Living Conditions on an Emigrant Ship

The following account was researched and compiled by Des Johnson who has kindly given permission for it to be used here. I have re-formatted his Word 6 document into HTML. Any errors in the HTML coding are mine.

THE SHIP:

The Barque was the most commonly used ship in the 1800s. It weighed about 500 ton (measured by the amount of water it displaced) and usually had 3 masts. It was not built to carry many passengers but was converted to allow this to happen. The reasoning for the use of the Barque was it carried a small crew (unlike a fully rigged ship) and could also be used as a whaling ship during a lull in cargo transport from the Colonies and England. The vessel was fitted with a ‘Poop Deck’ that housed full fare paying passengers and crew with the subsidised passengers sharing the area under the main deck of beams that had been fitted out with a quarter deck to house them. (This was normally used as the cargo hold) Passengers had to load their own luggage and equipment all of this had to be stored in their berth. Berths were not allocated – everyone chose their sleeping area, (the cause of many arguments) an over crowded area not high enough for an average person to stand erect.

FOOD AND WATER:

It was the responsibility of the shipping company to supply food and water for the passengers. Some shipping companies cut corners on the minimum requirements needed, but kept within the letter of the law, if not the spirit. The ‘Passenger Act’ of 1840, made the shipping companies supply food based on the following: Children between 7 and 15 years were to receive half the rations of an adult. (Children younger than 7 years were to receive a third). An adult was to receive the following rations.
DAILY
Loaf of bread weighing 2-3 pounds per day. 3 quarts water per day.
WEEKLY
1 pound preserved meat per week usually served by 2½ lots. 7 ounces sugar.
1 pound preserved pork per week. 1 ounce tea.
1 pound salt beef per week 1½ ounces coffee.
½ pound pickled fish per week. A little mustard
3 pounds flour per week. 1 pint oatmeal.
½ pint preserved cabbage or vinegar. 6 ounces suet.
2/3 pints of pease (dried lintels etc.)

These food items were often substituted for other products. The ship also had to supply bedding and the necessary utensils for eating – plate fork, knife, spoon, drinking mug etc. Any other necessities were to be supplied by the passenger. Fresh water was of a premium and had to last for an unknown period of time (ship may become be-calmed or blown off course). Rainwater was collected whenever it rained. After 1-2 weeks at sea, the ‘fresh water’ began to taste poorly and smell rancid. The vinegar was then added to the water to improve the taste and mask the smell.

Food was cooked in a common galley with a fireplace entirely enclosed in brick to reduce the danger of fire. Some of the migrants assisted the ship’s cook with the preparation of food that was then taken to the appropriate area to be equally divided amongst the passengers. (Some ships required passengers to prepare their own food). The quality of food supplied only allowed it to be wrapped in a strong cloth, tied at the top and then taken to the cookhouse to be boiled.

WASHING, ILLNESS AND THE SHIP’S SURGEON:

Soap, even on shore was a luxury, but on a ship it was virtually unheard of with any piece being readily eaten by the vast numbers of rats that also infested most ships. Most of the passengers managed to maintain hygiene by using salt water and a sponge for the voyage. This caused many to break out in boils that were further accentuated by the poor diet. The washing of clothing was carried out usually 2 times per week (as ordered) with sea - water being used. Illness afflicted some ships more than others with bouts of cholera, measles, dysentery and typhoid occurring amongst passengers and crew. A ship’s surgeon, usually someone with the barest of medical training accompanied nearly all of the migrant ships. His knowledge (or more likely lack of it) did little to appease sick passengers. Childbirth was not recommended during the voyage due to there not being a suitable mid wife to assist with the birth as well as the conditions on board. (It was risky to give birth for both mother and child on land in the 1800s – worse at sea) If this event did occur, the surgeon had access to small amounts of porter from the medical stores and in some cases may supply an amount of arrowroot or sago. The rest was in the hands of the mother and anyone who helped care for her and her infant. (Infant survival was less that 30%) Sometimes the ship’s cow was in milk and if the surgeon so desired, milk could be given to mother and infant. This was, however, very rare.

GENERAL SHIP’S RULES:

As ships were made of timber there were strict rules to be obeyed for fear that the vessel may catch alight.

EDITOR’S NOTE:

This is only a small part of the ship’s rules and as they were written down, breaches of these rules occurred frequently, as very few people could read. The breach of the rules usually led to harsh punishment by the Captain and sometimes included flogging.

© Des Johnson 1998

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