Hi Stephane,
Another reference that may be of interest -
D. Balkwill & S.L.Cumbaa 1987 Salt pork and beef again? The diet of
French and British soldiers at the Casemate, Bastion St.Louis, Quebec.
Parks Canada Research Bulletin No. 252.
Also,
English sailor Samuel Kelly who served on board a packet ship in 1781
observed that "This ship being a contract one, our provisions were of
infamous quality.... the barrels of pork consisted of pigs' heads with
the iron rings in the nose, pigs' feet and pigs' tails with much hair
thereon."
Ref. source: C.Garston (not dated) Samuel Kelly: An Eighteenth Century
Seaman. London: Jonathan Cape Ltd. p.29
Again, hope this information may be of interest.
Best Regards,
Philip
>----Original Message----
>From: [log in to unmask]
>Date: 11/06/2009 13:32
>To: <[log in to unmask]>
>Subj: [ZOOARCH] Barrelled salt pork
>
>Hi all,
>
>I wondered if any of you have published data on barrelled salt pork
skeletal
>representation and butchery patterns. I am looking specifically for
examples
>from the 16th to 19th century. Examples from French ship wrecks of
that period
>would be particularly relevant, as I'm studying an assemblage from a
17th-19th
>century French cod fishing station in Newfoundland.
>
>Thank you very much!
>
>--
>Stéphane Noël
>M.A. Candidate, Archaeology Unit
>Memorial University of Newfoundland
>St John's, NL, Canada A1C 5S7
>
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