whom he was universally beloved: from the repeated voyages he had made to their coast, there were few to whom he was not personally known. The professional merit of Captain Buckoll stood high in the estimation of his superiors; whilst his repugnance to mention any circumstance, wherein his own bravery was conspicuous, like a true British seaman was so great, that his nearest relations heard only of his worth, from the report of others. His private character comprehended every virtue: the same heart, which unappalled stood foremost in the ranks of danger, and of death, was equally alive to the duties of a Son, a Brother, and a Friend. We conclude our memoir of this excellent young officer with a letter sent from his ship, a few days after his death, dated Acra Roads, April 26, 1798. "We have received a severe shock on board the Serpent: with the greatest regret I acquaint you of the death of our worthy Captain, who departed this life, on Monday, the 23d instant, after an illness of eight days. It was a violent fever, which is very frequent among Europeans in this country; and if it does not leave them in nine days, is a certain sign of death. I sat up with Captain Buckoll the night before he died; he was delirious the whole time. On Monday morning, about eight o'clock, his fever rose much higher; when he was seized with a most violent phrenzy, in which calamitous state he expired at noon. I went on shore about an hour before this melancholy event, for a gentleman, who was an intimate friend of Captain Buckoll's:-I had but just time to reach his house, and deliver my message, when a black servant from the fort, came, and acquainted him, that the Serpent had hoisted Colours, half mast high. He imme. diately fell back in his chair, and burst into a flood of tears; nor could I myself refrain. Our poor friend was buried the next morning at Acra Fort, with every respect and honour becoming a brave and good officer, for such he truly was. "On leaving the ship, with the Corps, when about half way from the shore, the Serpent began firing guns every five minutes; the Fort had fired half hour guns from the time of his death; and when he was buried, it fired eighteen minute guns, which the Serpent answered with twenty-one. When we reached the shore, we found it thronged with the inhabitants, and likewise gentlemen from the British, and Dutch forts, besides upwards of an hundred blacks, with accoutrements and arms, and their warlike music. We conveyed the Corps two miles up the country: it was carried by Captain Buckoll's own boat's crew, who, poor fellows, were much affected. How sleep the Brave! who sink to rest By all their Country's wishes blest!- To dwell a weeping hermit there! COLLINS. The Procession to the Grave, which marked the respect and gratitude of the blacks, was as follows: Colours. Two Privates. Mr. Carr, purser. and fifes One Private, Lieutenants Roberts and Knipe, one Private, Two Privates. A Black with a large awning to cover the Coffin. ARMS.] Sable, a chevron, between three bull's heads coupled, argent. Pro Rege et Patriâ for my King and Country. S NAVAL ANECDOTES, COMMERCIAL HINTS, RECOLLECTIONS, &c. NANTES IN GURGITE VASTO! 20. VI. The late Admiral Sir CHARLES KNOWLES's Receipt to salt Meat. soon as the ox is killed, let it be skinned, and cut up into pieces fit for use, as quick as possible, and be salted whilst the meat is hot; for which purpose have a sufficient quantity of salt-petre, and bay-salt, powdered together, and made hot in an oven, of each equal, parts; with this sprinkle the meat, at the rate of about two ounces to the pound. Then lay the pieces on shelving boards to drain, for twenty four hours; which done, turn them, and repeat the same operation, and let them lie for twenty-four hours longer, by which time the salt will be all melted, and have penetrated the meat, and the pieces be well drained. Each piece must then be wiped dry with clean coarse cloths, and a sufficient quantity of common salt be made hot likewise in an oven, and mixed, when taken out, with about one third of brown sugar. The casks being ready, rub each piece well with this mixture, and pack them well down, allowing about half a pound of the salt and sugar to each pound of meat: it will keep good several years, and eat very fresh. N. B. It is best to proportion the casks, or barrels, to the quantity consumed at a time, as the seldomer it is exposed to the air the better: the same process does for pork, only a larger quantity of salt, and less sugar; but the preservation of both depends equally upon the meat being bot when first salted. The late Admiral VERNON'S Receipt to cure Beef. TAKE four gallons of good water, to which add one pound and an half of good Muscavado sugar, six, or eight ounces of salt-petre, and eight pounds of common salt. Let these be boiled, and when the liquor is cold, it is fit for use, The sooner the meat is cut up after the ox is killed the better. Sprinkle each piece of meat with equal parts of common salt, and brown sugar, mixed together. Let the meat drain twelve hours, and repeat the operation, first turning the meat after having drained twelve hours, wipe the meat with a clean cloth, and rub it well with the salt and sugar mixed. Put it into the cask, and pour the liquor on, so as to cover the meat. The same process cures tongues. The Method praised by the late Captain Cook, at OTA HEITE, and the SANDWICH ISLANDS, to cure Pork in an hot Climate.-Vol. iii. page 11. Last Voyage. IT has generally been thought impracticable to cure the flesh of animals by salting, in tropical climates; the progress of putrefaction being so rapid, as not to allow time for the salt to take, as they express it, before the meat gets a taint, which prevents the effect of the pickle. We do not find that experiments relative to this subject have been made by the navigators of any nation before Captain Cook. In his first trials, which were made in 1774, during his second voyage to the Pacific Ocean, the success he met with, though very imperfe&t, was yet sufficient to convince him of the error of the received opinion. As the voyage, in which he was then engaged, was likely to be protracted a year beyond the time for which the ships had been victualled, he was under the necessity of providing, by some such means, for the subsistence of the crews, or of relinquishing the further prosecution of his discoveries He therefore lost no opportunity of renewing his attempts, and the event answered his most sanguine expectations. The hogs, which he made use of for this purpose, were of various sizes, weighing from four, to twelve stone (14lb.) The time of slaughtering was always in the afternoon; and as soon as the hair was scalded off, and the entrails removed, the hog was divided into pieces of four, or eight pounds each, and the bones of the legs, and chine, taken out; and in the larger sort, the ribs also. Every piece then being carefully wiped and examined, and the veins cleared of the coa. gulated blood, they were handed to the salters, whilst the flesh remained still warm. After they had been well rubbed with salt, they were placed in an heap, on a stage raised in the open air, covered with planks, and pressed with the heaviest weights we could lay upon them. In this situation they remained until the next evening, when they were again well wiped, and examined, and the suspicious parts taken away. They were then put into a tub of strong pickle, where they were always looked over, once or twice a day; and if any pieces had not taken the salt, which was readily discovered by the smell of the pickle, they were immediately taken out, re-examined, and the sound pieces put to fresh pickle. This however, after the precautions before used, seldom happened. After six days, they were taken out, examined for the last time, and being again slightly pressed, they were packed in barrels, with a thin layer of salt between them. Some barrels of this pork, pickled at Owhyee in January 1779, were brought to England, when it was tasted by several persons about Christmas 1780, and found to be perfectly sound and wholesome.— We are informed by a note subjoined to the above, that Mr. Vancouver, when lieutenant, tried the method here recommended, both with English and Spanish pork, during a cruize in 1782, and found it answer. CONVERSATION at the CAFFEE MILITAIRE, RUE ST. HONORE, between an Englishman and a French Officer, as related in the NoVELTIES OF A YEAR AND A DAY, published in 1785. THE Frenchman launched forth upon the internal wealth, and resources of France, being superior to those of England, and other nations; their advantages over England, provided manufactories were properly encouraged and established; their advantage of local situation, by having commodious harbours in the Mediterranean, Bay of Biscay, and La Manche, meaning the English Channel, which a Frenchman never pronounces; their advantage, in having a communication from the Mediterranean to the Western Ocean, by means of the celebrated canal of Languedoc; and above all, their advantage in the event of future wars, by watching and checking the motions of the English fleet in the Channel; because, added he, with a degree of impetuosity, Nous avons Brest un port de mer vis-a-vis PlymouthNous aurons tantôt Cherbourg, un autre port de mer, vis a-vis Portsmouth-et nous aurons aussi Dunkirk un port de mer vis-a-vis les Dorons, ou la Thamise. "Yes, Sir," replied the Englishman, "the more ports you have in the English Channel so much the better; for when we want a Man of War or two, we shall not have far to fetch them." TO THE EDITOR OF THE NAVAL CHRONICLE. MR. EDITOR, 1 have often thought of proposing the preservation of sorrel to take to sea, which is a fine antiscorbutic, and will keep in pots for five years. The preserving cabbage, or making sour crout, with vinegar, instead of salt, as the Tuscans do, renders the cabbage more agreeable to the taste, and is more wholesome. You are no doubt informed that the boatswain's vinegar is furnished by one contractor, and the purser's vinegar by another-the former is good, the latter bad.. I therefore gave the boatswain's vinegar to the men, and washed the ship with the other. In the ships I have commanded, on beef days, a` cask of sour crout was lashed to the main mast, and every mess took what they |