Sailing the British Empire : The Voyages of The Clarence, 1858-73Main MenuSailing the British Empire: The Voyages of the Clarence, 1858-73IntroductionThe Crew / AcknowledgmentsThe Provenance of Watson's LogAdditional Sources: Logs, Crew Lists, DiariesInside Lloyd's Register"Green's Celebrated Service"Details on owner of the ship at the time of our voyage, Richard Green.The Master Builder: William PileThe Master: Joseph Watson's BiographyA Mate's ProgressThe Career of Henry Berridge, First Mate of the ClarenceThe Crew of the Clarence in 1864An annotated crew listThe 18th HussarsThe Clarence and the Cyclone of 1864Origins of Indian Emigrants Aboard The ClarenceThe Surgeon-SuperintendantWages of indentured labourers in Demerara (1870-1900)The Clarence Sails to AustraliaMutiny! Violence and Resistance Aboard "Coolie Ships"Cholera: The Killer from CalcuttaSTSC 077, Fall 2015 First Year Seminar, University of Pennsylvaniab33a025deaa7595ed0079bfc9b77ea3cb14b8d08STSC 077, The University of Pennsylvania, fall 2015
The typical daily diet of coolies on board emigrant ships
12015-12-13T11:14:00-08:00Neeraj Chandrasekar4e9c3c05f5a0342bbf61fabc0fc0f3fad3b8436962651Pearse, William Henry. Notes on Health in Calcutta and British Emigrant Ships, Including Ventilation, Diet, and Disease. London: Churchill, 1866. Print.plain2015-12-13T11:14:00-08:00Neeraj Chandrasekar4e9c3c05f5a0342bbf61fabc0fc0f3fad3b84369
Another important aspect of the conditions on board the ship was the diet of the passengers. The food on board the ships was said to be far better than the food usually consumed by the passengers. In fact the quality and quantity of food received was considered so far superior that the passengers were supposed to have look markedly more healthy than when they had started the journey. These accounts, however, need to be taken with a grain of salt, as they come from a ship surgeon. The diet was usually decided by the ship surgeon, who had little knowledge of the coolies normal eating habits. For instance, some ships did not carry flour, an essential ingredient for ‘chaupaty’ which made up a part of the coolies staple diet back home. William Henry Pearse, a ship surgeon who was on board multiple coolie ships claimed that ‘A Devonshire boy does not so much enjoy plum pudding as a Coolie his chaupaty’. Similarly, some ships did not provide their coolies with fruit or vegetables as they wrongly presumed that cholera stemmed from those foods. While the lack of these foods did not directly result in cholera, when the coolie has ‘changed his climate, soil, diet...he dies very readily, in greatly increased proportion to his usual mortality’. Similarly, the death and sickness also affected the surgeons dealing directly with the passengers. This is clear when Richmond said ‘Seldom have I experienced more sincere pleasure’, than when he had saved a mother and child from cholera. While Richmond could have used drugs such as quinine and antimony to help his patients, the coolies’ lack of trust in Western medicine would have most likely rendered this useless. Instead, the isolation of patients, along with variations in diet (according to the surgeon’s preferences) would have been more likely to aid in the recovery process.
"DEATH SHIP disinfected: The Karamania Docks." The New York Times 12 Mar. 1903: n. p. ProQuest. Web. Wells, Brigid. "From India to the Caribbean." History Today (2009): n. p. Web. Pearse, William Henry. Notes on Health in Calcutta and British Emigrant Ships, Including Ventilation, Diet, and Disease. London: Churchill, 1866. Print.