Menu on Le Bon Papa
Donald Hebert (Acadian Passenger Lists "Le Bon Papa")
Charter Agreement of Le Bon Papa between the Consular of Spain and Mr. Pelletier Dudoyer ,
Shipowner of the said vessel
6 May (Brittany Record of Charter of the vessel Le Bon Papa between the Consular of Spain
1785 Seal) and Mr. Pelletier Dudoyer, Shipowner of the said vessel.
Note: The possessions of the Acadians consisting of bedding and a trunk per person; and in the between-decks there will only be the beds and a trunk per family and the remainder in the hold.
Quantities and distribution of daily rations that the shipowners will provide for the feeding of the Acadians for the voyage from Nantes to New Orleans, Louisiana.
biscuit bread -18 ounces each day (6 ounces for breakfast) (6 ounces for lunch) (6 ounces for supper)
beverages:
wine: 3/4 pint each day -1/4 at each of the meals.
Note: red wine each 40 days; white wine for each of the other 40 days.
brandy: 3 bougarrons [a tin container of 6 centiliters} each day for 10 days.
raw salted bacon............ 6 ounces during 40 days
raw salted beef ...............8 ounces during 20 days
raw cod .........................4 ounces during 15 days
Lunch:
cheese ..........................3 ounces
broad beans ................4 ounces during 5 days
dry beans ....................4 ounces during 5 days
rice ..............................3 ounces during 5 days
Supper:
broad beans.................4 ounces during 30 days
dry beans.....................4 ounces during 30 days
rice................................3 ounces during 30 days
90 days
Seasonings:
olive oil...............for the cod: 14 pints 8 ounces per 100 kilograms
...for the vegetables: as much for the lunches as for the suppers 5 pints per 100 kilograms
...for the rice: 10 pints per 100 kilograms vinegar
...for the cod: 15 pints per 100 kilograms
...for the vegetables: as much for the lunches as for the suppers 2-1/2 pints per 100 kilograms
...for the rice: 5 pints per 100 kilograms
Ration for the sick
fresh bread............20 ounces per day
beverages..............Bordeaux wine 3/4 pint per day
lunches &...............fresh sheep meat 12 ounces per day
suppers..................coarse rice -3 ounces cooked in broth, if there is some, if unavailable, the rice will be
seasoned with sugar .
prunes -4 ounces seasoned in a half ounce of sugar