History of the Philippine Islands by Antonio de Morga
page 125 of 493 (25%)
page 125 of 493 (25%)
![]() | ![]() |
|
After Don Luys Dasmarinas had equipped two moderate-sized ships and
a galliot, and collected two hundred men who chose to follow him in this enterprise to Camboja--they were part of the unemployed in Manila--with the necessary provisions, ammunition, and equipment on his ships; and accompanied by Fray Alonso Ximenez and Fray Aduarte of the Order of St. Dominic and Fray Joan Bautista of the Order of St. Francis, some Japanese, and native Indians of Manila: he set sail with his fleet from the bay, in the middle of July, [107] of the year ninety-eight. The weather was somewhat contrary as the seasons of the vendavals had set in, but his desire to accomplish his voyage, lose no time, and leave Manila, which was the greatest difficulty, caused him to disregard the weather; he thought that, once at sea, he would be able to stop on the coast in the port of Bolinao. This plan did not succeed so well as Don Luis had anticipated, for, as soon as the fleet of these three ships left the bay it was so buffeted by the weather that it could not fetch the port of Bolinao or hold the sea. The flagship sprung a leak, and the ships returned to the mouth of the bay above Miraveles, [108] where they stayed several days refitting. When the weather moderated they set sail again, but again they were buffeted so violently that the ships were separated from one another, and the galliot--the weakest of them--with difficulty made the port of Cagayan. Quite dismantled and very necessitous, it entered by the bar of Camalayuga to the city of Segovia, which is at the head of the island of Luzon opposite Great China. There the alcalde-mayor of that province furnished it the necessary provisions and tackle. Captain Luis Ortiz, who commanded this galliot, together with twenty-five Spaniards and some Indians, hastened preparations for their departure and again left that port to rejoin the fleet which he had to follow, according to his instructions, making for the bar |
|