Masters of the Outer Harbour
The capture of the forts at Bocca Chica gave the expedition control of the outer harbour, producing great rejoicing among the forces. The victory led to expectations of minimal opposition from the town itself, as the Spanish defenses had been the foundation of their confidence.
The Soldiers’ Rations
The provisions available to the soldiers and sailors were described in deplorable terms. Salt beef, nicknamed “Irish horse,” was putrid; New England salt pork tasted neither like fish nor flesh; and biscuits from the same origin were infested with insects that caused them to move of their own accord. Butter rationed by the gill tasted of train oil and salt. Each man received three half-quarterns of brandy or rum daily, mixed with water and lacking any sweetener.
Water Allowance and Provisions
Despite adequate water supplies for a six-month voyage at half-a-gallon per person daily, the men endured a ration of just one purser’s quart per day during five weeks in the Torrid Zone. This restriction was attributed to either penance, a desire to mortify the crew, or an intent to make soldiers more reckless with their lives. The author disputes claims that mortality resulted from poor provisions and water scarcity.
Re-embarkation of the Troops
Following the placement of garrisons in the captured forts, soldiers and artillery were re-embarked after more than a week of this service. The expedition then proceeded toward the inner harbour, where fortifications on both sides of the entrance had been abandoned by the enemy.
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