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2 April, 1770


On 2 April, 1770, James Cook wrote “a brisk gale with fair Clowdy weather which we made the most of [then] Winds at SW and SSW a fresh Gale, with which we made our Course good NWBW”.


Joseph Banks wrote “Our malt having turnd out so indifferent that the Surgeon made little use of it a method was thought of some weeks ago to bring it into use, which was to make as strong a wort with it as possible and in this boil the wheat which is servd to the People for breakfast. It made a mess far from unpleasant which the people soon grew very fond of: myself who have for many months constantly breakfasted upon the same wheat as the people, either did or at least thought that I receivd great benefit from the use of this mess, it totaly banishd in me that troublesome Costiveness which I beleive most people are subject to when at sea. Whether or no this is a more beneficial method of administering wort as a preventative than the common must be left to the faculty, especialy that excellent surgeon Mr M’Bride whose ingenious treatise on the sea scurvy can never be enough commended. For my own part I should be inclind to beleive that the salubrious qualities of the wort which arise from fermentation might in some degree at least be communicated to the wheat when thouroughly saturated with its particles, which would consequently acquire a virtue similar to that of fresh vegetables, the most powerfull resisters of Sea scurvy known”.

David Macbride (1726–1778) was an Irish physician who wrote Historical Account of the New Method of Treating the Scurvy at Sea, published in London, 1768

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