In Frances sailing navy of the eighteenth and nineteenth centuries
each ship was a complex and self-contained social world. The largest
warships of the day were only two hundred feet long but had a crew
of eight hundred officers and men. Strict rules governed the use of
the crowded space aboard ship. The commander had large quarters to
himself at the very back or stern of the ship. The other officers
had single and shared cabins just forward of him. The remainder of
the crew lived on the gun decks of the vessel, sleeping in hammocks
suspended from the deck beams above. This division of space below
decks held true on the main deck as well. The rear section of the
ship was the exclusive domain of the officers. Sailors could not enter
this section of the deck unless ordered to do so.
Officers and men ate separately. The commander often dined alone,
although he could invite other officers to join him if he wished.
The rest of the officers generally ate together in the wardroom. The
food for the commander and officers was prepared only for them and
was of much better quality than that of the crew. The crew was fed
on a diet of dried, salted, or pickled rations that they were served
in tubs on the gun deck. When in port, the crews rations were
often supplemented with fresh ingredients.
The health of the crew was the responsibility of the ships surgeon.
The hard physical work of manning the lines and going aloft would
have kept the surgeon busy with a steady stream of minor and major
injuries. Surgeons were supplied with a kit of surgical tools and
medicinal concoctions that were supposed to treat a wide variety of
ailments. Disease and injury often led to more deaths aboard ship
than battle.
Above: Equipage dans une batterie (Crew in a battery), ca.
1890 (detail), Julien Le Blant (1851-1930). Oil on canvas. 67 in.
x 109 in.
Related Links
National
Maritime Museum of England's fact file discussing life aboard ship
during the age of sail
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