Joseph Banks - Endeavour Journal, 25 August 1768 - 12 July 1771 - No. 0266
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Transcription
[Page 266]
South Sea
if not more entertaining to all future navigators by describing the method which we took to cure Cabbage in England which Cabbage we have eat every day since we left Cape Horne & have now good store of remaining as good at least to our palates & full as green & pleasing to the eye as if it was bought fresh every morning at Covent Garden market our Steward has given me the receipt which I shall copy exactly false spelling exceptd
Take a strong Iron bound cask for no weak or wooden bound one should ever be trusted in a long voyage take out the head & when the whole is well cleand cover the bottom with salt then take the Cabbage & stripping off the outside leaves take the rest leaf by leaf till you come to the heart which cut into four. These leaves & heart lay upon the Salt about 2 or 3 inches thick & sprinkle Salt pretty thick over them and & lay cabbage upon the salt stratum super thick till the cask is full then lay on the head of the cask with a weight which in 5 or 6 days will have pressd the cabbage into a much smaller
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