SCURVY SCOURGE BEATEN BY COOK’S NEW RECIPE BOOK

Korero (AEWS), Volume 2, Issue 14, 17 July 1944, Page 17

SCURVY SCOURGE BEATEN BY COOK’S NEW RECIPE BOOK

The scourge of scurvy has been conquered. On a journey taking more than three years Captain Cook has not lost one man from this curse of the sea, and he has proved com-

pletely successful experiments he started on world voyage I. His paper on the subject, to be presented to the Royal Society, is expected to revolutionize shipboard routine. No longer will sea voyages be tests of endurance, with death the preordained end for the majority of the ship’s company. Fresh food, fresh vegetables, and fresh water, with scrupulous cleanliness in the ship and by the men, will replace the unending salt meat, decaying biscuits, and conditions far from hygienic. Sour krout (which does not deteriorate with keeping), raw onions, orange and lemon juice, and carrot marmalade were included in the ship’s meals as fully as possible. A regular issue of wort, a drink

brewed from malt, was always available. The effectiveness of such methods was proved with the return of Resolution after a voyage of three years and with not one death from scurvy. The bill of health on Adventure was not so clean

until Captain Cook’s recipe book was made available. Many of the men died, and at one stage scurvy was so bad that most of the crew’s teeth were lying sideways in their heads and their hair was falling out by the tuft. When the cook died he was replaced by one of Captain Cook’s own men. Changes were made, the rum ration was halved, and under the care of Surgeon W. Pattendescribed as a tender and affectionate nurse—a general improvement in health was quickly made. Experiments for the “ distilling ” of fresh water from sea-water have also been reported by Captain Cook. They are believed to be of the utmost importance. More probably will also be heard of experiments Captain Cook made with chronometers as a means of simplifying navigation and reducing inaccuracy.