Bradford is authority for the statement that with the "governor" of the
ship's company were chosen "two or three assistants . . . to order
[regulate] the people by the way [on the passage] and see to the
disposition of the provisions," etc. The last-named duty must have been a
most difficult and wearisome one. From what has been shown of the
poverty of the ship's cooking facilities (especially for so large a
company), one must infer that it would be hopeless to expect to cook food
in any quantity, except when all conditions favored, and then but slowly
and with much difficulty. From the fact that so many would require food
at practically the same hours of the day, it is clear that there must
have been distribution of food (principally uncooked) to groups or
families, who, with the aid of servants (when available), must each have
prepared their own meals, cooking as occasion and opportu nity indicated;
much after the manner of the steerage passengers in later days, but
before those of the great ocean liners. There appears to have been but
one cook for the officers and crew of the ship, and his hands were
doubtless full with their demands. It is certain that his service to the
passengers must have been very slight. That "the cook" is named as one
of the ship's crew who died in Plymouth harbor (New England) is all the
knowledge we have concerning him.

The use of and dependence upon tea and coffee, now so universal, and at
sea so seemingly indispensable, was then unknown, beer supplying their
places, and this happily did not have to be prepared with fire. "Strong
waters"--Holland gin and to some extent "aqua vitae" (brandy)--were
relied upon for the (supposed) maintenance of warmth. Our Pilgrim
Fathers were by no means "total abstainers," and sadly bewailed being
deprived of their beer when the supply failed. They also made general
and habitual (moderate) use of wine and spirits, though they sharply