Marine-Ordbog

__________________ _______.... _________________________________________________________________________________ 534 Proviant m. m. Fersk Kød..................................... Oksekød.......................................... Svinekød.......................... Salt Kød.......................... Henkogt Kød..................... Fordærvet Kød.................... De Dage, der gives Kød til Middag . .. Stud; Kreatur..................... Fjerkræ ........................... Rugbrød......................... Kommisbrød....................... Franskbrød........................ Haardt Brød; Biskøjter............. Mel............................... Ærter............................ Bønner..................................................... Tørrede Gemyser................... Henkogt Mælk.................... Henkogte Sager.................... 01................................ Vin............................... Brændevin........................ Punch. Rom....................... ............................. Fordærvet 01..................... Vand...............•.............. Sygekost.......................... Sygeproviant...................... Spisetakst......................... Kation; Portion Skibskost........... At sætte paa Ration med Proviant .... Inddragning af Punch, Rom......... Skaffegrejer....................... Friskefad; Ferskefad................ Brændevinskælder.................. Brødkælder....................... Messekælder...................... Provisions etc. Fresh meat......................... Beef................................ Pork................................ Salt meat........................... Tinned meat. Preserved meat........ Tainted meat.__...................________ Beef-days........................... Bullock............................. Fowls............................... Brown bread...................................... Contract navy-bread................. White bread. Wheaten bread........ Biscuits. Sea-bread.................. Flour............................... Peas................................ French beans ....................... Preserved vegetables ................ Condensed milk______ ..................... Preserved food...................... Beer................................ Wine............................... Brandy............................................... Grog................................ Flat beer ........................... Water.............................. Sick-diet. Food for patient........... Sick-provisions...................... Scale of allowance. Dietary scale..... Allowance.......................... To put an allowance of provisions ... . Stoppage of grog.................... Mess-traps.......................... Steep-tub........................... Spirit-room.......................... Bread-room......................... Private store-room of the officers.....