

MAN-HANDLE, To. To move by force of men, without levers or tackles.

MARINATE, To. To salt fish, and afterwards preserve it in oil or vinegar.

MARL, To. To souse fish in vinegar to be eaten cold.

MARLE, To. To wind marline, spun-yarn, twine, &c., about a rope, so that every turn is secured by a kind of knot, and remains fixed, in case the rest should be cut through by friction. It is commonly used to fasten slips of canvas, called parsling, upon the surface of a rope, to prevent its being galled, or to attach the foot of a sail to its bolt-rope, &c., with marling hitches, instead of sewing it.

MARRY, To, the Ropes, Braces, or Falls. To hold both together, and by pressure haul in both equally. Also so to join the ends of two ropes, that they will pass through a block.

MEND SAILS, To. To loose and skin them afresh on the yards.

MOOR, To. To secure a ship with anchors, or to confine her in a particular station by two chains or cables, either fastened to the mooring chains or to the bottom; a ship is moored when she rides by two anchors.

MOOR ACROSS, To. To lay out one of the anchors across stream.

MOOR ALONG, To. To anchor in a river with a hawser on shore to steady her.

MOOR QUARTER-SHOT, To. To moor quartering, between the two ways of across and along.

MOOR THE BOAT, To. To fasten her with two ropes, so that the one shall counteract the other, and keep her in a steady position.

MOOR WITH A SPRING ON THE CABLE, To. See Spring.

MOUNT, To. When said of a ship-of-war, implies the number of guns she carries.—To mount, in a military sense, is also to furnish with horses.

MOUNT A GUN, To. To place it on its carriage.

MOVE OFF, To. To defile.

MOYLE, To. To defile; an old term.

MUFFLE THE OARS, To. To put some matting or canvas round the loom when rowing, to prevent its making a noise against the tholes, or in the rowlocks. For this service thole-pins are best. In war time, rowing guard near the ships or batteries of the enemy, or cutting out, many a pea-jacket has been sacrificed for this purpose. Whale-boats have their oars muffled to prevent frightening the whales.

MUSTER, To. To assemble in order that the state and condition of the men may be seen, and also at times to inspect their arms and clothing.

NAIL, To. Is colloquially used for binding a person to a bargain. In weighing articles of food, a nail is 8 lbs.

NAUFRAGIATE, To. An old expression, meaning to suffer shipwreck. It occurs in Lithgow’s Pilgrime’s Farewell, 1618.

NEGOTIATE, To. The duty of a diplomatist; the last resource and best argument being now 12-ton guns.

OBSERVE, To. To take a bearing or a celestial observation.

OCCUPY, To. To take military possession.

OPEN LOWER DECKERS, To. To fire the lower tier of guns. Also said of a person using violent language.

OUT-FLANK, To. By a longer front, to overlap the enemy’s opposite line, and thus gain a chance to turn his flank.

OUT-SAIL, To. To sail faster than another ship, or to make a particular voyage with greater despatch.

OVER-PRESS, To. To carry too much sail on a ship.

OVERSHOOT, To. To give a ship too much way.

OWN, To. To be a proprietor in a ship.

 

 

P-R

PARCEL, To. To wind tarred canvas round a rope.

PARLEY. That beat of drum by which a conference with the enemy is desired. Synonymous with chamade.—To parley. To bandy words.

PART, To. To break a rope. To part from an anchor is in consequence of the cable parting.

PASS, To. To give from one to another, and also to take certain turns of a rope round a yard, &c., as “Pass the line along;” “pass the gasket;” “pass a seizing;” “pass the word there,” &c.

PAY A MAST OR YARD, To. To anoint it with tar, turpentine, rosin, tallow, or varnish; tallow is particularly useful for those masts upon which the sails are frequently hoisted and lowered, such as top-masts and the lower masts of sloops, schooners, &c.

PAY A VESSEL’S BOTTOM, To. To cover it with tallow, sulphur, rosin, &c.

PAY ROUND, To. To turn the ship’s head.

PEAK, To. To raise a gaff or lateen yard more obliquely to the mast. To stay peak, or ride a short stay peak, is when the cable and fore-stay form a line: a long peak is when the cable is in line with the main-stay.

PICK UP A WIND, To. Traverses made by oceanic voyagers; to run from one trade or prevalent wind to another, with as little intervening calm as possible.

PITCH IN, To. To set to work earnestly; to beat a person violently. (A colloquialism.)

PLANK IT, To. To sleep on the bare decks, choosing, as the galley saying has it, the softest plank.

PLASH, To. To wattle or interweave branches.

PLY, To. To carry cargoes or passengers for short trips. Also, to work to windward, to beat. Also, to ply an oar, to use it in pulling.

POINT A GUN, To. To direct it on a given object.

POINT A SAIL, To. To affix points through the eyelet-holes of the reefs.

POWDER, To. To salt meat slightly; as Falstaff says, “If thou embowel me to-day, I’ll give you leave to powder me, and eat me too, to-morrow.”—Powdering-tub. A vessel used for pickling beef, pork, &c.

PRESS, To. To reduce an enemy to straits.

PRIME, To. To make ready a gun, mine, &c., for instantaneous firing. Also, to pierce the cartridge with the priming-wire, and apply the quill-tube in readiness for firing the cannon.—To prime a fire-ship. To lay the train for being set on fire.—To prime a match. Put a little wet bruised powder made into the paste called devil, upon the end of the rope slow-match, with a piece of paper wrapped round it.[544]

PRISE, To. To raise, or slue, weighty bodies by means of a lever purchase or power.

PROVE, To. To test the soundness of fire-arms, by trying them with greater charges than those used on service.

PULL FOOT, To. To hasten along; to run.

PURCHASE A COMMISSION, To. A practice in our army, which has been aptly termed the “buying of fetters;” it is the obtaining preferment at regulated prices. At present the total value of a commission in a regiment of infantry of the line ranges from £450 for an ensigncy, up to £4540 for a lieutenant-colonelcy, and higher in the other branches of the service.

PURSUE, To. To make all sail in chase.

PUSH, To. To move a vessel by poles.

PUT BACK, To. To return to port—generally the last left.

PUT INTO PORT, To. To enter an intermediate or any port in the course of a voyage, usually from stress of weather.

PUT TO SEA, To. To quit a port or roadstead, and proceed to the destination.

PYKE, To. A old word signifying to haul on a wind.

PYKE OFF, To. To go away silently.

QUADRATE, To. To trim a gun on its carriage and its trucks; to adjust it for firing on a level range.

QUICKEN, To. In ship-building, to give anything a greater curve; as, to quicken the sheer, opposed to straightening it.

RACE, To. Applies to marking timber with the race-tool.

RADDLE, To. To interlace; as in making boats’ gripes and flat gaskets.

RAISE, To. To make an object subtend a larger angle by approaching it, which is the foundation of perspective, and an effect increased by the sphericity of our globe: the opposite of laying.

RAISE A SIEGE, To. To abandon or cause the abandonment of a siege.

RAISE THE METAL To. To elevate the breech, and depress thereby the muzzle of a gun.

RAISE THE WIND, To. To make an exertion; to cast about for funds.

RAM HOME, To. To drive home the ammunition in a gun.

RANGE, To. To sail in a parallel direction, and near to; as “we ranged the coast;” “the enemy came ranging up alongside of us.”

RANSACK, To. To pillage; but to ransack the hold is merely to overhaul its contents.

RATE A CHRONOMETER, To. To determine its daily gaining or losing rate on mean time.

RATTLE DOWN RIGGING, To; or, To Rattle the Shrouds. To fix the ratlines in a line parallel to the vessel’s set on the water.

RAZE, To. To level or demolish (applicable to works or buildings).

REAM or Reem Out, To. To enlarge the bore of a cannon with a special tool, so that it may take a larger projectile.

RE-ASSEMBLE. To gather together a fleet, or convoy, after having been scattered.

REAVEL, or Raffle. To entangle; to knot confusedly together.

REDUCE, To. To degrade to a lower rank; or to shorten the allowance of water or provisions.

REDUCE A CHARGE, To. To diminish the contents of a cartridge, sometimes requisite during heavy firing.

REDUCE A PLACE, To. To compel its commander to surrender, or vacate it by capitulation.

REEVE, To. To pass the end of a rope through any cavity or aperture, as the channel of a block; to unreeve is the opposite.

REINFORCE, To. To strengthen a fleet, squadron, army, or detachment, by additional means and munitions.

RELIEVE, To. To put fresh men or ships upon a stipulated duty.

REPEAT SIGNALS, To. Is to make the same signal exhibited by the admiral, in order to its being more readily distinguished at a distance, or through smoke, &c. Frigates and small vessels out of the line were deemed repeating ships, and enforced signals by guns. The repeat from a superior intended to convey rebuke for inattention, is usually accompanied by one gun, or several.[569]

REPLENISH, To. To obtain supplies of water and provisions up to the original amount.

REPORT ONE’S SELF, To. When an officer returns on board from duty, or from leave of absence.

RE-SHIP. To ship again, or ship goods that have been imported or conveyed by water.

RESOLVE, To. To reduce a traverse, or day’s work, to its exact limits.

RET, To. To soak in water, as in seasoning timber, hemp, &c.

RETURN A SALUTE, To. Admirals are saluted, but return two guns less for each rank that the saluting officer is below the admiral.

RIDE, To. To ride at anchor. A vessel rides easily, apeak, athwart, head to wind, out a gale, open hawse, to the tide, to the wind, &c. A rope rides, as when round the capstan or windlass the strain part overlies and jams the preceding turn.—To ride between wind and tide. Said of a ship at anchor when she is acted upon by wind and tide from different directions, and takes up a position which is the result of both forces.

RIG, To. To fit the shrouds, stays, braces, and running-rigging to their respective masts, yards, and sails. Colloquially, it means to dress.—To rig in a boom, is to draw it in.—To rig out a boom, is to run it out from a yard, in order to extend the foot of a sail upon it, as with studding-sail booms, &c.

RIG THE CAPSTAN, To. To fix the bars in the drumhead in readiness for heaving; not forgetting to pin and swift.

RISK A RUN, To. To take chance without convoy.

ROLL UP A SAIL, To. To hand it quickly.

ROUND-IN, To. To haul in on a fall; the act of pulling upon any slack rope which passes through one or more blocks in a direction nearly horizontal, and is particularly applied to the braces, as “Round-in the weather-braces.” It is apparently derived from the circular motion of the rope about the sheave or pulley, through which it passes.

ROUND-TO, To. To bring to, or haul to the wind by means of the helm. To go round, is to tack or wear.

ROUSE, To. To man-handle. “Rouse in the cable,” haul it in, and make it taut.

ROW, To. To propel a boat or vessel by oars or sweeps, which are managed in a direction nearly horizontal.

RUN ATHWART A SHIP’S COURSE, To. To cross her path.

RUN DOWN A COAST, To. To sail along it, keeping parallel to or skirting its dangers.

RUN DOWN A VESSEL, To. To pass over, into, or foul her by running against her end-on, so as to jeopardize her.

RUN OUT A WARP, To. To carry a hawser out from the ship by a boat, and fasten it to some distant place to remove the ship towards that place, or to keep her steady whilst her anchors are lifted, &c.

 

 

S-T

SAGG, To. To bend or give way from heavy weight; to press down towards the middle; the opposite of hogging. In Macbeth the word is figuratively applied—

“The mind I sway by, and the heart I bear,
Shall never sagg with doubt, nor shake with fear.”

SAGGING TO LEEWARD. To drift off bodily to leeward. The movement by which a ship makes a considerable lee-way.

whose chief at that time was the redoubtable Saladin.

SALAM, To. To salute a superior; a very common term, borrowed from India. Overdoing it does not please Jack, for he dislikes to see his commander “salamming like a captured Frenchman.”

SCOUR A BEACH, To. To pour a quick flanking fire along it, in order to dislodge an enemy.

SCOUR THE SEAS, To. To infest the ocean as a pirate.

SCUTTLE, To. To cut or bore holes through part of a ship when she is stranded or over-set, and continues to float, in order to save any part of her contents. Also, a trick too often practised by boring holes below water, to sink a ship, where fictitious cargo is embarked and the vessel insured beyond her value.

SEDUCE, To. To inveigle a man to desertion.

SEND, To. To rise after pitching heavily and suddenly between two waves, or out of the trough of the sea.

SERVE, To. To supply the gun with powder and shot. Also, to handle it through all the changes of station.

SERVE THE VENT, To. To stop it with the thumb.

SET THE CHASE, To. To mark well the position of the vessel chased by bearing, so that by standing away from her on one tack, she may be cut off on the other.

SET UP RIGGING, To. To take in the slack of the shrouds, stays, and backstays, to bring the same strain as before, and thus secure the masts.

SHAKE, To. To cast off fastenings, as—To shake out a reef. To let out a reef, and enlarge the sail.—To shake off a bonnet of a fore-and-aft sail.—To shake a cask. To take it to pieces, and pack up the parts, then termed “shakes.” Thus the term expressing little value, “No great shakes.”

SHAKE IN THE WIND, To. To bring a vessel’s head so near the wind, when close-hauled, as to shiver the sails.

SHEER OFF, To. To move to a greater distance, or to steer so as to keep clear of a vessel or other object.

SHEER TO THE ANCHOR, To. To direct the ship’s bows by the helm to the place where the anchor lies, while the cable is being hove in.

SHEER UP ALONGSIDE, To. To approach a ship or other object in an oblique direction.

SHIEVE, To. To have head-way. To row the wrong way, in order to assist the steersman in a narrow channel.

SHIFT A BERTH, To. To move from one anchorage to another.

SHIN UP, To. To climb up a rope or spar without the aid of any kind of steps.

SHOOT, To. To move suddenly; as “the ballast shoots on one side.” Also, a ship shoots ahead in stays. Also, to push off in a boat from the shore into a current; to descend a rapid. The term is well used thus amongst the powerful rivers of N. America, of which perhaps the finest example is given by the St. Lawrence at La Chine, there reported to rush in spring-time at the rate of 40 miles an hour. Thus the shooting Old London Bridge was the cause of many deaths, and gave occasion to the admirable description in the Loves of the Triangles (anti-Jacobin), when all were agreed:

“‘Shoot we the bridge,’ the vent’rous boatmen cry;
‘Shoot we the bridge,’ th’ exulting fare reply.”

SHOOT THE COMPASS, To. To shoot wide of the mark.

SHOOT THE SUN, To. To take its meridional altitude; literally aiming at the reflected sun through the telescope of the instrument. “Have you obtained a shot?” applied to altitudes of the meridian, as for time, lunar distances, &c.

SHORTEN, To. Said of a ship’s sails when requisite to reduce those that are set. And shorten in, when alluding to the anchor, by heaving in cable.

SHUT IN, To. Said of landmarks or points of land, when one is brought to transit and overlap the other, or intercept the view of it.

SIDE OUT FOR A BEND, To. The old well-known term to draw the bight of a hempen cable towards the opposite side, in order to make room for the bight being twined to coil it in the tier. The most expert and powerful seamen were selected for this duty, now rare.[625]

SIGHT THE ANCHOR, To. To heave it up in sight, in order to prove that it is clear, when, from the ship having gone over it, there is suspicion that it may be fouled by the slack cable.

SIGNALIZE, To. To distinguish one’s self; a word also degraded to the meaning of communicating intelligence by means of signals or telegraph.

SILT-UP, To. To be choked with mud or sand, so as to obstruct vessels.

SINGLE, To. To unreeve the running part of top-sail sheets, &c., to let them run freely, or for harbour duty.

SIZE, To. To range soldiers, marines, and small-arm men, so that the tallest may be on the flanks of a party.

SKEDADDLE, To. To stray wilfully from a watering or a working party. An archaism retained by the Americans.

SKELP, To. To slap with the open hand: an old word, said to have been imported from Iceland:— “I canno’ tell a’;
Some gat a skelp, and some gat a claw.”

SLING, To. To pass the top-chains round the yards when going into action. Also, to set any large article, in ropes, so as to put a tackle on, and hoist or lower it. When the clues are attached to a cot or hammock, it is said to be slung; also water-kegs, buoys, &c., are slung.

SLUE, To. To turn anything round or over in situ: especially expressing the movement of a gun, cask, or ship; or when a mast, boom, or spar is turned about in its cap or boom iron.

SNAGGLE, To. To angle for geese with a hook and line properly baited.

SNAPE, To. In ship-carpentry, is to hance or bevel the end of anything, so as to fay upon an inclined plane: it is also designated flinch.

SPAN IN THE RIGGING, To. To draw the upper parts of the shrouds together by tackles, in order to seize on the cat-harping legs. The rigging is also “spanned in” when it has been found to stretch considerably on first putting to sea, but cannot be set up until it moderates.

SPEAK A VESSEL, To. To pass within hail of her for that purpose.

SPILL, To. Whether for safety or facility, it is advisable to shiver the wind out of a sail before furling or reefing it. This is done either by collecting the sail together, or by bracing it bye, so that the wind may strike its leech and shiver it. A very effeminate captain was accustomed to order, “Sheevar the meezen taus’le, and let the fore-topmast staysail lie dormant in the brails!”

SPIN A TWIST OR A YARN, To. To tell a long story; much prized in a dreary watch, if not tedious.

SPOOM, To. An old word frequently found in Dryden, who thus uses it, “When virtue spooms before a prosp’rous gale,
My heaving wishes help to fill the sail.”

SPREAD A FLEET, To. To keep more open order.

STAND, To. The movement by which a ship advances towards a certain object, or departs from it; as, “The enemy stands in shore;” “We saw three sail standing to the southward.” “That ship has not a mast standing,” implies that she has lost all her masts.[650]

STAND IN SHORE, To. To sail directly for the land.

STAND SQUARE, To. To stand or be at right angles relatively to some object.

STAVE, To. To break a hole in any vessel. Also, to drive in the head of a cask, as of spirits, to prevent the crew from misusing it in case of wreck.—To stave off. To boom off; to push anything off with a pole.

STEER HER COURSE, To. Going with the wind fair enough to lay her course.

STEER LARGE, To. To go free, off the wind. Also, to steer loosely.

STEER SMALL, To. To steer well and within small compass, not dragging the tiller over from side to side.

STEP OUT, To. To move along simultaneously and cheerfully with a tackle-fall, &c.

STOKE, To. To frequent the galley in a man-of-war, or to trim fires.

STOP THE VENT, To. To close it hermetically by pressing the thumb to it.

STORM, To. To take by vigorous assault, in spite of the resistance of the defenders.

STREAM THE BUOY, To. To let the buoy fall from the after-part of the ship’s side into the water, preparatory to letting go the anchor, that it may not foul the buoy-rope as it sinks to the bottom.

STRETCH ALONG A BRACE, To. To lay it along the decks in readiness for the men to lay hold of; called manning it.

STRIKE, To. A ship strikes when she in any way touches the bottom. Also, to lower anything, as the ensign or top-sail in saluting, or as the yards, topgallant-masts, and top-masts in a gale. It is also particularly used to express the lowering of the colours in token of surrender to a victorious enemy.

STRIKE SOUNDINGS, To. To gain bottom, or the first soundings, by the deep-sea lead, on coming in from sea.

STRIP THE MASTS, To. To clear the masts of their rigging.

SUCK THE MONKEY, To. To rob the grog-can.

SUGG, To. To move or rock heavily on a bank or reef.

SUPPORT A FRIEND, To. To make every exertion to assist a vessel in distress, from whatever cause. Neglect of this incurs punishment.

SURGE THE CAPSTAN, To. To slacken the rope heaved round upon its barrel, to prevent its parts from riding or getting foul.

SWAGG, To. To sink down by its own weight; to move heavily or bend. Synonymous with sagg. Also, the bellying of a heavy rope.

SWAY UP, To. To apply a strain on a mast-rope in order to lift the spar upwards, so that the fid may be taken out, previous to lowering the mast. Or sway yards aloft ready for crossing.

SWIG OFF, To. To pull at the bight of a rope by jerks, having its lower end fast; or to gain on a rope by jumping a man’s weight down, instead of hauling regularly.

SWILKER, To. A provincialism for splashing about.

SWIM, To [from the Anglo-Saxon swymm]. To move along the surface of the water by means of the simultaneous movement of the hands and feet. With the Romans this useful art was an essential part of education.

SWING, To. A ship is said to swing to the wind or tide, when they change their direction while she is lying at anchor.—To swing ship for local attraction and adjustment of compasses. This is done by taking the bearings of a very distant object at each point of the compass to which her head is brought; also, by using a theodolite on shore, and taking its bearing from the ship, and the observer’s head from the theodolite.

TAKE WATER ON BOARD, To. To ship a sea.

TALLY, To. To haul the sheets aft; as used by Falconer— “And while the lee clue-garnet’s lower’d away,
Taut aft the sheet they tally, and belay.”

TEACH, To. In marine architecture, is applied to the direction which any line or curve seems to point out.[676]

TELEGRAPH, To. To convey intelligence to a distance, through the medium of signals.

TELL OFF, To. To divide a body of men into divisions and subdivisions, preparatory to a special service.

TEND, To. To watch a vessel at anchor on the turn of a tide, and cast her by the helm, and some sail if necessary, so as to keep the cable clear of the anchor or turns out of her cables when moored.

TERTIATE, To. To examine whether a piece of ordnance is truly bored and has its due proportion of metal in every part, especially at the vent, the trunnions, and the muzzle.

TEW, To. To beat hemp.

TOP A YARD OR BOOM, To. To raise up one end of it by hoisting on the lift, as the spanker-boom is lifted before setting the sail.

TOP THE GLIM, To. To snuff the candle.

TOP THE OFFICER, To. To arrogate superiority.

TOSS UP THE BUNT, To. In furling a sail, to make its final package at the centre of the yard when in its skin.

TOUCH UP IN THE BUNT, To. To mend the sail on the yard; figuratively, to goad or remind forcibly.

TOUT, To. An old term for looking out, or keeping a prying watch; whence the revenue cruisers and the customs officers were called touters. The name is also given to crimps.

TOW, To. To draw or drag a ship or boat by means of a rope attached to another vessel or boat, which advances by steam-power, rowing, or sailing. The Roman method, as appears by the triumphal arch at Orange, was by a rope fastened to a pulley at the top of the mast. They also fastened a rope to the head of a boat, and led it over men’s shoulders, as practised on our canals at the present day.

TRAIL A PIKE, To. To hold the spear end in the right hand, and the butt trailed behind the bearer.

TRANS-SHIP, To. To remove a cargo from one ship to another.

TRAVEL, To. For a thimble, block, &c., to run along on beams or ropes.

TRAVERSE A YARD, To. To get it fore and aft.

TREAD WATER, To. The practice in swimming by which the body is sustained upright, and the head kept above the surface.

TRENCH THE BALLAST, To. To divide the ballast in a ship’s hold to get at a leak, or to trim and stow it.

TREND, To. To bend or incline, speaking of a coast; as, “The land trends to the south-west.” Also, the course of a current or stream.

TRICE, To. To haul or lift up by means of a lashing or line.

TROUNCE, To. To beat or punish. An old word; in Mathew’s translation of the Bible, 1537, we find, “The Lord trounced Sisera.”

TRUSS UP, To. To brail up a sail suddenly; to toss up a bunt.

TRY BACK FOR A BEND, To. To pay back some of the bight of a cable, in order to have sufficient to form the bend.

TRY DOWN, To. To boil out the oil from blubber at sea in whalers.

TURN A TURTLE, To. To take the animal by seizing a flipper, and  throwing him on his back, which renders him quite helpless. Also applied to a vessel capsizing; or throwing a person suddenly out of his hammock.

TURN IN, To. To go to bed.—To turn out. To get up.

TURN IN A DEAD-EYE OR HEART, To. To seize the end of a shroud or stay, &c., securely round it.

TURN OVER MEN, To. To discharge them out of one ship into another.

TURN THE HANDS UP, To. To summon the entire crew on deck.

TURN TO WINDWARD, To. To gain on the wind by alternate tacking. It is when a ship endeavours to make progress against the wind by a compound course inclined to the place of her destination; otherwise called plying or beating to windward.

TWIG, To. To pull upon a bowline. Also, in familiar phrase, to understand or observe.

 

 

U-Z

UNBEND, To. To cast off or untie; to remove the sails from their yards and stays; to cast loose the cables from their anchors, or to untie one rope from another.

UNBITT, To. To remove the turns of a cable from off the bitts.

UNDER-RUN A HAWSER OR WARP, To. To haul a boat along underneath it, in order to clear it, if any part happens to be foul. To under-run a tackle, is to separate the several parts of which it is composed, and range them in order, so that the general effort may not be interrupted when it is put in motion by the parts crossing, or by thorough-foots.

UNDER-SHORE, To. To support or raise a thing by putting a spar or prop under it, as a ship is shored up in dock.

UNLIMBER, To. With a gun on a travelling-carriage, to release it from the limber, by lifting the trail off the pintle and placing it on the ground, thus bringing it to the position for action.

UNREEVING. The act of withdrawing a rope from any block, thimble, dead-eye, &c., through which it had formerly passed.

UNRIG, To. To dismantle a ship of her standing and running rigging.—To unrig the capstan is to take out the bars.

UNSHIP, To. The opposite of to ship. To remove any piece of timber from its situation in which it is generally used, as “unship the oars,” lay them in the boat from the rowlocks; “unship the capstan bars,” &c.

VAIL, To. An old word signifying to lower, to bend in token of submission; as, “Vail their top-gallants.” Thus in the old play George a-Green, “Let me alone, my lord; I’ll make them vail their plumes.”

VEER, To. To let out, to pay out, to turn or change. Also, to veer or wear, in contradistinction from tacking. In tacking it is a necessary condition that the ship be brought up to the wind as close-hauled, and put round against the wind on the opposite tack. But in veering or wearing, especially when strong gales render it dangerous, unseamanlike, or impossible, the head of the vessel is put away from the wind, and turned round 20 points of the compass instead of 12, and, without strain or danger, is brought to the wind on the opposite tack. Many deep-thinking seamen, and Lords St. Vincent, Exmouth, and Sir E. Owen,[711] issued orders to wear instead of tacking, when not inconvenient, deeming the accidents and wear and tear of tacking, detrimental to the sails, spars, and rigging.

VEER A BUOY IN A SHIP’S WAKE, To. To slack out a rope to which a buoy has been attached, and let it go astern, for the purpose of bringing up a boat, or picking up a man who may have fallen overboard.

VEER AND HAUL, To. To gently tauten and then slacken a rope three times before giving a heavy pull, the object being to concentrate the force of several men. The wind is said to veer and haul when it alters its direction; thus it is said, to veer aft, and haul forward.

VEER AWAY THE CABLE, To. To slack and let it run out.

WADE, To. An Anglo-Saxon word, meaning to pass through water without swimming. In the north, the sun was said to wade when covered by a dense atmosphere.

WAIVE, To. To give up the right to demand a court-martial, or to enforce forfeitures, by allowing people who have deserted, &c., to return to their duties.

WALK SPANISH, To. To quit duty without leave; to desert.

WALK THE QUARTER-DECK, To. A phrase signifying to take the rank of an officer.

WATER, To. To fill the casks or tanks; to complete water.

WEATHER ONE’S DIFFICULTIES, To. A colloquial phrase meaning to contend with and surmount troubles.

WEATHER THE CAPE, To. To become experienced; as it implies sailing round Cape Horn, or the Cape of Good Hope.

WEED, To. To clear the rigging of stops, rope-yarns, and pieces of oakum.

WELD, To. To join pieces of iron or other metal by placing in contact the parts heated almost to fusion, and hammering them into one mass.

WELL OFF, To. A mode of shutting off a leak by surrounding it by timbers screwed home through the lining to the timbers, and carrying up this trunk, like a log-hut, above the water-line.

WEND A COURSE, To. To sail steadily on a given direction.

WHISTLE FOR THE WIND, To. A superstitious practice among old seamen, who are equally scrupulous to avoid whistling during a heavy gale.—To wet one’s whistle. To take a drink. Thus Chaucer tells us that the miller of Trumpington’s lady had “Hir joly whistle wel ywette.”

WIND A SHIP OR BOAT, To. To change her position by bringing her stern round to the place where the head was.

WIND AWAY, To. To steer through narrow channels.

WING UP BALLAST, To. To carry the dead weight from the bottom as high as consistent with the stability of a ship, in order to ease her quick motion in rolling.

WOBBLE, To. In mechanics, to sway or roll from side to side.

WOOD, To. A gun is said to wood when it takes the port-sills or port-sides, or the trucks the water-ways.—To wood. When wooding-parties are sent out to cut or procure wood for a ship.

WORK, To. Said of a ship when she strains in a tempestuous sea, so as to loosen her joints.

WORK A SHIP, To. To adapt the sails to the force and direction of the wind.

WORK DOUBLE-TIDES, To. Implying that the work of three days is done in two, or at least two tides’ work in twenty-four hours.

WORK UP JUNK, To. To draw yarns from old cables, &c., and therewith to make foxes, points, gaskets, sinnet, or spun-yarn.

WRING A MAST, To. To bend, cripple, or strain it out of its natural position by setting the shrouds up too taut. The phrase, to wring, is also applied to a capstan when by an undue strain the component parts of the wood become deranged, and are thereby disunited. The head of a mast is frequently wrung by bracing up the lower yards beyond the dictates of sound judgment.

WRONG, To. To out-sail a vessel by becalming her sails is said to wrong her.

 

 

From the 1867 Sailor’s Word-Book: Nautical Verbs, A-J

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Every profession develops its own jargon, a kind of short-hand between those in the know.  The sailing profession is one of the oldest on the planet, and has developed over the centuries; many of its terms have made it into everyday language.

Below is a gleaning of nautical actions from a digitalized version of the 1867 “The Sailor’s Word-Book:  An Alphabetical Digest of Nautical Terms, including some more especially military and scientific, but useful to seamen; as well as archaisms of early voyagers, etc. by the late ADMIRAL W. H. SMYTH, K.S.F., D.C.L., &c.”  For those of you interested in this topic you’ll appreciate the richness of life at sea represented here; for those of you interested in language, it’s a great source of history and etymology.  Because of the length, I’ll break it down into two sections, with K-Z following next.  Enjoy!

A-B

ABASE, To. An old word signifying to lower a flag or sail. Abaisser is in use in the French marine, and both may be derived from the still older abeigh. Abase literally means to cast down, to humble.

ABATE, To. An old Anglo-Norman word from abattre, to beat down or destroy; as, to abate a castle or fort, is to beat it down; and a gale is said to abate when it decreases. The term is still used in law.

ABET, To. To excite or encourage—a common word, greatly in use at boat-racings, and other competitive acts.

ABRASE, To. To dubb or smooth planks.

ACCOIL, To. To coil together, by folding round.

ACCOMPANY, To. To sail together; to sail in convoy.

ACCOST, To. To pass within hail of a ship; to sail coastwise; to approach, to draw near, or come side by side.

ADJOURN, To. To put off till another day. Adjournments can be made in courts-martial from day to day, Sundays excepted, until sentence is passed.

ADJUST, To. To arrange an instrument for use and observation; as, to adjust a sextant, or the escapement of a chronometer. To set the frame of a ship.

ADVANCE, To. An old word, meaning to raise to honour.

AID, To. To succour; to supply with provisions or stores.

ALLOW, To. To concede a destined portion of stores, &c.

ANNUL, To. To nullify a signal.

ANSWER, To. To reply, to succeed; as, the frigate has answered the signal. This boat will not answer.

ARRIBAR, To. To land, to attain the bank, to arrive.

ARRIVE, To. In the most nautical sense, is to come to any place by water, to reach the shore.

ASSAIL, To. To attack, leap upon, board, &c.

ASSIEGE, To. To besiege, to invest or beset with an armed force.

ATTEMPT, To. To endeavour to carry a vessel or place by surprise; to venture at some risk, as in trying a new channel, &c.

BADGER, To. To tease or confound by frivolous orders.

BALANCE, To. To contract a sail into a narrower compass;—this is peculiar to the mizen of a ship, and to the main-sail of those vessels wherein it is extended by a boom. The operation of balancing the mizen is performed by lowering the yard or gaff a little, then rolling up a small portion of the sail at the peak or upper corner, and lashing it about one-fifth down towards the mast. A boom main-sail is balanced by rolling up a portion of the clew, or lower aftermost corner, and fastening it strongly to the boom.—N.B. It is requisite in both cases to wrap a piece of old canvas round the sail, under the lashing, to prevent its being fretted by the latter.

BALE, To. To lade water out of a ship or vessel with buckets (which[71] were of old called bayles), cans, or the like, when the pumps are ineffective or choked.

BALLARAG, To. To abuse or bully. Thus Warton of the French king— “You surely thought to ballarag us
With your fine squadron off Cape Lagos.”

BALL-OFF, To. To twist rope-yarns into balls, with a running end in the heart for making spun-yarn.

BAMBOOZLE, To. To decoy the enemy by hoisting false colours.

BANK, To. Also, an old word meaning to sail along the margins or banks of river-ports: thus Shakspeare in “King John” makes Lewis the Dauphin demand— “Have I not heard these islanders shout out
Vive le Roy! as I have bank’d their towns?”

BASTE, To. To beat in punition. A mode of sewing in sail-making.

BATTLE THE WATCH, To. To shift as well as we can; to contend with a difficulty. To depend on one’s own exertions.

BEACH, To. Sudden landing—to run a boat on the shore, to land a person with intent to desert him—an old buccaneer custom. To land a boat on a beach before a dangerous sea, this demands practical skill, for which the Dover and Deal men are famed.

BEAR, To. The direction of an object from the viewer; it is used in the following different phrases: The land’s end bore E.N.E.; i.e. it was seen from the ship in a line with the E.N.E. point of the compass. We bore down upon the enemy; i.e. having the advantage of the wind, or being to windward, we approached the enemy by sailing large, or from the wind. When a ship that was to windward comes under another ship’s stern, and so gives her the wind, she is said to bear under the lee; often as a mark of respect. She bears in with the land, is said of a ship when she runs towards the shore. We bore off the land; i.e. we increased our distance from the land.—To bear down upon a ship, is to approach her from the windward.—To bear ordnance, to carry her guns well.—To bear sail, stiff under canvas.—To bear up, to put the helm up, and keep a vessel off her course, letting her recede from the wind and move to leeward; this is synonymous with to bear away, but is applied to the ship instead of the helm.—Bear up, one who has duly served for a commission, but from want of interest bears up broken-hearted and accepts an inferior warrant, or quits the profession, seeking some less important vocation; some middies have borne up and yet become bishops, lord-chancellors, judges, surgeons, &c.—To bear up round, is to put a ship right before the wind.—To bring a cannon to bear, signifies that it now lies right with the mark.—To bear off from, and in with the land, signifies standing off or going towards the coast.

BECALM, To. To intercept the current of the wind in its passage to a ship, by means of any contiguous object, as a high shore, some other ship to windward, &c. At this time the sails remain in a sort of rest, and consequently deprived of their power to govern the motion of the ship. Thus one sail becalms another.

BELAY, To. To fasten a rope when it has been sufficiently hauled upon, by twining it several times round a cleat, belaying pin, or kevel, without hitching or seizing; this is chiefly applied to the running rigging, which needs to be so secured that it may be quickly let go in case of a squall or change of wind; there being several other expressions used for securing large ropes, as bitting, making fast, stoppering, &c.—Belay there, stop! that is enough!—Belay that yarn, we have had enough of it. Stand fast, secure all, when a hawser has been sufficiently hauled. When the top-sails, or other sails have been hoisted taut up, or “belay the main-tack,” &c.

BEND, To. To fasten one rope to another, or to an anchor. The term is also applied to any sudden or remarkable change in the direction of a river, and is then synonymous with bight or loop.—Bend a sail is to extend or make it fast to its proper yard or stay.  Also, bend to your oars, throw them well forward.

BESIEGE, To. To endeavour to gain possession of a fortified place defended by an enemy, by directing against it a connected series of offensive military operations.[98]

BINGE, To. To rinse, or bull, a cask.

BITT THE CABLE, To. To put it round the bitts, in order to fasten it, or slacken it out gradually, which last is called veering away.

BLARE, To. To bellow or roar vehemently.—Blare, a mixture of hair and tar made into a kind of paste, used for tightening the seams of boats.

BLAZE, To. To fire away as briskly as possible. To blaze away is to keep up a running discharge of fire-arms. Also, to spear salmon. Also, in the woods, to mark a tree by cutting away a portion of its outer surface, thus leaving a patch of whiter internal surface exposed, to call attention or mark a track.

BLOAT, To. To dry by smoke; a method latterly applied almost exclusively to cure herrings or bloaters.—Bloated is also applied to any half-dried fish.

BLOW OFF, To. To clear up in the clouds.

BLOW UP, To. To abuse angrily.

BOGUE, To. To drop off from the wind. To edge away to leeward with the wind; not holding a good wind, and driving very much to leeward. Used only to clumsy inferior craft.

BONE, To. To seize, take, or apprehend. A ship is said to carry a bone in her mouth and cut a feather, when she makes the water foam before her.

BORROW, To. To approach closely either to land or wind; to hug a shoal or coast in order to avoid adverse tide.

BOTCH, To. To make bungling work.

BOWSE, To. To pull upon any body with a tackle, or complication of pulleys, in order to remove it, &c. Hauling upon a tack is called “bowsing upon a tack,” and when they would have the men pull all together, they cry, “Bowse away.” Also used in setting up rigging, as “Bowse away, starboard;” “Bowse away, port.” It is, however, mostly a gun-tackle term.—Bowse up the jib, a colloquialism to denote the act of tippling: it is an old phrase, and was probably derived from the Dutch buyzen, to booze.

BOX THE COMPASS, To. Not only to repeat the names of the thirty-two points in order and backwards, but also to be able to answer any and all questions respecting its divisions.

BRACE ABACK, To. To brace the yards in, so as to lay the sails aback.—To brace about, to turn the yards round for the contrary tack, or in consequence of a change of wind.—To brace abox, a manœuvre to insure casting the right way, by bracing the head-yards flat aback (not square).—To brace by, to brace the yards in contrary directions to each other on the different masts, to effect the stopping of the vessel. —To brace in, to lay the yard less oblique, as for a free wind, or nearly square.—To brace round, synonymous with brace about.—To brace sharp, to cause the yards to have the smallest possible angle with the keel, for the ship to have head-way: deemed generally to form an angle of 20° with the keel.—To brace to, is to check or ease off the lee braces, and round in the weather ones, to assist in the manœuvre of tacking or wearing.—To brace up, or brace sharp up, to lay the yards more obliquely fore and aft, by easing off the weather-braces and hauling in the lee ones, which enables a ship to lie as close to the wind as possible.

BRAN, To. To go on; to lie under a floe edge, in foggy weather, in a boat in Arctic seas, to watch the approach of whales.

BRAY, To. To beat and bruise in a mortar.

BREAK, To. To deprive of commission, warrant, or rating, by court-martial.

BREAK-SHEER, To. When a ship at anchor is laid in a proper position to keep clear of her anchor, but is forced by the wind or current out of that position, she is said to break her sheer. Also, for a vessel to break her sheer, or her back, means destroying the gradual sweep lengthways.

BREAK-UP, To. To take a ship to pieces when she becomes old and unserviceable.

BREAST, To. To run abeam of a cape or object. To cut through a sea, the surface of which is poetically termed breast.—To breast the sea, to meet it by the bow on a wind.—To breast the surf, to brave it, and overcome it swimming.—To breast a bar, to heave at the capstan.—To breast to, the act of giving a sheer to a boat.

BRING BY THE LEE, To. To incline so rapidly to leeward of the course when the ship sails large, or nearly before the wind, as in scudding before a gale, that the lee-side is unexpectedly brought to windward, and by laying the sails all aback, exposes her to the danger of over-setting.

BRING HOME THE ANCHOR, To, is to weigh it. It applies also when the flukes slip or will not hold; a ship then brings home her anchor.—Bring home the log. When the pin slips out of the log ship and it slides through the water.

BRING-TO, To. To bend, as to bring-to a sail to the yard. Also, to check the course of a ship by trimming the sails so that they shall counteract each other, and keep her nearly stationary, when she is said to lie by, or lie-to, or heave-to.—Bring to! The order from one ship to another to put herself in that situation in order to her being boarded, spoken to, or examined. Firing a blank gun across the bows of a ship is the forcible signal to shorten sail and bring-to until further pleasure.—Bring-to is also used in applying a rope to the capstan, as “bring-to the messenger.”

BRING-TO AN ANCHOR, To. To let go the anchor in the intended port. “All hands bring ship to an anchor!” The order by which the people are summoned for that duty, by the pipes of the boatswain and his mates.

BRING UP, To. To cast anchor.

BROACH A BUSINESS, To. To begin it.

BROACH-TO, To. To fly up into the wind. It generally happens when a ship is carrying a press of canvas with the wind on the quarter, and a good deal of after-sail set. The masts are endangered by the course being so altered, as to bring it more in opposition to, and thereby increasing the pressure of the wind. In extreme cases the sails are caught flat aback, when the masts would be likely to give way, or the ship might go down stern foremost.

BUCK, To. To wash a sail.

BUFFET A BILLOW, To. To work against wind and tide.

BUILD A CHAPEL, To. To turn a ship suddenly by negligent steerage.

BULCH, To. To bilge a ship.

BULLYRAG, To. To reproach contemptuously, and in a hectoring manner; to bluster, to abuse, and to insult noisily. Shakspeare makes mine host of the Garter dub Falstaff a bully-rook.

BUMP, To. To bump a boat, is to pull astern of her in another, and insultingly or inimically give her the stem; a practice in rivers and narrow channels.

BUNDLE-UP! The call to the men below to hurry up on deck.

BUNGLE, To. To perform a duty in a slovenly manner.

BURNETTIZE, To. To impregnate canvas, timber, or cordage with Sir William Burnett’s fluid, a solution of chloride of zinc.

C

CADGE, To. To carry.—Cadger, a carrier. Kedge may be a corruption, as being carriable.

CAMP, or Camp-out, To. In American travel, to rest for the night without a standing roof; whether under a light tent, a screen of boughs, or any makeshift that the neighbourhood may afford.

CANT, To. To turn anything about, or so that it does not stand square. To diverge from a central right line. Cant the boat or ship; i.e. for careening her.

CANT, To. To turn anything about, or so that it does not stand square. To diverge from a central right line. Cant the boat or ship; i.e. for careening her.

CAPSIZE, To. To upset or overturn anything.

CAPSTAN, To come up the. In one sense is to lift the pauls and walk back, or turn the capstan the contrary way, thereby slackening, or letting out some of the rope on which they have been heaving. The sudden order would be obeyed by surging, or letting go any rope on which they were heaving. Synonymous to “Come up the purchase.”

CAPSTAN, To heave at the. To urge it round, by pushing against the bars, as already described.

CAPSTAN, To man the. To place the sailors at it in readiness to heave.

CAPSTAN, To paul the. To drop all the pauls into their sockets, to prevent the capstan from recoiling during any pause of heaving.[161]

CAPSTAN, To rig the. To fix the bars in their respective holes, thrust in the pins to confine them, and reeve the swifter through the ends.

CAPSTAN, Surge the. Is the order to slacken the rope which is wound round the barrel while heaving, to prevent it from riding or fouling. This term specially applies to surging the messenger when it rides, or when the two lashing eyes foul on the whelps or the barrel.

CAREEN, To. A ship is said to careen when she inclines to one side, or lies over when sailing on a wind; off her keel or carina.

CARRY, To. To subdue a vessel by boarding her. To move anything along the decks. (See Lash and Carry, as relating to hammocks.) Also, to obtain possession of a fort or place by force. Also, the direction or movement of the clouds. Also, a gun is said to carry its shot so many yards. Also, a ship carries her canvas, and her cargo.

CARRY AWAY, To. To break; as, “That ship has carried away her fore-topmast,” i.e. has broken it off. It is customary to say, we carried away this or that, when knocked, shot, or blown away. It is also used when a rope has been parted by violence.

CARRY ON, To. To spread all sail; also, beyond discretion, or at all hazards. In galley-slang, to joke a person even to anger; also riotous frolicking.

CAST, To. To fall off, so as to bring the direction of the wind on one side of the ship, which before was right ahead. This term is particularly applied to a ship riding head to wind, when her anchor first loosens from the ground. To pay a vessel’s head off, or turn it, is getting under weigh on the tack she is to sail upon, and it is casting to starboard, or port, according to the intention.—To cast anchor. To drop or let go the anchor for riding by—synonymous with to anchor.—To cast a traverse. To calculate and lay off the courses and distances run over upon a chart.—To cast off. To let go at once. To loosen from.

CAST OF THE LEAD. The act of heaving the lead into the sea to ascertain what depth of water there is. (See also Heave the Lead and Sounding.) The result is a cast—”Get a cast of the lead.”

CAULK, To. (See Caulking.) To lie down on deck and sleep, with clothes on.

CERTIFY, To. To bear official testimony.

CHAFE, To. To rub or fret the surface of a cable, mast, or yard, by the motion of the ship or otherwise, against anything that is too hard for it.—Chafing-gear, is the stuff put upon the rigging and spars to prevent their being chafed.

CHALK, To. To cut.—To walk one’s chalks, to run off; also, an ordeal for drunkenness, to see whether the suspected person can move along the line. “Walking a deck-seam” is to the same purpose, as the man is to proceed without overstepping it on either side.

CHASE, To. To pursue a ship, which is also called giving chase.—A stern chase is when the chaser follows the chased astern, directly upon the same point of the compass.—To lie with a ship’s fore-foot in a chase, is to sail and meet with her by the nearest distance, and so to cross her in her way, as to come across her fore-foot. A ship is said to have a good chase when she is so built forward or astern that she can carry many guns to shoot forwards or backwards; according to which she is said to have a good forward or good stern chase. Chasing to windward, is often termed chasing in the wind’s eye.

CHEER, To. To salute a ship en passant, by the people all coming on deck and huzzahing three times; it also implies to encourage or animate. (See also Hearty and Man Ship!)

CHIME IN, To. To join a mess meal or treat. To chime in to a chorus or song.

CHINSE, To. To stop small seams, by working in oakum with a knife or chisel—a temporary expedient. To caulk slightly those openings that will not bear the force required for caulking.

CHIP, To. To trim a gun when first taken from the mould or castings.

CHOP-ABOUT, To. Is applied to the wind when it varies and changes suddenly, and at short intervals of time.

CLAW, or Claw off, To. To beat, or turn to windward from a lee-shore, so as to be at sufficient distance from it to avoid shipwreck. It is generally used when getting to windward is difficult.

CLEAR, To. Has several significations, particularly to escape from, to unload, to empty, to prepare, &c., as:—To clear for action. To prepare for action.—To clear away for this or that, is to get obstructions out of the way.—To clear the decks. To remove lumber, put things in their places, and coil down the ropes. Also, to take the things off a table after a meal.—To clear goods. To pay the custom-house dues and duties.—To clear the land. To escape from the land.—To clear a lighter, or the hold. To empty either.

CLEAT A GUN, To. To nail large cleats under the trucks of the lower-deckers in bad weather, to insure their not fetching way.

CLENCH, To. To secure the end of a bolt by burring the point with a hammer. Also, a mode of securing the end of one rope to another.

CLINCH. A particular method of fastening large ropes by a half hitch, with the end stopped back to its own part by seizings; it is chiefly to fasten the hawsers suddenly to the rings of the kedges or small anchors; and the breechings of guns to the ring-bolts in the ship’s side. Those parts of a rope or cable which are clinched. Thus the outer end is “bent” by the clinch to the ring of the anchor. The inner or tier-clinch in the good old times was clinched to the main-mast, passing under the tier beams (where it was unlawfully, as regards the custom of the navy, clinched). Thus “the cable runs out to the clinch,” means, there is no more to veer.—To clinch is to batter or rivet a bolt’s end upon a ring or piece of plate iron; or to turn back the point of a nail that it may hold fast.

CLINCH A BUSINESS, To. To finish it; to settle it beyond further dispute, as the recruit taking the shilling.

CLOSE THE WIND, To. To haul to it.—Close upon a tack or bowline, or close by a wind, is when the wind is on either bow, and the tacks or bowlines are hauled forwards that they may take the wind to make the best of their way.—Close to the wind, when her head is just so near the wind as to fill the sails without shaking them.

CLOSE WITH THE LAND, To. To approach near to it.

CLOY, To. To drive an iron spike by main force into the vent or touch-hole of a gun, which renders it unserviceable till the spike be either worked out, or a new vent drilled. (See Nailing and Spiking.)

CLUB-HAUL, To. A method of tacking a ship by letting go the lee-anchor as soon as the wind is out of the sails, which brings her head to wind, and as soon as she pays off, the cable is cut and the sails trimmed; this is never had recourse to but in perilous situations, and when it is expected that the ship would otherwise miss stays. The most gallant example was performed by Captain Hayes in H.M.S. Magnificent, 74, in Basque Roads, in 1814, when with lower-yards and top-masts struck, he escaped between two reefs from the enemy at Oleron. He bore the name of Magnificent Hayes to the day of his death, for the style in which he executed it.

COBBLE, To. To mend or repair hastily. Also, the coggle or cog.—Cobble or coggle stones, pebbly shingle, ballast-stones rounded by attrition, boulders, &c.

COMMIT ONE’S SELF, To. To break through regulations. To incur responsibility without regard to results.

COMMUTE, To. To lighten the sentence of a court-martial, on a recommendation of the court to the commander-in-chief.

COMPASS, To. To curve; also to obtain one’s object.

COMPLAIN, To. The creaking of masts, or timbers, when over-pressed, without any apparent external defect. One man threatening to complain of another, is saying that he will report misconduct to the officer in charge of the quarter-deck.

COMPLIMENT, To. To render naval or military honour where due.

CONQUER, To. To overcome decidedly.

CONSIGN, To. To send a consignment of goods to an agent or factor for sale or disposal.

CONTACT. Brought in contact with, as touching the sides of a ship. In astronomy, bringing a reflected body, as the sun, in contact with the moon or with a star. (See Lunar Distances, Sextant, &c.)

COPPER, To. To cover the ship’s bottom with prepared copper.

CORN, To. A remainder of the Anglo-Saxon ge-cyrned, salted. To preserve meat for a time by salting it slightly.

COUNTER-BRACE, To. Is bracing the head-yards one way, and the after-yards another. The counter-brace is the lee-brace of the fore-topsail-yard, but is only distinguished by this name at the time of the ship’s going about (called tacking), when the sail begins to shiver in the wind, this brace is hauled in to flatten the sail against the lee-side of the top-mast, and increase the effect of the wind in forcing her round. Counter-bracing becomes necessary to render the vessel stationary when sounding, lowering a boat, or speaking a stranger. It is now an obsolete term, and the manœuvre is called heaving-to.

COUPLE, To. To bend two hawsers together; coupling links of a cable; coupling shackles.

CRACK ON, To. To carry all sail.

CRIPPLE, To. To disable an enemy’s ship by wounding his masts, yards, and steerage gear, thereby placing him hors de combat.

CROWD SAIL, To. To carry an extraordinary press of canvas on a ship, as in pursuit of, or flight from, an enemy, &c.

CUND, To. To give notice which way a shoal of fish is gone.

CURE, To. To salt meat or fish.

CUT AND RUN, To. To cut the cable for an escape. Also, to move off quickly; to quit occupation; to be gone.

CUT AND THRUST. To give point with a sword after striking a slash.

CUT A STICK, To. To make off clandestinely.—Cut your stick, be off, or go away.

CUT OUT, To. To attack and carry a vessel by a boat force; one of the most dashing and desperate services practised by Nelson and Cochrane, of which latter that of cutting out the Esmeralda at Callao stands unequalled.

CUT THE CABLE, To. A manœuvre sometimes necessary for making a ship cast the right way, or when the anchor cannot be weighed.

 

 

D-F

DEADEN A SHIP’S WAY, To. To retard a vessel’s progress by bracing in the yards, so as to reduce the effect of the sails, or by backing minor sails. Also, when sounding to luff up and shake all, to obtain a cast of the deep-sea lead.

DEBARK, To. To land; to go on shore.

DECAMP, To. To raise the camp; the breaking up from a place where an army has been encamped.

DECK, To. A word formerly in use for to trim, as “we deckt up our sails.”

DERRICK, To. A cant term for setting out on a small not over-creditable enterprise. The act is said to be named from a Tyburn executioner.

DIDDLE, To. To deceive.

DIE ON THE FIN, To. An expression applied to whales, which when dying rise to the surface, after the final dive, with one side uppermost.

DING, To. To dash down or throw with violence.

DIP, To. To lower. An object is said to be dipping when by refraction it is visible just above the horizon. Also, to quit the deck suddenly.

DISCOURSE, To. An old sea term to traverse to and fro off the proper course.

DISCRETION. To surrender at discretion, implies an unconditional yielding to the mercy of the conquerors.

DISEMBAY. To work clear out of a gulf or bay.

DISH, To. To supplant, ruin, or frustrate.

DISLODGE. To drive an enemy from any post or station.

DISMISS. Pipe down the people. To dismiss a drill from parade is to break the ranks.

DISMOUNT, To. To break the carriages of guns, and thereby render them unfit for service. Also, in gun exercise, to lift a gun from its carriage and deposit it elsewhere.[251]

DISORGANIZE, To. To degrade a man-of-war to a privateer by irregularity.

DISPARTING A GUN. To bring the line of sight and line of metal to be parallel by setting up a mark on the muzzle-ring of a cannon, so that a sight-line, taken from the top of the base-ring behind the touch-hole, to the mark set near the muzzle, may be parallel to the axis of the bore.

DIVE, To. To descend or plunge voluntarily head-foremost under the water. To go off deck in the watch. A ship is said to be “diving into it” when she pitches heavily against a head-sea.

DOCK HERSELF, To. When a ship is on the ooze, and swaddles a bed, she is said to dock herself.

DOCK UP, OR DUCK UP. To clue up a corner of a sail that hinders the helmsman from seeing.

DOFF, To. To put aside.

DO FOR, To. A double-barrelled expression, meaning alike to take care of or provide for an individual, or to ruin or kill him.

DOUBLE, To. To cover a ship with an extra planking, usually of 4 inches, either internally or externally, when through age or otherwise she has become loosened; the process strengthens her without driving out the former fastenings. Doubling, however, is a term applied only where the plank thus used is not less than 2 inches thick.—To double a cape.

DOUBLE-BANK A ROPE, To. To clap men on both sides.

DOUBLING UPON. In a naval engagement, the act of inclosing any part of a hostile fleet between two fires, as Nelson did at the Nile. The van or rear of one fleet, taking advantage of the wind or other circumstances, runs round the van or rear of the enemy, who will thereby be exposed to great danger and confusion.

DOUSE, To. To lower or slacken down suddenly; expressed of a sail in a squall of wind, an extended hawser, &c. Douse the glim, your colours, &c., to knock down.

DOUT, To. To put out a light; to extinguish; do out. Shakspeare makes the dauphin of France say in “King Henry V.:”—

“That their hot blood may spin in English eyes,
And dout them.”

DRAG FOR THE ANCHOR, To. The same as creep or sweep.

DRAG THE ANCHOR, To. The act of the anchors coming home.

DRESS, To. To place a fleet in organized order; also, to arrange men properly in ranks; to present a true continuous line in front.—To dress a ship. To ornament her with a variety of colours, as ensigns, flags, pendants, &c., of various nations, displayed from different parts of her masts, rigging, &c., on a day of festivity.

DROP ASTERN, To. To slacken a ship’s way, so as to suffer another one to pass beyond her. Also, distancing a competitor.

DRUB. To beat. (Captain’s despatch.) “We have drubbed the enemy.”

DUBB, To. To smooth and cut off with an adze the superfluous wood.—To dubb a vessel bright, is to remove the outer surface of the plank completely with an adze. Spotting to examine planks with the adze is also dubbing.

DUCK, To. To dive, or immerse another under water; or to avoid a shot.

DUCK-UP! A term used by the steersman when the main-sail, fore-sail, or sprit-sail hinders his seeing to steer by a landmark, upon which he calls out, “Duck-up the clue-lines of those sails,” that is, haul the sails out of the way. Also, when a shot is made by a chase-piece, if the clue of the sprit-sail hinders the sight, they call out, “Duck-up,” &c.

EASE UP, To. To come up handsomely with a tackle-fall.

EATING THE WIND OUT OF A VESSEL. Applies to very keen seamanship, by which the vessel, from a close study of her capabilities, steals to windward of her opponent. This to be done effectually demands very peculiar trim to carry weather helm to a nicety.

EDGE AWAY, To. To decline gradually from the course which the ship formerly steered, by sailing larger, or more off, or more away from before the wind than she had done before.

EDGE DOWN, To. To approach any object in an oblique direction.

EGG, To. To instigate, incite, provoke, to urge on: from the Anglo-Saxon eggion.

EKE, To. [Anglo-Saxon eácan, to prolong.] To make anything go far by reduction and moderation, as in shortening the allowance of provisions on a voyage unexpectedly tedious.[275]

EMBARK, To. To go on board, or to put on board a vessel.

EMBATTLE. To arrange forces for conflict.

ENDANGER, To. To expose to peril.

ENROL, To. To enter the name on the roll of a corps.

ENSCONCE, To. To intrench; to protect by a slight fortification.

EQUIP, To. A term frequently applied to the business of fitting a ship for a trading voyage, or arming her for war.

EXPORT, To. To send goods or commodities out of a country, for the purposes of traffic, under the general name of exports.

FAFF, To. To blow in flaws.

FAG, To. To tire.—A fag. A deputy labouring-man, or one who works hard for another.

FAG-OUT, To. To wear out the end of a rope or end of canvas.

FALL, To. A town or fortress is said to fall when it is compelled to surrender to besiegers.

FALL ABOARD OF, To. To strike another vessel, or have a collision with it. Usually applied to the motion of a disabled ship coming in contact with another.

FALL ASTERN, To. To lessen a ship’s way so as to allow another to get ahead of her. To be driven backwards.[287]

FALL BACK, To. To recede from any position previously occupied.

FALL CALM, To. Speaking of the weather, implies a total cessation of the wind.

FALL DOWN, To. To sail, drift, or be towed to some lower part nearer a river’s mouth or opening.

FALL FOUL OF, To. To reprimand severely.

FALL IN, To. The order to form, or take assigned places in ranks.

FALL IN WITH, To. To meet, when speaking of a ship; to discover, when speaking of the land.

FALL OUT, To. To increase in breadth. Among soldiers and small-arm men, to quit the ranks of a company.

FANG, To. To pour water into a pump in order to fetch it, when otherwise the boxes do not hold the water left on them.

FAVOUR, To. To be careful of; also to be fair for.—”Favour her” is purely a seaman’s term; as when it blows in squalls, and the vessel is going rap-full, with a stiff weather-helm and bow-seas, “favour her boy” is “ease the helm, let the sails lift, and head the sea.” So, in hauling in a rope, favour means to trust to the men’s force and elasticity, and not part the rope by taking a turn on a cleat, making a dead nip. A thorough seaman “favours” his spars and rigging, and sails his ship economically as well as expeditiously.

FAY, To. To fit any two pieces of wood, so as to join close and fair together; the plank is said to fay to the timbers, when it lies so close to them that there shall be no perceptible space between them.

FEATHER, To Cut a. When a ship has so sharp a bow that she makes the spray feather in cleaving it.

FEATHER AN OAR, To. In rowing, is to turn the blade horizontally, with the top aft, as it comes out of the water. This lessens the resistance of the air upon it.

FEAZE, To. To untwist, to unlay ropes; to teaze, to convert it into oakum.[291]

FEEL THE HELM, To. To have good steerage way, carrying taut weather-helm, which gives command of steerage. Also said of a ship when she has gained head-way after standing still, and begins to obey the helm.

FELL, To. To cut down timber. To knock down by a heavy blow. Fell is the Anglo-Saxon for a skin or hide.

FEND. An aphæresis from defend; to ward off.[292]

FEND OFF, To. In order to avoid violent contact, is, by the application of a spar, junk, rattans, &c., to prevent one vessel running against another, or against a wharf, &c. Fend off, with the boat-hook or stretchers in a boat.—Fend the boat, keep her from beating against the ship’s side.

FETCH, To. To reach, or arrive at; as, “we shall fetch to windward of the lighthouse this tack.”

FETCHING THE PUMP. Pouring water into the upper part in order to expel the air contained between the lower box and that of the pump-spear.

FETCH WAY, To. Said of a gun, or anything which escapes from its place by the vessel’s motion at sea.

FETTLE, To. To fit, repair, or put in order. Also, a threat.

FILE OFF, To. To march off to a flank by files, or with a very small front.

FILL, To. To brace the yards so that the wind strikes the after side of the sails, and advances the ship in her course, after the sails had been shivering, or braced aback. A ship may be forced backward or forward, or made to remain in her place, with the same wind, by “backing, filling,” or shivering the sails. (See Brace, Back, and Shiver.) Colliers generally tide it, “backing and filling” down the Thames until they gain the reaches, where there is room for tacking, or the wind is fair enough for them to lay their course.—An idle skulker, a fellow who loiters, trying to avoid being seen by the officer of the watch, is said to be “backing and filling;” otherwise, doing nothing creditably.

FILLING A SHIP’S BOTTOM. Implies covering the bottom of a ship with broad-headed nails, so as to give her a sheathing of iron, to prevent the worms getting into the wood; sheathing with copper is found superior, but the former plan is still used for piles in salt-water.

FIND, To. To provide with or furnish.

FIRE! The order to put the match to the priming, or pull the trigger of a cannon or other fire-arm so as to discharge it. The act of discharging ordnance.

FISH THE ANCHOR, To. To turn up the flukes of an anchor to the gunwale for stowage, after being catted.—Other fish to fry, a common colloquialism, expressing that a person has other occupation demanding his attention.

FIST, To. To handle a rope or sail promptly; thus fisting a thing is readily getting hold of it.

FIT RIGGING, To. To cut or fit the standing and running rigging to the masts, [301]&c.

FITTING OUT A SHIP. The act of providing a ship with sufficient masts, sails, yards, ammunition, artillery, cordage, anchors, provisions, stores, and men, so that she is in proper condition for the voyage or purpose to which she is appointed.

FLABBERGAST, To. To throw a person aback by a confounding assertion; to produce a state of extreme surprise.

FLANK, To. To defend that part; incorrectly used sometimes for firing upon a flank.

FLARE, To. To rake back, as of a fashion-piece or knuckle-timber.

FLATTEN IN, To. The action of hauling in the aftmost clue of a sail to give it greater power of turning the vessel; thus, if the mizen or after sails are flatted in, it is to carry the stern to leeward, and the head to windward; and if, on the contrary, the head-sails are flatted in, the intention is to make the ship fall off when, by design or accident, she has come so near as to make the sails shiver; hence flatten in forward is the order to haul in the jib and foretop-mast staysail-sheets towards the middle of the ship, and haul forward the fore-bowline; this operation is seldom necessary except when the helm has not sufficient government of the ship, as in variable winds or inattentive steerage.

FLEATE, To. To skim fresh water off the sea, as practised at the mouths of the Rhone, the Nile, &c. The word is derived from the Dutch vlieten, to skim milk; it also means to float.

FLEMISH, To. To coil down a rope concentrically in the direction of the sun, or coil of a watch-spring, beginning in the middle without riders; but if there must be riding fakes, they begin outside, and that is the true French coil.

FLENSE, To. To strip the fat off a flayed seal, or the blubber from a whale.

FLETCH, To. To feather an arrow.

FLICKER, To. To veer about.

FLOP, To. To fall flat down: as “soused flop in the lee-scuppers.”

FORE-REACH, To. To shoot ahead, or go past another vessel, especially when going in stays: to sail faster, reach beyond, to gain upon.

FORGE AHEAD, To. To shoot ahead, as in coming to an anchor—a motion or moving forwards. A vessel forges ahead when hove-to, if the tide presses her to windward against her canvas.

FOUNDER, To. To fill with water and go down.

FRAP, To. To bind tightly together. To pass lines round a sail to keep it from blowing loose. To secure the falls of a tackle together by means of spun yarn, rope yarn, or any lashing wound round them. To snap the finger and thumb; to beat.

FREE, To.—To free a prisoner. To restore him to liberty.—To free a pump. To disengage or clear it.—To free a boat or ship. To clear it of water.

FREEZE, To. To congeal water or any fluid. Thus sea-water freezes at 28° 5′ Fah.; fresh water at 32°; mercury at 39° 5′ below zero. All fluids change their degree of freezing in accordance with mixtures of alcohol or solutions of salt used for the purpose. Also, according to the atmospheric pressure; and by this law heights of mountains are measured by the boiling temperature of water.

FRESHEN, To. To relieve a rope of its strain, or danger of chafing, by shifting or removing its place of nip.

FRESHEN HAWSE, To. To relieve that part of the cable which has for some time been exposed to friction in one of the hawse-holes, when the ship rolls and pitches at anchor in a high sea; this is done by applying fresh service to the cable within board, and then veering it into the hawse. (See Service, Keckling, or Rounding.)

FRESHEN THE NIP, To. To veer a small portion of cable through the hawse-hole, or heave a little in, in order to let another part of it bear the stress and friction. A common term with tipplers, especially after taking the meridian observation.

FRET, To. To chafe.

FUMIGATE, To. To purify confined or infectious air by means of smoke, sulphuric acid, vinegar, and other correctives.

FURL, To. To roll up and bind a sail neatly upon its respective yard or boom.

 

 

G-J

GAIN THE WIND, To. To arrive on the weather-side of some other vessel in sight, when both are plying to windward.

GAMMON, To. To pass the lashings of the bowsprit.

GATHER AFT A SHEET, To. To pull it in, by hauling in slack.

GATHER WAY, To. To begin to feel the impulse of the wind on the sails, so as to obey the helm.

GEE, To. To suit or fit; as, “that will just gee.”

GIP, To. To take the entrails out of fishes.

GIRD, To. To bind; used formerly for striking a blow.

GIVE CHASE, To. To make sail in pursuit of a stranger.

GLENT, To. To turn aside or quit the original direction, as a shot does from accidentally impinging on a hard substance.

GLOWER, To. To stare or look intently.

GO ASHORE, To. To land on leave.

GRABBLE, To. To endeavour to hook a sunk article. To catch fish by hand in a brook.

GRAPPLE, To. To hook with a grapnel; to lay hold of. First used by Duilius to prevent the escape of the Carthaginians.

GRAVE, To. To clean a vessel’s bottom, and pay it over.

GRILL, To. To broil on the bars of the galley-range, as implied by its French derivation.

GROUND, To. To take the bottom or shore; to be run aground through ignorance, violence, or accident.—To strike ground. To obtain soundings.

GUDDLE, To. To catch fish with the hands by groping along a stream’s bank.

GUDGE, To. To poke or prod for fish under stones and banks of a river.

HAIL, To. To hail “from a country,” or claim it as a birthplace. A ship is said to hail from the port where she is registered, and therefore properly belongs to. When hailed at sea it is, “From whence do you come?” and “where bound?”—”Pass within hail,” a special signal to approach and receive orders or intelligence, when boats cannot be lowered or time is precious. One vessel, the senior, lies to; the other passes the stern under the lee.—Hail-fellows, messmates well matched.

HAILING-ALOFT. To call to men in the tops and at the mast-head to “look out,” too often an inconsistent bluster from the deck.

HARASS, To. To torment and fatigue men with needless work.

HAUL, To. An expression peculiar to seamen, implying to pull or bowse at a single rope, without the assistance of blocks or other mechanical powers upon it; as “haul in,” “haul down,” “haul up,” “haul aft,” “haul together.” (See Bowse, Hoist, and Rouse.) A vessel hauls her wind by trimming the yards and sails so as to lie nearer to, or close to the wind, and by the power of the rudder shaping her course accordingly.

HAUL IN, To. To sail close to the wind, in order to approach nearer to an object.

HAUL OFF, To. To sail closer to the wind, in order to get further from any object.

HAZE, To. To punish a man by making him do unnecessary work.

HEAVE, To. To throw anything overboard. To cast, as heaving the log or the lead. Also, to drag, prize, or purchase, as heaving up the anchor.

HEAVE ABOUT, To. To go upon the other tack suddenly.

HEAVE SHORT, To. To heave in on the cable until the vessel is nearly over her anchor, or sufficiently near it for sail being made before the anchor is tripped. Short, is when the fore-stay and cable are in line.

HEAVE THE LEAD. To take soundings with the hand lead-line. “Get a cast of the lead,” with the deep-sea lead

and line.

HEAVE-TO, To. To put a vessel in the position of lying-to, by adjusting her sails so as to counteract each other, and thereby check her way, or keep her perfectly still. In a gale, it implies to set merely enough sail to steady the ship; the aim being to keep the sea on the weather bow whilst the rudder has but little influence, the sail is chiefly set on the main and mizen-mast; as hove-to under a close-reefed main-topsail, or main-trysail, or driver. It is customary in a foul wind gale, and a last resource in a fair one.

HIDE, To. To beat; to rope’s-end or drub. Also, to secrete.

HIE, To. To flow quickly in a tide-way.

HIKE. A brief equivalent to “Be off,” “Go away.” It is generally used in a contemptuous sense; as, he was “hiked off”—that is, dismissed at once, or in a hurry. To swing.[383]

HIKE UP, To. To kidnap; to carry off by force.

HIRE, To. To take vessel or men on service at a stipulated remuneration.

HOIST, or Hoise, To. To raise anything; but the term is specially applied to the operation of swaying up a body by the assistance of tackles. It is also invariably used for the hauling up the sails along the masts or stays, and the displaying of flags and pendants, though by the help of a single block only. (See Sway, Tracing-up, and Whip.)

HOLD A GOOD WIND, To. To have weatherly qualities.

HOLD UP, To. In meteorological parlance, for the weather to clear up after a gale; to stop raining.[386]

HOUSE, To. To enter within board. To house a topgallant-mast, is to lower it so as to prevent the rigging resting or chafing on the cap, and securing its heel to the mast below it. This admits of double-reefed top-sails being set beneath.

HUG, To.—To hug the land, to sail as near it as possible, the land however being to windward.—To hug the wind, to keep the ship as close-hauled to the wind as possible.

HURTLE, To. To send bodily on by a swell or wind.

IMPRESS, To. To compel to serve.

JAB, To. To pierce fish by prodding.

JAG, To. To notch an edge irregularly.—Jagged, a term applied to denticulated edges, as in jagged bolts to prevent their coming out.

JAM, To. Anything being confined, so that it cannot be freed without trouble and force; the term is also applied to the act of confining it. To squeeze, to wedge, to press against. (See Jambing.)

JIRK, To. To cut or score the flesh of the wild hog on the inner surface, as practised by the Maroons. It is then smoked and otherwise prepared in a manner that gives the meat a fine flavour.

JOIN, To. To repair to a ship, and personally to enter on an official position on board her. So also the junction of one or more ships with each other.

Nautical Terms with Anglo-Saxon Origins

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Sea Captain's Log.  If anyone knows the artist's name, please let me know!

Sea Captain’s Log. If anyone knows the artist’s name, please let me know!

In the course of writing novels, I do a lot – I mean a LOT – of research.  And in the course of doing that LOT of research I come across interesting bits and bobs that I glean, putting into files on my computer for reference and rainy days.  So it was that I came across a digitalized version of the 1867 “The Sailor’s Word-Book:  An Alphabetical Digest of Nautical Terms, including some more especially military and scientific, but useful to seamen; as well as archaisms of early voyagers, etc. by the late ADMIRAL W. H. SMYTH, K.S.F., D.C.L., &c.”  I love the fact that antique books had entire blurbs built into their titles!  The document itself translates into no less than 586 pages in a word document; obviously I won’t force that upon you.  But I will give you a snippet of words from A to Z that have an Anglo-Saxon origin or influence. But first, here’s a snatch from the preface, written by the late Admiral W.H.Smyth:

“This predilection for sea idiom is assuredly proper in a maritime people, especially as many of the phrases are at once graphic, terse, and perspicuous. How could the whereabouts of an aching tooth be better pointed out to an operative dentist than Jack’s “‘Tis the aftermost grinder aloft, on the starboard quarter.” The ship expressions preserve many British and Anglo-Saxon words, with their quaint old preterites and telling colloquialisms; and such may require explanation, as well for the youthful aspirant as for the cocoa-nut-headed prelector in nautic lore. It is indeed remarkable how largely that foundation of the English language has been preserved by means of our sailors.

“This phraseology has necessarily been added to from time to time, and consequently bears the stamp of our successive ages of sea-life. In the “ancient and fishlike” terms that brave Raleigh derived from his predecessors, many epithets must have resulted from ardent recollections of home and those at home, for in a ship we find: Apeak, Apron, A-stay, Bonnet, Braces, Bridle, Cap, Catharpins, Cat-heads, Cat’s-paw, Cot, Cradle, Crib, Crow-foot, Crow’s nest, Crown, Diamond, Dog, Driver, Earrings, Eyes, Fox, Garnet, Goose-neck, Goose-wing, Horse, Hose, Hound, Jewel, Lacings, Martingale, Mouse, Nettle, Pins, Puddings, Rabbit, Ribband, Saddle, Sheaves, Sheets, Sheepshank, Shoe, Sister, Stays, Stirrup, Tiller, Truck, Truss, Watch, Whip, Yard.”

Now, on with the show!

A-C

A. The highest class of the excellence of merchant ships on Lloyd’s books, subdivided into A 1 and A 2, after which they descend by the vowels: A 1 being the very best of the first class. Formerly a river-built (Thames) ship took the first rate for 12 years, a Bristol one for 11, and those of the northern ports 10. Some of the out-port built ships keep their rating 6 to 8 years, and inferior ones only 4. But improvements in ship-building, and the large introduction of iron, are now claiming longer life.  “A” is an Anglo-Saxonism for in or on; as a‘board, a‘going, &c.

ABORD. An Anglo-Saxon term, meaning across, from shore to shore, of a port or river.

ACUMBA. Oakum. The Anglo-Saxon term for the hards, or the coarse part, of flax or unplucked wool.

ADOWN. The bawl of privateersmen for the crew of a captured vessel to go below. Saxon, adoun.

ÆWUL. An Anglo-Saxon term for a twig basket for catching fish.

AFORE. A Saxon word opposed to abaft, and signifying that part of the ship which lies forward or near the stem. It also means farther forward; as, the galley is afore the bitts.—Afore, the same as before the mast.—Afore the beam, all the field of view from amidship in a right angle to the ship’s keel to the horizon forward.

AFT—a Saxon word contradistinctive of fore, and an abbreviation of abaft—the hinder part of the ship, or that nearest the stern.—Right aft is in a direct line with the keel from the stern.—To haul aft a sheet is to pull on the rope which brings the clue or corner of the sails more in the direction of the stern.—The mast rakes aft when it inclines towards the stern.

AHOO, or All Ahoo, as our Saxon forefathers had it; awry, aslant, lop-sided.

ALLAN. A word from the Saxon, still used in the north to denote a piece of land nearly surrounded by a stream.

ALOFT [Anglo-Saxon, alofte, on high]. Above; overhead; on high. Synonymous with up above the tops, at the mast-head, or anywhere about the higher yards, masts, and rigging of ships.—Aloft there! the hailing of people in the tops.—Away aloft! the command to the people in the rigging to climb to their stations. Also, heaven: “Poor Tom is gone aloft.”

ALONG [Saxon]. Lengthwise.—Alongside, by the side of a ship; side by side.—Lying along, when the wind, being on the beam, presses the ship over to leeward with the press of sail; or, lying along the land.

AMAIN [Saxon a, and mægn, force, strength]. This was the old word to an enemy for “yield,” and was written amayne and almayne. Its literal signification is, with force or vigour, all at once, suddenly; and it is generally used to anything which is moved by a tackle-fall, as “lower amain!” let run at once. When we used to demand the salute in the narrow seas, the lowering of the top-sail was called striking amain, and it was demanded by the wave amain, or brandishing a bright sword to and fro.

ANGIL. An old term for a fishing-hook [from the Anglo-Saxon ongul, for the same]. It means also a red worm used for a bait in angling or fishing.

ATEGAR. The old English hand-dart, named from the Saxon aeton, to fling, and gar, a weapon.

AXE. A large flat edge-tool, for trimming and reducing timber. Also an Anglo-Saxon word for ask, which seamen still adhere to, and it is difficult to say why a word should be thought improper which has descended from our earliest poets; it may have become obsolete, but without absolutely being vulgar or incorrect.

BAT, or Sea-bat. An Anglo-Saxon term for boat or vessel. Also a broad-bodied thoracic fish, with a small head, and distinguished by its large triangular dorsal and anal fins, which exceed the length of the body. It is the Chætodon vespertilio of naturalists.

BAT-SWAIN. An Anglo-Saxon expression for boatswain.

BEACON. [Anglo-Saxon, béacn.] A post or stake erected over a shoal or sand-bank, as a warning to seamen to keep at a distance; also a signal-mark placed on the top of hills, eminences, or buildings near the shore for the safe guidance of shipping.

BECK [the Anglo-Saxon becca]. A small mountain-brook or rivulet, common to all northern dialects. A Gaelic or Manx term for a thwart or bench in the boat.

BLEAK. The Leuciscus alburnus of naturalists, and the fresh-water sprat of Isaak Walton. The name of this fish is from the Anglo-Saxon blican, owing to its shining whiteness—its lustrous scales having long been used in the manufacture of false pearls.

BRAND. The Anglo-Saxon for a burnished sword. A burned device or character, especially that of the broad arrow on government stores, to deface or erase which is felony.

BROKER. Originally a broken tradesman, from the Anglo-Saxon broc, a misfortune; but, in later times, a person who usually transacts the business of negotiating between the merchants and ship-owners respecting cargoes and clearances: he also effects insurances with the underwriters; and while on the one hand he is looked to as to the regularity of the contract, on the other he is expected to make a candid disclosure of all the circumstances which may affect the risk.

BURG [the Anglo-Saxon burh]. A word connected with fortification in German, as in almost all the Teutonic languages of Europe. In Arabic the same term, with the alteration of a letter, burj, signifies primarily a bastion, and by extension any fortified place on a rising ground. This meaning has been retained by all northern nations who have borrowed the word; and we, with the rest, name our towns, once fortified, burghs or boroughs.

BURN, or Bourne. The Anglo-Saxon term for a small stream or brook, originating from springs, and winding through meadows, thus differing from a beck. Shakspeare makes Edgar say in “King Lear”—

CAPTAIN. This title is said to be derived from the eastern military magistrate katapan, meaning “over everything;” but the term capitano was in use among the Italians nearly 200 years before Basilius II. appointed his katapan of Apulia and Calabria, A.D. 984. Hence, the corruption of the Apulian province into capitanata. Among the Anglo-Saxons the captain was schipp-hláford, or ship’s lord. The captain, strictly speaking, is the officer commanding a line-of-battle ship, or a frigate carrying twenty or more cannon. A captain in the royal navy is answerable for any bad conduct in the military government, navigation, and equipment of his ship; also for any neglect of duty in his inferior officers, whose several charges he is appointed to regulate. It is also a title, though incorrectly, given to the masters of all vessels whatever, they having no commissions. It is also applied in the navy itself to the chief sailor of particular gangs of men; in rank, captain of the forecastle, admiral’s coxswain, captain’s coxswain, captain of the hold, captain of main-top, captain of fore-top, &c.

CHESIL. From the Anglo-Saxon word ceosl, still used for a bank or shingle, as that remarkable one connecting the Isle of Portland with the mainland, called the Chesil Beach.

CHIMBE [Anglo-Saxon]. The prominent part or end of the staves, where they project beyond the head of a cask.

CHIULES. The Saxon ships so called.

CLIFF [from the Anglo-Saxon cleof]. A precipitous termination of the land, whatever be the soil.

COGGE. An Anglo-Saxon word for a cock-boat or light yawl, being thus mentioned in Morte Arthure— “Then he covers his cogge, and caches one ankere.”  But coggo, as enumerated in an ordinance of parliament (temp. Rich. II.), seems to have been a vessel of burden used to carry troops.

COLMOW. An old word for the sea-mew, derived from the Anglo-Saxon.

CONN, Con, or Cun, as pronounced by seamen. This word is derived from the Anglo-Saxon conne, connan, to know, or be skilful. The pilot of old was skillful, and later the master was selected to conn the ship in action, that is, direct the helmsman. The quarter-master during ordinary watches conns the ship, and stands beside the wheel at the conn, unless close-hauled, when his station is at the weather-side, where he can see the weather-leeches of the sails.

COOMB. The Anglo-Saxon comb; a low place inclosed with hills; a valley. (CWM: CWM, or Comb. A British word signifying an inlet, valley, or low place, where the hilly sides round together in a concave form; the sides of a glyn being, on the contrary, convex.)

CORN, To. A remainder of the Anglo-Saxon ge-cyrned, salted. To preserve meat for a time by salting it slightly.

CRAFT [from the Anglo-Saxon word cræft, a trading vessel]. It is now a general name for lighters, hoys, barges, &c., employed to load or land any goods or stores.—Small craft. The small vessels of war attendant on a fleet, such as cutters, schooners, gunboats, &c., generally commanded by lieutenants. Craft is also a term in sea-phraseology for every kind of vessel, especially for a favourite ship. Also, all manner of nets, lines, hooks, &c., used in fishing.

CROCK [Anglo-Saxon, croca]. An earthen mess-vessel, and the usual vegetables were called crock-herbs. In the Faerie Queene Spenser cites the utensil:— “Therefore the vulgar did aboute him flocke,
Like foolish flies about an honey-crocke.”

CULVER. A Saxon word for pigeon, whence Culver-cliff, Reculvers, &c., from being resorted to by those birds. [Latin, columba; b and v are often interchanged.]

CUTE. Sharp, crafty, apparently from acute; but some insist that it is the Anglo-Saxon word cuth, rather meaning certain, known, or familiar.

D-F

DEL. Saxon for part.—Del a bit, not a bit, a phrase much altered for the worse by those not aware of its antiquity.

DENE. The Anglo-Saxon dæne; implying a kind of hollow or ravine through which a rivulet runs, the banks on either side being studded with trees.

DIGHT [from the Anglo-Saxon diht, arranging or disposing]. Now applied to dressing or preparing for muster; setting things in order.

DREINT. The old word used for drowned, from the Anglo-Saxon.

DRIVE, To [from the Anglo-Saxon dryfan]. A ship drives when her anchor trips or will not hold. She drives to leeward when beyond control of sails or rudder; and if under bare poles, may drive before the wind. Also, to strike home bolts, tree-nails, &c.

DUNES. An Anglo-Saxon word still in use, signifying mounds or ridges of drifted sands.

DYKE. From the Anglo-Saxon dic, a mound or bank; yet in some parts of England the word means a ditch.

EAGRE, or Hygre. The reciprocation of the freshes of various rivers, as for instance the Severn, with the flowing tide, sometimes presenting a formidable surge. The name seems to be from the Anglo-Saxon eágor, water, or Ægir, the Scandinavian god of the sea.

EAST. From the Anglo-Saxon, y’st. One of the cardinal points of the compass. Where the sun rises due east, it makes equal days and nights, as on the equator.

EASTINTUS. From the Saxon, east-tyn, an easterly coast or country. Leg. Edward I.

EBB. The lineal descendant of the Anglo-Saxon ep-flod, meaning the falling reflux of the tide, or its return back from the highest of the flood, full sea, or high water. Also termed sæ-æbbung, sea-ebbing, by our progenitors.

EBBER, or Ebber-shore. From the Anglo-Saxon signifying shallow.

EGG, To. To instigate, incite, provoke, to urge on: from the Anglo-Saxon eggion.

EKE, To. [Anglo-Saxon eácan, to prolong.] To make anything go far by reduction and moderation, as in shortening the allowance of provisions on a voyage unexpectedly tedious.

ENSIGN. [From the Anglo-Saxon segn.] A large flag or banner, hoisted on a long pole erected over the stern, and called the ensign-staff. It is used to distinguish the ships of different nations from each other, as also to characterize the different squadrons of the navy; it was formerly written ancient. Ensign is in the army the title of the junior rank of subaltern officers of infantry; from amongst them are detailed the officers who carry the colours.

ERNE. From the Anglo-Saxon earne, a vulture, a bird of the eagle kind. Now used to denote the sea-eagle.

FARE [Anglo-Saxon, fara]. A voyage or passage by water, or the money paid for such passage. Also, a fishing season for cod; and likewise the cargo of the fishing vessel.

FATHOM [Anglo-Saxon, fædm]. The space of both arms extended. A measure of 6 feet, used in the length of cables, rigging, &c., and to divide the lead (or sounding) lines, for showing the depth of water.—To fathom, is to ascertain the depth of water by sounding. To conjecture an intention.

FELL, To. To cut down timber. To knock down by a heavy blow. Fell is the Anglo-Saxon for a skin or hide.

FIN [Anglo-Saxon, Finn]. A native of Finland; those are Fins who live by fishing. We use the whole for a part, and thus lose the clue which the Fin affords of a race of fishermen.

FIRE-BARE. An old term from the Anglo-Saxon for beacon.

FLOAT [Anglo-Saxon fleot or fleet]. A place where vessels float, as at Northfleet. Also, the inner part of a ship-canal. In wet-docks ships are kept afloat while loading and discharging cargo. Two double gates, having a lock between them, allow the entry and departure of vessels without disturbing the inner level. Also, a raft or quantity of timber fastened together, to be floated along a river by a tide or current.

FOAM [Anglo-Saxon, feám]. The white froth produced by the collision of the waves, or by the bow of a ship when acted on by the wind; and also by their striking against rocks, vessels, or other bodies.

FORE-FINGER, or Index-finger. The pointing finger, which was called shoot-finger by the Anglo-Saxons, from its use in archery, and is now the trigger-finger from its duty in gunnery.

FOTHER [Anglo-Saxon foder]. A burden; a weight of lead equal to 191⁄2 cwts. Leaden pigs for ballast.

FYRDUNG [the Anglo-Saxon fyrd ung, military service]. This appears on our statutes for inflicting a penalty on those who evaded going to war at the king’s command.

G-H

GARE. The Anglo-Saxon for ready.

GAR-FISH. The Belone vulgaris, or bill-fish, the bones of which are green. Also called the guard-fish, but it is from the Anglo-Saxon gar, a weapon.

GEAR [the Anglo-Saxon geara, clothing]. A general name for the rigging of any particular spar or sail; and in or out of gear implies anything being fit or unfit for use.

GLEN. An Anglo-Saxon term denoting a dale or deep valley; still in use for a ravine.

GOD. We retain the Anglo-Saxon word to designate the Almighty; signifying good, to do good, doing good, and to benefit; terms such as our classic borrowings cannot pretend to.

GRIP. The Anglo-Saxon grep. The handle of a sword; also a small ditch or drain. To hold, as “the anchor grips.” Also, a peculiar groove in rifled ordnance.

GUTTER [Anglo-Saxon géotan, to pour out or shed]. A ditch, sluice, or gote.

HACOT. From the Anglo-Saxon hacod, a large sort of pike.

HAVEN [Anglo-Saxon, hæfen]. A safe refuge from the violence of wind and sea; much the same as harbour, though of less importance. A good anchorage rather than place of perfect shelter. Milford Haven is an exception.

HAVEN-SCREAMER. The sea-gull, called hæfen by the Anglo-Saxons.

HEFT. The Anglo-Saxon hæft; the handle of a dirk, knife, or any edge-tool; also, the handle of an oar.

HELMY. Rainy [from an Anglo-Saxon phrase for rainy weather].

HERE-FARE [Anglo-Saxon]. An expedition; going to warfare.

HERRING. A common fish—the Clupea harengus; Anglo-Saxon hæring and hering.

HILL. In use with the Anglo-Saxons. An insulated rise of the ground, usually applied to heights below 1000 feet, yet higher than a hillock or hummock.

HOLD. The whole interior cavity of a ship, or all that part comprehended between the floor and the lower deck throughout her length.—The after-hold lies abaft the main-mast, and is usually set apart for the provisions in ships of war.—The fore-hold is situated about the fore-hatchway, in continuation with the main-hold, and serves the same purposes.—The main-hold is just before the main-mast, and generally contains the fresh water and beer for the use of the ship’s company.—To rummage the hold is to examine its contents.—To stow the hold is to arrange its contents in the most secure and commodious manner possible.—To trim the hold. Also, an Anglo-Saxon term for a fort, castle, or stronghold.—Hold is also generally understood of a ship with regard to the land or to another ship; hence we say, “Keep a good hold of the land,” or “Keep the land well aboard,” which are synonymous phrases, implying to keep near the land; when applied to a ship, we say, “She holds her own;” i.e. goes as fast as the other ship; holds her wind, or way.—To hold. To assemble for public business; as, to hold a court-martial, a survey, &c.—Hold! An authoritative way of separating combatants, according to the old military laws at tournaments, &c.; stand fast!

HOLT [from the Anglo-Saxon]. A peaked hill covered with a wood.

HORN-FISC. Anglo-Saxon for the sword-fish.

HOUND-FISH. The old Anglo-Saxon term for dog-fish—húnd-fisc.

HURST. Anglo-Saxon to express a wood.

HYTHE. A pier or wharf to lade or unlade wares at [from the Anglo-Saxon hyd, coast or haven].

I-L

ILAND. The Saxon ealand (See Island.)

KEEL. The lowest and principal timber of a ship, running fore and aft its whole length, and supporting the frame like the backbone in quadrupeds; it is usually first laid on the blocks in building, being the base of the superstructure. Accordingly, the stem and stern-posts are, in some measure, a continuation of the keel, and serve to connect the extremities of the sides by transoms, as the keel forms and unites the bottom by timbers. The keel is generally composed of several thick pieces placed lengthways, which, after being scarphed together, are bolted and clinched upon the upper side. In iron vessels the keel is formed of one or more plates of iron, having a concave curve, or limber channel, along its upper surface.—To give the keel, is to careen.—Keel formerly meant a vessel; so many “keels struck the sands.” Also, a low flat-bottomed vessel used on the Tyne to carry coals (21 tons 4 cwt.) down from Newcastle for loading the colliers; hence the latter are said to carry so many keels of coals. [Anglo-Saxon ceol, a small bark.]—False keel. A fir keel-piece bolted to the bottom of the keel, to assist stability and make a ship hold a better wind. It is temporary, being pinned by stake-bolts with spear-points; so when a vessel grounds, this frequently, being of fir or Canada elm, floats and comes up alongside.—Rabbets of the keel. The furrow, which is continued up stem and stern-post, into which the garboard and other streaks fay. The butts take into the gripe ahead, or after-deadwood and stern-post abaft.—Rank keel. A very deep keel, one calculated to keep the ship from rolling heavily.—Upon an even keel. The position of a ship when her keel is parallel to the plane of the horizon, so that she is equally deep in the water at both ends.

KEELS. An old British name for long vessels—formerly written ceol and cyulis. Verstegan informs us that the Saxons came over in three large ships, styled by themselves keeles.

KERS. An Anglo-Saxon word for water-cresses.

KNAP [from the Anglo-Saxon cnæp, a protuberance]. The top of a hill. Also, a blow or correction, as “you’ll knap it,” for some misdeed.

LADE. Anglo-Saxon lædan, to pour out. The mouth of a channel or drain. To lade a boat, is to throw water out.

LAGAN, or Lagam. Anglo-Saxon liggan. A term in derelict law for goods which are sunk, with a buoy attached, that they may be recovered. Also, things found at the bottom of the sea. Ponderous articles which sink with the ship in wreck.

LEAK [Anglo-Saxon leccinc]. A chink in the deck, sides, or bottom of a ship, through which the water gets into her hull. When a leak begins, a vessel is said to have sprung a leak.

LEWTH [from the Anglo-Saxon lywd]. A place of shelter from the wind.

LEX, or Leax. The Anglo-Saxon term for salmon.

LODESMEN. An Anglo-Saxon word for pilots.

M-O

MARSH [Anglo-Saxon mersc, a fen]. Low land often under water, and producing aquatic vegetation. Those levels near the sea coast are usually saturated with salt water.

MAST [Anglo-Saxon mæst, also meant chief or greatest]. A long cylindrical piece of timber elevated perpendicularly upon the keel of a ship, to which are attached the yards, the rigging, and the sails. It is either formed of one piece, and called a pole-mast, or composed of several pieces joined together and termed a made mast. A lower mast is fixed in the ship by sheers, and the foot or keel of it rests in a block of timber called the step, which is fixed upon the keelson.—Expending a mast, or carrying it away, is said, when it is broken by foul weather.—Fore-mast. That which stands near the stem, and is next in size to the main-mast.—Jury-mast.Main-mast. The largest mast in a ship.—Mizen-mast. The smallest mast, standing between the main-mast and the stern.—Over-masted, or taunt-masted. The state of a ship whose masts are too tall or too heavy.—Rough-mast, or rough-tree. A spar fit for making a mast.—Springing a mast. When it is cracked horizontally in any place.—Top-mast. A top-mast is raised at the head or top of the lower-mast through a cap, and supported by the trestle-trees.—Topgallant-mast. A mast smaller than the preceding, raised and secured to its head in the same manner.—Royal-mast. A yet smaller mast, elevated through irons at the head of the topgallant-mast; but more generally the two are formed of one spar.—Under-masted or low-masted ships. Vessels whose masts are small and short for their size.—To mast a ship. The act of placing a ship’s masts.

MAST-ROPE [Anglo-Saxon mæst-ràp]. That which is used for sending masts up or down.

MERE. An Anglo-Saxon word still in use, sometimes meaning a lake, and generally the sea itself.

MEW [Anglo-Saxon mæw]. A name for the sea-gull.

MIST [Anglo-Saxon]. A thin vapour, between a fog and haze, and is generally wet.

MOUNT, or Mountain. An Anglo-Saxon term still in use, usually held to mean eminences above 1000 feet in height. In a fort it means the cavalier.

MOUTH [the Anglo-Saxon muda]. The embouchure opening of a port or outlet of a river, as Yarmouth, Tynemouth, Exmouth, &c.

NAME-BOOK. The Anglo-Saxon nom-bóc, a mustering list.

NORTH. From the Anglo-Saxon nord.

OAKUM [from the Anglo-Saxon æcumbe]. The state into which old ropes are reduced when they are untwisted and picked to pieces. It is principally used in caulking the seams, for stopping leaks, and for making into twice-laid ropes. Very well known in workhouses.—White Oakum. That which is formed from untarred ropes.

OVERWHELM. A comprehensive word derived from the Ang.-Saxon wylm, a wave. Thus the old song—

P-R

PORT. An old Anglo-Saxon word still in full use. It strictly means a place of resort for vessels, adjacent to an emporium of commerce, where cargoes are bought and sold, or laid up in warehouses, and where there are docks for shipping. It is not quite a synonym of harbour, since the latter does not imply traffic. Vessels hail from the port they have quitted, but they are compelled to have the name of the vessel and of the port to which they belong painted on the bow or stern.—Port is also in a legal sense a refuge more or less protected by points and headlands, marked out by limits, and may be resorted to as a place of safety, though there are many ports but rarely entered. The left side of the ship is called port, by admiralty order, in preference to larboard, as less mistakeable in sound for starboard.—To port the helm. So to move the tiller as to carry the rudder to the starboard side of the stern-post.—Bar-port. One which can only be entered when the tide rises sufficiently to afford depth over a bar; this in many cases only occurs at spring-tides.—Close-port. One within the body of a city, as that of Rhodes, Venice, Amsterdam, &c.—Free-port. One open and free of all duties for merchants of all nations to load and unload their vessels, as the ports of Genoa and Leghorn. Also, a term used for a total exemption of duties which any set of merchants enjoy, for goods imported into a state, or those exported of the growth of the country. Such was the privilege the English enjoyed for several years after their discovery of the port of Archangel, and which was taken from them on account of the regicide in 1648.

PUNT. An Anglo-Saxon term still in use for a flat-bottomed boat, used by fishermen, or for ballast lumps, &c.

ROPE. Is composed of hemp, hide, wire, or other stuff, spun into yarns and strands, which twisted together forms the desired cordage. The word is very old, being the actual representative of the Anglo-Saxon ráp.—To rope a sail. To sew the bolt-rope round its edges, to strengthen it and prevent it from rending.

ROTHER. This lineal descendant of the Anglo-Saxon róter is still in use for rudder.

ROVING COMMISSION. An authority granted by the Admiralty to a select officer in command of a vessel, to cruise wherever he may see fit. [From the Anglo-Saxon ròwen.]

RUDDER. The appendage attached by pintles and braces to the stern-post of a vessel, by which its course through the water is governed. It is formed of several pieces of timber, of which the main one is generally of oak, extending the whole length. Tiphys is said to have been its inventor. The Anglo-Saxon name was steor-roper.

RYNE. An Anglo-Saxon word still in use for a water-course, or streamlet which rises high with floods.

S-Z

SACK, To [from the Anglo-Saxon sæc]. To pillage a place which has been taken by storm.

SCONCE. A petty fort. Also, the head; whence Shakspeare’s pun in making Dromio talk of having his sconce ensconced. Also, the Anglo-Saxon for a dangerous candle-holder, made to let into the sides or posts in a ship’s hold. Also, sconce of the magazine, a close safe lantern.

SCOT, or Shot. Anglo-Saxon sceat. A share of anything; a contribution in fair proportion.

SCRAPER [from the Anglo-Saxon screope]. A small triangular iron instrument, having two or three sharp edges. It is used to scrape the ship’s side or decks after caulking, or to clean the top-masts, &c. This is usually followed by a varnish of turpentine, or a mixture of tar and oil, to protect the wood from the weather. Also, metaphorically, a cocked hat, whether shipped fore-and-aft or worn athwart-ships.

SCURRY. Perhaps from the Anglo-Saxon scur, a heavy shower, a sudden squall. It now means a hurried movement; it is more especially applied to seals or penguins taking to the water in fright.

SEAL [from the Anglo-Saxon seolh]. The well-known marine piscivorous animal.

SEAM. The sewing together of two edges of canvas, which should have about 110 stitches in every yard of length. Also, the identical Anglo-Saxon word for a horse-load of 8 bushels, and much looked to in carrying fresh fish from the coast. Also, the opening between the edges of the planks in the decks and sides of a ship; these are filled with a quantity of oakum and pitch, to prevent the entrance of water.

SETTLE. Now termed the stern-sheets [derived from the Anglo-Saxon settl, a seat].—To settle. To lower; also to sink, as “the deck has settled;” “we settled the land.”  “Settle the main top-sail halliards,” i.e. ease them off a little, so as to lower the yard, as on shaking out a reef.

SHACKLE [from the Anglo-Saxon sceacul]. A span with two eyes and a bolt, attached to open links in a chain-cable, at every 15 fathoms; they are fitted with a movable bolt, so that the chain can there be separated or coupled, as circumstances require. Also, an iron loop-hooked bolt moving on a pin, used for fastening the lower-deck port-bars.

SHIFT. In ship-building, when one butt of a piece of timber or plank overlaunches the butt of another, without either being reduced in length, for the purpose of strength and stability.—To shift [thought to be from the Anglo-Saxon scyftan, to divide]. To change or alter the position of; as, to shift a sail, top-mast, or spar; to shift the helm, &c. Also, to change one’s clothes.

SHIP [from the Anglo-Saxon scip]. Any craft intended for the purposes of navigation; but in a nautical sense it is a general term for all large square-rigged vessels carrying three masts and a bowsprit—the masts being composed of a lower-mast, top-mast, and topgallant-mast, each of these being provided with tops and yards.—Flag-ship. The ship in which the admiral hoists his flag; whatever the rank of the commander be; all the lieutenants take rank before their class in other ships.—Line-of-battle ship. Carrying upwards of 74 guns.—Ship of war. One which, being duly commissioned under a commissioned officer by the admiralty, wears a pendant. The authority of a gunboat, no superior being present, is equal to that of an admiral.—Receiving ship. The port, guard, or admiral’s flag-ship, stationed at any place to receive volunteers, and bear them pro. tem. in readiness to join any ship of war which may want hands.—Store-ship. A vessel employed to carry stores, artillery, and provisions, for the use of a fleet, fortress, or Garrison.—Troop-ship. One appointed to carry troops, formerly called a transport.—Hospital-ship. A vessel fitted up to attend a fleet, and receive the sick and wounded. Scuttles are cut in the sides for ventilation. The sick are under the charge of an experienced surgeon, aided by a staff of assistant-surgeons, a proportional number of assistants, cook, baker, and nurses.—Merchant ship.—A vessel employed in commerce to carry commodities of various sorts from one port to another.—Private ship of war.Slaver, or slave-ship. A vessel employed in carrying negro slaves.—To ship. To embark men or merchandise. It also implies to fix anything in its place, as “Ship the oars,” i.e. place them in their rowlocks; “Ship capstan-bars.” Also, to enter on board, or engage to join a ship.—To ship a sea. A wave breaking over all in a gale. Hence the old saying— “Sometimes we ship a sea,
Sometimes we see a ship.”  To ship a swab. A colloquialism for mounting an epaulette, or receiving a commission.

SHIP-CRAFT. Nearly the same as the Anglo-Saxon scyp-cræft, an early word for navigation.

SHIPMAN [Anglo-Saxon scyp-mann]. The master of a barge, who in the days of Chaucer had but “litel Latin in his mawe,” and who, though “of nice conscience toke he no kepe,” was certainly a good fellow.

SHIP-STAR. The Anglo-Saxon scyp-steora, an early name for the pole-star, once of the utmost importance in navigation.

SHOOT-FINGER. This was a term in use with the Anglo-Saxons from its necessity in archery, and is now called the trigger-finger from its equal importance in modern fire-arms. The mutilation of this member was always a most punishable offence; for which the laws of King Alfred inflicted a penalty of fifteen shillings, which at that time probably was a sum beyond the bowman’s means.

SLADE [the Anglo-Saxon slæd]. A valley or open tract of country.

SMELT [Anglo-Saxon, smylt]. The fry of salmon, samlet, or Salmo eperlanus.

SNOOD [Anglo-Saxon, snod]. A short hair-line or wire to which hooks are fastened below the lead in angling. Or the link of hair uniting the hook and fishing-line.

SOUND [Anglo-Saxon, sund]. An arm of the sea over the whole extent of which soundings may be obtained, as on the coasts of Norway and America. Also, any deep bay formed and connected by reefs and sand-banks. On the shores of Scotland it means a narrow channel or strait. Also, the air-bladder of the cod, and generally the swimming-bladder or “soundes of any fysshes.” Also, a cuttle-fish.

SOUNDING-LINE. This line, with a plummet, is mentioned by Lucilius; and was the sund-gyrd of the Anglo-Saxons.

SPARTHE. An Anglo-Saxon term for a halbert or battle-axe.

SPELL. The period wherein one or more sailors are employed in particular duties demanding continuous exertion. Such are the spells to the hand-lead in sounding, to working the pumps, to look out on the mast-head, &c., and to steer the ship, which last is generally called the “trick at the wheel.” Spel-ian, Anglo-Saxon, “to supply another’s room.” Thus, Spell ho! is the call for relief.

SPRIT [Anglo-Saxon, spreotas]. A small boom which crosses the sail of a boat diagonally from the mast to the upper aftmost corner: the lower end of the sprit rests in a sort of becket called the snotter, which encircles the mast at that place. These sails are accordingly called sprit-sails. Also, in a sheer-hulk, a spur or spar for keeping the sheers out to the required distance, so that their head should plumb with the centre of the ship when taking out or putting in masts.

STADE. The Anglo-Saxon stæde, still in use. A station for ships. From stade is derived staith.

STAITH [Anglo-Saxon stæde]. An embankment on the river bank whence to load vessels. Also, a large wooden wharf, with a timber frame of either shoots or drops, according to circumstances.

STARBOARD. The opposite of larboard or port; the distinguishing term for the right side of a ship when looking forward [from the Anglo-Saxon stéora-bórd].

STEEP-TO. [Anglo-Saxon stéap.] Said of a bold shore, admitting of the largest vessels coming very close to the cliffs without touching the bottom.

STEERING [Anglo-Saxon stéoran]. The perfection of steering consists in a vigilant attention to the motion of the ship’s head, so as to check every deviation from the line of her course in the first instant of its commencement, and in applying as little of the power of the helm as possible, for the action of the rudder checks a ship’s speed.

STERE’S-MAN. A pilot or steerer, from the Anglo-Saxon stéora.

STORMS [from the Anglo-Saxon steorm]. Tempests, or gales of wind in nautic language, are of various kinds, and will be found under their respective designations. But that is a storm which reduces a ship to her storm staysails, or to her bare poles.

STRAND. A number of rope-yarns twisted together; one of the twists or divisions of which a rope is composed. The part which passes through to form the eye of a splice. Also, a sea-margin; the portion alternately left and covered by tides. Synonymous with beach. It is not altered from the original Anglo-Saxon.

STREAM. Anglo-Saxon for flowing water, meaning especially the middle or most rapid part of a tide or current.

STRING [Anglo-Saxon stræng]. In ship-building, a strake within side, constituting the highest range of planks in a ship’s ceiling, and it answers to the sheer-strake outside, to the scarphs of which it gives strength.

SWIM, To [from the Anglo-Saxon swymm]. To move along the surface of the water by means of the simultaneous movement of the hands and feet. With the Romans this useful art was an essential part of education.

SYKE [from the Anglo-Saxon sych]. A streamlet of water that flows in winter and dries up in summer.

TAKEL [Anglo-Saxon]. The arrows which used to be supplied to the fleet; the takill of Chaucer.

TALE [from Anglo-Saxon tael, number]. Taylor thus expressed it in 1630—

TAR [Anglo-Saxon tare]. A kind of turpentine which is drained from pines and fir-trees, and is used to preserve standing rigging, canvas, &c., from the effects of weather, by rendering them water-proof. Also, a perfect sailor; one who knows his duty thoroughly. (See Jack Tar.)—Coal or gas tar. A fluid extracted from coal during the operation of making gas, &c.; chiefly used on wood and iron, in the place of paint.

TARGET [Anglo-Saxon targe]. A leathern shield. A mark to aim at.

TAUT [from the Anglo-Saxon tought]. Tight.

THOLE, Thole-pin, or Thowel [from the Anglo-Saxon thol]. Certain pins in the gunwale of a boat, instead of the rowlock-poppets, and serving to retain the oars in position when pulling; generally there is only one pin to each oar, which is retained upon the pin by a grommet, or a cleat with a hole through it, nailed on the side of the oar. The principal use is to allow the oar, in case of action, suddenly to lie fore-and-aft over the side, and take care of itself. This was superseded by the swinging thowel, or metal crutch, in 1819, and by admiralty order at Portsmouth Yard in 1830.

TIMBER [Anglo-Saxon]. All large pieces of wood used in ship-building, as floor-timbers, cross-pieces, futtocks, frames, and the like (all which see).

TON, or Tun [from the Anglo-Saxon tunne]. In commerce, 20 cwt., or 2240 lbs., but in the cubical contents of a ship it is the weight of water equal to 2000 lbs., by the general standard for liquids. A tun of wine or oil contains 4 hogsheads. A ton or load of timber is a measure of 40 cubic feet in the rough, and of 50 when sawn: 42 cubic feet of articles equal one ton in shipment.

TONGUE [Anglo-Saxon tunga]. The long tapered end of one piece of timber made to fay into a scarph at the end of another piece, to gain length. Also, a low salient point of land. Also, a dangerous mass of ice projecting under water from an iceberg or floe, nearly horizontally; it was on one of these shelves that the Guardian frigate struck.

TOR. A high rock or peak: also a tower, thus retaining the same meaning it had, as torr, with the Anglo-Saxons.

TOTTY-LAND. Certain heights on the side of a hill [probably derived from the Anglo-Saxon totian, to elevate].

TOW-LINE [Anglo-Saxon toh-line]. A small hawser or warp used to move a ship from one part of a harbour or road to another by means of boats, steamers, kedges, &c.

TROUGH [from the Anglo-Saxon troh]. A small boat broad at both ends. Also, the hollow or interval between two waves, which resembles a broad and deep trench perpetually fluctuating. As the set of the sea is produced by the wind, the waves and the trough are at right angles with it; hence a ship rolls heaviest when she is in the trough of the sea.

TUG, To [from the Anglo-Saxon teogan, to pull]. It now signifies to hang on the oars, and get but little or nothing ahead.

WADE, To. An Anglo-Saxon word, meaning to pass through water without swimming. In the north, the sun was said to wade when covered by a dense atmosphere.

WAFT [said to be from the Anglo-Saxon weft], more correctly written wheft. It is any flag or ensign, stopped together at the head and middle portions, slightly rolled up lengthwise, and hoisted at different positions at the after-part of a ship. Thus, at the ensign-staff, it signifies that a man has fallen overboard; if no ensign-staff exists, then half-way up the peak. At the peak, it signifies a wish to speak; at the mast-head, recalls boats; or as the commander-in-chief or particular captain may direct.

WAR-SCOT. A contribution for the supply of arms and armour, in the time of the Saxons.

WAVE [from the Anglo-Saxon wæg]. A volume of water rising in surges above the general level, and elevated in proportion to the wind.

WEATHER [from the Anglo-Saxon wæder, the temperature of the air]. The state of the atmosphere with regard to the degree of wind, to heat and cold, or to dryness and moisture, but particularly to the first. It is a word also applied to everything lying to windward of a particular situation, hence a ship is said to have the weather-gage of another when further to windward. Thus also, when a ship under sail presents either of her sides to the wind, it is then called the weather-side, and all the rigging situated thereon is distinguished by the same epithet. It is the opposite of lee. To weather anything is to go to windward of it. The land to windward, is a weather shore.

WEDGE [from the Anglo-Saxon wege]. A simple but effective mechanical force; a triangular solid on which a ship rests previous to launching. Many of the wedges used in the building and repairing of vessels are called sett-wedges.

WEEVIL [from the Anglo-Saxon wefl]. Curculio, a coleopterous insect which perforates and destroys biscuit, wood, &c.

WEIGH, To [from the Anglo-Saxon woeg]. To move or carry. Applied to heaving up the anchor of a ship about to sail, but also to the raising any great weight, as a sunken ship, &c.

WELKIN [from, the Anglo-Saxon, weal can]. The visible firmament.  “One cheer more to make the welkin ring.”

WELL [from the Anglo-Saxon wyll]. A bulk-headed inclosure in the middle of a ship’s hold, defending the pumps from the bottom up to the lower deck from damage, by preventing the entrance of ballast or other obstructions, which would choke the boxes or valves in a short time, and render the pumps useless. By means of this inclosure the artificers may likewise more readily descend into the hold, to examine or repair the pumps, as occasion requires.

WESTWARD [Anglo-Saxon weste-wearde].—Westward-hoe. To the west! It was one of the cries of the Thames watermen.

WHITTLE [from the Anglo-Saxon hwytel]. A knife; also used for a sword, but contemptuously.—To whittle. To cut sticks.

WICK [Anglo-Saxon wyc]. A creek, bay, or village, by the side of a river.

WINCH [from the Anglo-Saxon wince]. A purchase formed by a shaft whose extremities rest in two channels placed horizontally or perpendicularly, and furnished with cranks, or clicks, and pauls. It is employed as a purchase by which a rope or tackle-fall may be more powerfully applied than when used singly. A small one with a fly-wheel is used for making ropes and spun-yarn. Also, a support to the windlass ends. Also, the name of long iron handles by which the chain-pumps are worked. Also, a small cylindrical machine attached to masts or bitts in vessels, for the purpose of hoisting anything out of the hold, warping, &c.

WIND [precisely the Anglo-Saxon word]. A stream or current of air which may be felt. The horizon being divided into 32 points, the wind which blows from any of them has an assignable name.

YARD [Anglo-Saxon gyrde]. A long cylindrical timber suspended upon the mast of a vessel to spread a sail. They are termed square, lateen, or lug: the first are suspended across the masts at right angles, and the two latter obliquely. The square yards taper from the middle, which is called the slings, towards the extremities, which are termed the yard-arms; and the distance between is divided by the artificers into quarters, called the first, second, third quarters, and yard-arms. The middle quarters are formed into eight sides, and each of the end parts is figured like the frustum of a cone: on the alternate sides of the octagon, in large spars, oak battens are brought on and hooped, so as to strengthen, and yet not greatly increase, the weight.—To brace the yards. To traverse them about the masts, so as to form greater or lesser angles with the ship’s length.—To square the yards.

YESTY [from the Anglo-Saxon gist]. A foaming breaking sea. Shakspeare in Macbeth gives great power to this state of the waters:—  “Though the yesty waves
Confound, and swallow navigation up.”

YOUNGSTER, or Younker [an old term; from the Anglo-Saxon junker]. A volunteer of the first-class, and a general epithet for a stripling in the service.

 

The History of the Ampersand & Other Ligatures

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Symbols The ampersand (&) may seem like a modern invention for lazy spellers, or a typesetter’s solution to limited space, or an English teacher’s pet peeve on exams; but it can actually be traced back to the 1st century Romans.  In English, “&” is pronounced “and” rather than its original Latin word “et” (meaning “and”).  Hannah Glasse’s writings show us that “etc.” was, in her time, written as “&c.” which may look strange to our modern sensibilities, but makes perfect sense when you know the origin of the ampersand.

There are many examples of ligature (characters consisting of two or more symbols combined into one) in use today; everyday symbols we use likely have quite a history.  Have you ever wondered about @, #, ©, ¶, or % ?  Or even “?” ?  And no, I’m not cussing.

Many currency symbols are a combination of words or letters:  The British pound symbol £ derives from the Roman word “Librae;” Libra was the basic Roman unit for weight, derived from the Latin word for “scales,” or “balance.”  “L” was the abbreviation (see, we aren’t the first generation of lazy spellers; but then again, you would be too if you had to chisel it into stone, or cure hides for scrolls).  The Pound Sterling has quite a pedigree, and is worth a read over at WikipediaEmoticons

Our modern language has added Emoticons to the list of ligature symbols; many computers automatically convert certain combinations of symbols into a different one altogether; :+-+) becomes ☺, ❤ becomes ♥; for more, see the attached images.

Our language is full of history; those little symbols, punctuation marks that we take for granted, that necessary “@” for connecting to the world… what would we do without it?  And a hundred years from now, teenagers will be surprised how old ☺ is.  They might even wonder what a computer keyboard with individual keys looked like.

The Art of Cookery Continued: Chapter II: Made Dishes, Part 4

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After this, there’s one more part of the longest chapter in Hannah Glasse’s 1747 “Art of Cookery”.  In this particular section there are a few interesting aspects:  “Raspings” were used as decoration, as thickener, as a way to keep something burning to the bottom of a pan (a “buffer” layer, so to speak) – and all it was was toasted bread, scraped.  So the next time you burn a piece of toast, just think of that unique opportunity presented.  Several new terms are explained, some of which were completely new to me and difficult to track down; collops, chitterlings, swerd, Canary, chine, Rocambole and scraig … you can’t accuse them of a boring language.  And if anyone finds out what a matelote is, please let me know.

Once again, some of her recipes prove why they haven’t stood the test of time; one combines pig’s feet and eels, with craw-fish thrown in for good measure… Another is “Calf’s Head Surprise” – need I say more?

The Art of Cookery Continued: Chapter II: Made Dishes, Part 4

Veal rolls.

Take ten or twelve little thin slices of veal, lay on them some force-meat* according to your fancy, roll them up, and tie them just across the middle with coarse thread, put them on a bird-spit, rub them over with the yolks of eggs, flour them, and baste them with butter.  Half an hour will do them.  Lay them into a dish, and have ready some good gravy, with a few truffles and morels, and some mushrooms.  Garnish with lemon.

* Force-meat – a stuffing, with either meat or bread as a base.

Olives of veal the French way.

Take two pounds of veal, some marrow, two anchovies, the yolks of two hard eggs, a few mushrooms, and some oysters, a little thyme, marjoram, parsley, spinach, lemon-peel, salt, pepper, nutmeg and mace, finely beaten; take your veal caul, lay a layer of bacon and a layer of the ingredients, roll it in the veal caul, and either roast it or bake it.  An hour will do either.  When enough, cut it into slices, lay it into your dish, and pour good gravy over it.  Garnish with lemon.

Scotch collops à la Francois.

Take a leg of veal, cut it very thin, lard it with bacon, then take half a pint of ale boiling, and pour over it till the blood is out, and then pour the ale into a bason; take a few sweet-herbs chopped small, strew them over the veal and fry it in butter, flour it a little till enough, then put it into a dish and pour the butter away, toast little thin pieces of bacon and lay round, pour the ale into the stew-pan with two anchovies and a glass of white wine, then beat up the yolks of two eggs and stir in, with a little nutmeg, some pepper, and a piece of butter, shake all together till thick, and then pour it into the dish.  Garnish with lemon.

* collops – a small piece of meat, either thin slices or minced meat of either beef, lamb or venison.

To make a savoury dish of veal.

Cut large collops out of a leg of veal, spread them abroad on a dresser, hack them with the back of a knife, and dip them in the yolks of eggs; season them with cloves, mace, nutmeg and pepper, beat fine; make force-meat* with some of your veal, beef-suet, oysters chopped, sweet-herbs shred fine, and the aforesaid spice, strew all these over your collops, roll and tie them up, put them on skewers, tie them to a spit, and roast them; to the rest of your force-meat add a raw egg or two, roll them in balls and fry them, put them in your dish with your meat when roasted, and make the sauce with strong broth, an anchovy, a shallot, a little white-wine, and some spice.  Let it stew, and thicken it with a piece of butter rolled in flour, pour the sauce into the dish, lay the meat in, and garnish with lemon.

* Force-meat – a stuffing, with either meat or bread as a base.

Scotch collops* larded.

Prepare a fillet of veal, cut into thin slices, cut off the skin and fat, lard them with bacon, fry them brown, then take them out, and lay them in a dish, pour out all the butter, take a quarter of a pound of butter and met it in the pan, then strew in a handful of flour; stir it till it is brown, and pour in three pints of good gravy, a bundle of sweet-herbs, and an onion, which you must take out soon; let it boil a little, then put in the collops, let them stew half a quarter of an hour, put in some force-meat** balls fried, the yolks of two eggs, a piece of butter, and a few pickled mushrooms; stir all together, for a minute or two till it is thick; and then dish it up.  Garnish with lemon.

* collops – a small piece of meat, either thin slices or minced meat of either beef, lamb or venison.

** Force-meat – a stuffing, with either meat or bread as a base.

To do them white.

After you have cut your veal in thin slices, lard it with bacon; season it with cloves, mace, nutmeg, pepper and salt, some grated bread, and sweet-herbs.  Stew the knuckle in as little liquor as you can, a bunch of sweet-herbs, some whole pepper, a blade of mace, and four cloves; then take a pint of the broth, stew the cutlets in it, and add to it a quarter of a pint of white wine, some mushrooms, a piece of butter rolled in flour, and the yolks of two eggs; stir all together till it is thick, and then dish it up.  Garnish with lemon.

Veal blanquets.

Roast a piece of veal, cut off the skin and nervous parts, cut it into little thin bits, put some butter into a stew-pan over the fire with some chopped onions, fry them a little, then add a dust of flour, stir it together, and put in some good broth, or gravy, and a bundle of sweet-herbs:  season it with spice, make it of a good taste, and then put in your veal, the yolks of two eggs beat up with cream and grated nutmeg, some chopped parsley, a shallot, some lemon-peel grated, and a little juice of lemon.  Keep it stirring one way; when enough, dish it up.

A shoulder of veal à la Piemontoise.

Take a shoulder of veal, cut off the skin that it may hang at one end, then lard the meat with bacon and ham, and season it with pepper, salt, mact, sweet-herbs, parsley and lemon-peel; cover it again with the skin, stew it with gravy, and when it is just tender take it up; then take sorrel, some lettuce chopped small, and stew them in some butter with parsley, onions and mushrooms:  the herbs being tender put to them some of the liquor, some sweetbreads* and some bits of ham.  Let all stew together a little while, then lift up the skin, lay the stewed herbs over and under, cover it with the skin again, wet it with melted butter, strew it over with crumbs of bread, and send it to the oven to brown; serve it hot, with some good gravy in the dish.  The French stew it over with parmesan before it goes to the oven.

*Culinary names for the thymus (throat, gullet, or neck) or the pancreas (also heart, stomach, or belly) especially of the calf (ris de veau) and lamb (ris d’agneau) (although beef and pork sweetbreads are also eaten).

A calf’s head surprise.

You must bone it, but not split it, cleanse it well, fill it with a ragoo (in the form it was before) made thus:  take two sweetbreads*, each sweetbread being cut into eight pieces, an ox’s palate boiled tender and cut into little pieces, some cocks-combs, half an ounce of truffles and morels, some mushrooms, some artichoke bottoms, and asparagus tops; stew all these in half a pint of good gravy, season it with two or three blades of mace, four cloves, half a nutmeg, a very little pepper, and some salt, pound all these together, and put them into the raggo:  when it has stewed about half an hour, take the yolks of three eggs beat up with two spoonfuls of cream and two of white wine, put it to the ragoo, keep it stirring one way for fear of turning, and stir in a piece of butter rolled in flour; when it is very thick and smooth fill the head, make a force-meat** with half a pound of veal, half a pound of beef-suet, as much crumbs of bread, a few sweet-herbs, a little lemon-peel, and some pepper, salt and mace, all beat fine together in a marble mortar; mix it up with two eggs, make a few balls, (about twenty) put them into the ragoo in the head, then fasten the head with fine wooden skewers, lay the force-meat over the head, do it over with the solks of two eggs, and send it to the oven to bake.  It will take about two hours baking.  You must lay pieces of butter all over the head, and then flour it.  When it is baked enough, lay it in your dish, and have a pint of good fried gravy.  If there is any gravy in the dish the head was baked in, put it to the other gravy, and boil it up; pour it into your dish, and garnish with lemon.  You may throw some mushrooms over the head.

*Culinary names for the thymus (throat, gullet, or neck) or the pancreas (also heart, stomach, or belly) especially of the calf (ris de veau) and lamb (ris d’agneau) (although beef and pork sweetbreads are also eaten).

** Force-meat – a stuffing, with either meat or bread as a base.

Sweetbreads* of veal à la Dauphine.

Take the largest sweetbreads you can get, open them in such a manner as you can stuff in force-meat**, three will make a fine dish; make your force-meat with a large fowl or young cock, skin it, and pick off all the flesh, take half a pound of fat and lean bacon, cut these very fine and beat them in a mortar; season it with an anchovy, some nutmeg, a little lemon-peel, a very little thyme, and some parsley:  mix these up with the yolk of an egg, fill your sweetbreads and fasten them with fine wooden skewers; take the stew-pan, lay layers of bacon at the bottom of the pan, season them with pepper, salt, mace, cloves, sweet-herbs, and a large onion sliced, upon that lay thin slices of veal, and then lay on your sweetbreads; cover it close, let it stand eight or ten minutes over a slow fire, and then pour in a quart of boiling water or broth; cover it close, and let it stew two hours very softly, then take out the sweetbreads, keep them hot, strain the gravy, skim all the fat off, boil it up till there is about half a pint, put in the sweetbreads, and give them two or three minutes stew in the gravy, then lay them in the dish, and pour the gravy over them.  Garnish with lemon.

*Culinary names for the thymus (throat, gullet, or neck) or the pancreas (also heart, stomach, or belly) especially of the calf (ris de veau) and lamb (ris d’agneau) (although beef and pork sweetbreads are also eaten).

** Force-meat – a stuffing, with either meat or bread as a base.

Another way to dress sweetbreads.

Do not put any water or gravy into the stew-pan, but put the same veal and bacon over the sweetbreads*, and season as under directed; cover them close, put fire over as well as under, and when they are enough, take out the sweetbreads, put in a ladleful of gravy, boil it, and strain it, skim off all the fat, let it boil till it jellies, and then put in the sweetbreads to glaze:  lay essence of ham in the dish, and lay the sweetbreads upon it; or make a very rich gravy with mushrooms, truffles and morels, a glass of white wine, and two spoonfuls of catchup.  Garnish with cocks-combs forced and stewed in the gravy.

Note, You may add to the first, truffles, morels, mushrooms, cocks-combs, palates, artichoke bottoms, two spoonfuls of white wine, two of catchup, or just as you please.

N.B. There are many ways of dressing sweetbreads: you may lard them with thin slips of bacon, and roast them with what sauce you please; or you may marinate them, but them into thin slices, flour them and fry them.  Serve them up with fried parsley, and either butter or gravy.  Garnish with lemon.

*Culinary names for the thymus (throat, gullet, or neck) or the pancreas (also heart, stomach, or belly) especially of the calf (ris de veau) and lamb (ris d’agneau) (although beef and pork sweetbreads are also eaten).

Calf’s chitterlings or àndouilles.

Take some of the largest calf’s guts, cleanse them, cut them in pieces proportionable to the length of the puddings you design to make, and tie one end to these pieces; then take some bacon, with a calf’s udder and chaldron blanched, and cut into dice or slices, put them into a stew-pan and season with fine spice pounded, a bay-leaf, some salt, pepper, and shallot cut small, and about half a pint of cream; toss it up, take off the pan, and thicken your mixture with four or five yolks of eggs and some crumbs of bread, then fill up your chitterlings* with the stuffing, keep it warm, tie the other end with packthread, blanch and boil them like hog’s chitterlings, let them grow cold in their own liquor before you serve them up; boil them over a moderate fire, and serve them up pretty hot.  These sort of andouilles, or puddings, must be made in summer, when hogs are seldom killed.

* Chitterling:  Guts, bowls, tripe, entrails

To dress calf’s chitterlings curiously.

Cut a calf’s nut in slices of its length, and the thickness of a finger, together with some ham, bacon, and the white of chickens, cut after the same manner; put the whole into a stew-pan, seasoned with salt, pepper, sweet-herbs, and spice, then take the guts cleansed, cut and divide them in parcels, and fill them with your slices; then lay in the bottom of a kettle or pan some slices of bacon and veal, season them with some pepper, salt, a bay leaf, and an onion, and lay some bacon and veal over them; then put in a pint of white wine, and let it stew softly, close covered with fire over and under it, if the pot or pan will allow it; then broil the puddings on a sheet of white paper, well buttered on the inside.

To dress a ham à la Braise.

Clear the knuckle, take off the swerd*, and lay it in water to freshen; then tie it about with a string, take slices of bacon and beef, beat and season them well with spice and sweet-herbs; then lay them in the bottom of a kettle with onions, parsnips and carrots sliced, with some chives and parsley; lay in your ham the fat side uppermost, and cover it with slices of beef and over that slices of bacon, then lay on some sliced roots and herbs, the same as under it:  cover it close, and stop it close with paste, but fire both over and under it, and let it stew with a very slow fire twelve hours; put it in a pan, drudge it well with grated bread, and brown it with a hot iron; then serve it upon a clean napkin:  garnish with raw parsley.

Note, If you eat it hot, make a ragoo thus:  take a veal sweetbread**, some livers of fowls, cocks-combs, mushrooms, and truffles; toss them up in a pint of good gravy, seasoned with spice as you like, thicken it with a piece of butter rolled in flour, and a glass of red wine; then brown your ham as above, and let it stand a quarter of an hour to drain the fat out; take the liquor it was stewed in, strain it, skim all the fat off, put it to the gravy, and boil it up.  It will do as well as the essence of ham.  Sometimes you may serve it up with a ragoo of crawfish, and sometimes with carp sauce.

* Swerd = skin

*Culinary names for the thymus (throat, gullet, or neck) or the pancreas (also heart, stomach, or belly) especially of the calf (ris de veau) and lamb (ris d’agneau) (although beef and pork sweetbreads are also eaten).

To roast a ham or gammon.

Take off the swerd, or what we call the skin, or rhind, and lay it in lukewarm water for two or three hours; then lay it in a pan, pour upon it a quart of canary*, and let it steep in it for ten or twelve hours.  When you have spitted it, put some sheets of white paper over the fat side, pour the canary in which it was soaked in the dripping-pan, and baste with it all the time it is roasting; when it is roasted enough, pull off the paper, and drudge it well with crumbled bread and parsley shred fine; make the fire brisk, and brown it well.  If you eat it hot, garnish it with rasping of bread; if cold, serve it on a clean napkin, and garnish it with green parsley for a second course.

* Canary:  She is most likely referring to a type of white wine from the Canary Islands; it was made from the Malvasia wine grape, and grown historically in the Mediterranean regions, Balearic islands, and Madeira.

To stuff a chine* of pork.

Make a stuffing of the fat leaf of pork, parsley, thyme, sage, eggs, crumbs of bread; season it with pepper, salt, shallot, and nutmeg, and stuff it thick; then roast it gently, and when it is about a quarter roasted, cut the skin in slips, and make your sauce with apples, lemon-peel, two or three cloves, and a blade of mace; sweeten it with sugar, put some butter in, and have mustard in a cup.

Chine:  A cut of meat including at least part of the backbone.

Various ways of dressing a pig.

First skin your pig up to the ears whole, then make a good plumb-pudding batter, with good beef fat, fruit, eggs, milk, and flour, fill the skin, and sew it up; it will look like a pig; but you must bake it, flour it very well, and rub it all over with butter, and when it is near enough, draw it to the oven’s mouth, rub it dry, and put it in again for a few minute; lay it in the dish, and let the sauce be small gravy and butter in the dish:  cut the other part of the pig into four quarters, roast them as you do lamb, throw mint and parsley on it as it roasts; then lay them on water-cresses, and have mint-sauce in a bason.

Any one of these quarters will make a pretty side-dish:  or take one quarter and roast, cut the other in steaks, and fry them fine and brown.  Have stewed spinach in the dish, and lay the roast upon it, and the fried in the middle.  Garnish with hard eggs and Seville oranges cut into quarters, and have some butter in a cup:  or for a change, you may have good gravy in the dish, and garnish with fried parsley and lemon; or you may make a ragoo of sweetbreads*, artichoke-bottoms, truffles, morels, and good gravy, and pour over them.  Garnish with lemon.  Either of these will do for a top dish of a first course, or bottom dishes at a second course.  You may fricasey it white for a second course at top, or a side-dish.

You may take a pig, skin him, and fill him with force-meat** made thus:  take two pounds of young pork, fat and all, two pounds of veal the same, some sage, thyme, parsley, a little lemon-peel, pepper, salt, mace, cloves, and a nutmeg;: mix them, and beat them fine in a mortar, then fill the pig, and sew it up.  You may either roast or bake it.  Have nothing but good gravy in the dish.  Or you may cut it into slices, and lay the head in the middle.  Save the head whole with the skin on, and roast it by itself:  when it is enough cut it in two, and lay it in your dish:  have ready some good gravy and dried sage rubbed in it, thicken it with a piece of butter rolled in flour, take out the brains, beat them up with the gravy, and pour them into the dish.  You may add a hard egg chopped, and put into the sauce.

Note, You may make a very good pie of it, as you may see in the directions for pies, which you may either make a bottom or side-dish.

You must observe in your white fricasey that you take off the fat; or you may make a very good dish thus:  take a quarter of pig skinned, cut it into chops, season them with spice, and wash them with the yolks of eggs, butter the bottom of a dish, lay these steaks on the dish, and upon every steak lay some force-meat the thickness of half a crown, made thus:  take half a pound of veal, and of fat pork the same quantity, chop them very well together, and beat them in a mortar fine; add some sweet-herbs and sage, a little lemon-peel, nutmeg, pepper and salt, and a little beaten mace; upon this lay a layer of bacon or ham, and then a bay-leaf; take a little fine skewer and stick just in about two inches long, to hold them together, then pour a little melted butter over them, and send them to the oven to bake; when they are enough lay them in your dish, and pour good gravy over them, with mushrooms, and garnish with lemon.

*Culinary names for the thymus (throat, gullet, or neck) or the pancreas (also heart, stomach, or belly) especially of the calf (ris de veau) and lamb (ris d’agneau) (although beef and pork sweetbreads are also eaten).

** Force-meat – a stuffing, with either meat or bread as a base.

A pig in jelly.

Cut it into quarters, and lay it into your stew-pan, put in one calf’s foot and the pig’s feet, a pint of Rhenish wine*, the juice of four lemons, and one quart of water, three or four blades of mace, two or three cloves, some salt, and a very little piece of lemon-peel; stove it, or do it over a slow fire two hours; then take it up, lay the pig into the dish you intended it for, then strain the liquor, and when the jelly is cold, skim off the fat, and leave the settling at the bottom.  Warm the jelly again, and pour over the pig; then serve it up cold in the jelly.

* Rhenish wine:  Wine from the Rhine valley in Germany; it could refer to either red or white.

T dress a pig the French way.

Spit your pig, lay it down to the fire, let it roast till it is thoroughly warm, then cut it off the spit, and divide it in twenty pieces.  Set them to stew in half a pint of white wine, and a pint of strong broth, seasoned with grated nutmeg, pepper, two onions cut small, and some stripped thyme.  Let it stew an hour, then put to it half a pint of strong gravy, a piece of butter rolled in flour, some anchovies, and a spoonful of vinegar, or mushroom pickle:  when it is enough, lay it in your dish, and pour the gravy over it, then garnish with orange and lemon.

To dress a pig au pere duillet .

Cut off the head, and divide it into quarters, lard them with bacon, season them well with mace, cloves, pepper, nutmeg, and salt.  Lay a layer of fat bacon at the bottom of a kettle, lay the head in the middle, and the quarters round; then put in a bay-leaf, one racambole*, an onion sliced, lemon, carrots, parsnips, parsley, and chives; cover it again with bacon, put in a quart of broth, stew it over the fire for an hour, and then take it up, put your pig into a stew-pan or kettle, pour in a bottle of white wine, cover it close, and let it stew for an hour very softly.  If you would serve it cold, let it stand till it is cold; then drain it well, and wipe it, that it may look white, and lay it in a dish with the head in the middle, and the quarters round, then throw some green parsley all over:  or any one of the quarters is a very pretty little dish, laid on water-cresses.  If you would have it hot, whilst your pig is stewing in the wine, take the first gravy it was stewed in, and strain it, skim off all the fat, then take a sweetbread** cut into five or six slices, some truffles, morels, and mushrooms; stew all together till they are enough, thicken it with the yolks of two eggs, or a piece of butter rolled in flour, and when your pig is enough take it out, and lay it in your dish; and put the wine it was stewed in to the ragoo; then pour all over the pig, and garnish with lemon.

*Racambole:  Rocambole is an alternative name for the shallot, or sand-leek, a type of wild onion.

*Culinary names for the thymus (throat, gullet, or neck) or the pancreas (also heart, stomach, or belly) especially of the calf (ris de veau) and lamb (ris d’agneau) (although beef and pork sweetbreads are also eaten).

A pig matelote.

Gut and scald your pig, cut off the head and pettytoes, then cut your pig in four quarters, put them with the head and toes into cold water; cover the bottom of a stew-pan with slices of bacon, and place over them the said quarters, with the pettytoes and the head cut in two.  Season the whole with pepper, salt, thyme, bay-leaf, an onion, and a bottle of white wine; lay over more slices of bacon, put over it a quart of water, and let it boil.  Take two large eels, skin and gut them, anc cut them about five or six inches long; when your pig is half done, put in your eels, then boil a dozen large craw-fish, cut off the claws, and take off the shells of the tails; and when your pig and eels are enough, lay first your pig and the pettytoes round it, but don’t put in the head (it will be a pretty dish cold), then lay your eels and craw-fish over them, and take the liquor they were stewed in, skim off all the fat, then add to it half a pint of strong gravy thickened with a little piece of burnt butter, and pour over it, then garnish with craw-fish and lemon.  This will do for a first course, or remove.  Fry the brains and lay round, and all over the dish.

To dress a pig like a fat lamb.

Take a fat pig, cut off his head, slit and truss him up like a lamb; when he is slit through the middle and skinned, parboil him a little, then throw some parsley over him, and roast it and drudge it.  Let your sauce be half a pound of butter and a pint of cream, stirred all together till it is smooth; then pour it over and send it to table.

To roast a pig with the hair on.

Draw your pig very clean at vent, then take out the guts liver, and lights; cut off his feet, and truss him, prick up his belly, spit him, lay him down to the fire, but take care not to scorch him:  when the skin begins to rise up in blisters, pull off the skin, hair and all:  when you have cleared the pig of both, scorch him down to the bones, and baste him with butter and cream or half a pound of butter, and a pint of milk, put it into the dripping-pan, and keep basting it well; then throw some salt over it, and drudge it with crumbs of bread till it is half an inch or an inch thick.  When it is enough, and of a fine brown, but not scorched, take it up, lay it in your dish, and let your sauce be good gravy, thickened with butter rolled in a little flour; or else make the following sauce:  take half a pound of butter and a pint of cream, put them on the fire, and keep them stirring one way all the time; when the butter is melted, and the sauce thickened, pour it into your dish.  Don’t garnish with any thing, unless some rasping of bread; and then with your fingers figure it as you fancy.

To roast a pig with the skin on.

Let your pig be newly killed, draw him, flay him, and wipe him very dry with a cloth; then make a hard meat with a pint of cream, the yolks of six eggs, grated bread, and beef-suet, seasoned with salt, pepper, mace, nutmeg, thyme and lemon-peel:  make of this a pretty stiff pudding, stuff the belly of the pig, and sew it up; then spit it, and lay it down to roast.  Let your dripping-pan be very clean, then pour into it a pint of red wine, grate some nutmeg all over it, then throw a little salt over, a little thyme, and some lemon-peel minced; when it is enough shake a little flour over it, and baste it with butter, to have a fine froth.  Take it up and lay it in a dish, cut off the head, take the sauce which is in your dripping-pan, and thicken it with a piece of butter; then take the brains, bruise them, mix them with the sauce, rub in a little dried sage, pour it into your dish, serve it up.  Garnish with hard eggs cut into quarters, and if you have not sauce enough, add half a pint of good gravy.

Note, You must take great care no ashes fall into the dripping-pan, which may be prevented by having a good fire, which will not want any stirring.

To make a pretty dish of a breast of venison.

Take half a pound of butter, flour your venison, and fry it of a fine brown on both sides; then take it up and keep it hot covered in the dish:  take some flour, and stir it into the butter till it is quite thick and brown (but take care it don’t burn) stir in half a pound of lump-sugar beat fine, and pour in as much red wine as will make it of the thickness of a ragoo; squeeze in the juice of a lemon, give it a boil up, and pour it over the venison.  Don’t garnish the dish, but send it to table.

To boil a haunch or neck of venison.

Lay it in salt for a week, then boil it in a cloth well floured; for every pound of venison allow a quarter of an hour for the boiling.  For sauce you must boil some cauliflowers, pulled into little sprigs in milk and water, some fine white cabbage, some turnips cut into dice, with some beetroot cut into long narrow pieces, about an inch and a half long, and half an inch thick:  lay a sprig of cauliflower, and some of the turnips mashed with some cream and a little butter; let your cabbage be boiled, and then beat in a saucepan with a piece of butter and salt, lay that next the cauliflower, then the turnips, then cabbage, and so on, till the dish is full; place the beetroot here and there, just as you fancy; it looks very pretty, and is a fine dish.  Have a little butter in a cup, if wanted.

Note, A leg of mutton cut venison fashion, and dressed the same way, is a pretty dish:  or a fine neck, with the scraig* cut off.  This eats well boiled or hashed, with gravy and sweet sauce the next day.

* Scraig:  Scrag, the lean end of a neck of veal

To boil a leg of mutton like venison.

Take a leg of mutton cut venison fashion, boil it in a cloth well floured; and have three or four cauliflowers boiled, pulled into sprigs, stewed in a saucepan with butter, and a little pepper and salt; then have some spinach picked and washed clean, put it into a saucepan with a little salt, covered close, and stewed a little while; then drain the liquor, and pour in a quarter of a pint of good gravy, and good piece of butter rolled in flour, and a little pepper and salt; when stewed enough lay the spinach in the dish, the mutton in the middle, and the cauliflower over it, then pour the butter the cauliflower was stewing in over it all:  but you are to observe in stewing the cauliflower, to melt your butter nicely, as for the sauce, before the cauliflower goes in.  This is a genteel dish for a first course at bottom.

To roast tripe.

Cut your trip in two square pieces, somewhat long, have a force-meat* made of crumbs of bread, pepper, salt, nutmeg, sweet-herbs, lemon-peel, and the yolks of eggs mixt all together; spread it on the fat side of the trip, and lay the other fat side next it; then roll it as light as you can, and tie it with a packthread; spit it, roast it, and baste it with butter; when roasted lay it in your dish, and for sauce melt some butter, and add what drops from the tripe.  Boil it together, and garnish with rasping**.

* Force-meat – a stuffing, with either meat or bread as a base.

**Raspings = dried bread crumbs, scraped or “rasped” from toasted bread.

To dress poultry

To roast a turkey.

The best way to roast a turkey is to loosen the skin on the breast of the turkey, and fill it with force-meat* thus:  take a quarter of a pound of beef-suet, as many crumbs of bread, a little lemon-peel, an anchovy, some nutmeg, pepper, parsley, and a little thyme.  Chop and beat them all together, mix them with the yolk of an egg, and stuff up the breast; when you have no suet, butter will do:  or you may make your force-meat thus:  spread bread and butter thin, and grate some nutmeg over it:  when you have enough roll it up, and stuff the breast of the turkey; then roast it of a fine brown, but be sure to pin some white paper on the breast till it is near enough.  You must have good gravy in the dish, and bread sauce made thus:  take a good piece of crumb, put it into a pint of water, with a blade or two of mace, two or three cloves, and some whole pepper.  Boil it up five or six times, then with a spoon take out the spice you had before put in, and then you must pour off the water (you may boil an onion in it if you please); then beat up the bread with a good piece of butter and a little salt; or onion-sauce, made thus:  take some onions, peel them and cut them into thin slices, and boil them half an hour in milk and water; then drain the water from them and beat them up with a good piece of butter; shake a little flour in, and stir it together with a little cream, if you have it, (or milk will do); put the sauce into boats, and garnish with lemon.

Another way to make sauce:  Take half a pint of oysters, strain the liquor, and put the oysters with the liquor into a sauce-pan, with a blade or two of mace; let them just lump, then pour in a glass of white wine, let it boil once, and thicken it with a piece of butter rolled in flour.  Serve this up in a bason by itself, with good gravy in the dish, for every body don’t love oyster-sauce. This makes a pretty side-dish for supper, or a corner-dish of a table for dinner.  If you chafe it in the dish, add half a pint of gravy to it, and boil it up together.  This sauce is good either with boiled or roasted turkies or fowls; but you may leave the gravy out, adding as much butter as will do for sauce, and garnishing with lemon.

* Force-meat – a stuffing, with either meat or bread as a base.

To make mock oyster sauce, either for turkies or fowls boiled.

Force the turkies or fowls as above, and make your sauce thus:  take a quarter of a pint of water, an anchovy, a blade or two of mace, a piece of lemon-peel, and five or six whole peppercorns.  Boil these together, then strain them, add as much butter with a little flour as will do for sauce; let it boil, and lay sausages round the fowl or turkey.  Garnish with lemon.

To make mushroom sauce for white fowls of all sorts.

Take a pint of mushrooms, wash and pick them very clean, and put them into a saucepan, with a little salt, some nutmeg, a blade of mace, a pint of cream, and a good piece of butter rolled in flour.  Boil these all together, and keep stirring them; then pour your sauce into your dish, and garnish with lemon.

Mushroom sauce for white fowls boiled.

Take half a pint of cream, and a quarter of a pound of butter, stir them together one way till it is thick; then add a spoonful of mushrooms pickle, pickled mushrooms, or fresh if you have them.  Garnish only with lemon.

To make celery-sauce, either for roasted or boiled fowls, turkies, partridges, or any other game.

Take a large bunch of celery, wash and pare it very clean, cut it into little thin bits, and boil it softly in a little water till it is tender; then add a little beaten mace, some nutmeg, pepper, and salt, thickened with a good piece of butter rolled in flour; then boil it up, and pour in your dish.  You may make it with cream thus:  boil your celery as above, and add some mace, nutmeg, a piece of butter as big as a walnut rolled in flour, and half a pint of cream; boil them all together, and you may add, if you will, a glass of white wine, and a spoonful of catchup.

To make brown celery-sauce.

Stew the celery as above, then add mace, nutmeg, pepper, salt, a piece of butter rolled in flour, with a glass of red wine, a spoonful of catchup, and half a pint of good gravy; boil all these together, and pour into the dish.  Garnish with lemon.

To stew a turkey or fowl in celery-sauce.

You must judge according to the largeness of your turkey or fowl, what celery or sauce you want.  Take a large fowl, put it into a saucepan or pot, and put to it one quart of good broth or gravy, a bunch of celery washed clean and cut small, with some mace, cloves, pepper, and allspice tied loose in a muslin rag; put in an onions and a sprig of thyme; let these stew softly till they are enough, then add a piece of butter rolled in flour; take up your fowl, and pour the sauce over it.  An hour will do for a large fowl, or a small turkey; but a very large turkey will take two hours to do it softly.  If it is overdone or dry it is spoiled; but you may be a judge of that, if you look at it now and then.  Mind to take out the onion, thyme, and spice, before you send it to table.

Note, A neck of veal done this way is very good, and will take two hours doing.

To make egg sauce, proper for roasted chickens.

Melt your butter thick and fine, chop two or three hard-boiled eggs fine, put them into a bason, pour the butter over them, and have good gravy in the dish.

Shalot-sauce for roasted fowls.

Take five or six shallots peeled and cut small, put them into a saucepan, with two spoonfuls of white wine, two or water, and two of vinegar; give them a boil up, and pour them into your dish, with a little pepper and salt.  Fowls roasted and laid on watercresses is very good, without any other sauce.

Shalot-sauce for a scrag of mutton boiled.

Take two spoonfuls of the liquor the mutton is boiled in, two spoonfuls of vinegar, two or three shallots cut fine, with a little salt; put it into a saucepan, with a piece of butter as big as a walnut rolled in a little flour; stir it together, and give it a boil.  For those who love shallot, it is the prettiest sauce that can be made to a scraig* of mutton.

* Scraig:  Scrag, the lean end of a neck of veal

To dress livers with mushroom-sauce.

Take some pickled or fresh mushrooms, cut small; both if you have them; and let the livers be bruised fine, with a good deal of parsley chopped small, a spoonful or two of catchup, a glass of white wine; and as much good gravy as will make sauce enough; thicken it with a piece of butter rolled in flour.  This does either for roasted or boiled.

A pretty little sauce.

Take the liver of a fowl, bruise it with a little of the liquor, cut a little lemon-peel fine, melt some good butter, and mix the liver by degrees; give it a boil, and pour it into the dish.

To make lemon-sauce for boiled fowls.

Take a lemon, pare off the rind, then cut it into slices, and cut it small; take all the kernels out, bruise the liver with two or three spoonfuls of gravy, then melt some butter, mix it all together, give them a boil, and cut in a little lemon-peel very small.

A German way of dressing fowls.

Take a turkey or fowl, stuff the breast with what force-meat* you like, and fill the body with roasted chestnuts peeled.  Roast it, and have some more roasted chestnuts, peeled, put them in half a pint of good gravy, with a little piece of butter rolled in flour; boil these together, with some small turnips and sausages cut in slices, and fried or boiled.  Garnish with chestnuts.

Note, you may dress ducks the same way.

* Force-meat – a stuffing, with either meat or bread as a base.

To dress a turkey or fowl, to perfection.

Bone them, and make a force-meat* thus:  take the flesh of a fowl, cut it small, then take a pound of veal, beat it in a mortar, with half a pound of beef-suet, as much crumbs of bread, some mushrooms, truffles and morels cut small, a few sweet-herbs and parsley, with some nutmeg, pepper, and salt, a little mace beaten, some lemon-peel cut fine; mix all these together, with the yolks of two eggs, then fill your turkey, and roast it.  This will do for a large turkey, and so in proportion for a fowl.  Let your sauce be a good gravy, with mushrooms, truffles and morels in it: then garnish with lemon, and for variety sake you may lard your fowl or turkey.

* Force-meat – a stuffing, with either meat or bread as a base.

To stew a turkey brown.

Take your turkey, after it is nicely picked and drawn, fill the skin of the breast with force-meat*, and put an anchovy, a shallot, and a little thyme in the belly, lard the breast with bacon, then put a good piece of butter in the stew-pan, flour the turkey, and fry it just of a fine brown; then take it out, and put it into a deep stew-pan, or little pot, that will just hold it, and put in as much gravy as will barely cover it, a glass of red wine, some whole pepper, mace, two or three cloves, and a little bundle of sweet-herbs; cover it close, and stew it for an hour, then take up the turkey, and keep it hot covered by the fire, and boil the sauce to about a pint, strain it off, add the yolks of two eggs, and a piece of butter rolled in flour; stir it till it is thick, and then lay your turkey in the dish, and pour your sauce over it.  You may have ready some little French loaves, about the bigness of an egg, cut off the tops, and take out the crumb; then fry them of a fine brown, fill them with stewed oysters, lay them round the dish, and garnish with lemon.

* Force-meat – a stuffing, with either meat or bread as a base.

To stew a turkey brown the nice way.

Bone it, and fill it with a force-meat* made thus:  take the flesh of a fowl, half a pound of veal, and the flesh of two pigeons, with a well-pickled or dry tongue, peel it, and chop it all together, then beat in a mortar, with the marrow of a beef bone, or a pound of the fat of a loin of veal; season it with two or three blades of mace, two or three cloves, and half a nutmeg dried at a good distance from the fire, and pounded, with a little pepper and salt:  mix all these together, fill your turkey, fry them of a fine brown, and put it into a little pot that will just hold it; lay four or five skewers at the bottom of the pot, to keep the turkey from sticking; put in a quart of good beef and veal gravy, wherein was boiled spice and sweet-herbs, cover it close, and let it stew half an hour; then put in a glass of red wine, one spoonful of catchup, a large spoonful of pickled mushrooms, and a few fresh ones, if you have them, a few truffles and morels, a piece of
butter as big as a walnut rolled in flour; cover it close, and let it stew half an hour longer; get the little French rolls ready fried, take some oysters, and strain the liquor from them, then put the oysters and liquor into a saucepan, with a blade of mace, a little white wine, and a piece of butter rolled in flour; let them stew till it is thick, then fill the loaves, lay the turkey in the dish, and pour the sauce over it.  If there is any fat on the gravy take it off, and lay the loaves on each side of the turkey.  Garnish with lemon when you have no loaves, and take oysters dipped in batter and fried.

Note, The same will do for any white fowl.

* Force-meat – a stuffing, with either meat or bread as a base.

A fowl à la braise.

Truss your fowl, with the leg turned into the belly, season it both inside and out, with beaten mace, nutmeg, pepper, and salt, lay a layer of bacon at the bottom of a deep stew-pan, then a layer of veal, and afterwards the fowl, then put in an onion, two or three cloves stuck in a little bundle of sweet-herbs, with a piece of carrot, then put at the top a layer of bacon, another of veal, and a third of beef, cover it close, and let it stand over the fire for two or three minutes, then pour in a pint of broth, or hot water; cover it close, and let it stew an hour, afterwards take up your fowl, strain the sauce, and after you have skimmed off the fat, thicken it with a little piece of butter.  You may add just what you please to the sauce.  A ragoo of sweet-herbs, cocks-combs, truffles and morels, or mushrooms, with force-meat* balls, looks very pretty, or any of the sauces above.

* Force-meat – a stuffing, with either meat or bread as a base.

To force a fowl.

Take a good fowl, pick and draw it, slit the skin down the back, and take the flesh from the bones, mince it very small, and mix it with one pound of beef-suet shred, a pint of large oysters chopped, two anchovies, a shallot, a little grated bread, and some sweet-herbs; shred all this very well, mix them together, and make it up with the yolks of eggs, then turn all these ingredients on the bones again, and draw the skin over again, then sew up the back, and either boil the fowl in a bladder an hour and a quarter, or roast it, then stew some more oysters in gravy, bruise in a little of your force-meat*, mix it up with a little fresh butter, and a very little flour; then give it a boil, lay your fowl in the dish, and pour the sauce over it, garnishing with lemon.

* Force-meat – a stuffing, with either meat or bread as a base.

To roast a fowl with chestnuts.

First take some chestnuts, roast them very carefully, so as not to burn them, take off the skin, and peel them, take about a dozen of them cut small, and bruise them in a mortar; parboil the liver of the fowl, bruise it, cut about a quarter of a pound of ham or bacon, and pound it; then mix them all together, with a good deal of parsley chopped small, a little sweet-herbs, some mace, pepper, salt, and nutmeg; mix these together and put into your fowl, and roast it.  The best way of doing it is to tie the neck, and hang it up by the legs to roast with a string, and baste it with butter.  For sauce take the rest of the chestnuts peeled and skinned, put them into some good gravy, with a little white wine, and thicken it with a piece of butter rolled in flour; then take up your fowl, lay it in the dish, and pour in the sauce.  Garnish with lemon.

Pullets à la Saint Menehout.

After having trussed the legs in the body, slit them along the back, spread them open on a table, take out the thigh bone, and beat them with a rolling pin; then season them with pepper, salt, mace, nutmeg, and sweet-herbs; after that take a pound and a half of veal, cut it into thin slices, and lay it in a stew-pan of a convenient size to stew the pullets in:  cover it and set it over a stove or slow fire, and when it begins to cleave to the pan, stir in a little flour, shake the pan about till it be a little brown, then pour in as much broth as will stew the fowls, stir in together, put in a little whole pepper, an onions, and a little piece of bacon or ham; then lay in your fowls, cover them close, and let the stew half an hour; then take them out, lay them on the gridiron to brown on the inside, then lay them before the fire to do on the outside; strew them over with the yolk of an egg, some crumbs of bread, and baste them with a little butter:  let them be of a fine brown, and boil the gravy till there is about enough for sauce, strain it, and put a few mushrooms in, and a little piece of butter rolled in flour; lay the pullets in the dish, and pour in the sauce.  Garnish with lemon.

Note, You may brown them in the oven, or fry them, which you please.

Chicken surprize.

If a small dish, one large fowl will do; roast it, and take the lean from the bone, cut it in thin slices, about an inch long, toss it up with six or seven spoonfuls of cream, and a piece of butter rolled in flour, as big as a walnut.  Boil it up and set it to cool; then cut six or seven thin slices of bacon round, place them in a petty-pan, and put some force-meat* on each side, work them up in the form of a French-roll, with a raw egg in your hand, leaving a hollow place in the middle; put in your fowl, and cover them with some of the same force-meat, rubbing them smooth with your hand and raw egg; make them of the height and bigness of a French-roll, and throw a little fine grated bread over them.  Bake them three quarters or an hour in a gentle oven, or under a baking cover, till they come to a fine brown, and place them on your mazarine, that they may not touch one another, but place them so that they may not fall flat in the baking; or you may form them on your table with a broad kitchen knife, and place them on the thing you intend to bake them on.  You may put the leg of a chicken into one of the loaves your intend for the middle.  Let your sauce be gravy thickened with butter and a little juice of lemon.  This is a pretty side-dish for a first course, summer or winter, if you can get them.

* Force-meat – a stuffing, with either meat or bread as a base.

Mutton chops in disguise.

Take as many mutton chops as you want, rub them with pepper, salt, nutmeg, and a little parsley; roll each chop in half a sheet of white paper, well buttered on the inside, and rolled on each end close.  Have some hog’s lard, or beef-dripping boiling in a stew-pan, put in the steaks, fry them of a fine brown, lay them in your dish, and garnish with fried parsley; throw some all over, have a little good gravy in a cup, but take great care you do not break the paper, nor have any fat in the dish, but let them be well drained.

Chickens roasts with force-meat* and cucumbers.

Take two chickens, dress them very neatly, bread the breast-bone, and make force-meat thus:  take the flesh of a fowl, and of two pigeons, with some slices of ham or bacon, chop them all well together, take the crumb of a penny loaf soaked in milk and boiled, then set to cool; when it is cool mix it all together, season it with beaten mace, nutmeg, pepper, and a little salt, a very little thyme, some parsley, and a little lemon-peel, with the yolks of two eggs; then fill your fowls, spit them, and tie them at both ends; after you have papered the breast, take four cucumbers, cut them in two, and lay them in salt and water two or three hours before; then dry them, and fill them with some of the force-meat (which you must take care to save) and tie them with a packthread, flour them and fry them of a fine brown; when your chickens are enough, lay them in the dish and untie your cucumbers, but take care the meat do not come out; then lay them round the chicken with the fat side downwards, and the narrow end upwards.  You must have some rich fried gravy, and pour into the dish; then garnish with lemon.

Note, One large fowl done this way, with the cucumbers laid round it, looks very pretty, and is a very good dish.

* Force-meat – a stuffing, with either meat or bread as a base.

Chickens à la braise.

You must take a couple of fine chicken, lard them, and season them with pepper, salt, and mace; then lay a layer of veal in the bottom of a deep stew-pan, with a slice or two of bacon, an onion cut to pieces, a piece of carrot and a layer of beef; then lay in the chickens with the breast downward, and a bundle of sweet-herbs:  after that lay a layer of beef, and put in a quart of broth or water; cover it close, let it stew very softly for an hour after it begins to simmer.  In the mean time, get ready a ragoo thus:  take a good veal sweetbread*, or two, cut them small, set them on the fire, with a very little broth or water, a few cocks-combs, truffles and morels, cut small with an ox-palate, if you have it; stew them all together till they are enough; and when your chickens are done, take them up, and keep them hot; then strain the liquor they were stewed in, skim the fat off, and pour into your ragoo, add a glass of red wine, a spoonful of catchup, and a few mushrooms; then boil all together, with a few artichoke bottoms cut in four, and asparagus-tops.  If your sauce is not thick enough, take a little piece of butter rolled in flour, and when enough lay your chickens in the dish, and pour the ragoo over them.  Garnish with lemon.

Or you may make your sauce thus:  take the gravy the fowls were stewed in, strain it, skim off the fat, have ready half a pint of oysters, with the liquor strained, put them to your gravy with a glass of white wine, a good piece of butter rolled in flour; then boil them all together, and pour over your fowls.  Garnish with lemon.

*Culinary names for the thymus (throat, gullet, or neck) or the pancreas (also heart, stomach, or belly) especially of the calf (ris de veau) and lamb (ris d’agneau) (although beef and pork sweetbreads are also eaten).

To marinate fowls.

Take a fine large fowl or turkey, raise the skin from the breast-bone with your finger, then take a veal sweetbread* and cut it small, a few oysters, a few mushrooms, an anchovy, some pepper, a little nutmeg, some lemon-peel, and a little thyme; chop all together small, and mixt with the yolk of an egg, stuff it in between the skin and the flesh, but take great care you do not break the skin, and then stuff what oysters you please into the body of the fowl.  You may lard the breast of the fowl with bacon, if you chuse it.  Paper the breast, and roast it.  Make good gravy, and garnish with lemon.  You may add a few mushrooms to the sauce.

*Culinary names for the thymus (throat, gullet, or neck) or the pancreas (also heart, stomach, or belly) especially of the calf (ris de veau) and lamb (ris d’agneau) (although beef and pork sweetbreads are also eaten).

To broil chickens.

Slit them down the back, and season them with pepper and salt, lay them on a very clear fire, and at a great distance.  Let the inside lie next the fire till it is above half done:  then turn them, and take great care the fleshy side do not burn, throw some fine raspings of bread over it, and let them be of a fine brown, but not burnt.  Let your sauce be good gravy, with mushrooms, and garnish with lemon and the livers broiled, the gizzards cut, slashed, and broiled with pepper and salt.

Or this sauce; take a handful of sorrel, dipped in boiling water, drain it, and have ready half a pint of good gravy, a shallot shred small, and some parsley boiled very green; thicken it with a piece of butter rolled in flour, and add a glass of red wine, then lay your sorrel in heaps round the fowls, and pour the sauce over them.  Garnish with lemon.

Note, You may make just what sauce you fancy.

Pulled chickens.

Take three chickens, boil them just fit for eating, but not too much; when they are boiled enough, flay all the skin off, and take the white flesh off the bones, pull it into pieces about as thick as a large quill, and half as long as your finger.  Have ready a quarter of a pint of good cream and a piece of fresh butter about as big as an egg, stir them together till the butter is all melted, and then put in your chickens with the gravy that came from them, give them two or three tosses round on the fire, put them into a dish, and send them up hot.

Note, The leg makes a very pretty dish by itself, broiled very nicely with some pepper and salt; the livers being broiled and the gizzards broiled, cut, and slashed, and lay round the legs, with good gravy-sauce in the dish.  Garnish with lemon.

A pretty way of stewing chickens.

Take two fine chickens, half boil them, then take them up in a pewter, or silver dish, if you have one; cut up your fowls, and separate all the joint-bones one from another, and then take out the breast-bones.  If there is not liquor enough from the fowls, add a few spoonfuls of water they were boiled in, put in a blade of mace, and a little salt; cover it close with another dish, set it over a stove or chaffing-dish of coals, let it stew till the chickens are enough, and then send them hot to the tale in the same dish they were stewed in.

Note, This is a very pretty dish for any sick person, or for a lying-in lady.  For change it is better than butter, and the sauce is very agreeable and pretty.

N.B. You may do rabbits, partridges, or moor-game this way.

Chickens chiringrate.

Cut off their feet, break the breast-bone flat with a rolling pin, but take care you don’t break the skin; flour them, fry them of a fine brown in butter, then drain all the fat out of the pan, but leave the chickens in.  Lay a pound of gravy-beef cut very thin over your chickens, and a piece of veal cut very thin, a little mace, two or three cloves, some whole pepper, an onion, a little bundle of sweet-herbs, and a piece of carrot, and then pour in a quart of boiling water; cover it close, let it stew for a quarter of an hour, then take out the chickens and keep them hot:  let the gravy boil till it is quite rich and good, then strain it off and put it into your pan again, with two spoonfuls of red wine and a few mushrooms; put in your chickens to heat, then take them up, lay them into your dish, and pour your sauce over them.  Garnish with lemon, and a few slices of cold ham warmed in the gravy.

Note, You may fill your chickens with force-meat*, and lard them with bacon, and add truffles, morels, and sweetbreads** cut small, but then it will be a very high dish.

* Force-meat – a stuffing, with either meat or bread as a base.

**Culinary names for the thymus (throat, gullet, or neck) or the pancreas (also heart, stomach, or belly) especially of the calf (ris de veau) and lamb (ris d’agneau) (although beef and pork sweetbreads are also eaten).

Chickens boiled with bacon and celery.

Boil two chickens very white in a pot by themselves, and a piece of ham, or good thick bacon; boil two bunches of celery tender, then cut them about two inches long, all the white part, put it into a saucepan with half a pint of cream, a piece of butter rolled in flour, and some pepper and salt; set it on the fire, and shake it often:  when it is thick and fine, lay your chickens in the dish and pour your sauce in the middle, that the celery may lie between the fowls, and garnish the dish all round with slices of ham or bacon.

Note, if you have cold ham in the house, that, cut into slices and broiled, does full as well, or better, to lay round the dish.

Chickens with tongues.  A good dish for a great deal of company.

Take six small chickens boiled very white, six hogs tongues, boiled and peeled, a cauliflower boiled very white in milk and water whole, and a good deal of spinach boiled green; then lay your cauliflower in the middle, the chickens close all round, and the tongues round them with the roots outward, and the spinach in little heaps between the tongues.  Garnish with little pieces of bacon toasted, and lay a little piece on each of the tongues.

Scotch chickens.

First wash your chickens, dry them in a clean cloth, and singe them, then cut them into quarters; put them into a stew-pan or saucepan, and just cover them with water, put in a blade or two of mace and a little bundle of parsley; cover them close, and let them stew half an hour, then chop half a handful of clean washed parsley, and throw in, and have ready six eggs, whites and all, beat fine.  Let your liquor boiled up, and pour the egg all over them as it boils; then send all together hot in a deep dish, but take out the bundle of parsley first.  You must be sure to skim them well before you put in your mace, and the broth will be fine and clear.

Note, This is also a very pretty dish for sick people, but the Scotch gentlemen are very fond of it.

To marinate chickens.

Cut two chickens into quarters, lay them in vinegar for three or four hours, with pepper, salt, a bay-leaf, and a few cloves, make a very thick batter, first with half a pint of wine and flour, then the yolks of two eggs, a little melted butter, some grated nutmeg and chopped parsley; beat all very well together, dip your fowls in the batter, and fry them in a good deal of hog’s lard, which must first boil before you put your chickens in.  Let them be of a fine brown, and lay them in your dish like a pyramid, with fried parsley all round them.  Garnish with lemon, and have some good gravy in boats or basons.

To stew chickens.

Take two chickens, cut them into quarters, wash them clean, and then put them into a saucepan; put to them a quarter of a pint of water, half a pint of red wine, some mace, pepper, a bundle of sweet-herbs, an onions, and a few raspings; cover them close, let them stew half an hour, then take a piece of butter about as big as an egg rolled in flour, put in, and cover it close for five or six minutes, shake the saucepan about, then take out the sweet-herbs and onion.  You may take the yolks of two eggs, beat and mixed with them; if you don’t like it, leave them out.  Garnish with lemon.

Ducks à la mode.

Take two fine ducks, cut them into quarters, fry them in butter a little brown, then pour out all the fat, and throw a little flour over them; and half a pint of good gravy, a quarter of a pint of red wine, two shallots, an anchovy, and a bundle of sweet-herbs; cover them close, and let them stew a quarter of an hour; take out the herbs, skim off the fat, and let your sauce be as thick as cream; send it to table, and garnish with lemon.

To dress a wild duck the best way.

First half roast it, then lay it in a dish, carve it, but leave the joints hanging together, throw a little pepper and salt, and squeeze the juice of a lemon over it, turn it on the breast, and press it hard with a plate, and add to its own gravy, two or three spoonfuls of gravy, cover it close with another dish, and set over a stove ten minutes, then send it to table hot in the dish it was done in, and garnish with lemon.  You may add a little red wine, and a shallot cut small, if you like, but it is apt to make the duck eat hard, unless you first heat the wine and pour it in just as it is done.

To boil a duck or rabbit with onions.

Boil your duck or rabbit in a good deal of water; be sure to skim your water, for there will always rise a scum, which if it boils down will discolour your fowls, &c.  They will take about half an hour boiling; for sauce, your onions must be peeled, and throw them into water as you peel them, then cut them into thin slices, boil them in milk and water, and skim the liquor.  Half an hour will boil them.  Throw them into a clean sieve to drain them, put them into a saucepan and chop them small, shake in a little flour, put to them two or three spoonfuls of cream, a good piece of butter, stew all together over the fire till they are thick and fine, lay the duck or rabbit in the dish, and pour the sauce all over; if a rabbit, you must cut off the head, cut it in two, and lay it on each side of the dish.

Or you may make this sauce for a change:  take one large onion, cut it small, half a handful of parsley clean washed and picked, chop it small, a lettuce cut small, a quarter of a pint of good gravy, a good piece of butter rolled in a little flour; add a little juice of lemon, a little pepper and salt, let all stew together for half an hour, then add two spoonfuls of red wine.  This sauce is most proper for a duck; lay your duck in the dish, and pour your sauce over it.

To dress a duck with green pease.

Put a deep stew-pan over the fire, with a piece of fresh butter; singe your duck and flour it, turn it in the pan two or three minutes, then pour out all the fat, but let the duck remain in the pan; put to it half a pint of good gravy, a pint of pease, two lettuces cut small, a small bundle of sweet-herbs, a little pepper and salt, cover them close, and let them stew for half an hour, now and then give the pan a shake; when they are just done, grate in a little nutmeg, and put in a very little beaten mace, and thicken it either with a piece of butter rolled in flour, or the yolk of an egg bet up with two or three spoonfuls of cream; shake it all together for three or four minutes, take out the sweet-herbs, lay the duck in the dish, and pour the sauce over it.  You may garnish with boiled mint chopped, or let it alone.

To dress a duck with cucumbers.

Take three or four cucumbers, pare them, take out the seeds, cut them into little pieces, lay them in vinegar for two or three hours before, with two large onions peeled and sliced, then do your duck as above; then take the duck out, and put in the cucumbers and onions, first drain them in a cloth, let them be a little brown, shake a little flour over them; in the mean time let your duck be stewing in the saucepan with half a pint of gravy for a quarter of an hour, then add to it the cucumbers and onions, with pepper and salt to your palate, a good piece of butter rolled in flour, and two or three spoonfuls of red wine; shake all together, and let it stew together for eight or ten minutes, then take up your duck and pour the sauce over it.

Or you may roast your duck, and make this sauce and pour over it, but then a quarter or a pint of gravy will be enough.

To dress a duck à la braise.

Take a duck, lard it with little pieces of bacon, season it inside and out with pepper and salt, lay a layer of bacon cut thin, in the bottom of a stew-pan, and then a layer of lean beef cut thin, then lay your duck with some carrot, an onions, a little bundle of sweet-herbs, a blade or two or mace, and lay a thin layer of beef over the duck; cover it close, and set it over a slow fire for eight or ten minutes, then take off the cover and shake in a little flour, give the pan a shake, pour in a pint of small broth, or boiling water; give the pan a shake or two, cover it close again, and let it stew half an hour, then take off the cover, take out the duck and keep it hot, let the sauce boil till there is about a quarter of a pint or little better, then strain it and put it into the stew-pan again, with a glass of red wine; put in your duck, shake the pan, and let it stew four or five minutes; then lay your duck in the dish and pour the sauce over it, and garnish with lemon.  If you love your duck very high, you may fill it with the following ingredients:  take a veal sweetbread* cut in eight or ten pieces, a few truffles, some oysters, a little sweet-herbs and parsley chopped fine, a little pepper, salt, and beaten mace; fill your duck with the above ingredients, tie both ends tights, and dress as above; or you may fill it with force-meat** made thus:  take a little piece of veal, take all the skin and fat off, beat in a mortar, with as much suet, and an equal quantity of crumbs of bread, a few sweet-herbs, some parsley chopped, a little lemon-peel, pepper, salt, beaten mace, and nutmeg, and mix it up with the yolk of an egg.

You may stew an ox’s palate tender, and cut it into pieces, with some artichoke bottoms cut into four, and tossed up in the sauce.  You may lard your duck or let it alone, just as you please; for my part I think it best without.

*Culinary names for the thymus (throat, gullet, or neck) or the pancreas (also heart, stomach, or belly) especially of the calf (ris de veau) and lamb (ris d’agneau) (although beef and pork sweetbreads are also eaten).

** Force-meat – a stuffing, with either meat or bread as a base.

To boil ducks the French way.

Let your ducks be larded, and half roasted, then take them off the spit, put them into a large earthen pipkin, with half a pint of red wine, and a pint of good gravy, some chestnuts, first roasted and peeled, half a pint of large oysters, the liquor strained, and the beards taken off, two or three little onions minced small, a very little stripped thyme, mace, pepper and a little ginger beat fine; cover it close, and let them stew half an hour over a slow fire, and the crust of a French roll grated when you put in your gravy and wine; when they are enough take them up, and pour the sauce over them.

To dress a goose with onions or cabbage.

Salt the goose for a week, then boil it.  It will take an hour.  You may either make onion-sauce as we do for ducks, or cabbage boiled, chopped and stewed in butter, with a little pepper and salt; lay the goose in the dish, and pour the sauce over it.  It eats very good with either.

Directions for roasting a goose.

Take sage, wash it, pick it clean, chop it small, with pepper and salt; roll them with butter, and put them into the belly; never put onion into any thing, unless you are sure every body loves it; take care that your goose be clean picked and washed.  I think the best way is to scald a goose, and then you are sure it is clean, and not so strong:  let your water be scalding hot, dip in your goose for a minute, then all the feathers will come off clean:  when it is quite clean wash it with cold water, and dry it with a cloth; roast it and baste it with butter, and when it is half done throw some flour over it, that it may have a fine brown.  Three quarters of an hour will do it at a quick fire, if it is not too large, otherwise it will require an hour.  Always have good gravy in a bason, and apple-sauce in another.

A green goose.

Never put any seasoning into it, unless desired.  You must either put good gravy, or green-sauce in the dish, made thus:  Take a handful of sorrel, beat it in a mortar, and squeeze the juice out, add to it the juice of an orange or lemon, and a little sugar, heat it in a pipkin, and pour it into your dish; but the best way is to put gravy in the dish, and green-sauce in a cup or boat.  Or made thus:  take half a pint of the juice of sorrel, a spoonful of white wine, a little grated nutmeg, a little grated bread; boil these a quarter of an hour softly, then strain it, and put it into the saucepan again, and sweeten it with a little sugar, give it a boil, and pour it into a dish or bason; some like a little piece of butter rolled in flour, and put into it.

A dry a goose.

Get a fat goose, take a handful of common salt, a quarter of an ounce of salt-petre*, a quarter of a pound of coarse sugar, mix all together, and rub your goose very well:  let it lie in this pickle a fortnight, turning and rubbing it every day, then roll it in bran, and hang it up in a chimney where wood-smoke is for a week.  If you have not that conveniency, send it to the baker’s the smoke of the over will dry it; or you may hang it in your own chimney, not too near the fire, but make a fire under it, and lay horse-dung and saw dust on it, and that will smother and smoke-dry it; when it is well dried keep it in a dry place, you may keep it two or three months or more; when you boil it put in a good deal of water, and be sure to skim it well.

Note, You may boil turnips, or cabbage boiled and stewed in butter or onion-sauce.

* Saltpeter is a nitrate compound used as a food preservative.

To dress a goose in ragoo.

Flat the breast down with a cleaver, then press it down with your hand, skin it, dip it into scalding water, let it be cold, lard it with bacon, season it well with pepper, salt, and a little beaten mace, then flour it all over, take a pound of good beef-suet cut small, put it into a deep stew-pan, let it be melted, then put in your goose, let it be brown on both sides; when it is brown put in a pint of boiling water, an onion or two, a bundle of sweet-herbs, a bay-leaf, some whole pepper, and a few cloves; cover it close, and let it stew softly till it is tender.  About half an hour will do it, if small; if a large one, three quarters of an hour.  In the mean time make a ragoo, boil some turnips almost enough, some carrots and onions quite enough; cut them all into little pieces, put them into a sauce-pan with half a pint of good beef gravy, a little pepper and salt, a piece of butter rolled in flour, and let this stew altogether a quarter of an hour.  Take the goose and drain it well, then lay it in the dish, and pour the ragoo over it.

Where the onion is disliked, leave it out.  You may add cabbage boiled and chopped small.

A goose à la mode.

Take a large fine goose, pick it clean, skin it, and cut it down the back, bone it nicely, take the fat off, then take a dried tongue, boil it and peel it:  take a fowl, and do it in the same manner as the goose, season it with pepper, salt, and beaten mace, roll it round the tongue, season the goose with the same, put the tongue and fowl in the goose, and sew the goose up again in the same form it was before; put it into a little pot that will just hold it, put to it two quarts of beef-gravy, a bundle of sweet-herbs and an onion; put some slices of ham, or good bacon, between the fowl and goose; cover it close, and let it stew an hour over a good fire:  when it begins to boil let it do very softly, then take up your goose and skim off all the fat, strain it, put in a glass of red wine, two spoonfuls of catchup, a veal sweetbread* cut small, some truffles, morels, and mushrooms, a piece of butter rolled in flour, and some pepper and salt, if wanted; put in the goose again, cover it close, and let it stew half an hour longer, then take it up and pour the ragoo over it.  Garnish with lemon.

Note, This is a very fine dish.  You must mind to save the bones of the goose and fowl, and put them into the gravy when it is first set on, and it will be better if you roll some beef-marrow between the tongue and the fowl, and between the fowl and goose, it will make them mellow and eat fine.  You may add six or seven yolks of hard eggs whole in the dish, they are a pretty addition.  Take care to skim off the fat.

*Culinary names for the thymus (throat, gullet, or neck) or the pancreas (also heart, stomach, or belly) especially of the calf (ris de veau) and lamb (ris d’agneau) (although beef and pork sweetbreads are also eaten).

To stew giblets.

Let them be nicely scalded and picked, break the two pinion bones in two, cut the head in two, and cut off the nostrils; cut the liver in two, the gizzard in four, and the neck in two; slip off the skin of the neck, and make a pudding with two hard eggs chopped fine, the crumbs of a French roll steeped in hot milk two or three hours, then mix it with the hard egg, a little nutmeg, pepper, salt, and a little sage chopped fine, a very little melted butter, and stir it together; tie one end of the skin, and fill it with ingredients, tie the other end tight, and put all together in the sauce-pan, with a quart of good mutton broth, a bundle of sweet-herbs, an onion, some whole pepper, mace, two or three cloves tied up loose in a muslin rag, and a very little piece of lemon-peel; cover them close, and let them stew till quite tender, then take a small French roll toasted brown on all sides, and put it into the sauce-pan, give it a shake, and let it stew till there is just gravy enough to eat with them, then take out the onion, sweet-herbs, and spice, lay the roll in the middle, the giblets round, the pudding cut into slices and laid round, and then pour the sauce over all.

Another way.

Take the giblets clean picked and washed, the feet skinned and bill cut off, the head cut in two, the pinion bones broke into two, the liver cut in two, the gizzard cut into four, the pipe pulled out of the neck, the neck cut in two:  put them into a pipkin with half a pint of water, some whole pepper, black and white, a blade of mace, a little sprig of thyme, a small onion, a little crust of bread, then cover them close, and set them on a very slow fire.  Wood-embers is best.  Let them stew till they are quite tender, then take out the herbs and onions, and pour them into a little dish.  Season them with salt.

To roast pigeons.

Fill them with parsley clean washed and chopped, and some pepper and salt rolled in butter; fill the bellies, tie the neck-end close, so that nothing can run out, put a skewer through the legs, and have a little iron on purpose, with six hooks to it, and on each hook hang a pigeon; fasten one end of the string to the chimney, and the other end to the iron (this is what we call the poor man’s spit) flour them, baste them with butter, and turn them gently for fear of hitting the bars.  They will roast nicely, and be full of gravy.  Take care how you take them off, not to lose any of the liquor.  You may melt a very little butter, and put into the dish.  Your pigeons ought to be quite fresh, and not too much done.  This is by much the best way of doing them, for then they will swim in their own gravy, and a very little melted butter will do.

When you roast them on a spit all the gravy runs out, or if you stuff them and broil them whole you cannot save the gravy so well, though they will be very good with parsley and butter in the dish, or split and broiled with pepper and salt.

To boil pigeons.

Boil them by themselves, for fifteen minutes, then boil a handsome square piece of bacon and lay in the middle; stew some spinach to lay round, and lay the pigeons on the spinach.  Garnish your dish with parsley laid in a plate before the fire to crisp.  Or you may lay one pigeon in the middle, and the rest round, and the spinach between each pigeon, and a slice of bacon on each pigeon.  Garnish with slices of bacon and melted butter in a cup.

To à la daube pigeons.

Take a large sauce-pan, lay a layer of bacon, then a layer of veal, a layer of coarse beef, and another little layer of veal, about a pound of veal and a pound of beef cut very thin, a piece of carrot, a bundle of sweet-herbs, on onion, some black and white pepper, a blade or two of mace, four or five cloves, a little crust of bread toasted very brown.  Cover the sauce-pan close, set it over a slow fire for five or six minutes, shake in a little flour, then pour in a quart of boiling water, shake it round, cover it close, and let it stew till the gravy is quite rich and good, then strain it off and skim off all the fat.  In the mean time stuff the bellies of the pigeons with force-meat*, made thus:  take a pound of veal, a pound of beef-suet, beat both in a mortar fine, an equal quantity of crumbs of bread, some pepper, salt, nutmeg, beaten mace, a little lemon-peel cut small, some parsley cut small, and a very little thyme stripped; mix all together with the yolk of an egg, fill the pigeons, and flat the breast down, flour them and fry them in fresh butter a little brown:  then pour the fat clean out of the pan, and put to the pigeons the gravy, cover them close, and let them stew a quarter of an hour, or till you think they are quite enough; then take them up, lay them in a dish, and pour in your sauce:  on each pigeon lay a bay-leaf, and on the leaf a slice of bacon.  You may garnish with a lemon notched, or let it alone.

Note, You may leave out the stuffing, they will be very rich and good without it, and it is the best way of dressing them for a fine made dish.

* Force-meat – a stuffing, with either meat or bread as a base.

Pigeons au poir.

Make a good force-meat* as above, cut off the feet quite, stuff them in the shape of a pear, roll them in the yolk of an egg, and then in crumbs of bread, stick the leg at the top, and butter a dish to lay them in; then send them to an oven to bake, but do not let them touch each other.  When they are enough, lay them in a dish, and pour in good gravy thickened with the yolk of an egg, or butter rolled in flour:  do not pour your gravy over the pigeon.  You may garnish with lemon.  It is a pretty genteel dish:  or, for change, lay one pigeon in the middle, the rest round, and stewed spinach between; poached eggs on the spinach.  Garnish with notched lemon and orange cut into quarters, and have melted butter in boats.

* Force-meat – a stuffing, with either meat or bread as a base.

Pigeons stoved.

Take a small cabbage lettuce, just cut out the heart and make a force-meat* as before, only chop the heart of the cabbage and mix with it; then you must fill up the place, and tie it across with a packthread; fry it of a light brown in fresh butter, pour out all the fat, lay the pigeons round, flat them with your hand, season them a little with pepper, salt, and beaten mace (take great care not to put too much salt), pour in half a pint of Rhennish** wine, cover it close, and let it stew about five or six minutes; then put in half a pint of good gravy, cover them close, and let them stew half an hour.  Take a good piece of butter rolled in flour, shake it in:  when it is fine and thick take it up, untie it, lay the lettuce in the middle, and the pigeons round:  squeeze in a little lemon juice, and pour the sauce all over them.  Stew a little lettuce, and cut it into pieces for garnish with pickled red cabbage.

Note, Or for change, you may stuff your pigeons with the same force-meat, and cut two cabbage lettuces into quarters, and stew as above:  so lay the lettuce between each pigeon, and one in the middle, with the lettuce round it, and pour the sauce all over them.

* Force-meat – a stuffing, with either meat or bread as a base.

** Rhenish wine:  Wine from the Rhine valley in Germany; it could refer to either red or white.

Pigeons surtout.

Force your pigeons as above, then lay a slice of bacon on the breast, and a slice of veal beat with the back of a knife, and seasoned with mace, pepper, and salt, tie it on with a small packthread, or two little fine skewers is better; spit them on a fine bird spit, roast them and baste with a piece of butter, then with the yolk of an egg, and then baste them again with crumbs of bread, a little nutmeg and sweet-herbs; when enough lay them in your dish, have good gravy ready, with truffles, morels, and mushrooms, to pour into your dish.  Garnish with lemon.

Plumbago vs. Graphite

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Pencil, Carpenter'sMy husband and I had a discussion tonight (as one does) about which came first – Plumbago, or Graphite.  Being the curious types, I had to find out before he went to bed (me, being the night owl).  Here’s the low-down:

The English term Plumbago came into the language via Latin for a type of black lead ore.  In the 1500s, a large deposit of this ore was found in Cumbria, England; this particular vein was so compact and pure that it could be sawn into sticks, and it holds the record to this day of being the only large-scale solid ore deposit.  It wasn’t long before its value was recognized, and subsequently monopolised by the Crown.  Long live the king and all that.  When the Crown had enough to last them awhile, they would flood the mines to prevent theft.  How clever is that?  Right.  The English folk have long been resourceful blokes, and they smuggled lead out for pencil production and a bit of dosh on the side.  I wonder how they drained the flooded mine shafts?

It was used as a strategic secret by the British to make smoother cannon balls:  They would take the native ore, in its powdery form, and smooth it to the insides of their cannon ball moulds, allowing them to slip the molten hot ball out of the form intact.  It gave them a great advantage over conventional (enemy) artillery as it was more aerodynamic, and could inflict more damage more accurately.  During the Battle of Trafalgar, so many French bodies were stacked on their decks that, when seen by the British officers boarding the conquered ships, it shocked even war-hardened military men.  But I digress.

In 1789 a German mineralogist, Abraham Gottlob Werner, coined the term Graphit, from the Greek word graphein, meaning “write”, because it was at length used in pencils.  The first sticks of lead were wrapped in strips of leather to support the soft lead.  England held the monopoly on that until a way was found to reconstitute powdered lead (by the Germans, as early as the mid-1660s).  The German word made it into English around 1796.

So there you have it:  Plumbago wins by a long shot over (the bow of) Graphite.

The Art of Cookery Continued: Chapter II: Made Dishes, Part 1

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Houmas House, rvfoodies-com

From rvfoodies.com, Houmas House, Lousianna – an 18th century kitchen

The next chapter of Hannah Glasse’s cook book is one of the longest; with most having no oven to bake in, it is little wonder that most cooked meats were either boiled, spitted and roasted, or booked in a stew-pan or sauteed.  They served every part of the animal, from entrails neatly presented to split skulls (with specific directions for how to lay the tongue most becomingly…).  I doubt many modern westerners would be able to stomach a large portion of the English haute cuisine (excuse the pun).  Here’s the first part of Chapter 2, “Made Dishes”:

To dress Scotch collops*.

Take veal, cut it thin, beat it well with the back of a knife or rolling pin, and grate some nutmeg over them ; dip them in the yolk of an egg, and fry them in a little butter till they are of a fine brown; then pour the butter from them, and have ready half a pint of gravy, a little piece of butter rolled in flour, a few mushrooms, a glass of white wine, the yolk of an egg, and a little cream mixed together.  If it wants a little salt, put it in.  Stir it together, and when it is of a fine thickness dish it up.  It does very well without the cream, if you have none; and very well without gravy, only put in just as much warm water, and either red or white wine.

[* collops – a small piece of meat, either thin slices or minced meat of either beef, lamb or venison.]

To dress white Scotch collops.

Do not dip them in egg, but fry them till they are tender, but not brown.  Take your meat out of the pan, and pour all out, then put in your meat again, as above, only you must put in some cream.

[* collops – a small piece of meat, either thin slices or minced meat of either beef, lamb or venison.]

To dress a fillet of veal with collops.

For an alteration, take a small fillet of veal, cut what collops you want, then take the udder and fill it with force-meat, roll it round, tie it with a pack thread across, and roast it; lay your collops in the dish, nd lay your udder in the middle.  Garnish your dishes with lemon.

[* collops – a small piece of meat, either thin slices or minced meat of either beef, lamb or venison.]

To make force-meat balls.

Now you are to observe, that force-meat balls are a great addition to all made dishes; made thus:  take half a pound of veal, and half a pound of suet, cut fine, and beat in a marble mortar or wooden bowl; have a few suet-herbs shred fine, a little mace dried and beat find, a small nutmeg grated, or half a large one, a little lemon peel cut very fine, a little pepper and salt, and the yolks of two eggs; mix all this well together, then roll them in little round balls, and some in little long balls; roll them in flour, and fry them brown.  If they are for anything of white sauce, put a little water on in a saucepan, and when the water boils put them in, and let them boil for a few minutes, but never fry them for white sauce.

Truffles and morels good in sauces and soups.

Take half an ounce of truffles and morels, simmer them in two or three spoonfuls of water for a few minutes, then put them with the liquor into the sauce.  They thicken both sauce and soup, and give it a fine flavour.

To stew ox-palates.

Stew them very tender; which must be done by putting them into cold water, and let them stew very softly over a slow fire till they are tender, then cut them into pieces and put them either into your made-dish or soup; and cocks-combs and artichoke-bottoms, cut small, and put into the made dish.  Garnish your dishes with lemon, sweetbreads* stewed or white dishes, and fried for brown ones, and cut in little pieces.

[*Culinary names for the thymus (throat, gullet, or neck) or the pancreas (also heart, stomach, or belly) especially of the calf (ris de veau) and lamb (ris d’agneau) (although beef and pork sweetbreads are also eaten).]

To ragoo a leg of mutton.

Take all the skin and fat off, cut it very thin the right way of the grain, then butter your stew-pan, and shake some flour into it; slice half a lemon and half an onion, cut them very small, a little bundle of sweet herbs, and a blade of mace.  Put all together with your meat into the pan, stir it a minute or two, and then put in six spoonfuls of gravy, and have ready an anchovy minced small; mix it with some butter and flour, stir it altogether for six minutes, and then dish it up.

To make a brown fricasey.

You must take your rabbits or chickens and skin them, then cut them into small pieces, and rub them over with yolks of eggs.  Have ready some grated bread, a little beaten mace, and a little grated nutmeg mixt together, and then roll them in it: put a little butter into your stew-pan, and when it is melted put in your meat.  Fry it of a fine brown, and take care they don’t stick to the bottom of the pan, then pour the butter from them, and pour in half a pint of gravy, a glass of red wine, a few mushrooms, or two spoonfuls of the pickle, a little salt (if wanted) and a piece of butter rolled in flour.  When it is of a fine thickness dish it up, and sent it to table.

To make a white fricasey.

You may take two chickens or rabbits, skin them and cut them into little pieces.  Lay them into warm water to draw out all the blood, and then lay them in a clean cloth to dry:  put them into a stew-pan with milk and water, stew them till they are tender, and then take a clean pan, put in half a pint of cream, and a quarter of a pound of butter; stir it together till the butter is melted, but you must be sure to keep it stirring all the time r it will be greasy, and then with a fork take the chickens or rabbits out of the stew-pan and put into the sauce-pan to the butter and cream.  Have ready a little mace dried and beat fine, a very little nutmeg, a few mushrooms, shake all together for a minute or two, and dish it up.  If you have no mushrooms a spoonful of the pickle does full as well, and gives it a pretty tartness.  This is a very pretty sauce for a breast of veal roasted.

To fricasey chickens, rabbits, lamb, veal, &c.

Do them the same way.

A second way to make a white fricasey.

You must take two or three rabbits or chickens, skin them, and lay them in warm water, and dry them with a clean cloth.  Put them into a stew-pan with a blade or two of mace, a little black and white pepper, an onions, a little bundle of sweet-herbs, and do but just cover them with water:  stew them till they are tender, then with a fork take them out, strain the liquor, and put them into the pan again with half a pint of the liquor and half a pint of cream, the yolk of two eggs beat well, half a nutmeg grated, a glass of white wine, a little piece of butter rolled in flour, and a gill* of mushrooms; keep stirring all together, all the while one way, till it is smooth and of a fine thickness, and then dish it up.  Add what you please.

[*liquid measure (commonly a half-pint)]

A third way of making a white fricasey.

Take three chickens, skin them, cut them into small pieces; that is, every joint asunder; lay them in warm water, for a quarter of an hour, take them out and dry them with a cloth, then put them into a stew-pan with milk and water, and boil them tender:  take a pint of good cream, a quarter of a pound of butter, and stir it till it is thick, then let it stand till it is cool, and put to it a little beaten mace, half a nutmeg grated, a little salt, a gill* of white wine, and a few mushrooms; stir all together, then take the chickens out of the stew-pan, throw away what they are boiled in, clean the pan and put in the chickens and sauce together:  keep the pan shaking round till they are quite hot, and dish them up.  Garnish with lemon.  They will be very good without wine.

[*liquid measure (commonly a half-pint)]

To fricasey rabbits, lamb, sweetbreads, or tripe.

Do the same way.

Another way to fricasey tripe.

Take a piece of double tripe, cut it into slices two inches long, and half an inch broad, put them into your stew-pan, and sprinkle a little salt over them; then put in a bunch of sweet-herbs, a little lemon-peel, an onion, a little anchovy pickle, and a bay-leaf; put all these to the tripe, then put in just water enough to cover them, and let them stew till the trip is very tender:  then take out the tripe and strain the liquor out, shred a spoonful of capers, and put to them a glass of white wine, and half a pint of the liquor they are stewed in.  Let it boil a little while, then put in your tripe, and beat the yolks of three eggs; put into your eggs a little mace, two cloves, a little nutmeg dried and beat fine, a small handful of parsley picked and shred fine, a piece of butter rolled in flour, and a quarter of a pint of cream:  mix all these well together, and put them into your stew-pan, keep them stirring one way all the while, and when it is of a fine thickness and smooth, dish it up, and garnish the dish with lemon.  You are to observe that all sauces which have eggs or cream in, you must keep stirring one way all the while they are on the fire, or they would turn to curds.  You may add white walnut pickle, or mushrooms, in the room of capers, just to make your sauce a little tart.

To ragoo hogs feet and ears.

Take your feet and ears out of the pickle they are soused in, or boil them till they are tender, then cut them into little long thin bits about two inches long, and about a quarter of an inch thick:  put them into your stew-pan with half a pint of good gravy, a glass of white wine, a good deal of mustard, a good piece of butter rolled in flour, and a little pepper and salt:  stir all together till it is of a fine thickness, and then dish it up.

Note, they make a very pretty dish fried with butter and mustard, and a little good gravy, if you like it.  Then only cut the feet and ears in two.  You may add half an onions, cut small.

To fry tripe.

Cut your tripe into pieces about three inches long, dip them in the yolk of an egg and a few crums of bread, fry them of a fine brown, and then take them out of the pan and lay them in a dish to drain.  Have ready a arm dish to put them in, and send them to table, with butter and mustard in a cup.

To stew tripe.

Cut it just as you do for frying, and set on some water in a sauce-pan, with two or three onions cut into slices, and some salt.  When it boils, put in your tripe.  Ten minutes will boil it.  Send it to table with the liquor in the dish, and the onions.  Have butter and mustard in a cup, and dish it up.  You may put in as many onions as you like to mix with your sauce, or leave them quite out, just as you please.  Put a little bundle of sweet-herbs, and a piece of lemon-peel into the water, when you put in your tripe.

A fricasey of pigeons.

Take eight pigeons, new killed, cut them into small pieces, and put them into a stew-pan with a pint of claret and a pint of water.  Season your pigeons with salt and pepper, a blade or two of mace, an onion, a bundle of sweet-herbs, a good piece of butter just rolled in a very little flour:  cover it close, and let them stew till there is just enough for sauce, and then take out the onions and sweet-herbs, beat up the yolks of three eggs, grate half a nutmeg in, and with your spoon push the meat all to one side of the pan and the gravy to the other side, and stir in the eggs; keep them stirring for fear of turning to curds, and when the sauce is fine and thick shake all together, put in half a spoonful of vinegar, and give them a shake; then put the meat into the dish, pour the sauce over it, and have ready some slices of bacon toasted, and fried oysters; throw the oysters all over, and lay the bacon round.  Garnish with lemon.

A fricasey of lamb-stones and sweetbreads.

Have ready some lamb-stones blanched, parboiled and sliced, and flour two or three sweetbreads*; if very thick, cut them in two, the yolks of six hard eggs whole; a few pistachio-nut kernels, and a few large oysters:  fry these all of a fine brown, then pour out all the butter, and add a pint of drawn gravy, the lamb-stones, some asparagus tops about an inch long, some grated nutmeg, a little pepper and salt, two shallots shred small, and a glass of white wine.  Stew all these together for ten minutes, then add the yolks of six eggs beat very fine, with a little white wine, and a little beaten mace; stir altogether till it is of a fine thickness, and then dish it up.  Garnish with lemon.

[*Culinary names for the thymus (throat, gullet, or neck) or the pancreas (also heart, stomach, or belly) especially of the calf (ris de veau) and lamb (ris d’agneau) (although beef and pork sweetbreads are also eaten).]

To hash a calf’s head.

Boil the head almost enough, then take the best half and with a sharp knife take it nicely from the bone, with the two eyes.  Lay it in a little deep dish before a good fire, and take great care no ashes fall into it, and then hack it with a knife cross and cross:  grate some nutmeg all over, a very little pepper and salt, a few sweet herbs, some crumbs of bread, and a little lemon-peel chopped very fine, baste it with a little butter, then baste it again, and pour over it the yolks of two eggs; keep the dish turning that it may be all brown alike:  cut the other half and tongue into little thin bits, and set on a pint of drawn gravy in a sauce-pan, a little bundle of sweet-herbs, an onions, a little pepper and salt, a glass of red wine, and two shallots; boil all these together, a few minutes, then strain it through a sieve, and put it into a clean stew-pan with the hash.  Flour the meat before you put it in, and put in a few mushrooms, a spoonful of the pickle, two spoonfuls of catchup, and a few truffles and morels; stir all these together for a few minutes, then beat up half the brains, and stir into the stew-pan, and a little piece of butter rolled in flour.  Take the other half of the brains and beat them up with a little lemon-peel cut fine, a little nutmeg grated, a little beaten mace, a little thyme shred small, a little parsley, the yolk of an egg, and have some good dripping boiling in a stew-pan; then fry the brains in little cakes, about as big as a crown-piece.  Fry about twenty oysters dipped in the yolk of an egg, toast some slices of bacon, fry a few force-meat balls, and have ready a hot dish; if pewter, over a few clear coals; if china, over a pan of hot water.  Pour in your hash, then lay in your toasted head, throw the force-meat-balls over the hash, and garnish the dish with fried oysters, the fried brains, and lemon; throw the rest over the hash, lay the bacon round the dish, and send it to table.

To hash a calf’s head white.

Take half a pint of gravy, a large wine-glass of white wine, a little beaten mace, a little nutmeg, and a little salt; throw into your hash a few mushrooms, a few truffles and morels first parboiled, a few artichoke bottoms, and asparagus tops, if you have them, a good piece of butter rolled in flour, the yolks of two eggs, half a pint of cream, and one spoonful of mushroom catchup; stir it all together very carefully till it is of a fine thickness; then pour it into sour dish, and lay the other half of the head as before-mentioned, in the middle, and garnish it as before directed, with fried oysters, brains, lemon, and force-meat balls fried.

To bake a calf’s head.

Take the head, pick it and wash it very clean; take an earthen dish large enough to lay the head on, rub a little piece of butter all over the dish, then lay some long iron skewers across the top of the dish, and lay the head atop them; skewer up the meat in the middle that it don’t lie on the dish, then grate some nutmeg all over it, a few sweet herbs shred small, some crumbs of bread, a little lemon-peel cut fine, and then flour it all over:  stick pieces of butter in the eyes and all over the head, and flour it again.  Let it be well baked, and of a fine brown; you may throw a little pepper and salt over it, and put into the dish a piece of beef cut small, a bundle of sweet-herbs, an onion, some whole pepper, a blade of mace, two cloves, a pint of water, and boil the brains with some sage.  When the head is enough, lay it on a dish, and set it to the fire to keep warm, then stir all together in the dish, and boil it in a sauce-pan; strain it off, put it into the sauce-pan again, add a piece of butter rolled in flour, and the sage in the brains chopped fine, a spoonful of catchup, and two spoonfuls of red wine; boil them together, take the brains, beat them well, and mix then with the sauce:  pour it into the dish, and send it to table.  You must bake the tongue with the head, and don’t cut it out.  It will lie the handsomer in the dish.

To bake a sheep’s head.

Do it the same way, and it eats very well.

To dress a lamb’s head.

Boil the head and pluck tender but don’t let the liver be too much done.  Take the head up, hack it cross and cross with a knife, grate some nutmeg over it, and lay it in a dish, before a good fire; then grate some crumbs of bread, some sweet-herbs rubbed, a little lemon-peel chopped fine, a very little pepper and salt, and baste it with a little butter:  then throw a little flour over it, and just as it is done do the same, baste it and drudge it.  Take half the liver, the lights*, the heart and tongue, chop them very small, with six or eight spoonfuls of gravy or water; first shake some flour over the meat, and stir it together, then put in the gravy or water, a good piece of butter rolled in a little flour, a little pepper and salt, and what runs from the head in the dish; simmer all together a few minutes, and add half a spoonful of vinegar, pour it into your dish, lay the head in the middle of the mince-meat,  have ready the other half of the liver cut thin, with some slices of bacon broiled, and lay round the head.  Garnish the dish with lemon, and send it to table.

[*lights = lungs]

To ragoo a neck of veal.

Cut a neck of veal into steaks, flatten them with a rolling-pin, season them with salt, pepper, cloves and mace, lard them with bacon, lemon-peel and thyme, dip them in the yolks of eggs, make a sheet of strong cap-paper up at the four corners in the form of a dripping-pan; pin up the corners, butter the paper and also the gridiron, and set it over a fire of charcoal; put in your meat, let it do leisurely, keep it basting and turning to keep in the gravy; and when it is enough have ready half a pint of strong gravy, season it high, put in mushrooms and pickles, force-meat balls dipped in the yolks of eggs, oysters stewed and fried, to lay round and at the top of your dish, and then serve it up.  If for a brown ragoo, put in red wine.  If for a white one, put in white wine, with the yolks of eggs beat up with two or three spoonfuls of cream.

To ragoo a breast of veal.

Take your breast of veal, put it into a large stew-pan, put in a bundle of sweet-herbs, an onions, some black and white pepper, a blade or two of mace, two or three cloves, a very little piece of lemon peel, and just cover it with water:  when it is tender take it up, bone it, put in the bones, boil it up till the gravy is very good, then strain it off, and if you have a little rich beef gravy add a quarter of a pint, put in half an ounce of truffles and morels, a spoonful or two of catchup, two or three spoonfuls of white wine, and let them all boil together:  in the mean time flour the veal, and fry it in butter till it is of a fine brown, then drain out all the butter and pour the gravy you are boiling to the veal, with a few mushrooms:  boil all together till the sauce is rich and thick, and cut the sweetbread* into four.  A few force-meat balls is proper in it.  Lay the veal in the dish, and pour the sauce all over it.  Garnish with lemon.

[*Culinary names for the thymus (throat, gullet, or neck) or the pancreas (also heart, stomach, or belly) especially of the calf (ris de veau) and lamb (ris d’agneau) (although beef and pork sweetbreads are also eaten).]

Another way to ragoo a breast of veal.

You may bone it nicely, flour it, and fry it of a fine brown, then pour the fat out of the pan, and the ingredients as above, with the bones; when enough, take it out, and strain the liquor, then put in your meat again, with the ingredients, as before directed.

A breast of veal in hodge-podge.

Take a breast of veal, cut the briscuit into little pieces, and every bone asunder, then flour it, and put half a pound of good butter into a stew-pan; when it is hot, throw in the veal, fry it all over of a fine light brown, and then have ready a tea-kettle of water boiling; pour it in the stew-pan, fill it up and stir it round, throw in a pint of green peas, a fine lettuce whole, clean washed, two or three blades of mace, a little whole pepper tied in a muffin rag, a little bundle of sweet herbs, a small onion stuck with a few cloves, and a little salt.  Cover it close, and let it stew an hour, or till it is boiled to your palate, if you would have soup made of it; if you would only have sauce to eat with the veal, you must stew it till there is just as much as you would have for sauce, and season it with salt to your palate; take out the onions, sweet-herbs and spice, and pour it altogether into your dish.  It is a fine dish.  If you have no pease, pare three or four cucumbers, scoop out the pulp, and cut it into little pieces, and take four or five heads of celery, clean washed, and cut the white part small; when you have no lettuces, take the little hearts of savoys, or the little young sprouts that grow on the old cabbage-stalks about as big as the top of your thumb.

Note, if you would make a very fine dish of it, fill the inside of your lettuce with force-meat, and tie the top close with a thread; stew it till there is but just enough for sauce, set the lettuce in the middle, and the veal round, and pour the sauce all over it.  Garnish your dish with rasped bread, made into figures with your fingers.  This is the cheapest way of dressing a breast of veal to be good, and serve a number of people.

To collar a breast of veal.

Take a very sharp knife, and nicely take out all the bones, but take great care you do not cut the meat through; pick all the fat and meat off the bones, then grate some nutmeg all over the inside of the veal, a very little beaten mace, a little pepper and salt, a few sweet-herbs shred small, some parsley, a little lemon-peel shred small, a few crumbs of bread and the bits of fat picked off the bones; roll it up tight, stick one skewer in to hold it together, but do it clever, that it stands upright in the dish: tie a packthread across it to hold it together, spit it, then roll the caul* all round it, and roast it.  An hour and a quarter will do it.  When it has been about an hour at the fire take off the caul, dredge it with flour, baste it well with fresh butter, and let it be of a fine brown.  Four sauce take two penny-worth of gravy beef, cut it and hack it well, then flour it, fry it a little brown, then pour into your stew pan some boiling water, stir it well together, then fill your pan two parts full of water, put in an onion, a bundle of sweet herbs, a little crust of bread toasted, two or three blades of mace, four cloves, some whole pepper, and the bones of the veal.  Cover it close, and let it stew till it is quite rich and thick; then strain it, boil it up with some truffles and morels, a few mushrooms, a spoonful of catchup, two or three bottoms of artichokes, if you have them; add a little salt, just enough to season the gravy, take the packthread off the veal, and set it upright in the dish; cut the sweetbread* into four, and broil it of a fine brown, with a few force-meat-balls fried; lay these round the dish, and pour in the sauce.  Garnish the dish with lemon, and send it to table.

[*Caul :  The membrane.

*Culinary names for the thymus (throat, gullet, or neck) or the pancreas (also heart, stomach, or belly) especially of the calf (ris de veau) and lamb (ris d’agneau) (although beef and pork sweetbreads are also eaten).]

The Art of Cookery: Rules to be Observed in Roasting

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18th century model for a pastillage piece montee - sugar paste mobile

18th century model for a pastillage piece montee – sugar paste mobile

Below is Hannah Glasse’s instructions to cooks, the hows and whys of the kitchen in the technique of roasting.  It is a fascinating look into the 18th century cooking pot, as it were; not all homes had ovens, and in one recipe it is worded “send it to the oven… when it comes home” – this would imply that it was sent to the village bakery, and brought home to finish off once it had been sent away to be baked.  Because of that limitation, many recipes are for boiling; they seemed to boil the living daylights out of meat, vegetables, or anything else that they could put in a pot.  With a limited variety of spices, space, and kitchen utensils, it’s amazing that they managed to turn out concoctions that modern chefs only dream about (see photo; for more information, please go to www.historicfood.com).

 

Rules to be observed in Roasting

In the first place, take great care the spit be very clean; and be sure to clean it with nothing but sand and water.  Wash it clean, and wipe it with a dry cloth; for oil, brick-dust, and such things will spoil your meat.

BEEF.

To roast a good piece of beef about ten pounds will take an hour and a half, at a good fire.  Twenty pounds weight will take three hours, if it be a thick piece; but if it be a thin piece of twenty pounds weight, two hours and a half will do it; and so on according to the weight of your meat, more or less.  Observe, in frosty weather your beef will take half an hour longer.

 

MUTTON.

A leg of mutton of six pounds will take an hour at a quick fire; if frosty weather an hour and a quarter; nine pounds an hour and a half, a leg of twelve pounds will take two hours; if frosty two hours and a half; a large saddle of mutton will take three house, because of papering it; a small saddle will take an hour and a half, and so on, according to the size; a breast will take half an hour at a quick fire; a neck, if large, an hour; if very small, little better than half an hour; a shoulder much about the same time as a leg.

PORK.

Pork must be well done.  To every pound allow a quarter of an hour:  for example, a joint of twelve pounds weight three hours, and so on; if it be a thick piece of that weight, two hours will roast it.

Directions concerning beef, mutton, and pork.

These three you may baste with fine nice dripping.  Be sure your fire be very good and brisk; but don’t lay your meat too near the fire, for fear of burning or scorching.

VEAL.

Veal takes much the same time roasting as pork; but be sure to paper the fat of a loin or fillet, and baste your veal with good butter.

HOUSE-LAMB.

If a large fore-quarter, an hour and a half; if a small one, an hour.  The outside must be papered, basted with good butter, and you must have a very quick fire.  If a leg, about three quarters of an hour; a neck, a breast or shoulder, three quarters of an hour; if very small, half an hour will do.

A PIG.

If just killed, an hour; if killed the day before, an hour and a quarter; if a very large one, an hour and a half.  But the best way to judge, is when the eyes drop out, and the skin is grown very hard; then you must rub it with a coarse cloth, with a good piece of butter rolled in it, till the crackling is crisp and of a fine light brown.

A HARE.

You must have a quick fire.  If it be a small hare, put three pints of milk and half a pound of fresh butter in the dripping-pan, which must be very clean and nice; if a large one, two quarts of milk and half a pound of fresh butter.  You must baste your hare well with this all the time it is roasting; and when the hare has soaked up all the butter and milk it will be enough.

A TURKY.

A middling turky will take an hour; a very large one, an hour and a quarter; a small one, three quarters of an hour.  You must paper the breast till it is near done enough, then take the paper off and froth it up.  Your fire must be very good.

A GOOSE.

Observe the same rules.

FOWLS.

A large fowl, three quarters of an hour; a middling one, half an hour; very small chickens, twenty minutes.  Your fire must be very quick and clear when you lay them down.

TAME DUCKS.

Observe the same rules.

WILD DUCKS.

Ten minutes at a very quick fire will do them; but if you love them well done, a quarter of an hour.

TEAL, WIGEON, &c.

Observe the same rules.

WOODCOCKS, SNIPES and PARTRIDGES.

They will take twenty minutes.

PIGEONS and LARKS.

They will take fifteen minutes.

Directions concerning poultry.

If your fire is not very quick and clear when you lay your poultry down to roast, it will not eat near so sweet, or look so beautiful to the eye.

To keep meat hot.

The best way to keep meat hot, if it be done before your company is ready, is to set the dish over a pan of boiling water; cover the dish with a deep cover so as not to touch the meat, and throw a cloth over all.  Thus you may keep your meat hot a long time, and it is better than over-roasting and spoiling the meat.  The steam of the water keeps the meat hot, and don’t draw the gravy out, or dry it up; whereas if you set a dish of any meat any time over a chaffing-dish of coals, it will dry up all the gravy, and spoil the meat.

To dress Greens, Roots, &c.

Always be careful that your greens be nicely picked and washed.  You should lay them in a clean pan, for fear of sand or dust, which is apt to hand round the wooden vessels.  Boil all your greens in a copper sauce-pan by themselves, with a great quantity of water.  Boil no meat with them, for that discolours them.  Use no iron pans, &c. for they are not proper; but let them be copper, brass, or silver.

To dress spinach.

Pick it very clean, and wash it in five or six waters; put it in a sauce-pan that will just hold it, throw a little salt over it, and cover the pan close.  Don’t put any water in, but shake the pan often.  You must put your sauce-pan on a clear quick fire.  As soon as you find the greens are shrunk and fallen to the bottom, and that the liquor which comes out of them boils up, they are enough.  Throw them into a clean sieve to drain, and just give them a little squeeze.  Lay them in a plate, but never put any butter on it, but put it in a cup.

To dress cabbages, &c.

Cabbage, and all sorts of young sprouts, must be boiled in a great deal of water.  When the stalks are tender, or fall to the bottom, they are enough; then take them off, before they lose their colour.  Always throw salt in your water before you put your greens in.  Young sprouts you send to table just as they are, but cabbage is best chopped and put into a sauce-pan with a good piece of butter, stirring it for about five or six minutes, till the butter is all melted, and then send it to table.

To dress carrots.

Let them be scraped very clean, and when they are enough rub them in a clean cloth, then slice them into a plate, and pour some melted butter over them.  If they are young spring carrots, half an hour will boil them; if large, an hour; but old Sandwich carrots will take two hours.

To dress turnips.

They eat best boiled in the pot, and when enough take them out and put them in a pan and mash them with butter and a little salt, and send them to table.  But you may do them thus:  pare your turnips, and cut them into dice, as big as the top of one’s finger; put them into a clean saucepan, and just cover them with water.  When enough, throw them into a sieve to drain, and put them into a saucepan with a good piece of butter; stir them over the fire for five or six minutes, and send them to table.

To dress parsnips.

They should be boiled in a great deal of water, and when you find they are soft (which you will know by running a fork into them) take them up, and carefully scrape all the dirt off them, and then with a knife scrape them all fine, throwing away all the sticky parts; then put them into a saucepan with some milk, and stir them over the fire till they are thick.  Take great care they don’t burn, and add a good piece of butter and a little salt, and when the butter is melted send them to table.

To dress brockala (broccoli).

Strip all the little branches off till you come to the top one, then with a knife peel off all the hard outside skin, which is on the stalks and little branches, and throw them into water.  Have a stew-pan of water with some salt in it:  when it boils put in the brockala, and when the stalks are tender it is enough, then send it to table with butter in a cup.  The French eat oil and vinegar with it.

To dress potatoes.

You must boil them in as little water as you can, without burning the sauce-pan.  Cover the saucepan close, and when the skin begins to crack they are enough.  Drain all the water out, and let them stand covered for a minute or two; then peel them, lay them in your plate, and pour some melted butter over them.  The best ways to do them is, when they are peeled to lay them on a gridiron till they are of a fine brown, and send them to table.  Another way is to put them into a saucepan with some good beef dripping, cover them close, and shake the saucepan often for fear of burning to the bottom.  When they are of a fine brown and crisp, take them up in a plate, then put them into another for fear of the fat, and put butter in a cup.

To dress cauliflowers.

Take your flowers, cut off all the green part, and then cut the flowers into four, and lay them into water for an hour:  then have some milk and water boiling, put in the cauliflowers, and be sure to skim the sauce-pan well.  When the stalks are tender, take them carefully up, and put them into a cullender to drain:  then put a spoonful of water into a clean stew-pan with a little dust of flour, about a quarter of a pound of butter, and shake it round till it is all finely melted, with a little pepper and salt; then take half the cauliflower and cut it as you would for pickling, lay it into the stew-pan, turn it, and shake the pan round.  Ten minutes will do it.  Lay the stewed in the middle of your plate, and the boiled round it.  Pour the butter you did it in over it, and send it to table.

To dress French beans.

First string them, then cut them in two, and afterwards across:  but if you would do them nice, cut the bean into four, and then across, which is eight pieces.  Lay them into water and salt, and when your pan boils put in some salt and the beans:  when they are tender they are enough; they will be soon done.  Take care they do not lose their fine green.  Lay them in a plate, and have butter in a cup.

To dress artichokes.

Wring off the stalks, and put them into the water cold, with the tops downwards, so that all the dust and sand may boil out.  When the water boils, an hour and a half will do them.

To dress asparagus.

Scrape all the stalks very carefully till they look white, then cut all the stalks even alike, throw them into water, and have ready a stew-pan boiling.  Put in some salt, and tie the asparagus in little bundles.  Let the water keep boiling, and when they are a little tender take them up.  If you boil them too much you lose both colour and taste.  Cut the round of a small loaf about half an inch thick, toast it brown on both sides, dip it in the asparagus liquor, and lay it in your dish:  pour a little butter over the toast, then lay your asparagus on the toast all round the dish, with the white tops outward.  Don’t pour butter over the asparagus, for that makes them greasy to the fingers, but have your butter in a bason, and send it to table.

Directions concerning garden things.

Most people spoil garden things by over-boiling them.  All things that are green should have a little crispness, for if they are over-boiled they neither have any sweetness or beauty.

To dress beans and bacon.

When you dress beans and bacon, boil the bacon by itself, and the beans by themselves, for the bacon will spoil the colour of the beans.  Always throw some salt into the water, and some parsley nicely picked.  When the beans are enough (which you will know by their being tender) throw them into a cullender to drain.  Take up the bacon and skin it; throw some raspings of bread over the top, and if you have an iron make it red-hot and hold over it, to brown the top of the bacon:  if you have not one, set it before the fire to brown.  Lay the beans in the dish, and the bacon in the middle of the top, and send them to table with butter in a bason.

To make gravy for a turkey, or any sort of fowls.

Take a pound of the lean part of the beef, hack it with a knife, flour it well, have ready a stew-pan with a piece of fresh butter.  When the butter is melted put in the beef, fry it till it is brown, and then pour in a little boiling water.  Stir it altogether, and put in two or three blades of mace, four or five cloves, some whole pepper, an onion, a bundle of sweet herbs, a little crust of bread baked brown, and a little piece of carrot.  Cover it close, and let it stew till it is as good as you would have it.  This will make a pint of rich gravy.

To draw mutton, beef, or veal gravy.

Take a pound of meat, cut it very thin, lay a piece of bacon about two inches long, at the bottom of the stew-pan or sauce-pan, and lay the meat on it.  Lay in some carrot, and cover it close for two or three minutes, then pour in a quart of boiling water, some spice, onion, sweet herbs, and a little crust of bread toasted.  Let it do over a slow fire, and thicken it with a little piece of butter rolled in flour.  When the gravy is as good as you would have it, season it with salt, and then strain it off.  You may omit the bacon, if you dislike it.

To burn butter for thickening of sauce.

Set your butter on the fire, and let it boil till it is brown, then shake in some flour, and stir it all the time it is on the fire till it is thick.  Put it by, and keep it for use.  A little piece is what the cooks use to thicken and brown their sauce:  but there are few stomachs it agrees with, therefore seldom make use of it.

To make gravy.

If you live in the country, where you cannot always have gravy-meat, when your meat comes from the butcher’s take a piece of beef, a piece of veal, and a piece of mutton:  cut them into as small pieces as you can, and take a large deep sauce-pan with a cover, lay your beef at bottom, then your mutton, then a very little piece of bacon, a slice or two of carrot, some mace, cloves, whole pepper black and white, a large onions cut in slices, a bundle of sweet herbs, and then lay in your veal.  Cover it close over a slow fire for six or seven minutes, shaking the sauce-pan now and then; then shake some flour in, and have ready some boiling water; pour it in till you cover the meat and something more.  Cover it close, and let it stew till it is quite rich and good; then season it to your taste with salt, and then strain it off.  This will do for most things.

To make gravy for soups, &c.

Take a leg of beef, cut and hack it, put it into a large earthen pan; put to it a bundle of sweet herbs, two onions stuck with a few cloves, a blade or two of mace, a piece of carrot, a spoonful of whole pepper black and white, and a quart of stale beer.  Cover it with water, tie the pot down close with a brown paper rubbed with butter, send it to the oven, and let it be well baked.  When it comes home, strain it through a course sieve; lay the meat into a clean dish as you strain it, and keep it for use.  It is a fine thing in a house, and will serve for gravy, thickened with a piece of butter, red wine, catchup, or whatever you have a mind to put in, and is always ready for soups of most sorts.  If you have peas ready boiled, your soup will soon be made:  or take some of the broth and some vermicelli, boil it together, fry a French roll and put in the middle, and you have a good soup.  You may add a few truffles and morels, or celery stewed tender, and then you are always ready.

To bake a leg of beef.

Do it just in the same manner as before directed in the making gravy for soups, &c. and when it is baked, strain it through a coarse sieve.  Pick out all the sinews and fat, and put them into a sauce-pan with a few spoonfuls of the gravy, a little red wine, a little piece of butter rolled in flour, and some mustard, shake your sauce-pan often, and when the sauce is hot and thick, dish it up, and send it to table.  It is a pretty dish.

To bake an ox’s head.

Do just the same manner as the leg of beef is directed to be done in making the gravy for soups, &c. and it does full as well for the same uses.  If it should be too strong for any thing you want it for, it is only putting some hot water to it.  Cold water will spoil it.

To boil pickled pork.

Be sure you put it in when the water boils.  If a middling piece, an hour will boil it; if a very large piece, an hour and a half, or two hours.  If you boil pickled pork too long, it will go to a jelly.

Shipboard Journals during the Second World War: May – June 1945

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1995 - Raymond Dale Kuhns

Raymond Dale Kuhns, 1995

Here’s the final installment of the Shipboard Journal, from May to mid-June.  It is noted at the bottom that he had written more, but the rest was evidently lost – whether while he was still in the military, or in the subsequent years.  Raymond Dale Kuhns passed away 8 February 2004.  I saw him for the last time in October of 2003 when I went back to America for a visit; I told him at the time that I knew it would be the last time I’d see him this side of heaven, and that I would not be able to be there for his funeral (I live in Europe).  His response was typical:  He said, “Well that’s alright, I won’t be there either!”  I loved him dearly, and I miss him; but I did give him one final warning:  God had strict instructions not to allow him anywhere NEAR my mansion until I get there… no booby trapping allowed!

Shipboard Journals, May – June 1945

25 April 1945 (sent mail/received mail)  Received Easter pictures.  Just love the ones of my wife.

26 April 1945 Saw 10 carriers of British Fleet which was a  big encouragement.  Firing practice.

27 April 1945 (mail sent/mail received)  Underway to Okinawa.  More firng practice.  New war cruising watch.  Now at G-2.

30 April 1945.  G.Q. at 0200.  3 planes.  Did not close.  Started dusk and dawn alerts.

Summary:  What a Month!!  Interesting at Manila.  Sailboat incident.  Lost wedding band. Made Rate (grade of official standing of enlisted men). Dry Dock (Whooie).  Headed for Okinawa.  196 days since I have seen my family.  Sure miss them.

1 May 1945 –  Rolled D.C. (damage control?) at good contact. At 1305, called to G-2.  Exploded a mine.  We were headed right for it when lookout sighted it.  Explosion sent water 150 feet in the air.

2 May 1945. Arrived Okinawa.  No suicide raids.  Shelling beaches.

3 May 1945.  1000 left Okinawa in company with BB Tennesee.  Heard of suicide raids 6 hours after we left.  One DD who was stationed 3000 yards from us was hit with 5 suicides.

4 May 1945.  Big suicide raids on Okinawa and Jap reinforcements landed.  Believe God definitely answered prayers of protection on this mission.  It was too rainy all the time we were in Okinawa for raids.  Numerous ones feel we were fortunate and lucky, but as far as I am concerned, God gets the credit.

6 May 1945. (mail sent/mail received)  Arrived back in Leyte after  sinking floating nets earlier in the morning. Received 11 letters – more than I deserved for the ones I wrote this trip.

7 May 1945.  Liberty.  tramped through hills of  Samar.  Rest of day uneventful.  May 8 or 9- V.E. Day!!

9 May 1945  Into Dry Dock again.  Sound dome came loose.  Oh Me!!  Manicani Island.

10 May 1945.  Water hours.

11 May 1945.  Left dry dock.  Reported on ping line between Homonhon Island and Dinagat Island in Surigao Straits.  This is point of big Philippine naval battles.

12 May 1945.  Firing practice.  Shore bombard on Dinagat Island.

13 May 1945.  Firing Practice.  Held Vesper service in accordance with President’s request for prayers. Remembered and offered thanks for V.E. Day.  Mothers’ Day.  Sure miss you, Wanda.   Picked up loose sono buoy.

14 May 1945.  AA (anti-aircraft) Practice.  Knocked down sleeves, which indicates we could hit airplanes. Returned to Leyte.  Movies.  I played checkers.

15 May 1945. (mail sent/mail received).   Received 5 letters.  On liberty in Samar.  Boys couldn’t get over seeing WAC Camp – white women.  First group we have seen.  Played checkers again.

16 May 1945.  Starting on mail run.  Best and safest duty we could have gotten.

17 May 1945.  Arrived Zamboanga, Mindanao.  First stop on mail run.  Natives came out to ship in droves.  Bought large seashell.  Left at 1300.

18 May 1945.  Arrived Panay, second stop mail run.  PT boat came out so we didn’t go into port.  Left 0700.  Arrived Mindoro at 1900.  Showed movie.  Left 1000.

19 May 1945.  Arrived Manila 0600, left 1130.  Arrived Subic Bay 1500, left 0630.

21 May 1945.  Arrived Leyte 0600. Trip very uneventful.  No mail.  I was sort of disappointed.  Attended U.S.O. show on beach.  Oklahoma – very good under conditions.

22 May 1945.  Left 0930 for Guivan Roadstead.  Arrived 11:00.  Got stores, had movie in PM (I played checkers).

23 May 1945.  Left 0600.  Arrived Leyte 0800.  Left Leyte at 1000 for San Bernadine Straits.

24 May 1945.  Arrived on patrol station in straits. Boiler trouble, so we head back to Leyte.

25 May 1945.  (mail sent/mail received).  Saw 2 water spouts.  Arrived back home.  Received 3 letters.

26 May 1945 (mail sent/mail received)   Received 2 more letters today.  Got 2 Cokes off Medusa, Oh Boy!  2 for a nickel.

26 May to 9 June 1945.  Tied up alongside Medusa.  Enjoyed being able to get Cokes, Ice Cream, liberty every third day, and movies every night.  One  fellow went nuts and run off in the woods.  Not such a bad idea.  It got him back to the states.  Good church services on Medusa.

10 June 1945. Underway 1800 for Calicoan to get supplies.

11 June 1945.  Helped get stores on beach.  Missed good turkey dinner.  Left for Leyte about 1800.  Just got outside nets when we discovered 3 men left behind, so we turned around.

12 June 1945.  Headed for Leyte with full crew. Then headed out for patrol halfway between Leyte and  Yap. Firing practice.

15 June 1945. Dropped hedge hogs [A type of depth charge employed against U-Boats which were thrown ahead of the ASW ship. These devices were designed to explode on contact.].  Probably scared fish.  Sub reported sighted in our area, but we didn’t get any good contacts.

17 June 1945.  FATHERS’ DAY.  Oh me!  Here I am way out here. Headed for tropical storm area to investigate storm.  This navy is NUTS at times!!

and he signed off “This is all I have”  – apparently there was more that somehow got lost to us.

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