Water Storage in British Sail Ships: Techniques and Practices of the Age of Sail

During the Age of Sail, specifically the 16th to 19th centuries, water storage was a critical aspect of long voyages. This period, marked by extensive naval exploration and trade, required reliable and efficient methods to ensure that ships and their crews had access to fresh water for extended periods. Here, we explore the primary methods employed by British sailing ships to store water, along with the challenges they faced.

Primary Methods of Water Storage

Water storage on British sailing ships was a multifaceted process that involved several techniques to maintain the freshness and quantity of the stored water. The methods included the use of casks, barrels, built-in water tanks, rainwater collection, desalination, and preservation techniques.

Casks and Barrels

The primary containers for storing fresh water were large wooden casks or barrels, typically made of oak. These barrels were sealed to minimize evaporation and contamination. Storing the water in the hold of the ship provided some protection from the sun and the movement of the vessel. The conditions in the hold, however, could lead to the water becoming foul over time, as we will discuss further.

Water Tanks

Some ships were equipped with built-in water tanks made of metal or wood. These tanks were often lined with tar or pitch to prevent leaks and contamination. While metal water tanks were later introduced, wooden tanks remained a popular choice for their durability and ability to withstand long voyages.

Rainwater Collection

In regions with frequent rainfall, sailors collected rainwater using sails or tarpaulins. This supplementary source of fresh water played a crucial role, especially in tropical areas where it often rained abundantly.

Desalination

While desalination was not a common method, some ships employed basic techniques like boiling seawater to collect the condensed steam. However, this method was impractical for long voyages due to the significant fuel requirements.

Preservation Techniques

To prolong the freshness of stored water, sailors sometimes added a small amount of alcohol or vinegar to the barrels. This practice was not universally followed, but it was known to help maintain the water's quality to some extent.

Regular Monitoring

The crew monitored the water supply regularly, ensuring it remained drinkable and that the casks did not leak. Poor water quality could lead to health issues like scurvy, a condition caused by a lack of vitamin C due to inadequate hydration and nutrition.

The Storage and Usage of Water Butts

The Royal Navy standardized the measurement of water storage, using the wine measurement of 126 imperial gallons, which equated to approximately 151 US gallons or 573 litres. These units, called 'butts', were designed to fit the dimensions of a ship's hold optimally. Nevertheless, the dark and damp conditions of the hold and the lack of ventilation could lead to the fouling of the water over time, rendering it undrinkable.

Due to the strict rationing of water, only one butt at a time would be brought to the galley, where it would be 'scuttled'. The term 'scuttle' refers to opening a hole, and this process allowed sailors a moment to gather and chat, leading to the term 'scuttlebutt' for gossip.

During long voyages, especially in warm tropical waters, the water often became so foul that it was nearly undrinkable. In the mid-18th century, Admiral Edward Vernon, stationed in the Caribbean, introduced a mix of rum and water, which both disinfected and masked the taste of the contaminated water, making it more palatable for the crew.

Historical Addenda

Admiral Edward Vernon, known for his grogram coat, became 'Old Grog' as a nickname. The mixture he introduced, which later became known as 'grog', was originally practiced to make the water drinkable rather than the rum non-inebriating. Interestingly, the name of George Washington's estate, Mount Vernon, was named after this Admiral, as his half-brother Lawrence had served under him in the Caribbean before the American Revolution.

Warships would sometimes carry a record of accessible freshwater streams on shore. On long voyages, the empty butts would be tossed overboard and towed upstream to fill with fresh water. Once filled, they would be rolled downriver and refloated for return transportation.

Water butts were buoyant due to the lighter density of fresh water compared to salt water. Therefore, barrels of fresh water would float in the ocean, as seen in shipwreck paintings. This property also explains why sailors in distress might cling to floating barrels.

A person who made barrels was called a 'cooper', a term found in many English family names, such as Gary Cooper.