The prospect was of hardship and danger. All ports of the South Sea were closed to these men. They could freely anchor only at small islands unclaimed by Spain. If captured they would be killed, left to starve, or holed up in a Spanish prison. Prizes were elusive. The chance of contracting scurvy or the bloody flux was greater than of acquiring gold. Violence and mutiny were always close. The crew was comprised of the disaffected and desperate of any nationality or age. Thoughts of booty and quantities of free liquor were their enticement. And perhaps too the wide sea, the night sky, adventure, unknown lands and departure from a no-hope life.
Before leaving London, Dampier and Captain Pulling quarrelled. Pulling then refused to sail in consort with Dampier and instead went off to ‘cruize among the Canary-Islands’. (His ship blew up in Bermuda in August 1703 when a man drew brandy from a barrel with a lighted candle in his hand.)
Pilot ships guided the St George down the Thames, across the Flats and into the Downs, the anchorage at Kent near the Goodwin Sands. A fair wind took the ship into the Channel on 30 April 1703. Eighteen days later it reached Kinsale, a walled market town in Cork in southern Ireland. There was a sandy cove, the Swallow, dry at low water, the ruins of an old fort, deep water in the bay of Money Point and rocks called ‘the Sovereign’s Bollocks’ to be avoided, ‘they are very foul’.
For five months the St George lingered in Kinsale harbour waiting for a replacement consort, the Cinque Ports Galley. The men got bored. Dampier put ashore those he thought useless, and took on new recruits. Supplies dwindled and the ship was revictualled. The staple diet was bread, meat, cheese and a gallon of beer a day per man. Beer was brewed extra strong to keep better. There were kegs, demijohns, bottles, hogsheads and casks of rum, claret, brandy and arak.* Water, unsafe to drink and used only for cooking, formed the ground tier of casks in the hold and served as ballast.
Meat was thought the basis of a healthy diet and it travelled live – as many caged and tethered bullocks, sheep, pigs, goats, hens and geese as could be crammed in. There was a stench of excrement and animal misery. Cats were carried to kill the ships’ rats, and dogs to hunt on land. Salt beef and pork were supposed to hold good for up to five years. The meat was salted twice with Newcastle white and French bay salt and packed in casks filled with ‘bloody pickle’ made by boiling, scumming and clarifying the meat juices. Casks of butter and Suffolk cheese – hard and thin and made from skimmed milk – were supposed to last six months. There were supplies of biscuit, dried peas, currants, rice and oatmeal and plenty of tobacco for chewing, but no citrus fruits or greens.†
Even before leaving Kinsale the relationship between Dampier and his backers soured. The owners complained about the delays and Dampier’s frequent requests for money – he wanted further refitting of the ship and an advance of £450. They were dismayed, too, at the amount of beer the crew consumed: ‘more than a hogshead every day and everything seems to be managed with the same sort of husbandry’. The owners’ agents wrote that they had ‘so ill an opinion of Captain Dampier’s conduct and management that we begin to despair of the voyage and advise you to give over for lost what you have already laid out’.†
The Cinque Ports Galley arrived on 6 August. It was a small ship of about 130 tons, mounted with 20 guns and carrying 90 men.† Charles Pickering, its Captain and part-owner, had earlier sailed in it to Marseilles ‘to aid the Queen’s enemies’. He, too, had spent considerable time in Court on charges of treachery, evasion of Customs and fraud. Among his officers were Thomas Stradling his First Lieutenant; Thomas Jones, Mate; John Cobham, Gunner; James Broady, Surgeon; and a dour Scot, Alexander Selkirk, who was the ship’s Master.†
1703 Selkirk or Selcraig
OFFICIALS VARIOUSLY spelled his name Selcraig, Selchraige, Sillcrigge, Silkirk, Selkirk. He was born in 1680 in Nether Largo in Fife in Eastern Scotland, in one of a huddle of houses that faced the wide curve of Largo Bay.* A long beach linked the neighbouring towns of Ely and Anstruther. Fishing and merchant ships anchored in Largo harbour and sometimes warships seeking crews for voyages to distant seas. Behind the bay was a dense woodland called Keil’s Den. In the mouth of the Firth of Forth was the Isle of May, inhabited by seals, and colonies of breeding puffins, cormorants, kittiwakes and terns.
Alexander was the seventh and last son of John Selcraig and his wife Euphan. They had no daughters and had been married thirteen years when he was born. His father expected him to work in the family trade: scraping, stretching and tanning hides and cobbling them into shoes. For Alexander the sea promised adventure, gold and escape from small-town life. His mother thought because he was the seventh son he was destined to bring luck to others and fortune to himself. She encouraged his ambition, which was ‘the cause of much domestic strife and bickering’.†
The Selcraigs were Scottish Presbyterians, contemptuous of England as a colonising power. There was one monarch but there were two economies. A Settlement in 1689 took Scotland’s constitution of Church and State closer to England.
