Butter in five-pound wooden firkins will keep a long time if stowed the same as milk, described above. Meat. Fresh meat of all kinds should be kept in the icebox. Canned meat should be removed from the can as soon as opened. If there is no icebox, or if out of ice, the meat should be placed against the side of the vessel below the waterline well forward SUPPLIES AND LISTS 103 of the bilge water, and after sundown should be kept on deck. Left-overs. All left-over food should be placed in the icebox or the coolest place available, particularly bacon fat or other cooking fat. Canned milk should be removed from the can as soon as air is admitted to it. Left-over food of all kinds should be placed in bowls or cups and stowed so that they will not shift. GENERAL LIST OF MARINE STORES AND EQUIPMENT Note: This list was prepared to check against when equipping for a cruise. Many items are in¬ cluded which would not be required on the average summer cruise, which may, however, serve as re¬ minders to those equipping for long passages far from shore facilities. It has been impossible, owing to the great divergence in size and type of boats to mention appropriate sizes or quantities of items. Where a quantity is mentioned after an item it is to be considered the minimum desirable. All small metal parts, nuts, screws, etc., should be placed in screw top cans filled with oil and marked with con¬ tents. If the cans are tight they can be safely stowed in the bilge. Reminder : If equipping for a cruise which in¬ volves carrying supplies or equipment in excess of the usual amount of metal aboard, determine the compass error caused by the additional metal before 104 THE GALLEY GUIDE shoving off. The compass should be corrected only after everything is permanently stowed. BOATSWAIN’S DEPARTMENT 1. Equipment. Bilge pump Boat hook Brushes, paint Bucket Cotton, sail Ensign Kerosene Lights, running Life preservers Marine glue Marline Oak, i piece, spare Paints, all varieties used aboard Pennants Pine, i piece, spare Pump washers Putty Sandpaper Steel wool Swab Varnish Wax, sewing 2. Small Boat Equipment. Compass Bread breaker, filled Oars Oarlocks Ring buoy, small, with line Water breaker, filled Matches in water-proof case SUPPLIES AND LISTS 105 3. Spares. Anchor Anchor rode Boat nails, assorted sizes Blocks, assorted sizes Bolts, assorted Brass screws, assorted Canvas, weight of sails Eye bolts, deck Leather for chafing gear Oars Oarlocks, 2 pair Rigging clamps Rope for running rigging Sails Shackles, assorted sizes Steering cable Thimbles, assorted sizes Turnbuckles Wire Wire rigging Withe for masthead 4. Tools. Brace Bit, adjustable Chisels Fid Flashlight Gimlet Hack saw Hammer, carpenter’s Hatchet Knife Needles, sail Palm IO 6 THE GALLEY GUIDE Tools — continued Plane Pliers Saw Scrapers Screwdrivers, 2 sizes Spike, marline Spike, wire splicing Square Stone CABIN EQUIPMENT Blankets Broom Brush Dust pan Fire extinguisher Lamps Lamp wicks Laundry bags Lock and keys Pillow cases Sheets Spare bulbs for electric lights Toilet paper Towels ENGINE DEPARTMENT 1. Supplies. Brass polish Brass key stock, sizes used Brown soap for gas leaks Copper wire, heavy and light Cotter pins, assorted Cotton waste Cup grease SUPPLIES AND LISTS 107 Distilled battery water Dry cells Fire extinguishers Fire extinguisher refills Fuel

AI-modernized reading of the original text

Butter in five-pound wooden firkins will keep a long time if stowed the same as milk, described above. Meat. Fresh meat of all kinds should be kept in the icebox. Canned meat should be removed from the can as soon as opened. If there is no icebox, or if out of ice, the meat should be placed against the side of the vessel below the waterline well forward of the bilge water, and after sundown should be kept on deck. Left-overs. All left-over food should be placed in the icebox or the coolest place available, particularly bacon fat or other cooking fat. Canned milk should be removed from the can as soon as air is admitted to it. Left-over food of all kinds should be placed in bowls or cups and stowed so that they will not shift. GENERAL LIST OF MARINE STORES AND EQUIPMENT Note: This list was prepared to check against when equipping for a cruise. Many items are in¬ cluded which would not be required on the average summer cruise, which may, however, serve as re¬ minders to those equipping for long passages far from shore facilities. It has been impossible, owing to the great divergence in size and type of boats to mention appropriate sizes or quantities of items. Where a quantity is mentioned after an item it is to be considered the minimum desirable. All small metal parts, nuts, screws, etc., should be placed in screw top cans filled with oil and marked with con¬ tents. If the cans are tight they can be safely stowed in the bilge. Reminder : If equipping for a cruise which in¬ volves carrying supplies or equipment in excess of the usual amount of metal aboard, determine the compass error caused by the additional metal before shoving off. The compass should be corrected only after everything is permanently stowed. BOATSWAIN’S DEPARTMENT 1. Equipment. Bilge pump Boat hook Brushes, paint Bucket Cotton, sail Ensign Kerosene Lights, running Life preservers Marine glue Marline Oak, i piece, spare Paints, all varieties used aboard Pennants Pine, i piece, spare Pump washers Putty Sandpaper Steel wool Swab Varnish Wax, sewing 2. Small Boat Equipment. Compass Bread breaker, filled Oars Oarlocks Ring buoy, small, with line Water breaker, filled Matches in water-proof case 3. Spares. Anchor Anchor rode Boat nails, assorted sizes Blocks, assorted sizes Bolts, assorted Brass screws, assorted Canvas, weight of sails Eye bolts, deck Leather for chafing gear Oars Oarlocks, 2 pair Rigging clamps Rope for running rigging Sails Shackles, assorted sizes Steering cable Thimbles, assorted sizes Turnbuckles Wire Wire rigging Withe for masthead 4. Tools. Brace Bit, adjustable Chisels Fid Flashlight Gimlet Hack saw Hammer, carpenter’s Hatchet Knife Needles, sail Palm Tools — continued Plane Pliers Saw Scrapers Screwdrivers, 2 sizes Spike, marline Spike, wire splicing Square Stone CABIN EQUIPMENT Blankets Broom Brush Dust pan Fire extinguisher Lamps Lamp wicks Laundry bags Lock and keys Pillow cases Sheets Spare bulbs for electric lights Toilet paper Towels ENGINE DEPARTMENT 1. Supplies. Brass polish Brass key stock, sizes used Brown soap for gas leaks Copper wire, heavy and light Cotter pins, assorted Cotton waste Cup grease Distilled battery water Dry cells Fire extinguishers Fire extinguisher refills Fuel

The galley guide