Category Archives: science

Pirogov’s Surgery Innovations in Crimea, 1855

From The Crimean War: A History, by Orlando Figes (Metropolitan, 2011), Kindle Loc. 5191-5224:

Born in Moscow in 1810, Pirogov began his medical studies at Moscow University at the age of just 14, and became a professor at the German University of Dorpat at the age of 25, before taking up the appointment of Professor of Surgery at the Academy of Military Medicine in St Petersburg. In 1847 he was with the Russian army in the Caucasus, where he pioneered the use of ether, becoming the first surgeon to employ anaesthesia in a field operation. Pirogov reported on the benefits of ether in several Russian-language publications between 1847 and 1852, though few doctors outside Russia were aware of his articles. Apart from the relief of pain and shock through anaesthesia, Pirogov emphasized that giving ether to the wounded on arrival at the hospital kept them calm and stopped them from collapsing so that the surgeon could make a better choice in selecting between those cases requiring urgent operation and those that could wait. It was this system of triage pioneered by Pirogov during the Crimean War that marked his greatest achievement.

Pirogov arrived in the Crimea in December 1854. He was outraged by the chaos and inhuman treatment of the sick and wounded. Thousands of injured soldiers had been evacuated to Perekop on open carts in freezing temperatures, many of them arriving frozen to death or with limbs so frostbitten that they had to be cut off. Others were abandoned in dirty barns or left by the roadside for lack of transport. There were chronic shortages of medical supplies, not least because of corruption. Doctors sold off medicines and gave their patients cheaper surrogates, exacting bribes for proper treatment. The hospitals struggled to cope with the enormous numbers of wounded. At the time of the allied landings, the Russians had hospital places for 2,000 soldiers in the Crimea, but after Alma they were overwhelmed by 6,000 wounded men, and twice that number after Inkerman.

Conditions in the Sevastopol hospitals were truly appalling. Two weeks after the battle of the Alma, the surgeon from Chodasiewicz’s regiment visited the naval hospital:

He found the place full of wounded men who had never had their wounds dressed from the day of the Alma, except such dressings as they could make themselves by tearing up their own shirts. The moment he entered the room he was surrounded by a crowd of these miserable creatures, who had recognized him as a doctor, some of whom held out mutilated stumps of arms wrapped up in dirty rags, and crying out to him for assistance. The stench of the place was dreadful.

Most of the surgeons in these hospitals were poorly trained, more like ‘village craftsmen’ than doctors, in the estimation of one Russian officer. Practising a rough-and-ready surgery with dirty butcher’s knives, they had little understanding of the need for hygiene or the perils of infection. Pirogov discovered amputees who had been lying in their blood for weeks.

As soon as he arrived in Sevastopol, Pirogov began to impose order on the hospitals, gradually implementing his system of triage. In his memoirs he recounts how he came to it. When he took charge of the main hospital in the Assembly of Nobles, the situation was chaotic. After a heavy bombardment, the wounded were brought in without any order, those who were dying mixed with those who needed urgent treatment and those with light wounds. At first, Pirogov dealt with the most seriously wounded as they came in, telling the nurses to transport them to the operating table directly; but even as he concentrated on one case, more and more seriously wounded men would arrive; he could not keep up. Too many people were dying needlessly before they could be treated, while he was operating on those patients too seriously wounded to be saved. ‘I came to see that this was senseless and decided to be more decisive and rational,’ he recalled. ‘Simple organization at the dressing station was far more important than medical activity in saving lives.’ His solution was a simple form of triage which he first put into practice during the bombardment of Sevastopol on 20 January. Brought into the Great Hall of the Assembly, the wounded were first sorted into groups to determine the order and priority of emergency treatment. There were three main groups: the seriously wounded who needed help and could be saved were operated on in a separate room as soon as possible; the lightly wounded were given a number and told to wait in the nearby barracks until the surgeons could treat them; and those who could not be saved were taken to a resting home, where they were cared for by medical attendants, nurses and priests until they died.

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Wordcatcher Tales: Dosanko, Marimo, Pechika

Here are a few more words I picked up from our travels in Hokkaido last month and from my followup reading in Ann Irish’s book Hokkaido (McFarland, 2009).

道産子 Dosanko ‘(Hokkai)do-born-child’ – Originally applied to a particular breed of horse, the Hokkaido Pony (北海道和種 Hokkaidō washu), this term now applies to anyone or anything from Hokkaido: from prefecture-marketing antenna shops to cooking styles to streetcar types. It has become the prefecture’s brand name.

毬藻 marimo ‘ball seaweed’ (Aegagropila linnaei) – We first saw marimo on display in a small aquarium by the souvenir shops in JR Kushiro train station. They are a species of filamentous green algae (Chlorophyta) that forms large and velvety green balls. Colonies of such balls are only known to form in lakes in Iceland, Scotland, Estonia, and in Japan, where they are one of the many attractions of Lake Akan in Kushiro. The Japanese botanist Kawakami Tatsuhiko (川上龍彦) gave it the name marimo in 1898. Ainu names for it include torasampe (‘lake goblin’) and tokarip (‘lake roller’). English names for it include Cladophora balls, Lake balls, or Moss balls. Marimo also gave rise to a whole range of mascot merchandise under the name Marimokkori.

ペチカ pechika ‘Russian stove’ – It was in Hokkaido that I learned that Japanese ikura ‘salmon roe’ was borrowed from Russian икра (ikra), and in Irish’s book I learned of another Japanese borrowing from Russian, pechika ‘Russian stove’ from печка (pechka), the diminutive of (Русская) печь ‘(Russian) oven/stove’. The Japanese who settled Hokkaido adapted some Russian techniques to deal with the harsh northern winters, including horse-drawn sleighs with curved runners and stoves that radiated heat more effectively than the open fireplaces that were standard in traditional Japanese living/dining rooms. Those settlers included not just migrants from Honshu during Meiji times, but also refugees from Sakhalin, the Kuriles, and Manchuria after World War II ended. My impression is that Japanese pechika refers not to the large Russian ovens of clay, brick, or tile, but to smaller iron stoves, like the one in this Japanese fisherman’s workroom. Irish (p. 285) mentions “the Japanese song Pechika, which describes a family telling stories around a stove.”

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Wordcatcher Tales: Fuki, Shishiudo

During our Japan Rail Pass travels in Hokkaido last month, we encountered not just hordes of Chinese tourists (mostly from Taiwan) inside the trains, but also hordes of two kinds of large, green, weedy plants in the scenery that passed by our train windows. Wooded areas were often full of plants we recognized from our past travels as fuki ‘butterbur’, while more open areas were often infested with what seemed to be a giant, atomic mutant variety of carrot or Queen Anne’s lace. We didn’t find out what the latter was until we saw a sign identifying it at Cape Nosappu, at Hokkaido’s (and Japan’s) easternmost point.

Fuki (フキ, also written 蕗、苳、款冬、菜蕗) ‘giant butterbur, bog rhubarb’– Petasites japonicus is quite edible after removing some of its astringency. It makes a variety of side dishes to go with rice in both Japan and Korea. (However, too much of it eaten over long periods might damage the liver.) We had encountered it in 2012 at Hikone Castle, where a smaller variety was labeled tsuwabuki, and also at Akita Castle grounds, where we also found butterbur designs on a manhole cover.

noroi-signShishiudo (シシウド, also called アンゼリカ anzerika) ‘angelica’ – Angelica is indeed a genus within the family Apiaceae (or Umbelliferae), which includes carrots, Queen Anne’s lace, and many other plants, so my impressions of its taxonomic status were at least in the ballpark.

However, the Japanese generic name suggests that Angelica is a type of udo ‘Japanese spikenard, mountain asparagas’ (Aralia cordata), in the closely related Araliaceae family, which includes ivy. Indeed, before I found out its name, I thought of it as udo no taiboku ‘great tree of udo’ (implying something useless, of large size but no strength, like ‘all hat, no cattle’ in American, or at least Texan, English).

Two local species were identified on the sign at Cape Nosappu. Both common names are prefixed with ezo ‘Yezo (the old name for Hokkaido)’:

エゾニュウ ezonyuu (Angelica ursina)

エゾノロイグサ ezo no yoroigusa (A. sachalinensis var. sachalinensis)

As the Japanese name of the latter suggests, both species seem closely related to the yoroigusa (Angelica dahurica) that grows elsewhere.

According to Wikipedia, Angelica dahurica is a wildly grown species of angelica native to Siberia, Russia Far East, Mongolia, Northeastern China, Japan, Korea, and Taiwan. It tends to grow near river banks, along streams and among rocky shrubs. The root of the plant is widely used for its medicinal properties and is known to contain furanocoumarins and angelicotoxin. It is also commonly known as Chinese Angelica, Garden Angelica, Root of the Holy Ghost, and Wild Angelica, as well as its Chinese name, Bai Zhi (白芷).

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Antarctic Cuisine: Skua Piles

From Hoosh: Roast Penguin, Scurvy Day, and Other Stories of Antarctic Cuisine, by Jason C. Anthony (U. Nebraska Press, 2012), p. 185:

Skua piles, named for the kleptoparasitic gull, are a USAP tradition and the clearest sign that we are a transient community. Simply put, departing people leave behind their excess stuff in a heap near their dorm recycling area, and arriving people grab what they need for their season. If you’re in the right place at the right time, you can find anythings: homemade bookshelves, insulated work clothes, flannel sheets, half-filled shampoo bottles or, less usefully, broken pencils, used batteries, and sex toys. Skua piles are so fundamental to the local culture that “skua” is as common a verb as it is a multipurpose noun. Stuff is skuaed, the wise go skuaing, and so on. Much of the food is condiments people are too lazy to return to the galley or odd items that no one really wants to eat but are unwilling to throw away. I saw the same can of fiddlehead ferns from Maine disappear and reappear over several years. Dusty jars of nearly flavorless spices that I twice claimed, never used, and returned years ago may still be snatched excitedly each summer by a desperate home-cooker. But again, anything is possible in the skua piles; I have stumbled upon rafts of cooking supplies and a new electric teakettle that someone didn’t feel like mailing home, as well as quick-cook oats, rice, and other staples there for the taking.

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Antarctic Cuisine: Aerovodka and Gristle

From Hoosh: Roast Penguin, Scurvy Day, and Other Stories of Antarctic Cuisine, by Jason C. Anthony (U. Nebraska Press, 2012), pp. 146-148:

One of the exchange scientists who spent a year on a Soviet base [in Antarctica] was glaciologist Charles Swithinbank. At Novolazarevskaya with the 1963–65 Ninth Soviet Antarctic Expedition, he lived a very different life than he used to in England. As Swithinbank relates in Vodka on Ice, he learned while sailing south on a Soviet ship that his diet would be impoverished in both quality and variety. “Apart from feast days,” he wrote bluntly, “the food was not good.” Cabbage soup (borscht or shchi, depending on the type of cabbage), ragout, and compote (“an insipid rust-colored liquid with a faint taste of boiled apples”) became distressingly familiar. The quality of the beef was quite poor, all gristle and bone. Soviet cattle, he learned, fed on sparse grass.

Although the meat was poor, the butter was excellent. So was the black bread. And those feast days really were exceptional. Swithinbank sobered up after a New Year’s celebration full of black and red caviar, pickled herring, pickled mushrooms, sausage, crabmeat, and more. A May Day feast included roast chicken, crab salad, ham, salmon, smoked salmon and sturgeon caviar, apples, oranges, champagne, brandy, and orange juice stoked with airplane de-icing fluid.

Toasts drunk with de-icing fluid, called “aerovodka” by the Russians, were not restricted to holidays. At Molodezhnaya base, where Swithinbank visited en route to Novolazarevskaya, he noted that there was a more frequent aviator’s tradition: “On landing back at base after a long flight, it was the duty of the navigator to drain a litre of fluid from the aircraft’s de-icing system. Unlike some de-icing fluids, this was pure alcohol (ethanol). Once indoors, it was served to the aircrew and passengers.” One observer of a similar U.S. Antartic Program habit—drinking a rocket fuel known as JATO (jet-fuel assisted take-off)—equated the practice to that of a “warrior culture drinking blood.”

At Novolazarevskaya, the dining room was the community social center. One long table fit them all. Here he spent his year of good company, good science, and terrible food. The cook, Ivan Miximovish Sharikov, had spent over thirteen years in the polar regions as a weather observer. “The oldest, tallest, baldest, and humblest man” on staff, Ivan took on the cook’s role at Novolazerevskaya when no weather job was available. For him, as for all Soviet Antarctic staff, the pay was irresistible, since he earned five times what he might make in Russia. Ivan was not much of a cook, though to be fair he had little to work with—much of the better meat left by the previous year’s crew had gone to rot. Ivan was stuck making borcht, shchi, fish soup with bones, boiled potatoes, and lots of ragout, to Swithinbank’s dismay. Ivan’s ragout, he wrote, consisted “of stewed gristle with chips of bone, generally served with macaroni. Aside from the gristle, far, and bone, the amount of lean meat remaining could be held on a teaspoon.”

Ivan at least made a reliable porridge to swallow with the bread and butter each morning. Occasional treats included caviar, sauerkraut, and cheese. Cucumbers and tomatoes grew in window boxes, and ice cream was made from milk powder and freshly drifted snow. Each Russian expedition member also received a monthly five-hundred-gram chocolate ration but married men saved it for their wives, whom they had left behind for a very long time.

After an end-of-year inventory revealed more than one hundred missing bottles of vodka, champagne, and eau de cologne from Novolazarevskaya’s liquor stock, Ivan the cook confessed. He had a habit of taking walks alone after dinner, but Swithinbank “had assumed that it was to get a breath of fresh air as an antidote to the heat of the kitchen.” The eau de cologne was, for some Russians, an “esteemed substitute” when they ran out of vodka.

When Swithinbank returned to England, he had trouble adjusting back to his old diet. Meat, fish, and cheese made him ill. He eventually found a doctor with a good memory of World War II who diagnosed him with prisoner-of-war syndrome. After a year of high-carb meals garnished with stringy meat, Swithinbank’s body could no longer absorb high-protein English food. “The solution,” he wrote, “was simply to wean me slowly from the Russian diet.”

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Wordcatcher Tales: biombo, subaru

Biombo – The Spanish term biombo ‘folding screen’ comes from Japanese byōbu (屏風 ‘wallwind’ or ‘screenwind’) for the same item. I first learned the term in the caption to Fig. 9 in the book I’ve been reading, Seven Myths of the Spanish Conquest. The figure shows an oil-painted canvas biombo depicting “The Encounter of Cortés and Moctezuma” as imagined by the artist Juan Correa c. 1683. It goes on to describe biombo as “a popular Mexican artform introduced by the Japanese ambassador to Mexico City in 1614”! This left me skeptical because Tokugawa Japan (1600–1868) is far better known for its policy of national seclusion (sakoku) than for international outreach.

But in fact Tokugawa Japan did engage in a bit of outreach before the 1630s. In 1613, Date Masamune, first lord of Sendai, had Japan’s first galleon built in Ishinomaki (one of the cities hardest hit by the 2011 tsunami). Later christened the San Juan Bautista and laden with ceremonial gifts, it set sail for Acapulco in New Spain with Japan’s first ambassador to the Vatican, Hasekura Rokuemon Tsunenaga (支倉六右衛門常長, also spelled Faxecura Rocuyemon in Spanish sources), who spent time in Mexico City in 1614 and again on his return trip in 1618. About 60 of his Japanese compatriots who remained in Mexico until his return were baptized there as Christians. Hasekura himself waited until he got to Spain before being baptized as Francisco Felipe Faxicura.

Subaru – I was shocked a few months ago to realize that I had never bothered to wonder what the name Subaru means in Japanese. The logo on Subaru cars should perhaps have given me a hint, but I only found out about the Japanese meaning from a linguist friend who was researching whether the position of the Pleiades marks a seasonal cycle in any languages I was familiar with in Papua New Guinea.

In Numbami, the two words used to translate English ‘year’ are damana, which also means ‘Pleiades’, and yala, which comes from German Jahr. According to Streicher’s (1982) Jabêm–English Dictionary entry for dam(o): “The Pleiades are the main constellation seen in Jabêm during the dry season (October to March), and governing their activities in their gardens, i.e. the felling of trees to clear the ground for new gardens; the burning and planting of fields is done according to the position of the Pleiades.”

In Japanese, ‘Pleiades’ is usually rendered into プレアデス星団 Pureiadesu seidan (= ‘star group’), but the older native Japanese name for the cluster is Subaru, and the Chinese character for it is 昴, pronounced BOU in Sino-Japanese. I’m not aware that the Pleiades play any role at all in Japan’s highly conventionalized seasonal cycles, but the constellation may be a convenient symbol of the five divisions of Fuji Heavy Industries that merged to create the Subaru car company.

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Curing Capt. Cook’s Costiveness with Clysters

From: Blue Latitudes: Boldly Going Where Captain Cook Has Gone Before, by Tony Horwitz (Picador, 2002), pp. 218-219:

Cook resumed his polar probe during the next southern summer [1773], after wintering in Polynesia. The second approach to Antarctica proved even more wretched than the first. Livestock perished, tropical provisions ran out, and the men—eating little except weevil-ridden biscuits and salt rations—began to show signs of scurvy and depression.

“Salt Beef & pork, without vegetables for 14 weeks running, would probably cure a Glutton, even in England,” wrote William Wales, the ship’s astronomer. According to George Forster, even the resilient Cook became “pale and lean, entirely lost his appetite, and laboured under a perpetual costiveness [constipation].”…

Three weeks later, Cook collapsed. He doesn’t reveal much about this in his journal, except to note that he was confined to his cot for a week because of a gastric affliction he called “Billious colick.” George Forster makes it clear that the captain’s condition was much graver than Cook suggests. The captain suffered from “violent pains” and “violent vomiting,” Forster wrote. “His life was entirely despaired of.”

The treatment given Cook—opiates, clysters (suppositories), plasters on his stomach, “purges” and emetics to induce vomiting—probably didn’t help. When Cook finally recovered, his first meal in a week was the only fresh meat on the ship: the Forsters’ dog. “Thus I received nourishment and strength from food which would have made most people in Europe sick,” Cook wrote.

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Capt. Cook, Guugu Yimidhirr, and Kangaroos

From: Blue Latitudes: Boldly Going Where Captain Cook Has Gone Before, by Tony Horwitz (Picador, 2002), pp. 182-184:

Guns weren’t the settlers’ only weapons. Aborigines had little resistance to Western disease, or to alcohol. Chinese immigrants introduced opium, which Aborigines consumed by mixing the drug’s ash with water and drinking it. The Guugu Yimidhirr, like many Aboriginal clans, appeared headed for extinction—a fate little mourned by white Australians….

In the case of the Guugu Yimidhirr, it was Cook who proved their salvation, albeit indirectly. A German translation of Cook’s voyages inspired a young Bavarian, Johann Flierl, to set off in the 1880s “as a missionary to the most distant heathen land with its still quite untouched peoples.” He created a Lutheran mission near Cooktown that became a refuge for Aborigines. Flierl named the mission Elim, after an oasis the Israelites found during their exodus from Egypt. As oases went, Queensland’s Elim wasn’t much: a sandy, infertile patch north of Cooktown. But it grew into a stable community, and its school educated scores of Aborigines, some of whom became nationally prominent.

One such success story was Eric Deeral, who served in the 1970s as the first Aboriginal representative in Queensland’s parliament. I tracked him down late one afternoon at his daughter’s modest bungalow a few blocks from Cooktown’s main street. A small, very dark-skinned man, he met my knock at the door with a wary expression and a curt “May I help you?” When I burbled about my travels, his face widened into a welcoming smile. “Come in, come in, I love talking about Cook!” After several days of conversing about little except “ferals,” rooting crocodiles, and rugby league, it was a relief to find someone who shared my passion for the navigator.

Eric showed me into a small office he kept at the front of the bungalow. The bookshelf included several volumes about Cook. Like Johann Flierl, Eric had been fascinated since childhood by the image of first contact between Europeans and native peoples untouched by the West. He’d quizzed Aboriginal elders about stories they’d heard of Cook and his men. “At first, our people thought they were overgrown babies,” he said. Aboriginal newborns, Eric explained, are often much paler than adults. But once the Guugu Yimidhirr saw the newcomers’ power, particularly the noise and smoke of their guns, they came to believe the strangers were white spirits, or ghosts of deceased Aborigines. “Lucky for Cook, white spirits are viewed as benign,” Eric said. “If they’d been seen as dark spirits, my ancestors probably would have speared them.”…

Listening to Eric, I felt the giddy thrill of unlocking small mysteries that had been sealed inside the English journals for more than two centuries. Blind Freddy might know the answers, but no books I’d read had provided them. Eric ran his finger down the list of native words Parkinson had collected. “If you read closely, you can almost see these men, groping to understand each other,” he said. Yowall, for instance, meant beach, not sand, as Parkinson had written. “One of our men probably pointed across the river at the sandy shore on the other side,” Eric said. Similarly, wageegee meant scar, not head—perhaps the man who had told it to the English was pointing to a cut brow when he said the word.

As for kangooroo, this was a fair approximation of the Guugu Yimidhirr word, which Eric rendered gangurru. But Aborigines, unlike Maori and Tahitians, didn’t have a shared language; living in small, widely scattered groups, they spoke scores of different tongues. The English failed to recognize this. The result was a comically circular instance of linguistic transmission. Officers of the First Fleet, familiar with the Endeavour‘s journals, used the words Cook and his men had collected in Queensland to try and communicate with Botany Bay Aborigines eighteen years later.

“Whatever animal is shown them,” a frustrated officer on the Fleet reported, “they call kangaroo.” Even the sight of English sheep and cattle prompted the Gwyeagal to cheerfully cry out “Kangaroo, kangaroo!” In fact, the Gwyeagal had no such word in their vocabulary (they called the marsupial patagorang). Rather, they’d picked up “kangaroo” from the English and guessed that it referred to all large beasts. So a word that originated with an encounter between Cook and a small clan in north Queensland traveled to England with the Endeavour, then back to Botany Bay with the First Fleet, and eventually became the universal name for Australia’s symbol. There was an added twist. The Guugu Yimidhirr had ten different words for the marsupials, depending on their size and color. “Gangurru means a large gray or black kangaroo,” Eric said. “If Cook had asked about a small red one, the whole world would be saying nharrgali today.”

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Cook’s Endeavour: Victualled, Flogged, & Pickled

From: Blue Latitudes: Boldly Going Where Captain Cook Has Gone Before, by Tony Horwitz (Picador, 2002), pp. 16-17, 28-29:

ON MY FIRST night aboard the replica Endeavour, I sat down with my watchmates to a dinner advertised on galley blackboard as “gruel.” This turned out to be a tasty stew, with pie and fruit to follow It was also a marked improvement on the fare aboard the original Endeavour. Before leaving port. Cook complained to the Navy Board that the cook assigned his ship was “a lame infirm man, and incapable of doing his Duty.” The board granted his request for a replacement sending John Thompson, who had lost his right hand. Cook’s request for still another man was denied. The Navy gave preference to cripples and maimed persons” in its appointment of cooks, a fair indicator of its regard for sailors’ palates.

“Victualled” for twelve months, the Endeavour toted thousands of pounds of ship’s biscuit (hardtack), salt beef, and salt pork: the sailors staples. On alternate days, the crew ate oatmeal and cheese instead of meat. Though hearty—a daily ration packed 4,500 calories—the sailors’ diet was as foul as it was monotonous. “Our bread indeed is but indifferent,” the Endeavour‘s botanist, Joseph Banks, observed, “occasioned by the quantity of Vermin that are in it. I have often seen hundreds nay thousands shaken out of a single bisket.” Banks catalogued five types of insect and noted their mustardy and “very disagreeable” flavor, which he likened to a medicinal tonic made from stags’ horns.

On the replica, we also enjoyed a considerable luxury denied Cook’s men: marine toilets and showers tucked discreetly in the forward hold. Up on the main deck, Todd showed us what the original sailors used: holed planks extending from the bow, utterly exposed in every sense. These were called heads, or seats of ease. On Cook’s second voyage, an unfortunate sailor was last seen using the heads, from which he fell and drowned….

On our first-day tour of the replica, Todd had showed us a canvas bag; inside it was a heavy knotted rope—the cat-o’-nine-tails, so named for the number of its cords and the catlike scratches it left on a man’s back. This was also the origin of the phrases “let the cat out of the bag” and “not enough room to swing a cat.” The cat came out of the bag with depressing regularity during the Endeavour‘s long passage to the Pacific. On one day alone, three men were lashed, the last for “not doing his duty in punishing the above two.” Before the trip was over. Cook would flog one in four of his crew, about average for eighteenth-century voyages.

If Cook didn’t spare the lash, he also didn’t stint sailors their most treasured salve: alcohol. The Endeavour sailed with a staggering quantity of booze: 1,200 gallons of beer, 1,600 gallons of spirits (brandy, arrack, rum), and 3,032 gallons of wine that Cook collected at Madeira. The customary ration for a sailor was a gallon of beer a day, or a pint of spirits, diluted with water to make a twice-daily dose of “grog.” Sailors also mixed beer with rum or brandy to create the debilitating drink known as flip. Cook’s notes on individual crewmen include frequent asides such as “more or less drunk every day.”

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Railroads and Other Baffling Innovations

From A Most Magnificent Machine: America Adopts the Railroad, 1825-1862, by Craig Miner (U. Press of Kansas, 2010), pp. 253-254:

Why do our clothes not fit so well? It results from a chain of circumstances the origins of which are obscure to most and the direction of which was partially accidental. Early in the nineteenth century, inventors came up with an automated loom, and businesspeople put these to work in England and in such American industrial cities as Lowell, Massachusetts, turning out cheap cotton cloth. This, along with the application of the cotton gin to cotton production, revitalized slavery as well as creating an incentive for inexpensive ready-made and therefore not specifically tailored clothing.

Such long-range deep impacts of technological and business developments have long been studied. Lynn White, in Medieval Technology and Social Change, documented the enormous impact of clocks, heavy harness and stirrups on population growth, shock warfare, and the age of exploration. Siegfried Giedion wrote in his Mechanization Takes Command of what he called “anonymous history.” Who can estimate the impact of the invention of the toilet, or the assembly line in food production, or household machinery on the status of women? Langdon Winner observed “Developments in the technical sphere continually outpace the capacity of individuals and social systems to adapt. As the rate of technological innovation quickens, it becomes increasingly important and increasingly difficult to predict the range of effects that a given innovation will have.”

A recent touring art exhibit called “The Railway: Art in the Age of Steam” reaffirmed the impact of that technology on perceptions of life and landscape. “The application of steam power to motion,” the catalog noted, “came as a startling turn of events.” Some found it wondrous, but “for others it heralded a frightening, almost demonic energy.” There was something supernatural about it, even extraterrestrial. It made middle-class people “physically and psychologically susceptible to impersonal and potentially lethal industrial machines.”…

Think of the social and psychological changes wrought by the telegraph, electricity, the phonograph, the automobile, the airplane, radio, television, the computer, the Internet, the long-playing record, video games, the cell phone, fast food, the shopping mall, and the iPod. And think of how “baffled,” in many ways, we are by them and how they should fit in with the rest of our existence. These devices have become ubiquitous parts of modern life. An age when they did not exist is nearly unimaginable to many, while an age where they do exist is unendurable to others.

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