Big Chief Elizabeth: The Adventures and Fate of the First English Colonists in America by Giles Milton
Authors: Giles Milton
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Barlowe. Thomas Cavendish, who would later emulate Sir Francis Drake’s feat of circumnavigating the globe, was in charge of the fifth vessel, the Elizabeth.
None of the ships was large—even the Tiger , a “great ship,” was just 200 tons—and much of the available deck space was cluttered with the heavy weaponry necessary to deter a Spanish attack as they passed through the Caribbean.
The smaller ships were made ready in Plymouth, but the Tiger , the pride of the fleet, was fitted out in the Thames shipyards. She was to carry virtually all the perishables, a strange decision, for although it enabled Grenville to keep an eye on the supplies, it also meant that the entire mission would be placed in jeopardy if disaster struck the flagship.
By the end of March, the London quaysides were stacked high with casks and barrels, crates, tubs, chests, and trunks. Hakluyt’s list gives a dockside perspective of the kind of equipment needed by the
colonists. Supplies were divided into “dead victuall” and “victuall by rootes and herbes.” The dead victuall was the most susceptible to putrification and was packed with great care. There was “hoggs fleshe barrelled and salted in greate quantitie” and “befe barrelled in lesse quantitie.” “Stockfishe” and “oatmeale” were also barrelled, as were butter, honey, and olives. There were butts and hogsheads for ale, firkins for oil, and cumbersome puncheons containing canary sack. Hessian bags were filled with seed, grain, currants, and prunes; dried and salt fish were loaded into wicker creels.
Great attention was given to the alcohol being stowed on board. There were “syders” from France, Spain, and England; wines, sacks, and hollocks—a clear red wine—and pitchers of aqua vitae for the higher ranks. The beer was “brewed specially in speciall tyme” to ensure it did not turn sour. All of these provisions were expected to last not only for the duration of the voyage but also for the first few months on Roanoke.
The most important of the stores—the seeds—were packed in dry-lined chests, and some, mainly the beans and peas, were “dryed on the kiln” to enhance their preservation. These were the lifeblood of the colony and would prove critical to the success or failure of the entire mission. Little was known about the soil on Roanoke, and no one could be sure which plants would flourish. Hakluyt advised taking a large selection of seeds in the hope that some would germinate soon after arrival. There was “turnep seede and passeneape seede”—good winter vegetables—and quick-growing radishes and “cariotts.” Garlic and onions could be relied upon to thrive in most soils, while “cowcombers” and “cabage cole” were heavy croppers. Hakluyt also recommended taking a large selection of herbs, including “parseley, orege, tyme, rosemary, mustard seede [and] fennell.” Many of these were considered to have medicinal properties and could be turned into pomanders and elixirs by the colony’s apothecary.
Although the quantity of supplies impressed the common mariners, the Tiger could carry only a fraction of what was required to sustain the colony. It was soon realised that Grenville would have to stop en route to stock up on salt, fruit, and, most importantly, livestock. There was simply not enough space on deck to carry cattle and swine, and the only opportunity of supplying the colony with farm animals would be to acquire them from settlements in the Caribbean. This was not going to be easy, since every port and harbour was controlled by the Spanish, who were under strict orders not to sell anything to the English. Grenville would have to use his considerable charm—or his ten cannon—to persuade the Spanish to change their minds.
Sir Richard Grenville had a violent temperament. After drinking bouts, he would “take the glasses betweene his teeth and crash them in peeces and swallow them.”
Spain had been keeping a close eye on
None of the ships was large—even the Tiger , a “great ship,” was just 200 tons—and much of the available deck space was cluttered with the heavy weaponry necessary to deter a Spanish attack as they passed through the Caribbean.
The smaller ships were made ready in Plymouth, but the Tiger , the pride of the fleet, was fitted out in the Thames shipyards. She was to carry virtually all the perishables, a strange decision, for although it enabled Grenville to keep an eye on the supplies, it also meant that the entire mission would be placed in jeopardy if disaster struck the flagship.
By the end of March, the London quaysides were stacked high with casks and barrels, crates, tubs, chests, and trunks. Hakluyt’s list gives a dockside perspective of the kind of equipment needed by the
colonists. Supplies were divided into “dead victuall” and “victuall by rootes and herbes.” The dead victuall was the most susceptible to putrification and was packed with great care. There was “hoggs fleshe barrelled and salted in greate quantitie” and “befe barrelled in lesse quantitie.” “Stockfishe” and “oatmeale” were also barrelled, as were butter, honey, and olives. There were butts and hogsheads for ale, firkins for oil, and cumbersome puncheons containing canary sack. Hessian bags were filled with seed, grain, currants, and prunes; dried and salt fish were loaded into wicker creels.
Great attention was given to the alcohol being stowed on board. There were “syders” from France, Spain, and England; wines, sacks, and hollocks—a clear red wine—and pitchers of aqua vitae for the higher ranks. The beer was “brewed specially in speciall tyme” to ensure it did not turn sour. All of these provisions were expected to last not only for the duration of the voyage but also for the first few months on Roanoke.
The most important of the stores—the seeds—were packed in dry-lined chests, and some, mainly the beans and peas, were “dryed on the kiln” to enhance their preservation. These were the lifeblood of the colony and would prove critical to the success or failure of the entire mission. Little was known about the soil on Roanoke, and no one could be sure which plants would flourish. Hakluyt advised taking a large selection of seeds in the hope that some would germinate soon after arrival. There was “turnep seede and passeneape seede”—good winter vegetables—and quick-growing radishes and “cariotts.” Garlic and onions could be relied upon to thrive in most soils, while “cowcombers” and “cabage cole” were heavy croppers. Hakluyt also recommended taking a large selection of herbs, including “parseley, orege, tyme, rosemary, mustard seede [and] fennell.” Many of these were considered to have medicinal properties and could be turned into pomanders and elixirs by the colony’s apothecary.
Although the quantity of supplies impressed the common mariners, the Tiger could carry only a fraction of what was required to sustain the colony. It was soon realised that Grenville would have to stop en route to stock up on salt, fruit, and, most importantly, livestock. There was simply not enough space on deck to carry cattle and swine, and the only opportunity of supplying the colony with farm animals would be to acquire them from settlements in the Caribbean. This was not going to be easy, since every port and harbour was controlled by the Spanish, who were under strict orders not to sell anything to the English. Grenville would have to use his considerable charm—or his ten cannon—to persuade the Spanish to change their minds.
Sir Richard Grenville had a violent temperament. After drinking bouts, he would “take the glasses betweene his teeth and crash them in peeces and swallow them.”
Spain had been keeping a close eye on
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