Dutch courage
The phrase “Dutch courage” is still used in the world today to describe any increase in confidence caused by alcohol.
This phrase originated during the support by the English fleet of the Dutch battle of independence around 1570. Then, however, it was the genever (early gin), and not the rum, that struck the hearts of the warriors.
But while an old Dutch proverb said that "the best compass for sailors is a glass full of jenever", for an English sailor it was all about rum.
The sailor's love for the "soulful baby" is well documented a century before the name "rum" became a household name.
English tradition
Rum has a long tradition in the Royal Navy of Great Britain and the navies that grew out of it, including the navies of Australia, New Zealand, Canada and other Commonwealth countries.
The naval rum tradition began with the West Indies squadron of the Royal Navy in Jamaica in 1655. By 1731, it had spread to the rest of the British fleet.
There are several theories about the origin of this practice
In tropical climates, beer often spoils and water becomes putrid. Rum had the advantage of being stored indefinitely and taking up less space on board. It had a lower price tag and was produced in large quantities in the British West Indies as a by-product of the booming sugar industry.
The rum had another advantage. It mixed well with the daily dose of lime juice given to British sailors to prevent scurvy. Although this practice only emerged in the 18th century, much later than the introduction of the daily ration of rum, it provided an additional argument for the continuation of this practice.
The original diet, or "baby", was half a pint of rum a day. The strength of the rum could be different, but usually averaged about 55% alcohol.
Alcohol and geopolitics
Before Columbus discovered the West Indies in 1492, sailors around the world were usually offered a ration of alcohol - beer, brandy, genever, araka, or wine - for services to a country or a captain. This was considered a reward and was rarely practiced on a regular basis.
The young English navy did not need to be strengthened aboard their ships until Columbus opened the way for the Age of Discovery.
Over the next hundred years, Europeans circled the Cape of Good Hope, came to the trade-rich waters of the Indian Ocean, discovered the Pacific Ocean and made their first voyage around the world.
By the early 1600s, Spain had firmly held the West Indies, establishing a lucrative colony, largely through reed plantations on the Hispaniola Islands (present-day Haiti and the Dominican Republic), Cuba and Jamaica.
England was absolutely not satisfied with this. The war was inevitable.
Robert Blake
To strike the first blow, King Charles II of England appointed one of the most powerful commanders in British naval history. Admiral Robert Blake, who is called "the father of the Royal Navy", transformed a weak national fleet from 10 unequipped warships into an armada of more than 100 ships.
Blake was a legend and a hero, not only because of his military deeds, but because in 1650 he was the first to officially release fortified spirits for Royal Navy sailors, replacing their daily ration of beer or French brandy.
Ale
Beer, more specifically ale, has been served to English sailors since the 15th century, but like any ale, it tended to deteriorate during long voyages.
With battles outside Europe requiring more and more time at sea, the ale deteriorated and the sailors resented.
In 1588, Lord High Admiral Charles Howard observed that
"Nothing makes a sailor more displeased than sour beer."
The admiral knew a lot about this. During the reign of Elizabeth I and James I, he led the fleet and the defeat of the Spanish Invincible Armada.
The Daily Mail recalls, for example, in 1590 all sailors of the British Navy were given a gallon of beer (about 4.5 liters) daily.
Later, after 1655, when the British captured Jamaica and rum became popular in Europe, the sailors began to give out half a pint of this strong drink (about 0.28 liters).
Moreover, after the battles, the daily rate for sailors has always doubled.
Blake knew this too, and by temporarily introducing brandy to his fleet, he was able to save precious space on board the ship and ensure that the "men's ration" never went bad - in fact, it got better, which English sailors appreciated.
But for almost a century until 1655, sailors were given beer or brandy daily. But beer continued to deteriorate and brandy went out of style after the deterioration in Britain's relations with France.
But Blake's initiative was remembered and in demand, rum took center stage in the sea alcohol ration, as it did not spoil and took up less space than beer barrels.
This, according to British naval historians, has been responsible for boosting sailors' morale, preventing scurvy and ensuring a variety of diets, especially when food is often bland or spoiled.
It soon became known as "Pussara" rum because it was distributed by the ship's treasurer.
The daily diet has also evolved over the years from rum to grog, which contains water, lime and sugar in varying proportions.
Jamaican Rum
In the historical annals of the British Navy, the emergence of a naval tradition that lasted 300 years is associated with the name of Admiral William Penn.
In an effort to gain a foothold in the West Indies and usurp Spanish influence in the region, the Admiralty sent Admiral William Penn and a fleet of 38 warships with 300 soldiers in search of the Spanish-captured island of Hispaniola.
After a series of bad decisions and even worse leadership, Penn ended the siege of Hispaniola and instead captured the lighter Santiago prize in the south, which was renamed Jamaica.
Jamaica had an abundance of sugar plantations and the local population prepared a drink known as aguardente de cana - "sugar cane alcohol."
After nearly depleting his beer reserves and remembering Blake's lesson, Penn decided to use local cane alcohol to supplement his diet.
An innovative solution, progressive for the time, made rum a key part of the daily diet of British sailors.
Pirates' favorite drink
It is believed that rum has long been the favorite drink of pirates, robbers and slave traders.
One of the most popular brands of Jamaican rum is named "Captain Morgan" in honor of the legendary pirate, whom the English king Charles II even knighted.
When the island of Jamaica unexpectedly fell into English possession, England had no initial plans for colonial development, considering it nothing more than a "disease-infected rock."
To prevent any potential threat of reprisal from Spain, the metropolis encouraged English pirates, also known as privateers, to settle in the island's capital, Port Royal (before the earthquake of 1692, Port Royal was an island), where they were paid a large percentage for any captured or sunk Spanish ships.
Welsh pirate Henry Morgan. Morgan was arguably the most successful pirate ever to live.
With the help of the Port Royal base, generous commissions for a free raid on enemy ships, and an almost unlimited supply of "cane spirit", Morgan and his navy managed to single-handedly keep the Spaniards from monopolizing the Caribbean during the 1600s.
Morgan's exploits also laid the foundation for the Golden Age of Piracy (1690–1730) and the creation of modern antiheroes such as Blackbeard, Captain Kidd, Anne Bonnie, Black Bart and many others. The Caribbean from the 16th and 17th centuries was the real frontier of the Wild West, where life was cheap and every day was a battle for survival.
By the beginning of the 18th century, rum had become an integral part in the life of every Caribbean sailor, which, especially among pirates in the service of Britain, was accompanied by unrestrained drunkenness and, as a result, alcoholism.
The English captain visited one of the pirate units at the indicated time:
"I really don't think it would be an exaggeration to say that a third of every ship's crew was more or less drunk every morning, or at least confused and half woozy."
freedom of choice
Outside the Caribbean, geography dictated preference for sailors.
Most of the ale remained around the British Isles.
For most Mediterranean ports, it was wine and brandy, while trips to the vast Indian Ocean brought nothing but arak.
In terms of wines, sailors had access to a wide variety of sweetened and fortified varieties of Madeira, Rosolio or Mistela (also known as "Miss Taylor").
By the mid to late 18th century, wine and beer increasingly began to replace the growing popularity of rum.
Due to the fact that rum is produced primarily from a by-product of sugar production - molasses - alcohol could be found in almost any port where sugar was traded.
(This is not a recipe, but a historical fact.)
However, the Royal Navy never did without its connections with French wine merchants and a personal supply of brandy for officers.
Admiral Vernor
In 1740, a Royal Navy vice admiral named Edward Vernon, then in command of the West Indies Naval Squadron, was concerned about the high level of drunkenness among British sailors. He changed his daily rum by mixing half a pint with water at a 1: 4 ratio and dividing it in two, one in the morning and one in the late afternoon.
Vice Admiral Edward Vernon was - among other things - well known for his coat of silk, wool, and mohair reinforced with gum, for which his people were affectionately called "Old Grog."
In an effort to maintain control of the normally drunken Royal Navy, Vernon issued Order 394.
The order, addressed to all the captains of the Royal Navy, stated that the sailor's allowance “… should be mixed daily with a fraction of a liter of water [about 1.3 liters] up to half a pint of rum, which should be mixed in a flooded barrel [draft barrel] intended for this purpose, and must be done on deck and in the presence of the lieutenant of the watch, who must take special care to ensure that the men are not tricked into receiving the full rum.
Grog
Over time, Vernon's mixture of rum and water became known as grog.
The term was later applied to a mixture of rum, water, lime juice and sugar given to sailors to prevent scurvy.
Grog is also the root of the word "sluggish." This is a very good description of what happened to sailors who drank too much grog.
Quality checking
Vernon's rum ritual required new roles and responsibilities in the acquisition and distribution of grog. Few of them were more important than the role of Purser (aka "Passer"), who oversaw the purchase and bottling of rum of the right volume and grade.
Since all rum purchased from the harbor arrived with excessively high alcohol levels, Passer's greatest challenge was to properly dilute each barrel purchased for rationing.
Because of this responsibility, Passer was the man on whom the entire team depended. A person who has either respect or contempt, depending on his ability to keep the team “on the right side of sobriety” without causing resentment or even rebellion.
Until Sykes's hydrometer was invented in 1818, gunpowder and fire were the only tools Passer had for accurately determining alcohol by volume.
Degrees or proof
The word "proof" is used in the sense to show that something is true or correct. The British government tested the alcohol content of alcohol by impregnating a pellet of gunpowder with it and trying to ignite the wet pellet.
If wet gunpowder could be ignited, alcohol would be considered a persistent alcohol and therefore would be subject to a higher tax. This method of testing had a problem: the flammability of the powder depended on its temperature. Since the temperature was not kept constant, this method for determining the strength was imprecise.
The sailors themselves checked the issued rum for the fortress, mixing it with gunpowder and setting it on fire; it was believed that the mixture ignites at a strength of at least 57, 15%.
Passer's task was to dilute the "baby" to the correct level for dispensing. If done correctly, the gunpowder will ignite and go out. Too little water and the Passer can be torn to pieces. Too many and the team will rise up against Passer, beating him half to death for thinning their grog.
Ritual
A typical scene at the beginning of a ceremony - when size matters!
The Duty Officer watches, the Warehouse Chief notes, the two Royal Marines fill the rum tanks, the rum bosses queue, the spirits in the cabins with their Fannies wait.
The officer watches, the helmsman pours, the battalier ticks the box, and two barrel sailors carry rum for their comrades.
In the submarine fleet
A sailor lifts a can of rum from the HMSM Seraph hatch while the submarine is in Holyhead harbor.
Blend
A formalized Royal Navy blend emerged in the early 1800s, and this was the first time rum from different countries had been blended together.
Mixing took place at several food dockyards in England, where naval supplies and provisions were prepared and stored before being transported to ships.
The rum was poured into large open vats, each containing several thousand gallons.
During the process, water was added and a stirrer mixed rum and water to make the final product uniform.
Before shipping the contents out to sea, caramel was added for color as well as flavor. Larger ships received rations in barrels, while smaller ships and submarines received wicker-wrapped jugs.
There was no official recipe for navy rum.
While there was almost certainly a flavor profile that naval rum factories are targeting, it has changed over the decades. Since the inception of rum blending in warehouses (believed to be prior to the early 1800s), the islands and colonies supplying rum for the navy have varied greatly.
The point is that attempts to write down or follow the "official recipe" are practically fruitless. The rum that was available and purchased by the Navy was constantly changing. At its best, we can say that dark blue matches a specific flavor profile.
What we can say with some degree of certainty is that by 1970 (when the navy stopped producing rum) the navy mix was roughly 60 percent of Demerara rum, including the port of Murant, roughly 30 percent of Trinidad rum, and 10 percent of Roma are from other countries.
Medical use
As a strong alcoholic beverage, rum played the role of not only light intoxication. Rum played equally the role of pain reliever, antiseptic and antibacterial for surgeons with only the most basic equipment and medicines at their disposal.
In 1722, the Admiralty Council recognized the need to improve hygiene aboard warships and ordered its long-range ships to install a small tank to purify water supplies, which often served as an incubator for bacteria and disease.
This did little, however, as during the Seven Years' War of 1754 it was recorded that for every sailor killed in action, there were 80 deaths from disease or desertion. Already so highly respected, rum was also often the purest drink on board.
Admiral Nelson
At the famous Battle of Trafalgar in 1805, the English hero and Admiral Horatio Nelson received a fatal sniper shot in the chest in the final moments of his victory over the French.
To preserve his body for the return flight to England and the state funeral, the ship's chief surgeon - Irishman William Beatty - decided to keep the body in a barrel of French brandy, which was tied to the deck under guard throughout the journey.
At the time, this brandy kept its body in near-perfect condition during the long return journey (and a weeklong storm called the "Storm of the Century"). But that ship surgeon was heavily criticized for his unpatriotic choice of drink, because then the usual practice dictated the use of rum.
And to correct this mistake of this doctor, a different version is presented in several famous works of art and painting.
Concentration
While civilians generally enjoyed their rum neat or mixed with punch, the mariner was bound to have a mixture of water and rum, from which the term grog is derived.
While this concoction could have been mandatory, Passer's role in acquiring, diluting, and dispensing grog to sailors at the correct dosage of alcohol was anything but standard. Unsurprisingly, Passer was often a popular person.
At their own request, the sailors compiled a verbal guide on the different ratios of rum and water:
Nor'vester: ½ water ½ rum.
Due North: pure rum.
Due West: Clean water (never was).
West Nor'west: 1/3 rum 2/3 water.
North Nor'west: 2/3 rum 1/3 water.
The way the sailors drank their grog fell into one of three categories: sipper, gulp, and sandy bottom (which emptied their cup in one sitting).
Manufacturing and logistics
Before the Admiralty took over the purchase and supply of rum for His Majesty's fleet, that role fell to Passer and / or the captain, who bought the rum wherever they were.
More often than not, it was cheap, rough, fiery water, more in line with the early title "Kill the Devil."
The most popular blend of Admiralty consisted mainly of rum from British Guiana with a little Trinidad added for lightness and Cuba, Barbados or Martinique for body, depending on the offer and price.
They were blended in various vats ranging from 4 to 32,000 gallons each before being stored in warehouses by the river, ready to ship. Two former rum warehouses still exist on the banks of the river overlooking the Thames.
It took millions of gallons of rum to supply the entire fleet, so it was sourced from various locations.
There is not much evidence of rum origin until the twentieth century, but by the 1930s, the lion's share of rum came from British Guiana and Trinidad, both British colonies at the time, with smaller amounts coming from Barbados and Australia.
When supplies ran out and there was a need, they even bought rum from Cuba and Martinique. Surprisingly, rum from Jamaica, which until 1962 was part of the British Empire, was usually not consumed due to its strong, unusual taste.
With the increase in the number of Royal Navy sailors, it became necessary to increase and maintain the supply of rum to the Navy. Responsibility passed to the workers of the Royal Victoria Dockyard, which was previously Deptford Victory Dockyard.
Located on the Thames in central London, the Royal Victoria Dockyard was solely responsible for the production of rum for the Navy, as it was here that the rum ingredients were blended, matured and shipped from here to consumers.
During World Wars I and II, the rum vats at Deptford were operated almost all day long to provide the Royal Navy with the massive volumes needed to support their sprawling fleet.
To provide the huge volumes needed for the Pacific and Asian fleets, the Admiralty resorted to the help of the South African National Chemical Syndicate.
Originally set up to produce methylated and rectified alcohol for the leather industry, the syndicate began distilling cane alcohol to support the war.
While the alcohol was documented as rum, it tasted more like its methylated counterparts.
Despite this, South Africa continued to supply rum to the Royal Navy until 1961, when the alcohol was sent to England, where it was aged on British soil for five years to weather the fusel oils.
Fighting tradition
In 1875 England reached a record level of alcohol consumption per capita due to the growth of economic prosperity.
For the first time, union pressure for sobriety influenced politics, and the Admiralty was forced to impose an age limit that would prohibit seafarers under 20 from drinking rum.
By 1905, it was decided to abandon the rum diet in favor of an extra halfpenny a day. Two years later, it was increased to a cent, and by 1919 it had tripled.
By this time, England had already participated in the First World War. And with the next call for military service in the ranks of the navy, sea rum again became a means of getting rid of the hardships of war.
In April 1969, the Admiralty College responded to a question from MP Christopher Mayhew, which stated:
"The Admiralty College concludes that rum production is no longer compatible with the high standards of efficiency demanded now, when individual tasks on ships involve complex tasks and often fragile mechanisms and systems, on the correct functioning of which human life can depend."
The debate, later called the Great Rum Debate, took place on 28 January 1970, and after an hour and a quarter, it was decided to stop distributing rum.
Parliamentary debate
To confirm the high degree of discussion, I will cite excerpts from the speeches of two deputies.
Against canceling the "baby":
The threat to cancel the issuance of rum in the Royal Navy is a serious issue, and I am not sorry for bringing it up in the House of Representatives today.
As a wartime sailor in the Royal Navy who recalls companionship on the lower deck with pride and affection, I am delighted to have the opportunity, as a Member of Parliament, to present to the House the views that have been expressed to me personally and in many letters on the subject. which I received from the service seamen.
It is clear from the volume of correspondence I have received and from recent press reports that the decision of the Admiralty Council to cancel the production of rum has caused deep anger and resentment in the Royal Navy.
I hope that as a result of a detailed discussion, colleagues will consider it possible to reconsider the decision of the Admiralty Council and postpone the suspension of the issuance of rum to the Navy.
I will not dwell on the long and distinguished role that daily rum drinking has played in the history of the Royal Navy.
The history of our fleet is the history of our people. Our freedom and our system of democracy have evolved and developed over the centuries behind the shield of the Royal Navy, a navy manned by people of courage, skill and endurance.
Everyone knows about the huge changes that have taken place not only in the technology of the Navy, but also in the standards and living conditions on board the ship.
But not only ships and weapons have changed. The naval forces have also changed.
Education and the need for technical skills have helped to dramatically raise the standards and expectations of those serving on the lower deck.
The arguments against canceling the production of Roma are not based on a desire to protect or preserve tradition.
The Admiralty Council concludes that the rum problem is no longer compatible with the high standards of efficiency demanded now, when individual tasks on ships involve complex and often delicate mechanisms and systems, on the correct functioning of which human life can depend.
If this were true, if it could be clearly shown that alcoholic beverages in small and controlled quantities, which are available on the lower deck, pose a danger to the operational effectiveness of the Navy and to the lives of those who served in the Navy, this would be a clear argument in the benefit of following the practice of other fleets and prohibiting any alcoholic beverages.
But what evidence is there to support this claim?
For canceling the "baby":
I can say that there is significant medical evidence and that the naval doctors put a lot of pressure on this.
In a survey of patients admitted to the British Military Hospital in Singapore, compared to the army and navy, the numbers show that the Royal Navy has three times the number of alcoholic fatalities.
Victims of alcoholism almost always only manifest themselves over the age of 28.
It is not at all uncommon for junior officers to occupy positions of responsibility in the modern navy and require the maintenance and operation of the extremely expensive and complex missile or fire control systems on our ships. But we must realize that we give them the right to drink more than four separate scotches in the middle of the workday.
I also assume that there is a big difference between the free dispensing of alcoholic beverages, which must be drunk during or shortly after dispensing, and the right to purchase alcoholic beverages during free time from work.
The unanimous recommendation of the Admiralty Council and virtually every naval officer, both medical and non-medical, is that the Roma problem is ineffective and incompatible with the high performance standards demanded now that tasks in our fleet involve complex and often fragile machinery, from the correct functioning of which can depend on many lives.
It was on the basis of this recommendation and other facts that the board decided to cancel the production of rum.
I believe that the reaction to this decision shows that most people recognize it as reasonable and timely. I am not suggesting that this was or could have been a popular decision, but the feeling could be exaggerated.
We heard about a lot of anger and resentment about this decision. But a reasonable press report and subsequent editorial comment were published about the decision.
The cash value of the savings we make, £ 2.7 million, will go to the Seafarers' Fund, which should go a long way towards making life in the navy more enjoyable, especially for those men and their dependents who support this decision.
Black calendar day
From 1655 to 1970, the tradition of the daily alcoholic diet of English sailors continued. However, as technology developed aboard warships, it became apparent that using heavy equipment and drinking rum was not the best combination.
The officers of the Navy and the Admiralty itself were not big fans of drunken sailors. And as the fleet became more modernized and sophisticated, it was impossible for a drunken sailor to operate radar or vital systems.
On July 31, 1970, at exactly 6 p.m., the Royal Navy grog bath was filled for the last time
“It was like losing a beloved comrade on a ship. The sailors wore black armbands, and some naval schools held symbolic funerals for the Roma.”
To say that the rank and file of the British navy are unhappy would be an understatement. They enjoyed their rum diet, afternoon break, and quick libations with other people on their ship.
On the last day of the rum mugs, various ceremonies took place.
Some ships, such as the HMS Minerva, gave the rum barrel a cannon salute when thrown overboard.
The crew of HMS Jufair, who were on the shore at the time, pulled their bath of rum to the ground and buried it, performing a funeral ceremony and erecting a tombstone over the burial.
The historical ritual, which had been practiced for more than 300 years in all corners of the globe, washed by the waters of the seas and oceans, was lost.
Black Tot Day in 1970 ended the relationship between the British military and their favorite drink.
The relationship that led to the creation of one of the finest blended rums in the world, bringing together the spirit of different countries, cultures and traditions to create a rum that was enjoyed every day by the naval forces of the great maritime empire.
Collection of remains
The remaining rum was placed in jugs and stored in naval warehouses to be brought from time to time for royal or government events.
In the end, most of it was sold to private collectors to make way in warehouses.
But the veterans of the fleet, naturally, also got something.
One of them recalled: “We put the jugs together, we decided to taste them, and the question was, will they taste good?
We poured them, and the first taste was: “Wow. It's not just good, it's incredible. This is rum, which simply does not exist in the world today."
Jargon
Jack Dusty: battalier who kept a record of all issued grog.
Tank: Jack's assistant, who handled the delivery, filling (filling) and distribution of grog.
Splice the mainbrace: A gift from the Admiralty in the form of an additional portion of grog to all ships of the Navy during National Pride Day.
Fanny's rum: A sailor's personal grog jar, named after the young Fanny Adams, who was killed and dismembered at the Deptford shipyard in London, where mutton was preserved for distribution to naval vessels. The sailors' contempt for this processed lamb has spawned rumors that Fanny's pieces have been turned into canned food (creepy).
Rum Boss: the chosen person aboard larger naval vessels who collects rations for his dedicated group (analogous to the "barrel" in the Soviet fleet).
Queens share: or simply known as "Queens"; any leftover grog from Fanny Rum Boss's cup after distributing it to the dining room group. Usually it was saved and accumulated for a special occasion.
Day of grog: the day a young sailor comes of age and receives his first grog ration.
Barrico: - "robber"; A small barrel used to transfer the desired volume of grog from the perfume room to the grog bath.
Scuttlebutt: also known as "Chan Grog"; a semi-barrel tub used to mix and distribute grog to sailors on deck.
Nelson's blood: name given to a naval rum after the death of Admiral Nelson at Trafalgar. Nelson was embalmed in a barrel of brandy (commonly believed to be rum) prior to his return to port.
Lime: a nickname given to the Royal Navy sailors by their American counterparts in connection with their mandatory consumption of citrus fruits on board all ships in 1867 to prevent scurvy.
For commentators who usually do not pay attention to my articles, I want to note that the author had to raise a glass (glass, glass) not only in Soviet (Russian), but also in English wardrooms and communicate with British veteran sailors who participated in the convoy operations of the Second World War.
The memory of a rum ration always made them cry a little.
Therefore, all of the above is not only a historical excursion, but the testimony of a participant, at least in spirit.
