Descript |
1 online resource |
Content |
text txt |
Media |
computer c |
Carrier |
online resource cr |
Descript |
data file rda |
Edition |
English ed. |
Contents |
Frontcover; Contents; Foreword; Acknowledgements; Introduction; Part One: The General Organisation of Victualling the British Navy; 1. From an Empirically-Based Organisation to a Centrally Planned System: The Strengths and Weaknesses of the Victualling Board; The Experimental Period (1546-1715); The Period of Development (1715-56); 2. The Victualling Board and the Seven Years War; Victualling Methods; Tight State Control; Financial Practices; 3. Food Rations and Their Evolution; Quantitatively Sufficient and Qualitatively Sound Food Rations; Innovations or Food Revolution? |
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Victualling and Strategy: The Example of the 'Western Squadron'Part Two: The Bases; 4. The Victualling Board's Principal Bases; The Development of an Infrastructure of Port Facilities; The Respective Importance of the Victualling Board Bases in Victualling the Royal Navy; 5. An Example of a Victualling Yard under the Jurisdiction of the Victualling Board: Plymouth, Satellite of British Logistical Power; Plymouth Personnel and Victualling; Resources and Management of Victualling at Plymouth; 6. Victualling in the Secondary Home Ports and in the Overseas Stations. |
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How This Victualling Was Carried OutSales and Marketing Networks; John Biggin: Merchant on a Worldwide Scale; 7. An Example of Stations Managed by a Private Contractor in the Service of the Crown: The Caribbean Staging-Posts; The Establishment of a System of Victualling in the West Indies under the Jurisdiction of the Victualling Board (1689-1715); Empirically Driven Improvements (1715-48); The Age of the Contractor (1756-63); Part Three: The Main Markets; 8. Meat; Everyday Functioning and Costs: The Difficulties; The Contractors; 9. Cereals and Pulses. |
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The Evolution of Different Segments of the Market in Terms of Prices and QuantitiesThe Body of Contractors and What It Reveals; 10. The Remaining Sectors: Beverages, Butter and Cheese, Salt, Olive Oil and Raisins; Supplying the Navy with Beverages; Annual Contracts for Butter, Cheese and Salt; The Olive Oil and Raisins Market; Conclusion; Appendices; 1. Ordinary Charge of the Victualling Board in 1747; 2. Commissioners of the Victualling Board, 1755-63; 3. The Structure of British Naval Administration; 4. Itemised Distribution of Victualling Board Expenses, 1756-9, 1762-3. |
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5. List of Victuals on the Southsea Castle Leaving for the East Indies at the End of 1759 with a Crew of 130 Men6. Process to Be Used in Curing Beef and Pork; 7. Wage Totals, According to Activity, Paid to Victualling Personnel in the London Yard in the First Quarter of 1761; 8. Supervisory Staff of the Victualling Board, 1761; Sources and Bibliography; Index; Backcover. |
Note |
Unlimited number of concurrent users. UkHlHU |
ISBN |
9781782041016 (electronic bk.) |
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178204101X (electronic bk.) |
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