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Updated: June 14, 2025
I found the poor men on board almost in a tumult to get the victuals out of the boiler before it was ready; but my mate observed his orders, and kept a good guard at the cook-room door, and the man he placed there, after using all possible persuasion to have patience, kept them off by force; however, he caused some biscuit-cakes to be dipped in the pot, and softened with the liquor of the meat, which they called brewis, and gave them every one some to stay their stomachs, and told them it was for their own safety that he was obliged to give them but little at a time.
Then he gave the letter to a trusty knight, named Sir Brewis, and bade him take it to the Archbishop of Britain, where he sat, an old and feeble man, in his great cathedral of St. Asaph, far on the verge of the western sea. He was the king's kinsman, and already known for his great sanctity as St. David.
By my faith, said Ponocrates, I cannot tell, my pillicock, but thou art more worth than gold. Therein, said the monk, I am like you; but, venite, apotemus. Then made they ready store of carbonadoes, or rashers on the coals, and good fat soups, or brewis with sippets; and the monk drank what he pleased. Some kept him company, and the rest did forbear, for their stomachs were not as yet opened.
I found the poor men on board almost in a tumult to get the victuals out of the boiler before it was ready; but my mate observed his order, and kept a good guard at the cook-room door; and the man he placed there, after using all possible persuasion to have patience, kept them off by force: however, he caused some biscuit cakes to be dipped in the pot, and softened them with the liquor of the meat, which they call brewis, and gave every one one, to stay their stomachs, and told them it was for their own safety that he was obliged to give them but little at a time.
There were Georges on horseback, chickens in brewis, cygnets, capons of high grease, carpes of venison, herons, calvered salmon, custards planted with garters, tarts closed with arms, godwits, peafowl, halibut engrailed, porpoise in armour, pickled mullets, perch in foyle, venison pasties, hypocras jelly, and mainemy royal.
One of the houses in the Close had been handed over to the Theological College, the Principal of which usually occupied a Canon's stall in the Cathedral. Here were the lecture-rooms, and here lived Canon Havelock the Principal, Mr. Drakeford the Vice-Principal, Mr. Brewis the Chaplain, and Mr. Moore and Mr. Waters the Lecturers. There did not seem to be many arduous rules.
We lay here awhile and trafficked with the natives for some good beef; though the weather was so hot that we could not promise ourselves to salt any of it up to keep; but I showed them the way which we practised before, to salt it first with saltpetre, then cure it by drying it in the sun, which made it eat very agreeably, though not so wholesome for our men, that not agreeing with our way of cooking, viz., boiling with pudding, brewis, &c., and particularly this way, would be too salt, and the fat of the meat be rusty, or dried away so as not to be eaten.
It was not like an Irish fire, that reaches out into the middle of the room with its volcanic margin of cinders and ashes. Then that Monday morning we had brewis to make, a little buttered toast to do, and some eggs to scramble. The bright coffee-pot got its ration of fragrant, beaten paste, the brown ground kernels mixed with an egg, and stood waiting for its drink of boiling water.
Then he dunged, pissed, spewed, belched, cracked, yawned, spitted, coughed, yexed, sneezed and snotted himself like an archdeacon, and, to suppress the dew and bad air, went to breakfast, having some good fried tripes, fair rashers on the coals, excellent gammons of bacon, store of fine minced meat, and a great deal of sippet brewis, made up of the fat of the beef-pot, laid upon bread, cheese, and chopped parsley strewed together.
He did not care for brewis and brown bread any more than I did and for his own satisfaction he wrote to friends in the old country to send him a consignment of Irish oatmeal. In due time Gerrish delivered a hundred weight of this new provender, sealed in tin cans. It made such a surprisingly good breakfast that we went through those tins cans in short meter.
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