In the Heart of the Sea by Nathaniel Philbrick Page B

things, daily and almost hourly occurring, which no one who has not himself been on a long and tedious voyage can conceive of or properly appreciate-little wars and rumors of wars,-reports of things said in the cabin,-misunderstanding of words and looks,-apparent abuses,-brought us into a state in which everything seemed to go wrong.
     
    Aboard the Essex, the crew's discontent focused on the issue of food. At no time were the differences that existed between the officers and the men more pronounced than at mealtimes. In the cabin, the officers ate much as they did back home on Nantucket-on plates, with forks, knives, and spoons, and with plenty of vegetables (as long as they lasted) to add to the ship's fare of salt beef and salt pork. If there was fresh meat available-as from those thirty Maio hogs-the officers were the ones who enjoyed most of it. As an alternative to hardtack (biscuits with the consistency of dried plaster), the steward regularly provided the officers with freshly baked bread.
    The men in the forecastle and steerage enjoyed an entirely different dining experience. Instead of sitting at a table to eat, they sat on their sea chests around a large wooden tub, known as a kid, containing a hunk of pork or beef. Referred to as horse or junk, the meat was so salty that when the cook placed it in a barrel of saltwater for a day (to render it soft enough to chew), the meat's salt content was actually lowered. The sailors were required to supply their own utensils, usually a sheath knife and a spoon, plus a tin cup for tea or coffee.
    Rather than the heaping portions provided to the officers, those before the mast were given only a negligible amount of this less-than-nutritious fare, their daily diet of hardtack and salt beef occasionally augmented with a little “duff,” a flour pudding or dumpling boiled in a cloth bag. It has been estimated that sailors in the latter part of the nineteenth century were consuming around 3,800 calories a day. It is unlikely that the men in the forecastle of a whaler in 1819 consumed even close to that amount. Complained one green hand on a Nantucket whaler, “Alas, alas, the day that I came awhaling. For what profiteth a man if he gain the whole world but in the meantime starveth to death?”
    One day soon after passing the Falkland Islands, the men went below to find in the kid a ration of meat even paltrier than usual. An impromptu meeting was held. It was decided that no one would touch the meat until the kid had been shown to Captain Pollard and a complaint officially filed. The sailors took their stations on the forward portion of the deck while one of the men, the tub of beef on his shoulder, made his way aft toward the cabin gangway. Nickerson, who had been assigned to tar the netting of the main staysail, was well above the deck and had a good view of the ensuing confrontation.
    The kid was no sooner set down than Captain Pollard came up onto the quarterdeck. Pollard glanced at the tub of beef, and Nickerson watched as his complexion seemed to shift from red, to blue, to almost black. Food was a difficult and sensitive issue for Captain Pollard. As he knew better than anyone, the Essex had been woefully underprovisioned by the parsimonious owners. If there was any hope of providing for the men in the several years ahead, he had to limit their provisions now. He may not have felt good about it, but he had no alternative.
    In bringing the kid aft, the men had dared to violate the sacred space of the quarterdeck, normally reserved for the officers. Even if the crew's anger might be justified, this was a challenge to the ship's authority that no self-respecting captain could tolerate. It was a critical moment for a commander who desperately needed to shake his crew out of a corrosive and potentially disastrous malaise.
    Casting aside his normal reticence, Pollard roared out, “Who brought this kid aft? Come here, you damned scoundrels, and tell me!
    No one dared speak. The