The name of the ropes on the ship.  a brief dictionary of ship terms in pictures

Admiral's hour - lunch break, during which sailors are allowed to sleep.
Tank - the bow of a ship (vessel).
Combat post - a place with military weapons and technical equipment.
Warhead - a unit of a ship's crew that performs specific tasks.
Combat service - casual uniform operational activities naval forces in peacetime.
"Combat leaflet" - a type of handwritten wall leaflet containing information about successes in combat and political training of the personnel of the ship (unit).
"Combat number" - a pocket book in which the duties of a sailor (foreman) are recorded in accordance with all ship schedules.
"Big Gathering" - formation of the ship’s personnel when raising the flag, during naval parades, during meetings of officials, etc.
Brigade - tactical formation of similar ships.
"Bull" - commander of the combat unit of the ship.
"Shitholes" - big, blunt-toed boots.
Gaff - an inclined yard fixed in the upper part of the mast, used for raising and carrying St. Andrew's flag while moving.
Lip - guardhouse.
Ship division - the lowest tactical formation of similar ships of the third and fourth ranks.
Ship division - a tactical formation consisting of ships of the first rank or brigades and divisions of ships of lower ranks.
Doc -doctor (ship's doctor).
Oak trees - ornament on the visors of the caps of senior naval officers.
Bubblegum-tack - a unit for attaching the end of the anchor chain to the ship's hull. The phrase “tack to the cud” means to release the anchor chain to the end.
IDA-59 - individual breathing apparatus.
Cavtorang - captain 2nd rank.
Galley - kitchen on the ship (vessel).
Kaperang - captain 1st rank.
Cook - cook on a ship (vessel).
Coaming - fencing of doors, hatches, necks, preventing water from entering the interior.
Stern - the back of the ship (vessel).
"Reds" - Red color on the exercise plan indicates the actions of one’s own forces.
Cockpit - accommodation for sailors on a ship (vessel).
Cap - ship commander.
"Linden" - deliberate deception.
Binnacle - magnetic compass stand.
"Ocean" - an electronic simulator designed to visually display the situation during an operational-tactical game.
Periscope - an optical device for monitoring surface and air conditions from a submerged submarine.
Forecastle - elevation of the hull above the upper deck at the bow of the ship.
PEJ - post energy and vitality.
Sliding stop - a device for reinforcing bulkheads or pressing the plaster tightly when sealing a hole in the side of a ship.
Locker - a chest (locker) on the ship where the personal belongings of the crew are stored.
"Blue" - blue color on the exercise plan indicates the actions of enemy forces.
Submarine - Submarine.
"Shiloh" - alcohol.

The kitchen on a ship (galley) is a special place. The result of the voyage depends on its arrangement and the professionalism of the cook. Energy-intensive appliances are installed in a small room. The ship's kitchen provides modern technical solutions: the ability to bake bread and pastries, make coffee, offer dietary dishes on the menu, and feed the crew and passengers of the ship with food made from fresh ingredients.

The life support system of any ship cannot do without a galley. The occupied area and equipment of the galley room depend on the functions, tasks assigned to the craft and its type. It is impossible to do without an equipped ship's kitchen.

Three main titles

The range of galley equipment is approved by the requirements of SanPin 2.5.2-703-98. Mechanization of the kitchen for ships requires the presence of three components that are required when completing the galley. Let's talk about them below.

Plate

The kitchen on the ship is equipped with devices, the design of which, for example, kitchen stoves, differs little from ordinary ones. Important aspects of such a slab are:

• Compactness – every centimeter of space on the vessel is calculated;
• Durability - the unit must withstand long operating cycles with maximum load;
• Anti-tip devices (holders) – during rolling, the dishes do not move off the heating surface and do not fall from the stove;
• Heating adjustment;
• Cooking at least three dishes at once in sufficient quantity for the ship’s crew;
• Baking bread in a stove oven;
• Thermal insulation of external side surfaces (up to 45ºС).

Of course, the stove in the galley of a trawler will be very different from the device in the kitchen of a restaurant cruise ship. But the general features given above will still remain. Galley stoves are mounted on ships different types and are used for preparing nutritious food.

Electric stoves in the galley must operate in harsh tropical conditions (+ 45ºС) and at low temperatures (– 10ºС). The humidity level should be maintained at 75%. The maximum possible (98%) will lead to a decrease in the upper limit of positive temperatures (35ºС).

For small-sized stove models, control system elements (packet switches) are built into the housing. Such stoves are powered by a simple plug. The remaining samples are controlled by equipment installed on separate switchboards. The devices are connected to the ship's electrical network using terminal blocks (located on the outer casing).

Boiler (tank for heating water)

A kitchen on a ship, like any other, cannot do without hot water. Boiling water is a universal product. It is used to prepare dishes, process food before slicing and storing, wash dishes, and use it as a drink (for brewing).

The special qualities of ship boilers correlate with the parameters of galley electric stoves. But first of all, you need to pay attention to the performance of the tank. The device must produce the required amount of hot water within a certain time. The volume of boiling water produced is calculated individually for each ship.

A boiler is a container with heaters inside. The cladding applied on the outside prevents contact with a hot surface. The tank is installed vertically and fixed. Extremely useful in galleys with small spaces. Quickly heats water and maintains its temperature.

Makes tank maintenance easier:

• The presence of an additional tap for draining water;
• Semi-automatic control system;
• Protection against accidental switching on of the tank without water.

A valuable parameter of the boiler is the anti-corrosion coating. Hardness difference fresh water, coming on board from various sources, has a negative impact on the tank design. A high-quality coating will provide the boiler with a long service life.

Fridge

Preserving food during a voyage is the main task of a galley refrigeration unit. An ordinary household refrigerator can cope with this role. However, in most cases, household-grade refrigeration units are not used on ships.

A kitchen on a ship requires the installation of a refrigerator with a reliable fixation (fastening system) so that its body does not move due to vibrations of the ship. It is recommended to install locking devices on freezer doors to prevent accidental opening.

The required working volume of the refrigeration unit is determined according to the number of crew/passengers and the type of ship (cargo/passenger). Specialized ship refrigeration devices with various types of freezing have been developed: water and air.

Plus two units

The development of technology has made it possible to provide kitchens for ships with the latest multifunctional equipment. Two types of equipment are most widespread.

Microwave oven

Microwaves can be found in almost every kitchen. They also found their niche in galleys. On ships there are professional-level microwave ovens and general-use models. This is due to the fact that microwave ovens are not included in the mandatory equipment range, but the kitchen on the ship can be equipped with similar devices as needed.

The owner of the vessel/captain himself decides on the presence of such a device in the galley. This fact does not have much impact on the popularity of using microwaves in the fleet. There are no special galley characteristics for a microwave oven. The main thing is that there is a place for it.

Combi oven

The range of functions of the device is extremely wide. Thanks to the combi oven you can:

• Thermally process food: dry and wet methods;
• Prepare a full set of dishes in the “second” category;
• Bake the meat;
• Take up baking (bread, pastries).

A ship's kitchen with a combi oven has a number of advantages:

• The cook spends less time cooking;
• Inclusion of dietary dishes in the menu;
• Possibility to significantly expand the diet;
• Prepare more complex dishes.

All equipment in the galley is necessarily certified by the Russian Maritime Register of Shipping and the Russian River Register.

Manufacturers of galley mechanisms in Russia

Not a single manufacturer deals with the marine theme of kitchen equipment in its pure form. There are very few domestic suppliers of galley equipment. Among them, three enterprises can be distinguished:

1. Concern "Termal" ( Nizhny Novgorod) is a supplier of a large number of different accessories and devices for galleys. Moreover, the company independently develops equipment samples, giving preference to domestic components. More than 15 units of equipment are at the design and modernization stage. The company has established a dealer network in the CIS countries and is actively developing cooperation with foreign countries.
2. OJSC Chuvashtorgtekhnika serially produces two modifications of combi steamers in a marine version. Russian models much cheaper than imported ones (3-4 times). The company can also manufacture other devices.
3. Planeta LLC (St. Petersburg) has been supplying a wide range of galley electrical equipment for 20 years. All information about the company's products is posted on its website.

A kitchen on a ship needs high-quality equipment that is easy to use and ergonomic.

Prepare pastries and coffee

Galley mechanisms of the bakery and confectionery type differ from land-based equipment: they are small-sized and highly reliable. Professional kitchen equipment for ships perfectly solves the problem of individual preparation of pizza, confectionery, pastries, and bread.

Suppliers offer widest choice ovens of various sizes and modifications. The operating cycle of such ovens allows you to bake several different products at once, or a large batch of one item. An automated self-cleaning system (not installed on all models) will make working with the stove as convenient as possible.

Coffee making machines are not in short supply. Problem high price For coffee equipment, the decision is made by purchasing equipment that has already been used, but has not lost its working qualities.

Auxiliary equipment

There is a wide class of devices with electric traction or manual drive. The most complete set of such equipment is available at big ships(liners, ferries), where restaurant-level service is required and you need to feed a large number of of people. Such a kitchen on a ship can be equipped with devices for kneading dough, meat grinders, slicers (cutting devices), and potato peeling machines.

The list of units is quite long. What specific devices will be mounted in the galley depends on the ship's designers. The ship owner retains the right to modernize the galley space and equipment.

Galley furniture

The specificity of galley furniture is operation under conditions of prolonged exposure to an aggressive environment. Galley utensils are constantly exposed to: moisture, particles of detergents, brine and spices. Mechanical loads are experienced by the working surfaces of cutting tables. Therefore, furniture for a ship's kitchen is designed with a careful selection of durable materials that can withstand an aggressive environment and not suffer mechanical damage.

The production of non-mechanical galley equipment has been mastered at many factories in Russia. Today, domestic manufacturers successfully compete with foreign companies. The quality of specialized galley furniture supplied to ships is no worse than imported samples. The price of Russian products is lower. Both military and civilian shipbuilders prefer to work with galley furniture suppliers within the Russian Federation.

Russian manufacturers have developed many marine furniture products, including galley furniture:

• Preparatory galley tables;
• Bread cutting tables and tubs;
• Sinks of various options with different numbers of sinks (1-3);
• Cabinets for storing food, dishes, chest cabinets;
• Shelves (for storing plates, cutting boards, and other galley utensils);
• Box containing salt;
• A board to record the layout of products.

The design features of furniture for a ship's kitchen take into account the volume of the galley space, the number of crew, the mode of autonomy, and the provision of rations. These factors influence the choice of ready-made equipment samples or individual sketches are developed. Taken into account different variants kitchen layout for a ship.

Wash dishes and clean the air

The dishwasher and hood are devices not intended for storing and preparing food. But it’s hard to imagine a modern equipped kitchen without them. The first saves time for galley workers (they are not distracted by washing dishes). The second makes it possible to cook in comfortable conditions, eliminating unpleasant odors and microparticles of food ingredients.

Ship modifications of instruments are created according to the same principles as other galley equipment. The main requirements are compactness, long service life, immunity to negative environments.

Example of configuration

Yachts - small small vessels have their own classification. The number of crew members can reach two dozen people. Accordingly, the area allocated for the galley is completely small. But even in such a small space there are about 7-10 devices. The quantity and functionality of equipment, on the one hand, is determined by the required minimum set of equipment, on the other hand, by the wishes of the crew members and the capabilities of the vessel owner.

The class of yachts is created for sea ​​travel. The set of instruments necessary to create comfort on board during long voyages and stops far from land may look like this (the equipment of the galley of the yacht “Nikolaev” is shown):

• Oven;
• Dishwasher;
• Fridge;
• Glass panel for heating food;
• Ice maker;
• Coffee machine;
• Freezer.

The ship as a home

The reasons for using a ship as a home and not as a watercraft can be different: economic, political, romantic. Such a home needs to be furnished seriously. The kitchen for the boat house is purchased at a regular furniture showroom.

Unlike the galley of a ship plying the waters, the kitchen of a house-ship does not require strict characteristics from equipment and furniture. It is not necessary to install purely marine versions of devices.

Professional equipment can be replaced with ordinary household equipment. There is a reason to use the services of a designer. The ship's small kitchen can accommodate a refrigerator, oven and sink. You can organize enough space to store dishes. Use the countertop as a cooking area, and connect a kitchen table if necessary.

A pull-out basket can fit into the design. The space under the oven is functional: utensils used for baking are placed there. The interior of the kitchen is configured taking into account the wishes of the customer. Most equipment can be covered with colorful facades. The choice of color scheme will be left to the client – ​​the owner of the house-ship.

BOARDING- approach of hostile ships closely for hand-to-hand combat.
VANGUARD- the forward (head) part of the battle formation of a squadron or fleet.
ACCIDENT- damage to the vessel.
ADVICE ADVICE- a small ship used for reconnaissance and messenger service in the 18th-19th centuries.
AVRAL- work on urgently calling the entire ship's personnel when one watch cannot cope with the task.
ADMIRALTY- the highest authority of management and command of the naval forces.
ADMIRALTY ANCHOR- an anchor with two fixed horns with triangular legs on their horns, and a rod mounted on the top of the spindle in a plane perpendicular to the planes of the horns. The name "Admiralty anchor" appeared in 1352 after extensive field tests of anchors of various designs carried out by the British Admiralty.
ANKEROK- a barrel in one, two, three buckets and more; used for storing water, wine, and vinegar.
ANTICYCLONE- an area of ​​high pressure in the atmosphere, with a maximum in the center. Characterized by partly cloudy and dry weather with weak winds.
ARTEL- an association of sailors or soldiers in the Russian fleet or army for the purpose of organizing food from a common pot, at the expense of the money allocated to them for food. The management of the artel was in charge of the artel worker, elected by soldiers or sailors. The artelman was confirmed as the senior officer of the ship.
REARGARD- the end (rear) part of the battle formation of a squadron or fleet.
AKHTERLUK- aft hatch.
AKHTERSTEVEN- a vertical beam that forms the aft end of the ship’s keel. The rudder is suspended from the sternpost.
TANK- the bow part of the ship's deck from the stem to the foremast. The forecastle is a raised superstructure occupying part of the forecastle.
BAKAN, or buoy - a large float, sometimes with a bell, sometimes with a lantern, anchored to indicate a dangerous shallow place.
TANK- a watchman performing work on the forecastle.
BACKSTAY- 1) the ship’s course at an obtuse angle to the wind direction line; 2) gear that holds topmasts, toptopmasts and boom-toptopmasts from the sides and rear.
SCORE- a number indicating the strength of the wind or wave on a scale. According to our Beaufort scale, wind strength is indicated from 0 (complete calm) to 12 (hurricane), and waves - from 0 to 9.
JAR- 1)stranded among deep place; 2) bench, seat on a boat.
BAR- shallow water, a ridge across the river from alluvial sand and silt.
BARQUE-a vessel with a straight rig on the front masts and a slant rig on the rear mast.
BARQUENTINE, or schooner-barque, is a ship with three or more masts, of which the foremast has a straight rig, and all the rest have oblique rigs.
RUNNING RIGGING- rigging that allows maneuvers with sails and spar. To facilitate traction, it is passed through blocks.
BEYDEWIND- the ship's course is at an acute angle to the wind.
BEYFOOT- a clip that presses the yard to the mast or topmast.
MIZAN MAST- the rear mast of all ships having three, four or more masts.
BEAMS- cross beams connecting the sides of the ship and serving as beams for deck flooring.
BITT- a wooden or cast iron pedestal used for fastening thick gear, tugs, and sometimes anchor ropes (chains).
BITING-KRASPITSA- cross beam on a bitten or a pair of bits.
BLOCK- a device with a rotating wheel-pulley inside, through which a cable is passed for traction.
BLOKSHIV- an old ship brought to anchor and serving as a floating warehouse, pier or barracks.
BOKANTS, or davits - iron posts of a special design and shape, located on the ship and used for raising and lowering boats.
BOM-BRAMSELI- the fourth sail from the bottom on a ship with a straight rig.
BORA- local, strong (up to 40-80 m/s) cold wind on the Adriatic coast of Yugoslavia, on Black Sea coast V
area of ​​Novorossiysk. Usually happens in winter.
BOATSWAIN- head of the deck crew of the ship's crew, manages all work on the deck and keeping the ship clean.
BRAHMSEL- the third sail from the bottom on a ship with a straight rig.
BRACES- gear used to rotate the yards in the horizontal direction. Brace - move the yards with the help of braces.
WINDLASS- a mechanism with a horizontal arrangement of drums, used for raising and lowering anchors and mooring operations.
BRIG- a two-masted ship with straight sails on both masts.
BRIGANTINE, or schooner-brig, is a two-masted ship with straight sails on the foremast and slanting sails on the mainmast.
YOKE- a flat metal ring on the spar.
BUOY- see cormorant.
BUEK- a small float showing the location of the anchor when it is released.
BAY- 1) a small bay; 2) a cable twisted in circles. The cable coil produced at the factory is 200 meters long, or 100 fathoms.
BOWSPRIT- an inclined mast at the bow of the ship.
PROUD BULL- one of the gears for cleaning sails.
SHAFT- a separate major war, in a storm reaches a height of 9 meters or more.
OUTRIGGER- the thickened part of the oar, it is divided into a handle, roller, spindle and blade.
VALKOST- insufficient stability, the tendency of the vessel to tilt to one side at the slightest reason; Rolling is considered a bad and even dangerous property of a vessel.
CABLES- cables reinforcing masts, topmasts, topmasts on the sides.
WATERWACE- a wooden beam or metal sheet connecting the deck to the sides of the ship.
WATERLINE- the line along which the ship goes deeper into the water. The maximum depth permitted by law for each vessel is limited to the load waterline.
WATERSTAG- thick metal rods or chains that pull the bowsprit to the stem.
WATCH- duty on the ship.
MONOGRAM- a thin line harness for fastening two cables together.
VERP- a small anchor.
SHIPYARD- a place where ships are built, a shipyard.
MILESTONE- a pole with a float, anchored or on a stone. At the upper end is attached either a kind of broom made of thick rods, or a colored flag. Milestones are used to mark shoals and other obstacles in the path of ships, such as sunken ships.
DISPLACEMENT- the volume of water displaced by the vessel. The weight of this volume is equal to the weight of the ship.
CUTWATER- the outer edge of the stem below the waterline.
WEAPONS- equipment of the vessel, a set of spars, rigging and sails.
FORWARD LOOKING- the sailor on duty at the bow of the ship, watching the horizon and immediately reporting everything. what he sees, to the captain's assistant on the watch.
BLACKS- thin ropes tied across the shrouds and, together with the shrouds, form a kind of rope ladder for climbing onto the masts and yards.
VYMBOVKI- long bars of hard wood used to rotate manual spiers (gates). The vymbovka looks like a stick about two meters long and in diameter, about 10 cm at one end, and about 6 cm at the other.
PENNANT- a long narrow flag.
HARBOR- an area of ​​water protected by nature or artificial structures from sea waves and used for mooring ships.
GAK- metal hook.
GAKOBORT- a side enclosing the stern of a ship.
TACK- 1) tackle that attracts the lower corners of straight sails from the wind; 2) if the wind blows from the right, then they say: the ship is sailing on the right tack, if from the left - on the left tack.
GULFWIND, or half-wind - wind direction perpendicular to the ship's heading.
latrine- restroom on the ship.
LEVER- increased embossment, which serves as a lever when working with heavy weights.
GAFF- an inclined tree attached by one cone to the mast and used to fasten or stretch the upper leech (side) of oblique sails shaped like an irregular trapezoid.
GIK- a log for attaching or stretching the foot (side) of oblique sails.
GITOVY- gear used to pull up the lower corners of the sail during cleaning.
DRIVE TO THE WIND- hold the close-haul steeply, i.e. very close to the wind line.
PROUD- tackle. passing through one single-pulley block.
GROTTO- lower sail on the mainmast.
GROT HATCH- middle hatch on the deck of the ship.
MAIN MAST-medium, largest, mast on a ship.
GROTHOLD-middle ship hold.
JACK- a special flag that is raised when anchored on the bow of a warship of the 1st or 2nd rank.
DOUBLE BOTTOM, or internal - found on all warships and large merchant fleet vessels; serves to protect the bottom from the consequences of holes, increases the reliability of the hull. The space between the inner and outer bottoms is called double-bottom and is divided by longitudinal and transverse partitions into compartments that are empty or used for storing water, oil, etc.
TWO-DECK SHIP- an old type warship, which had, in addition to the upper one, two lower decks with cannons above the water.
DEADWOODS- sharp places on the bottom at the very ends of the ship.
DEVIATION- deviations of magnetic compass needles under the influence of ship iron.
DECA- deck.
KEEP ON TARGET, walk along the line - walk in such a way that two or more objects observed from the ship merge into one line, for example, see the masts and chimney of an oncoming steamship in the line or walk along the line of two lighthouses.
TRIM- the difference in the depth of the vessel in the water between the stern and bow. Trim to the stern is usually done to give the ship better maneuverability. Bow trim, on the contrary, impairs maneuverability and gives the vessel an unsightly appearance. If the ship has a bow trim, then the sailors say: “The ship is sitting like a pig in the water.”
DOK- Wet dock - a section of a harbor or port in which the water is maintained at the same level. Such docks are located in places exposed to ebb and flow, for the convenience of loading and unloading ships moored at the berths. Dry docks are pools, pools in which ships are placed for repairs. After the vessel is brought into such a dock, the water is pumped out of it, and the vessel remains on stands called slipway blocks. Gates of a special device that tightly close the entrances to the docks are called bathoports. A floating dock is a floating structure that is sunk and then, after pumping out water from the dock compartments, raised along with the vessel placed on it for repairs.
HEAVER- an oblong cone made of hard wood, used for rigging work.
FIGHT, polish - pull tightly, figuratively - scrub, clean something. For example, sailors say: “to scrub copper,” which means to polish copper parts until they shine.
DRYREP- a chain or wire rope attached to the yard and passing through the block to lift it. Every drirep usually ends with hoists called halyards. For example, the marsa-drayrep and the marsa-halyard together make up a device for lifting the marsa-yard.
DRIFTING- deviation of a moving ship from the intended path under the influence of wind, current, strong waves and ice pressure. To drift is to position the sails in such a way that the action of the wind on one of them causes the ship to move forward, and the action on the others causes it to move backward, as a result of which the ship is held almost in place.
INCH- a submultiple unit of length equal to 2.54 centimeters.
EAT- a word that replaces answers in the fleet: okay, I’m listening, I understand, it will be done. Derived from the English word Yes.
ZHVAKA-GALS- a piece of chain of the same thickness as the anchor rope is attached to a butt embedded in the ship’s hull with a bracket
MAGAZINES watch and engine - a corded book in which the captain's assistant watch on the bridge, in the wheelhouse, and the watch mechanic in the car record all the circumstances of the voyage and all incidents with the ship, mechanisms and its crew at sea, near the shore, while moored at the pier.
ZAGREBNOY- the rower closest to the helmsman, all the other rowers of the boat are equal to him.
LITTLE DOWN- close tightly.
SEIZE, stuck in the pulley - they say about the tackle when something jams it and prevents it from pulling freely.
SOUNWEST- wide-brimmed waterproof marine hat.
SWELL, dead swell - gentle waves without wind, sometimes can reach large sizes; It happens either after a long wind, when the sea cannot immediately calm down, or before the wind, when a strong wind blows nearby and drives a wave in front of it. A small score or ripple is a small disturbance.
GO- the ship is moving, its crew, who takes part in the movement of the ship, is also moving. The passengers carried by the sailors are on their way.
For example, a passenger will say: “I am going on a ship,” and a sailor will say: “I am going on a ship.”
PORTHOLE - round window made of thick cast glass in a metal frame mounted into the side of the ship.
CABLE- thick cable. Since previously sailing ships, without the help of towing steamers, often had to be pulled from place to place by bringing a rope with a cable attached to it on a boat, it became common practice to measure a distance of less than a mile by the number of cables. Kabeltov - 100 six-foot fathoms. There are 10 cables in one nautical mile.
HEEL- a thick thread from which cables are twisted, which consist of strands, and the strands are made of heels.
HEEL SLINGS- hemp rings that are connected; they cover the load when lifting with hoists.
CABOTAGE- navigation off their shores and between the ports of their state. Coaster, coaster - vessel. floating off its shores without calling at foreign ports.
GALLEY- ship's kitchen.
CAMLET- dense fabric made of wool (often mixed with silk or cotton fabric).
CAMPAIGN- sailing, trekking navigation.
ROPE- rope was the name given to the thickest perlines and cables, tied to the anchor before using chains for this purpose. Until now, the anchor chain is often called a chain rope or simply an anchor rope.
QUARANTINE FLAG- a yellow quadrangular flag, raised on the front mast and means that everything is safe on the ship in sanitary terms.
CAT- crane for lifting the anchor.
ROLL INTO THE WIND- tilt the bow of the ship into the wind.
CABIN- room on the ship.
QUARTERDECK- aft deck raised to the line of the bulwarks.
QUEBRAKHOV TREE(superbracho) - subtropical South American tree species, have hard, heavy wood, bark and tannic extract.
KEEL- a longitudinal beam or steel sheet that runs along the ship and serves as the basis for its entire structure.
KILSON- an internal keel that goes over the frames (ribs) of the ship.
WAKE- a jet behind the stern of a moving ship.
PLAY THE STEERING WHEEL right or left on board - turn the steering wheel, and therefore the rudder, to the right or left until it stops.
CLOSE, kletnevka - a protective covering of the cable with thin lines in those places where it is subject to constant friction.
JIB- one of the slanting sails on the bowsprit.
CLIPPER- a large, narrow and sharp, fast-moving vessel.
CLIPER-POST- a beautifully curved stem decorated with gilded carvings.
CLOT, klotik - a chiseled cone or circle placed on the top of a mast or flagpole. Thin gear, called signal halyards, is passed through the klotik and serves to raise flags.
HAWSE- a round hole in the side of the ship for passing pearl lines, mooring lines or anchor ropes (anchor fairlead).
KNEKHT- cast iron cabinet or wooden column for attaching gear.
KNOP- a knot at the end of the tackle, not tied, but woven in a special way from loose strands.
KNYAVDIGED- the upper, widened part of the stem on old ships, strongly protruding forward.
CASING- an attachment, an add-on to cover something, for example a chimney casing.
COOK- ship's cook.
BILL OF LADING- cargo document.
COPRA- dried nutritional tissue (endosperm) of the coconut palm fruit - coconut. Used to obtain coconut oil, margarine and soap.
SHIP- 1) the ship in general; 2) a large sailing ship, no less than three-masted, with direct rigging on all masts.
STERN- the rear end of the ship.
DIRK- something like a tetrahedral dagger, used during boarding battles of ships. Subsequently, the dirk acquired the significance of the distinctive personal weapon of naval officers.
COFFEE NAGEL- iron pin for fastening gear.
COFFEE PLANK- a thick oak board with sockets, fixed at the side of a ship or mast for passing dowel pins through it.
CRUMBALL- a bracket on the bow of a ship for hanging an anchor.
KRANETS- a piece of wood or a rough cushion stuffed with soft cork and braided with vegetable rope, hung overboard to protect the ship's hull from friction against a pier or other vessel.
CRUISE- swim in a certain sea between certain places.
BANK- the tilt of a ship on its side, measured in degrees of arc by an instrument called an inclinometer.
COOLER HOLD- keep close to the direction of the wind.
ATTACH THE SAILS- roll up, tie them on the yards, or on the bowsprit, or near the masts.
ATTACH GEAR- wrap or wrap it around the head of the bollard or dowel.
KRUYSEL- topsail on the mizzen mast.
COCKPIT- common living quarters for the team.
WELL- the direction in which the ship is sailing.
TACK- move forward in zigzags against the wind.
PAH- 1) a tool for measuring the distance traveled in travel speed; 2) side of the ship. For example, moor with the log (i.e., sideways) to the pier, to another ship, or put the entire log against the shallows.
LEVENTIK- the position of the sails when they are not inflated and flutter from the wind blowing at their edges.
LEER- a tightly stretched rope, wire or metal rod used to tie sails (rail lines) or to protect people from falling into the water (side rail).
LIE TO- stop the ship's progress and stay in place without giving up the anchor, positioning the sails accordingly or maneuvering the machinery.
LYKTROS, or likovina - a cable with which the sail is sheathed for strength.
TENCH- the cable is less than 25 millimeters in diameter.
LICELY- additional sails placed on the sides of straight sails to increase their area.
LIGHTER- a shallow-draft auxiliary vessel, used to transport and transport cargo to anchored ships.
BLADE- blade of an oar, steamship propeller or wheel; the latter is sometimes called paddle or pliny.
LOT- a device that measures depths; it is used to retrieve soil samples from the bottom of the sea.
LOCATION- part of the science of navigation, a guide for seafarers, detailed description seas and the shores washed by them, lighthouses, signs, alignments, etc.
PILOT- a sailor-navigator involved in guiding ships in a certain area: in a strait, port, fiord, canal.
EYES- lined holes in the sail for passing gear.
HATCHES- openings in the decks: for lowering cargo into the hold - cargo hatches; for light transmission - skylights.
LUSTRIN- thin dark wool or cotton fabric with shine.
MANILA(abaca) - Manila hemp, a fiber obtained from the leaves of the tropical abaca plant. Marine ropes, plant cables, etc. are made from manila.
MANEUVER- control a ship or a group of ships, changing the direction of movement and speed.
MARLIN- a thin line twisted from two heels or threads.
MARS- platform at the junction of the mast with the topmast.
MARSELI- second straight sails from the bottom.
MARTYN-GIK- a wooden or iron spacer under the bowsprit for guiding the rigging of the jig and boom jib.
MAT- a carpet woven from strands or heels of an old cable.
MAST- a vertically or almost vertically installed spar tree, used for lifting sails and weights.
LIGHTHOUSE- 1) a tower with a specially designed lantern at the top; 2) a floating lighthouse - a ship placed on dead anchors near a shoal located far from the shore. Lightships have a characteristic color, an inscription in large letters on the side, balls made of thick rods and strong lanterns on the tops of the masts.
MILE- a maritime unit of length equal to 1852 meters.
MOLESKIN- a type of thick paper fabric used for clothing.
BRIDGE- a platform raised above the sides of the vessel and protected from wind and waves, extending from side to side. The ship is controlled from the bridge.
MONSONS- periodic winds that change their direction depending on the time of year.
MUSHKEL- a massive wooden hammer for rigging work.
VESSEL SET- the totality of all the timber beams and shaped steel strips that make up the skeleton or frame of the ship.
WINDOW SIDE, shore, side - side, shore, board from which or from which the wind blows.
BUILD UP- polish.
BINNACLE- 1) copper cap with a glass window and lamps; does not wear a compass at night or in bad weather; 2) a wooden or silumin cabinet (pedestal) on which the compass is mounted.
FILL THE SAILS- expose the sails to the wind so that they inflate and the ship gets underway.
KNIGHTS- a strong connection of two or more objects with a cable. Rite - tie; to snit - to connect with each other.
NIRAL- gear for lowering or pulling down sails.
NOC- the end of a yard, gaff or boom.
DEWEIGHT THE SAILS- turn them or the ship so that the wind hits the side edge of the sails and they ripple or become leftward.
WALL THE SAILS- turn them or the ship so that the wind hits the sails in the opposite direction and they press against the masts and topmasts. With walled sails, the ship moves in reverse.
Overstay- transition from close-hauled on one tack to close-hauled on another tack through the wind line.
FIRE- a loop braided on a cable.
HOLD- ordering the helmsman to slow down the turn of the vessel that has begun.
DRAFT- the depth of a ship, measured in feet or metric units.
STABILITY- the ability of a ship that has become heeled to quickly straighten out. Insufficient stability, resulting from too high a center of gravity, makes the vessel rolly and even dangerous; it can capsize. Excessive stability makes the motion too rapid, impetuous and shakes not only the masts, but also the hull of the ship.
FUCK AWAY- move away from the pier or other vessel.
GIVE UP- untie, unfasten this or that tackle; give up the sails - release them; give up the anchor - throw it into the water.
SHALLOW- a shoal connected to the shore.
GROOVE- a gap between planks of sheathing or decking. The grooves are caulked and filled with varnish or covered with putty based on drying oil and oil varnish.
DECKS- floorings, the same as floors in houses. The number of decks on a ship shows, as it were, the number of floors. The normal distance between decks is 2 meters; on passenger and new ships it reaches 2.5 and even 3 meters.
APEAK- the moment when raising the anchor, when it has not yet separated from the ground, but the length of the chain is already equal to the depth of the sea and the anchor chain is vertical. After the panera, when the anchor is separated from the ground and the chain shakes, they say: “the anchor has risen.”
PASS WINDS- winds blowing with a fairly constant force (three to four points), their direction does not always remain constant, but varies within narrow, however, limits.
HAWSER- the cable is thicker than 13 centimeters.
PERTS AND SUPPORTS- the cables, now, are always wire, suspended under the yards, on which the sailors stand with their feet, spreading along the yards to attach the sails.
PIER- a pier on stilts, built perpendicular to the shore line.
GUNWALE- a horizontally placed thick board of hard wood, limiting the upper side of the vessel.
PONTOON- the same as the lighter, but shallower.
LEATHER SIDE, shore, side - side, shore, side opposite to windward.
VALANCE- overhang of the stern of the ship.
PODSHKIPERSKAYA- storage room for ship property.
"HALF-NUCLEAR!"- "Beware!" From the Dutch word "fall under" - "falls down". A warning shout.
PUMPS- ship pumps serving various purposes: bilge pumps, fire pumps, sanitary pumps, feed pumps (for boilers), etc.
PORT- 1) a place near a city where ships are concentrated. Ports can be natural or artificial; 2) a door on the side of the ship: cargo ports, or lasports, cannon ports, garbage ports. Small ports are called half-ports
SWEAT- an oar that replaces a rudder.
SURF, or breakers - excitement near the shore.
BRING- steer closer to the wind line, steer steeper.
STRAIGHT SAILS- sails of a regular quadrangular shape or a regular trapezoid shape, tied to the yards.
DISARM THE SHIP- during long stays and wintering on sailing ships, all the sails are untied and put into the hold, the running rigging is pulled out, blocks are removed, and sometimes the upper yards and topmasts are lowered - this is called “disarming the ship.”
RANGOUT- a collective word to designate all the wooden parts of the ship, such as: masts, topmasts, topmasts, yards, booms, gaffs, cargo booms, etc.
RAY- a transverse tree suspended from the middle, to which one of the straight sails is tied.
RAID- a place more or less sheltered from the winds in front of the port entrance.
REEF- 1) a ridge of stones or coral formations buried under water or barely protruding from it; 2) a series of ties near the sail to reduce its area during increasing winds.
ROSTERS- a place on the deck where the spare spar is stowed. Large boats are sometimes installed on the rostra.
CUTTING- 1) a house built separately on a deck with a flat roof; 2) office space: wheelhouse, charthouse.
RUMB- 1/32 of the horizon. The card (a circle attached to a magnetic compass needle) is divided into 32 points and, like any circle, into 360. Compass points, counting from north through east, south and west, have the following names: north (N), nord-ten-ost (NtO), nord-north-east (NNO), nord-ost-ten-nord (NOtN); nord-east(NO), nord-ost-ten-ost(NOtO), ost-north-ost(ONO), ost-ten-noord(OtN), ost(O), ost-ten-south(OtS), East-Southeast(OSO), South-East-Ten-Ost(SOtO), South-East(SO), South-East-Ten-South(SOtS), South-South-East(SSO), South-Ten -east (StO), south-west (S), south-ten-west (Stw) and further: SSW, SWtS, SW, SWtW, WSW, WtS, west (W), WtN, WNW, NWtW, NW, NWtN, NNW , NtW, N.
TILLER- a lever at the steering wheel to control it.
TILLER HAUL- hoists that are placed on the tiller.
horn- a metal cone-shaped pipe to amplify the voice. A large megaphone made from pressed corton or linoleum is called a megaphone.
RUSLENI- platforms for removing shrouds and backstays from the side of the vessel.
EYE- a strong iron ring embedded in the deck, side or pier.
BELL- bell.
Yaw rate- the tendency of a ship to rush towards the wind.
SAZHEN- old Russian measure of length. Since 1835, its size has been defined as 7 English feet, which corresponds to 213.36 centimeters. The navy used a six-foot fathom, equal to 183 centimeters. 100 six-foot fathoms constituted one cable.
CROSSTREES- lattice platform at the connection of the topmast with the topmast.
PILE- a round metal wedge, similar to a large and thick awl, used for rigging work.
FRESH BREEZE- a strong, even wind that has not yet reached the level of a storm.
SEASON, or harness - a short braid or piece of cable used to secure the retracted sails.
SEY-TALI- large hoists for lifting weights.
FLASKS- hourglass. Breaking bottles means time by ringing a ship's bell.
CHEEKBONE- turn, steepness in the lines of the ship’s hull; bottom, bow, stern chine.
SPARDEK- a medium elevated superstructure extending from side to side.
SPLICE- two ends of the cable woven together.
TO GO DOWN- turn the ship, increasing the angle between the ship's course and the direction of the wind.
STAYSAIL- an oblique sail running on rings (raks) along the rod.
STAPEL- the foundation on which the ship is built.
SUPPORT BLOCKS- bars placed under the keel of a ship being built or repaired at a dock.
STEPS- a socket into which the lower end (spurs) of the mast is inserted.
STOP ANCHOR- see ANCHOR.
SLING- a piece of cable woven at the ends into a circle or loop.
LINE- small sling.
SUPERCARGO- a member of the command staff responsible for ensuring the correct and most efficient transportation of goods on a ship.
BAN- row the oars in the opposite direction.
RIGGING- the totality of all gear on the ship. Standing rigging - currently wire ropes securing masts, topmasts, top and top topmasts, bowsprit and jib. Running rigging - consists of part flexible steel, part plant cable and part chain. It passes through the blocks and is used for lifting and turning spar trees, weights, setting and retracting sails.
RIGGING WORK- production of various products from cable, processing of cable for rigging.
WAIST- a cable passed through a pulley system to facilitate traction. (In physics - polyspas)
TALREP- a type of hoist or tension screw for pulling standing rigging or tightening cargo
TWINDECK- intermediate hold deck.
TENT- a canopy made of canvas stretched over the deck to protect people from rain and sun.
TEAK- 1) very strong, rot-resistant Indian wood; 2) striped matter.
TIR- a type of oil varnish.
CROWD- irregular high and short waves.
TONE- top is the top of a vertical spar, for example, a mast, topmast.
TOPENANT- tackle supporting the yardarms, booms and cargo booms.
BEAM- the position of a sign on the shore or an object on the water, perpendicular to the course of the ship.
POISH TACKLE- gradually release, weaken.
CABLE- rope. Cables can be steel, vegetable (hemp, manila, coconut), or nylon. The thickness of the cable is always measured along the circumference.
HOLD- the interior of a ship intended for the transportation of goods.
HUMILITY- the tendency of a ship to rush forward from the wind.
DEEPING THE VESSEL- the distance in decimeters or feet measured from the waterline to the bottom edge of the keel.
KNOT- 1) a conventional measure of speed, denoting nautical miles per hour; 2) knot on the cable.
Oarlocks- metal devices in the form of grips for supporting the oars when rowing.
COMBINE- the second knee of the bowsprit, its continuation. The continuation of the jib is called the bom jib.
GET AWAY FROM THE WAVE- to keep so many sails during a passing storm so that the wave cannot catch up with the ship and roll in from the stern, “cover”, in a maritime expression, which is very dangerous.
FAL- tackle in the form of special hoists, used for lifting spar trees and sails
BULWARK- the upper part of the ship's side, the side above the upper deck.
FALSE FIRE- a cardboard tube filled with sparkler powder and equipped with a handle for holding, used to produce night signals.
FAIRWAY- a deep passage among shoals and other underwater dangers.
FLAG- a rectangular panel made of light woolen fabric - flagduk - different colors and serves as a distinctive sign. Flags are divided into signal and national, indicating which state the ship belongs to, and national flags are divided into military, commercial and personally assigned.
FLAGPOLE- the top of a mast or a special pole used to raise the flag.
FLOTILLA- a small detachment of ships.
FLOOR- the lower part of the frame.
FOC- lower sail on the foremast.
FORE MAST- the front mast of the ship.
FORDEWIND- tailwind blowing directly astern.
FORDUN- the same as backstays.
FORE-HATCH- front cargo hatch.
FOREPEAK- a bottleneck in the hold at the very bow of the ship. The same place in the stern is called the afterpeak.
FORCE WITH SAILS- carry more sail than it should at a given wind speed.
FOREEST- the front edge of the ship.
FOOT- a maritime measure equal to 0.305 meters.
FOOT ROD- a long stick marked in feet, used to measure shallow depths.
RUNNING END- the end of the tackle that is being pulled. The reverse end attached to something is called the root end.
WALKER, a good sailor is a fast ship.
CHAIN ​​ROPE, or anchor rope - a chain attached to an anchor.
CYCLONE- an area of ​​low pressure in the atmosphere with a minimum in the center. The weather during this period is predominantly cloudy, with strong winds.
CHECHEN- an island in the northwestern part of the Caspian Sea. Sand spits overgrown with reeds stretch from the shores into the sea. The Chechen lighthouse was installed.
CHICKS- wooden or metal cheeks on the mast under the topsails, sometimes under the salings.
CLEAN ANCHOR- a message from the assistant captain, who is observing the lifting of the anchor from the water, that the anchor has come to the surface not tangled, clean, and the ship can be set underway.
MOOR, moor - pull a ship to the shore, to a pier or to another ship.
DOCKS, or shkhants - part of the deck between the main and mizzen masts, a place of honor on the ship.
WAIST- part of the deck between the fore and main masts.
SQUALL- strong gust of wind.
PENDANT- a short end of the cable with a point at the end.
SHKIF- a wheel with a groove in a block or in a spar.
SKIPPER, or skipper - this is what the captain of a merchant ship used to be called.
SHEET- tackle that attracts the lower corner of the sail to the side, deck or to the foot of the underlying spar.
FRAMED- a wooden or metal rib in a vessel set.
SPACE- distance between frames.
SCUPPER- a hole for water drainage on the side of the ship.
SPIRE- vertical gate.
Spur- the lower part of a vertical spar.
STAG- standing rigging gear holding the spar in front.
STERT- a short piece of tench used to tie something.
STOCK- any pole that has a special purpose - a flagpole, a footpole.
STEERING WHEEL- a wheel with handles used to control the steering wheel.
STORMTRAP- rope ladder with wooden steps.
STURTROS- a cable connecting the tiller to the steering wheel.
SCHOONER- a vessel with slanting sails and at least two masts.
EZELGOFT- double forged ring made of strip metal for connecting the top of the mast with the topmast, the top of the topmast with the topmast, the bowsprit with the jib.
CREW- all personnel of the ship, except passengers.
BOARDSHIP- the place where the ship was built or repaired.
SQUADRON- a large detachment of ships under the command of a person who has his own distinctive flag - a flagship or admiral.
USEN- a thin line, hand-woven from three heels.
CABIN BOY- young sailor apprentice.
UT- part of the deck from the mizzen mast to the end of the stern - the lanyard. The poop is a short, elevated part of the poop, a superstructure starting from the stern, but not reaching the mizzen mast.
YUFERS- a kind of round thick block with smooth holes, called windows, instead of pulleys. Rope lanyards are supported through the deadeyes.
ANCHOR- a forged metal projectile used to stop a ship by engaging it with the seabed. Anchors come in different systems. Two anchors, always ready to release and located on the bow of the ship, are called anchors. In addition to these, there are one or two spares stored nearby. Small anchors, used to pull a vessel from place to place by delivery, are called verps. The heaviest verp is called a stop anchor.
ANCHOR ROPE- a chain attached to an anchor.
YACHT- a ship that has neither military nor commercial significance and serves for the purposes water sports or rest.

The galley - the ship's kitchen - often enjoyed no less sad fame. “The Panic Room” was one of the names given to it by the sailors, since the galley was truly a kingdom of filth.

The construction of a galley on a ship is a relatively recent idea. For thousands of years they had no idea about it. After all, while sailing near the coast dominated (and in Europe this was the case until the era of the Great Geographical Discoveries), it was necessary to land on the shore every evening, where the crew was given bread for dinner and breakfast. Exceptions only confirm general rule. Some ships, of course, could have had small kitchenettes even then. About the naves of the Crusaders it is said that the captain and high-ranking passengers dined there on silver dishes. We must assume that we are talking about boiled, smoked or fried food. The rest of the passengers were content with only thin soup for lunch, and in the evening they received wine in addition. However, they were given ample opportunities to provide themselves with food.

It is amazing that there was no cook or galley on Columbus's ships. The daily distribution of food, consisting mainly of dry rations: dried meat, lard, crackers, cheese, butter, wine, currants (small, black, dried grapes) and other products, was carried out by the provisions master, also called the pickler, and the battaler in charge of barrels of water, wine and brandy.

Rusks were the main food on sailing ships: there were no ovens for baking bread on the ship, and fresh bread quickly spoiled. The pieces of crackers were often so hard that they could hardly be broken with a hammer. Depending on the flour used to make them, crackers differed in appearance and taste. The English ones were light in color because they were baked with wheat and corn. The sailors said that chestnut flour was also mixed into the dough. The Swedish "crisp bread" was called "touchstone" for its hardness and configuration - a circle with a hole in the middle. German "knallers" ("crackers") were baked from rye and were a favorite type of cracker among sailors.

In addition, there were also special, so-called ship crackers. They were also called biscuits, which in French means “twice baked.”

Dried to the limit, the hard oven, stored for years on the shore in our latitudes, on the ship under the influence of constant dampness quickly became moldy or affected by worms, despite the fact that the crackers were kept in large tin cans or in tightly closed bread pantries. Worms were removed by repeated baking or soaking.

To add some variety to boring food, the sailors ground crackers into crumbs, mixed them with lard and sugar and diluted it all with water. The result was a sweet dish, which was given a rather outlandish name - “dog cake”.

Initially, food was rarely cooked on the ship. In order to provide at least a little hot food for lunch every day, an open hearth with a brick hearth covered with sand was built on the ships of the discoverers. In a giant cauldron suspended above him, one dish of peas, lentils, barley, beans, rice - Chinese food or millet and corned beef - was cooked. This dish was rarely cooked properly.

The team was divided into tanks. The head of each such group was Bachkova. He received a weekly ration of food for his unit and allocated each an appropriate share at lunchtime each day. He was also responsible for cooking lunch for his group.

The creation of the galley did not improve the quality of food supply at all. In the middle of this fetid room there was a brick slab, around which people walked along a sand-strewn path. The rest of the area contained roughly hewn kitchen tables, logs for chopping wood and cutting meat, barrels and tanks, boilers, shelves with pots, woodpiles of firewood, bags and other kitchen paraphernalia. All this cluttered the galley so much that the cook could barely turn around in it.

In the vast majority of cases, only one dish was prepared for the team in the galley as well. Any other solution to the problem of feeding so many people with such little kitchen capacity was unthinkable.

The cook on a sailing ship was an odious figure. Disdain for him was expressed by many “gentle” nicknames. Galley stallion, chop admiral, ham prince, greasy rag, saucepan commandant - these are not the most dissonant names from this list. This is reflected in the Shanti text “The Best Cook”, where the following auto-characteristic is put into the mouth of the ship’s cook:

I'll rinse the pots with water,
As maritime custom tells us.
But in order to make a profit for yourself,
I try not to wash off the fat from the edges.

These four lines indicate two characteristic properties of most cooks: their physical and moral uncleanliness. As a rule, they wore greasy clothes, often acted as informants for the captain, sat warm all the time, hid tidbits for themselves and their favorites, and prepared food for the crew somehow.

Among the lesser-respected discoveries in their work in the field of cooking is the so-called potage - a stew that was cooked from scraps and kitchen waste - from fish tails to gnawed bones, collected over several days and put into one cauldron. Their job was to compile such weekly menus, which did not sparkle with variety, according to which peas and corned beef were prepared one day, corned beef and peas the next, and then everything was repeated all over again. The peas, like pebbles, rolled loudly in the lukewarm water.

The world of ocean sailboats is a man's world. The woman in the galley was rejected by the “forecastle boys” solely for the reason that her presence on board would bring misfortune. A man, manipulating cauldrons and frying pans and at the same time being unusually talkative, should have looked there as the embodiment of qualities unworthy of a man. To justify the ship’s “cooks,” it should, however, be noted that with such work and under such conditions, feminine traits would eventually appear in the character of any, even the most courageous, man.

Over time, the cook on the ship gained respect. Nowadays, the galley has become a kind of ship's market square, where imaginary freedom reigns. Here, sometimes you can criticize the captain without fear of being held accountable. Those who are friends with the cook can here, over an extraordinary cup of coffee or broth, slightly dispel the boredom of ship life.

But before, as already mentioned, everything was different. Often blacks were hired as cooks. In most cases, these were good-natured guys, and the crew, for all their bitterness against everything related to the galley, was lenient towards them. But the black cooks were not immune from the cruel jokes of the sailors.

Sometimes someone, seizing the moment, would throw a boot into the officer's cauldron of tea or slip a few tar balls sprinkled with sugar into the dough intended for the captain's pancakes.

Often, even more than the coka, the tank crew hated their own “artel workers” - the tank crews. They stored the entire week's share of food, relying on the tank, in locked cupboards. The daily share of meat, with a tag attached to a cord indicating that it belonged to a given tank, was lowered into a large copper cauldron of boiling water in the galley. The meat portions of all other tanks were also placed here. After a certain time, the cook took them out of the broth with a pitchfork. Before dinner, the bachkovoi received the meat and divided it into portions on a piece of canvas spread on the deck. This procedure always caused resentment and criticism, although cutting the meat into exactly identical pieces, accurate to the gram, was, of course, impossible, no matter how much one wanted.

Constant discord also arose during the division of other products. Some wanted to get a little sugar with each meal. Others preferred to receive their entire weekly sugar ration at once, on Sundays, not recognizing other opinions on this matter. How could the cistern, burdened with a huge number of containers with food, satisfy all these demands! The only thing he could do was remain an honest fellow. But still, there were always gluttons who claimed that their bachkovoy made money from fraud with products.

Disagreements also arose over pudding, a favorite food on the ship. Bachkova prepared the dough from flour, sugar, raisins and melted lard, mixed with water, given by the head cook. This dough was then placed in a canvas bag. The bag was tied, an identification tag was attached to it and, along with the pudding bags of the other tanks, it was lowered into the large galley pot.

The position of the bachkov was rotating, with the expectation that everyone would perform these duties for some time. It happened that sometimes the pudding did not work out. Then the chaos began! In order to protect himself from barbs, and even from assault from his comrades in the tank, the culprit of the misfortune considered it most appropriate for himself in this case to “resign.”

Hot food on merchant sailing ships was delivered from the galley to the crew's quarters in large tanks. There were very often no bowls on ships, so during meals, everyone took turns throwing a spoon directly into the common tank. Quarrels arose mainly because someone suddenly caught a larger piece of meat (if only it was edible at all!). Anyone who couldn't keep up the rhythm and scooped from the tank too early would get his fingers hit with a spoon. “It was like pigs huddled around a trough,” Traven comments on the progress of lunch in the team quarters at Yorickey. But the “Yorikki” was not a sailing ship, but a cargo ship propelled by steam... Even in the age of steam, these barbaric customs were still preserved at sea!

The poor quality of food is what made sailing hell for centuries. This situation is explained by many reasons. Firstly, most often the team received cheap and not entirely good-quality products. This applies not only to corned beef and beans; sometimes not everything was in order with drinking water delivered to the ship in port cities. Water was taken directly from rivers or taken from wells without first checking its quality. Secondly, the only means of preserving perishable foods such as meat and lard was salt. The over-salted meat was almost inedible, especially since due to the limited amount of water on the ship it was not possible to soak it sufficiently. In addition, during long voyages, especially in tropical latitudes, the quality of meat also decreased due to the heat.

Corned beef in barrels acquired a peculiar mahogany color with yellowing, and with further storage it became brownish-greenish; she gave off a natural corpse spirit. Subsequently, when canned food appeared, sailors called the fibrous beef from cans “heeled” or “dead Frenchman.”

No less profound transformations occurred with drinking water. They began within a few weeks of going to sea. With each month of sailing, the water became thicker and smellier. Later, wooden water tanks were replaced by iron ones. However, water on a ship is still considered valuable: a person can overcome hunger for a week or even more, but must drink a certain minimum of water every day. For centuries, fresh water made ocean routes as dangerous as caravan routes in the desert, although under the sailor’s feet there was not crunchy sand, but a thickness of water that sometimes reached several thousand meters. The sailor can be likened to Tantalus, who stood up to his neck in water and, nevertheless, could not quench his thirst.

Legend claims that the sea became salty from the tears shed by people during their earthly life. The high percentage of salt makes sea water almost completely undrinkable. Consumed in small quantities, it is beneficial. Even life-giving and healing. Old sea wolves know this and during long voyages they dilute their drink by one third with sea water. This is what Thor Heyerdahl did during his voyage on the Kon-Tiki across the Pacific Ocean.

But the positive effect of salt water turns into its opposite if a thirsty person drinks this “sea wine” greedily and in large doses. The grandiose adventure of transplanting life from its cradle - the sea into a completely different sphere of life - onto solid land occurred too long ago for the human body to tolerate large doses of sea water without danger to life.

The sloppy cooking in the dirty galley took away all the appetite of the forecastle boys from the very beginning. True, the blame for this state of affairs cannot be placed on the cook alone. He simply did not have the kitchen utensils to provide so many people with varied, tasty food every day. The galley boiler was always busy with another cooking. And if meat and beans were cooked in it for lunch, then the evening brown soup, called tea, inevitably had the taste of meat broth. However, this similarity was complemented by circles of fat floating in it. It was physically impossible to clean the giant cauldron during the time between lunch and evening tea. The disgusting taste, monotony and poor quality of food deprived even the most undemanding and hungry eaters of their appetite. Even worse were the pangs of thirst, caused by the daily consumption of corned beef and hard rock crackers and becoming more and more unbearable due to strict adherence to the water diet.

The monotony of food had serious consequences. It threatened the health and lives of sailors. On long voyages under sail, a lack of vitamin C had a particularly destructive effect on people. It led to scurvy. My gums were bleeding, my teeth were loose. Eventually, the entire oral cavity turned into a continuous wound, and the body became covered with ulcers. The sailors could not chew or swallow and were literally dying of hunger.

Often, almost three quarters of the crew suffered from scurvy, and the cook had to come up with such dishes that they could be eaten even with loose teeth and swollen gums. That’s when the professional sailor dish “labskaus” arose - finely chopped boiled corned beef mixed with ground salted herrings and then crushed into a thin paste flavored with pepper. Even seriously ill patients could swallow this “mousse”. Many sailors owe their lives to him. The name “labskaus” itself comes from the Norwegians and literally means: “easy to swallow.”

The recipe for labskaus changed over time, and in later voyages they also added onions, pickles and potatoes.

Only much later did doctors discover that scurvy was caused by the lack of fresh vegetables and fruits in the ship's diet. Rostock chief sergeant Karl Friedrich Behrens, who, as commander of a detachment of marines, accompanied the Dutchman Roggeveen in his voyage to South Seas, in his memoirs about this journey, called “The Experienced Southerner,” notes, among other things, the following: “This miserable life cannot be described with a pen. The ships stank of the sick and the dead. One could get sick from just the smell. The sick moaned and screamed pitifully . Even a stone would not have remained indifferent to this. Some were so emaciated and wrinkled from scurvy that they showed the visible appearance of death. These people died, dying out quietly, like candles. Others, on the contrary, were swollen and swollen. These began to go wild before death. Some had bloody diarrhea... There were many who suffered from mental disorders. No medicine would have helped here except fresh food, both meat and vegetables - greens, fruits, rutabaga and other vegetables... Everyone had scurvy of us. My teeth were almost completely bare of gums, and the gums themselves were swollen to the thickness of a finger. Nodules the size of a hazelnut appeared on my hands and body."

Only the large losses of people on the ships of the British navy forced them to resort to the search for preventive measures. The English naval doctors Lind and Pringle, having learned from ancient Norman sources that the Vikings used to take sauerkraut with them on long voyages, strongly recommended that the British Admiralty include pickled vegetables in the ship's food ration.

However, it turned out that the presence of barrels of sauerkraut on a ship setting off on a long voyage did not solve the problem. This was confirmed by the expeditions of Byron and Wallis and Cook's first circumnavigation. Scurvy was declared a check only if this preventive remedy was consumed regularly, as a daily snack. However, it seemed that the English sailors would rather die from scurvy than take sauerkraut into their mouths. Neither explanations nor kind words helped.

Then, during his second trip, Cook chose a different tactic. He ordered that a large dish of sauerkraut be defiantly brought from the galley to the wardroom for each dinner for the officers. The galley cabin boy was instructed to carry this dish to the "deck guests" uncovered, holding it in front of him at arm's length in order to attract the attention of the inhabitants of the forecastle. Everything that the officers received seemed to ordinary sailors much better and tastier than what the rest of the crew was fed. However, in most cases this was the case. A similar trick with sauerkraut immediately produced a corresponding revaluation of its merits in the minds of the sailors, and the “guys from the forecastle” eagerly began to eat it. Cook returned from his second circumnavigation, without having a single case of death from scurvy.

The full significance of this success can be appreciated if we consider that even in the 18th century, crew losses from scurvy on long-distance ships ranged from 30 to 50 percent. But the sauerkraut was not at all like healing pills. When consumed daily, it quickly became boring and caused sailors no less disgust than corned beef. But fresh vegetables and fresh meat worked wonders: scurvy patients recovered in a few weeks. This was understood even by Henry the Navigator, who ordered the delivery to some uninhabited islands in the Atlantic useful animals that could be used as food for his sailors during voyages.

This idea was later picked up by sailors of other nations. Fresh food bases began to be created on the islands and coasts. Current public park near Cape Town owes its origin to vegetable plantations founded here by the Dutch at the end of the 18th century to supply their Indian expeditions. Atlantic Island Saint Helena, where Napoleon later lived in exile, served the Portuguese as a vegetable base back in 1502. Later, in 1563, the Dutch East India Company took possession of this stronghold for the same purposes. No other reasons can explain the multiple changes of owners in Mauritius and other islands in Indian Ocean. Mauritius's convenient location made it an ideal refueling point for fresh water and fruit on the route from Africa to Java, and because of this it was taken in turn by the Dutch from the Portuguese, by the French from the Dutch, and finally by the English from the French.

The maritime nations lost interest in such bases, where it was possible to supply the ship's crew with vitamin C, only when the British discovered that strong lemon juice was a good preventive measure against the scurvy that decimated people. In 1795, the British Admiralty ordered that the daily rum supply be supplemented with a portion of lemon juice. At first, officers and crews of other navies scoffed at this innovation. English sailors were contemptuously called "limes" - lemongrass. However, soon other fleets decided to resort to this remedy and began to take lemon juice with them: after all, it was cheaper than caring for scurvy patients.

Source - http://flot.h14.ru