Tintagel Castle (1)


TINTAGEL CASTLE (1) was built in 1896 by Fairfield Ship Building & Engineering Co. at Govan with a tonnage of 5531grt, a length of 425ft 2in, a beam of 50ft and a service speed of 15 knots. Sister of the Avondale Castle she was launched for the Intermediate service.

In September 1912, together with her sister, she was sold to Cie. de Navigation Sud-Atlantique for their Bordeaux to South America service and renamed Liger.

In 1921 she was replaced by the Mosella and broken up at Genoa in 1923

Service in The Boer War - 1900

During the Boer War the Tintagel Castle carried 1200 soldiers from Southampton to Cape Town in March 1900.  A book recorded and illustrated by the ships surgeon, Dr W W L McClean, and the Third Officer E H Shackleton recorded the voyage.

The voyage took 20 days 6 hours and 39 minutes, and the distance travelled was 5953 miles.

The Queen’s Royal West Surrey Regiment and the East Surrey Regiment had drafts on board to join both 2nd Battalions engaged in the war in South Africa.

How The Troops Were Fed

It is no easy matter to provide a daily menu for a large body of troops on shore; the difficulty is far greater when they are afloat, and when it is necessary to lay in, before the voyage begins, a stock of food sufficient to last for a period of three weeks or longer, and of such quantity and variety as to ensure a liberal supply, with not too large remainder at the end of the voyage.  The purpose of giving in this article a short account of the quantities required to provision the Tintagel Castle for her 6,000 mile trip and with her 1,200 soldiers aboard, and also an outline of the arrangements for preparing the food supply, and copy of the bill of fare.

The whole of the catering was most ably superintended by our energetic chief steward, Mr E Young.  Our chef, R B Merryweather, upon whose shoulders fell the labour of preparing the daily food supply for such a larger number of men, carried out his onerous duties very thoroughly, his forces in the galley numbering four assistant cooks and two Tommies, lent for the occasion, one of whom was an embryo parson, and the other an Oxford undergraduate.  There were also two assistants in the vegetable locker and scullery.  No less than two tons of coal were consumed daily in keeping the galleys working.

The baking of our bread supply fully occupied, night and day, three ship’s bakers and two volunteers from the ranks and daily some 1,200lbs of flour were used in preparing the bread.

The butcher’s staff consisted of two ship’s butchers and two soldier assistants, and that they had their work cut out may be gathered from the fact that the daily consumption of meat was some 16 cwt.  The meat, and, in fact, all other perishable foods, such as fish, fruit etc, was kept in the large refrigerating chambers of which there were four, capable of holding 160 tons of provisions, and before using required to be thoroughly thawed for some hours.

The list of provisions

The stores placed on board in London for the voyage out and home included:-

Commodity

Quantity

Commodity

Quantity

Commodity

Quantity

Fresh beef

10 tons

Dried Currents

1300 Lbs

Pickles

212 gallons

Salt Beef

3000 lbs

Raisins

1700 lbs

Flour

22 tons

Mutton

12 tons

Potatoes

22 tons

Biscuits

2 tons

Preserved meat

3700 lbs

Pressed vegetables

3 cwt

Butter

4000 lbs

Suet

1900 lbs

Preserved carrots

1 ton

Oatmeal

4800 lbs

Pork

3200 lbs

Split peas

1600 lbs

Cheese

4000 lbs

Sausages

1400 lbs

Dried peas

1 ton

Fresh milk

200 gallons

Bacon

1½ tons

Beans

2800 lbs

Condensed milk

5500 tins

Salt fish

1350 lbs

Rice

5700 lbs

Coffee

2000 lbs

Finnan haddock

1 ton

Pearl barley

1200 lbs

Tea

1200 lbs

Fresh herrings

5400 lbs

Semolina

130 lbs

Pepper

130lbs

Smoked cod

1350 lbs

Marmalade

5½ tons

Sugar

93 cwt

Canned salmon

1 ton

Vinegar

200 gallons

Mustard

300 lbs

Eggs

22000

Apples

600 gallons

Golden syrup

2800 lbs



Lime juice

900 quarts

Curry powder

170 lbs

Dried figs

1200 lbs

Prunes

1240 lbs

Jam

2700 lbs

Hops

24 lbs

Malt

170 lbs

Salt

1800 lbs

The two latter articles mentioned were for baking purposes, whilst, in addition to the large supply of potatoes and other vegetables, no less than one hundred and fifty pounds worth of fresh vegetables were used on the voyage.


For lovers of the fragrant weed, there were 1,600 lbs of tobacco, 2,000 cigars and 25,000 cigarettes.  During the voyage 27,648 bottles of beer and 17,064 bottles of mineral water, including 3,000 of ginger ale, 5,500 lemonade, and 3,200 soda were consumed making a total of 44,712 or nearly two bottles per day per man.


No less than 84,000 gallons of fresh water were distilled during the voyage, in addition to 49,000 gallons received from the shore.  This allowed nearly five gallons per man daily, the average daily consumption being 6,650 gallons.


Four meals were served daily, and some idea may be formed as to the kind of fare provided from the weekly bill of fare, which was in use throughout the voyage.

Day

Breakfast

Lunch

Tea

Supper

Monday

Porridge & Golden Syrup.

Stewed Steak

Bread & Butter,

Coffee

Soup,

Roast Beef

Boiled Mutton

Cabbage,

Boiled

Potatoes,

Compote Of Figs

Cold Meat Pickles,

Jams

Tea,

Bread & Butter

Bread & Cheese

Biscuits

Tuesday

Porridge & Golden Syrup

Finnan Haddock.

Bread & Butter,

Coffee

Soup,

Boiled Beef & Vegetables.

Roast Mutton,

Haricot Beans, Boiled Potatoes, Stewed Apples & Rice

Cold Meat Pickles,

Jam

Canned Salmon

Tea,

Bread & Butter

Bread & Cheese

Biscuits

Wednesday

Porridge & Golden Syrup

Grilled Sausages,

Bread & Butter,

Coffee

Soup,

Braised Beef & Vegetables.

Boiled Mutton,

Blue Peas,

Boiled Potatoes,

Compote Of Prunes.

Cold Meat Pickles,

Jam

Tea,

Bread & Butter

Bread & Cheese

Biscuits

Thursday

Porridge & Golden Syrup Scrambled Eggs & Bacon

Bread & Butter,

Coffee

Soup,

Roast Beef

Roast Mutton,

Pumpkin,

Boiled Potatoes,

Plum Pudding.

Cold Meat Pickles,

Canned Herrings

Marmalade

Tea,

Bread & Butter.

Bread & Cheese

Biscuits

Friday

Porridge & Golden Syrup

Ling Fish & Egg Sauce

Bread & Butter,

Coffee.

Soup,

Boiled Beef & Vegetables.

Roast Mutton,

Cabbage,

Boiled Potatoes,

Rice Pudding.

Coat Meat Pickles,

Jam

Tea,

Bread & Butter

Bread & Cheese

Biscuits

Saturday

Porridge & Golden Syrup

Grilled Steak,

Bread & Butter,

Coffee.

Soup,

Roast Beef

Boiled Mutton

Haricot Beans,

Boiled Potatoes

Compote of Figs

Cold Meat Pickles,

Canned Salmon

Marmalade

Tea,

Bread & Butter.

Bread & Cheese

Biscuits

Sunday

Porridge & Golden Syrup

Buttered Eggs & Bacon

Bread & Butter,

Coffee.

Soup,

Braised Beef & Vegetables

Roast Mutton,

Blue Peas,

Boiled Potatoes,

Plum Pudding.

Cold Meat Pickles,

Jam

Canned Herrings

Tea,

Bread & Butter.

Bread & Cheese

Biscuits

Disembarking at Cape Town

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