number and so much in demand that it is doubtful if they were here
available as pens. The heavy cargo and most of the lighter was of course
stowed in the hold, as the main deck (or "'tween decks") was mostly
occupied as quarters for the male passengers, old and young, though the
colonists' shallop, a sloop-rigged boat some thirty feet in length, had
been "cut down" and stowed "between the decks" for the voyage. A glimpse
of the weary life at sea on that long and dreary passage is given in
Bradford's remark that "she was much opened with the people's lying in
her during the voyage:' This shallop with her equipment, a possible spare
skiff or two, the chests, "boxes," and other personal belongings of the
passengers, some few cases of goods, some furniture, etc., constituted
the only freight for which there could have been room "between decks,"
most of the space (aft) being occupied by cabins and bunks.

The provisions in use, both by passengers and crew, were probably kept in
the lazarette or "runs," in the stern of the ship, which would be
unusually capacious in vessels of this model; some--the bulkiest--in the
hold under the forward hatch, as the custom was, and to some extent still
is. The food supply of the Pilgrims, constituting part of the MAY-
FLOWER'S Cargo, included, as appears from authentic sources:--

Breadstuff's, including,--
Biscuits or ship-bread (in barrels).
Oatmeal (in barrels or hogsheads).
Rye meal (in hogsheads).
Butter (in firkins).
Cheese, "Hollands" and English (in boxes).
Eggs, pickled (in tubs).
Fish, "haberdyne" [or salt dried cod] (in boxes).
Smoked herring (in boxes).