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Book, page 3 / 30 unreasonable to suppose that there were not less than four small cabins on either side of the common (open) cabin or saloon (often depicted as the signing-place of the Compact), under the high poop deck. Constructed on the general plan of such rooms or cabins to-day (with four single berths, in tiers of two on either hand), there would be--if the women and girls were conveniently distributed among them--space for all except the Billingtons, who we know had a cabin (as had also doubtless several of the principal men) built between decks. This would also leave an after cabin for the Master, who not infrequently made his quarters, and those of his chief officer, in the "round house," when one existed, especially in a crowded ship. Cabins and bunks "between decks" would provide for all of the males of the company, while the seamen, both of the crew and (some of) those in the employ of the Pilgrims--like Trevore and Ely--were no doubt housed in the fore castle. Alderton and English seem to have been counted "of the company." The few data we have permit us to confidently assume that some such disposition of the passengers was (necessarily) made, and that but for the leaky decks, the inseparable discomforts of the sea, and those of over crowding, the wives of the Pilgrims (three of whom gave birth to children aboard the ship), and their daughters, were fairly "berthed." Bradford is authority for the statement that with the "governor" of the ship's company were chosen "two or three assistants . . . to order [regulate] the people by the way [on the passage] and see to the disposition of the provisions," etc. The last-named duty must have been a most difficult and wearisome one. From what has been shown of the poverty of the ship's cooking facilities (especially for so large a company), one must infer that it would be hopeless to expect to cook food in any quantity, except when all conditions favored, and then but slowly and with much difficulty. From the fact that so many would require food at practically the same hours of the day, it is clear that there must have been distribution of food (principally uncooked) to groups or families, who, with the aid of servants (when available), must each have prepared their own meals, cooking as occasion and opportu nity indicated; much after the manner of the steerage passengers in later days, but before those of the great ocean liners. There appears to have been but one cook for the officers and crew of the ship, and his hands were doubtless full with their demands. It is certain that his service to the passengers must have been very slight. That "the cook" is named as one
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