When these duties were performed, a bustle was seen about the camboose, or large cooking stove, in which the meals were prepared.

In pleasant weather it was usual for the sailors to take their meals on deck; but no table was arranged, no table-cloth was spread, no knives and forks or spoons were provided, no plates of any description were furnished, or glass tumblers or earthen mugs.

The preliminary arrangements were of the simplest description.
The signal being given, the cook hastily transferred from his boilers whatever food he had prepared, into a wooden vessel, called a kid, resembling in size and appearance a peck measure.

The kid with its contents was deposited on the spot selected; a bag or box, containing ship's biscuits was then produced, dinner was ready, and all hands, nothing loth, gathered around the kid and commenced operations.
The usual fare was salt beef and bread, varied at stated times or according to circumstances; and this has probably for centuries been the standing dish for the forecastle in English and American ships.

On this passage, the Sunday dinner varied from the usual routine by the addition of fresh meat.