Pirate and maritime terms.  a brief dictionary of ship terms in pictures. What is the kitchen on a ship called?

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Stability is the ability of a floating craft to withstand external forces that cause it to roll or trim and return to a state of equilibrium after the end of the disturbance. Also - a branch of ship theory that studies stability.
Equilibrium is considered to be a position with acceptable values ​​of roll and trim angles (in a particular case, close to zero). A craft deviated from it tends to return to equilibrium. That is, stability manifests itself only when there is a disequilibrium.
Stability is one of the most important seaworthiness qualities of a floating craft. In relation to ships, the clarifying characteristic of the stability of the vessel is used. The stability margin is the degree of protection of a floating craft from capsizing. External impact can be caused by a wave blow, a gust of wind, a change in course, etc.
Stability is the ability of a ship, removed from a position of normal equilibrium by any external forces, to return to its original position after the cessation of the action of these forces. External forces that can displace a ship from a position of normal equilibrium include wind, waves, the movement of cargo and people, as well as centrifugal forces and moments that arise when the ship turns. The navigator is obliged to know the characteristics of his vessel and correctly assess the factors affecting its stability. A distinction is made between transverse and longitudinal stability.
Stability is the ability of a ship, deviated from an equilibrium position, to return to it after the cessation of the forces that caused the deviation.
The inclination of the ship can occur from the action of oncoming waves, due to asymmetrical flooding of compartments during a hole, from the movement of cargo, wind pressure, due to the receipt or consumption of cargo.
The inclination of the vessel in the transverse plane is called roll, and in the longitudinal plane - trim. The angles formed in this case are denoted by θ and ψ, respectively.
The stability that a ship has during longitudinal inclinations is called longitudinal. It is usually quite large, and there is never any danger of the vessel capsizing through the bow or stern.
The stability of a ship during transverse inclinations is called transverse. It is the most important characteristic of a vessel, determining its seaworthiness.
A distinction is made between initial lateral stability at small roll angles (up to 10-15°) and stability at large inclinations, since the righting moment at small and large roll angles is determined in different ways.

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 setup in a restaurant kitchen on a cruise ship. But the general features given above will still remain. Galley stoves are installed on ships of various types and are used for preparing nutritious meals.

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. The difference in the hardness of fresh water coming on board from different 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 various 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 are 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 a wide selection of 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. The problem of the high price of coffee equipment is solved 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 on large ships (liners, ferries), where restaurant-level service is required and a large number of people need to be fed. 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 firms. 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. Various options for the layout of the kitchen for the ship are taken into account.

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 was 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.

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 the 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 low 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. The Rostock chief sergeant-major Karl Friedrich Behrens, who, as commander of a detachment of marines, accompanied the Dutchman Roggeveen on his voyage to the South Seas in 1721, 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. Not even a stone would have remained indifferent to this. Some were so emaciated and wrinkled from scurvy that they showed a visible appearance death. These people died, dying out quietly, like candles. Others, on the contrary, were swollen and swollen. These began to go violent before death. Some had bloody diarrhea... There were many also suffering from mental disorders. No medicine would have helped here , except for fresh food, both meat and vegetable - greens, fruits, rutabaga and other vegetables... Each of us had scurvy. My teeth were almost completely exposed from the gums, and the gums themselves were swollen as thick as 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 of the world without a single 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 useful animals to be brought to some uninhabited islands in the Atlantic, which 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. The current public park near Cape Town owes its origins to vegetable plantations founded here by the Dutch at the end of the 18th century to supply their Indian expeditions. The Atlantic island of St. 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 the 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

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 - a form of daily operational activity of 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.