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John Barlow, a seaman of extraordinary talent, gives a bleak account in his Journal of his first Christmas at sea in 1661: So coming to Calas (Calais) the next day it was Christmas Day and the first Christmas Day ever I had out of England, but not the last by a great many. We had but small Christmas cheer, not having Christmas pie or roast beef, or plum podich and suchlike, I remember that the poorest people in England would have a bit of something that was good on such a day, and that many beggars would fare much better than we did: for we had nothing but a little bit of Irish beef for four men, which had lain in pickle two or three years and was rusty as the devil, with a little stinking oil or butter, which was all colours of the rainbow, many men in England greasing their cartwheels with better: and also we had not two or three days to play in and go where we would, as the worst servants had in England, but as soon as we had ate our large dinner, which was done in three or four mouthfuls, we must work all the day after, and maybe a great part of the night . . .
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Suggested week's menus from the Ships Cook's Bible, The Nautical Cookery Book.
1930 edition |
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It would have been a busy build up for a couple of days for George Bainbridge as he and his galley staff prepared this sumptuous meal for all hands. We have to remember too that the Board of Trade food allowance was still merely adequate and it woulod have meant careful management of food supplies to provide the little extras for Christmas. He would probably have had a 2nd Cook & Baker, an Assistant Cook and a Galley Boy. The British Lantern was en route for Port Said and then on into what was then the Persian Gulf. The galley would have been situated at the after end of the ship and a skylight in the galley would have allowed a certain amount of air to enter. But conditions would have been fearfully hot. The crew mess rooms would have led off from the galley, but the Saloon would have been amidships. This would mean transporting the hot food in special containers by the Assistant Stewards along the catwalk to the amidships pantry. The evening meal would be laid up in the Saloon and mess rooms to allow the hard worked catering staff a few hours off in the evening to enjoy their own Christmas meal and whatever form of relaxation was available. Officers would have been allowed whatever beer and spirits they desired. The crew would probably have been allowed up to four cans of beer per man. Entertainment for the crew would have been limited to darts, card games, reading and perhaps the luxury of a private radio somewhere. The handwritten menus were taken from George's Menu Book in which he kept a record of all his menus. The pencilled writing is still legible after all these years. |
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Whitco Ship Management organised a pre-Christmas competition in 1976. This is an extract from the Company magazine. |
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After the Christmas Dinner a barbeque was organised for the evening. The Barbadian crew joined with us in a joint celebration. This was on the mv MUSA, a banana boat managed by Whitco for Ffyfes the Ffruiterers. Sparks and Richard Tumber get in early to avoid the rush. |
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Christmas was celebrated en route to Gulfito. On arrival, Garry and Richard Tumber enjoyed a visit to a local banana plantation. |
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This was a memorable Christmas for me on the MUSA because the Company had allowed my wife and two young sons to join the ship in July of 1976 . They stayed with me for six months. We stored in L.A in October where I took the opportunity to purchase table wines in the Bonded Stores for Christmas. This included a case of sparkling wines and some fine King Edward cigars. We arrived in the tiny port of Tela ( Costa Rica) to load bananas only a few days before Christmas and were fortunate enough to buy a sizeable catch of fresh lobsters from a native fisherman. My Cook had previously worked in Barbados hotels during the tourist season and was well versed in cooking fish dishes. On Christmas Day and New Years Day we all enjoyed large portions of Lobster Thermidor washed down with the Sparkling wine. I doubt if anyone remembered what else was on that menu.
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On the Ibn Al Bietar preparations are under way for Christmas 1983. The 2nd and Chief Engineer help out with the tree. Observing the stance of the Chief, the 2nd said to him " If you hold that pose for much longer you could finish up on the top of the tree." |
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Good Christian Men Rejoicing. A pre-Christmas Dinner drink in the Smokeroom, and a chance for the 2nd Engineer to show off his "Beeroleer" that he got for Christmas. |
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One of my humble efforts to add a bit of difference to the usual typed menus. |
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Christmas fare on Ibn al Bietar 1983. En route to the Gulf we had a Babrbeque by the swimming pool in the evening. |
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Stelk Potatoes. Have you tried them? To the usual creamed potatoes add grated cheese to taste, and chopped up stalks of spring onions. Left-overs can be moulded into thin potato cakes, lightly floured and fried for Boxing Day breakfast. |
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This was a Christmas where it all really came together. It was a mixed crew where Officers were predominately British with Arab cadets learning their career. The crew were Pakistani, and a fine, friendly bunch of men. Unlike our average tours of four months, these men were away from their families for nine months. Many of them signed on for a further nine months when their contract expired, rather than go through the uncertainty of early selection for their next ship. The Bosun was called upon to construct the ‘Beeroleer’ for Jim, the 2nd Engineer who seemed to experience difficulties in knowing what to do with his right hand when a beer can was not in it. Off duty of course. During their watches the engineers fashioned a variety of silly presents for the other Officers. It was one of those sort of Christmases. Close inspection of the Smokeroom photo will show Mick the 3rd Engineer wearing a copper ‘nose guard’. This was secretly suggested after he came to me for medial attention when he whacked his nose in the swimming pool. For my part they crafted me a copper candle holder with a card inscribed “To our very own Florence Nightingale”. Some time afterwards I was told I had the nickname ‘Bring ‘em back alive Tumber’ within the fleet. Gratifying to know there were no recorded failures. This was at a time when our British M.N was on the wane, and many of us had to ‘go foreign’ in search of employment. With the company of my choice the pay was good, the accommodation was excellent and the food allowance generous. They were extremely happy days. The only setback for we Brits was if we were appointed to ships registered under the Saudi flag. This meant no pork products were allowed (how we missed our bacon!) which restricted the menu a bit. And of course no alcohol was allowed on board. Aside from that all other conditions were admirable. At Christmas the Moslem crew members would join us in celebrating the occasion and we in turn would join them in celebrating the Feast of Ramadan. They always laid on an excellent buffet. Merchant seamen have always been admired for their ability to accept the beliefs and nationality of all whom they sailed with
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