The latest addition to my Broadland bookshelf is a little gem of a book titled “Comfort in a Small Craft – a Practical Handbook of Sailing and Cookery” by S.J. Housley. Revised a republished several times by Blakes Ltd between the 1920s and 1940s, my copy dates from 1911 and was presumably the first edition, published by John Murray of Albermarle Street in London.
Whilst its title gives no real indication, the book does appear to have been written as a guide on seamanship for beginners sailing on the Norfolk Broads as there are numerous references to the Broadland district throughout. The larger part of the text is given over to instructions on how to sail and the rules of the river, but it’s the chapters on ship-keeping and catering on board plus the period adverts on the back pages which really fascinate me. It does make me wonder how the Edwardian’s ever managed to find the time to get any sailing in though when you read the recommendations for keeping everything ship-shape!

1911 advert for Vim
Housley begins; “Nothing looks nicer than a white deck of a well-kept ship. But the keeping of such a deck involves daily labour and hourly vigilance. To keep a deck, as it can be kept at sea, becomes an impossibility in a tiny little craft, that is forever mooring alongside a dirty bank, having a muddy quant hastily cast down at odd times in her waterways, and washing-up after every meal performed on her counter. The decks of most small craft in Norfolk are covered with linoleum. Let us resign, therefore, the bucket, the twiddler, the squeegee, the slice of lemon and the oxalic acid to the salt sea sailor, and lay hold upon the mop. If your boat is a hired one – I have written this book in the hope of alleviating some of the discomforts of those who hire small yachts – you may find the brown linoleum on your counter black with grease from the washing-up. Powder it all over with the famous powder called Vim and scrub it with a brush. All will be right in ten minutes or so, and you can easily keep it so thenceforward. All you have to do is scrub the entire deck every morning – while breakfast is cooking, say, or while you are underway before breakfast – and swab the counter after every washing-up. If you have a really seamanly instinct, you will start swabbing on the port quarter, going round the ship the way of the sun; forward to the ship’s head along the port side and aft down the starboard side. Go over all the woodwork, inside the well too, in the same way with a wet cloth. Coil down all ropes again and log off for your breakfast. After breakfast you will wash up before anything else is done. To postpone washing up, for whatever reason, is a high crime and misdemeanor, with a not to be evaded penalty. After wash-up, swab the counter. Then take a dust-pan and brush and remove every single bit of dust, crumb, hair, fluff etc., from the bunks, the cabin-floor, and the well, and heave it overboard. Mind that no crumbs find their way below into the bilge. This must be done after every meal, without fail. It makes all the difference and does not take a minute.
But it will take more than a minute if the bunks have not been properly stowed. I assume that, when you turned out, you shook and folded all your blankets neatly, and your pyjamas, and stowed them; that your toilet tackle had been replaced in the little shelf allotted it, and that no purposeless hamper was left lying about; in fact that the necessary law- ‘a place for everything and everything in its place’ – had been rigidly obeyed or enforced – with a rope’s end if necessary. All these things having been duly carried out, you should be ready to make sail within half an hour from the time you finished breakfast. If they have not been carried out, you will have a less pleasant time than you might have had, and a better one than you deserve.
After the ship is under way, you – or your crew, for I assume you are not sailing alone – will go over all the woodwork of the ship with a leather, to remove every water spot. This, again, takes very little time if it is done every day, but is irksome if postponed. Take your bottle of metal polish and your polishing cloth from their appointed place and polish every bit of copper and brass till it shines again; still going round the way of the sun. Again, a small matter if done daily. The quickest way is to go round twice, once to rub with the polish, once to polish it up after the polish has dried. Replace the tools where they should be. ‘Wood-work and brass-work’ being finished, you may call ‘spell-oh,’ rig up a pipe and remark that ‘this is a long ship.’ The satisfaction of having your ship really clean, like the satisfaction of being well dressed, confers a spiritual calm ‘beyond the power even of religion to bestow.”

Cooking on board 1911 style!
Blimey! Mr Housley sounded like quite a strict disciplinarian and I think I’ll stick with my modern day skipper who (I hope!) wouldn’t dream of taking the end of a rope to me if I’d missed a few crumbs in the galley! Speaking of the kitchen, in the next chapter Housley moves on to describe the utensils and tools needed in the galley. He wrote; ” In large yachts you will find miniature kitchen ranges. I am not concerned with them. I describe a comfortable minimum for a small boat. I have worked with two small tin spirit stoves and much satisfaction, but the fuel bill is alarming. I had rather be shipmates with a ‘Primus’ than any other stove. A man with two ‘Primus’ stoves may do anything, but one ‘Primus’ and a small spirit stove will work wonders. ” The image on the right shows advertisements from the book for the Primus stove with its additional gimbal and the Clyde Cooker which came in four sizes and was apparently “The most complete stove for small craft yet produced.” Later in the same chapter, Housley describes the routine for washing-up; “Every vessel after cooking should be filled with water – river water will usually do – and replaced on the stove to boil. If the ordinary soda and water will not clean it thoroughly, a little ‘Vim’ will soon bring it to reason; or use a ‘Lian’ pot-scrubber, a god-send to scullery maids. Rinse it well in the river after washing, and stand it upside down to drain.”
Whilst I’m a great advocate of filling a saucepan with water and a squirt of Ecover as soon as the contents are dished up, and leaving it to soak, I think I’ll pass on using river water! Housley continued; “As before advised, you will have filled your wash-bowl with water and put some soda in it. Have a swab ready in the bowl. have some newspaper torn into convenient squares. Have two cloths ready, one for drying, one for polishing. Rub “the worst” off the plates, etc., with paper, which you will throw overboard. (having ‘an overboard’ is one of the advantages of life afloat.) Then scrub the plates quite clean with the swab, both sides, giving each one a good rinse in the river after washing. Do the same with the knives and forks. The crew should ‘stand by’ with the drying and polishing cloths to complete your work. If, after a day or two, you find your drying cloth becoming greasy, the washing has not been done thoroughly, and the washer requires to be severely reprimanded.”
Once again, the modern day equivalent of using paper towels to mop the worst of the muck off your pots, pans and crockery before attempting to wash up on board is a method I employ now …. but I can assure you that they don’t get tossed overboard! Although the paper will have long since disintegrated, I do wonder just how much Victorian and Edwardian rubbish might be found in the mud at the bottom of the rivers.
I had hoped that the cookery section may have included some detailed recipes but it’s more of a general guide to catering on board. Much as today, store cupboard essentials of tinned goods seemed to be a staple in Edwardian galleys but, predictably, Housley was not keen on having to rely on such things. He wrote; “There seems to be a popular superstition that the sailor in small craft must live on tinned tongues, corned beef, sardines and cheese. And it must be admitted that he does so with sufficient frequency to account for the prevalence of this delusion. There are only three tinned foods which I consider it desirable to have on board. 1. Halford’s curries. 2. Cross and Blackwell’s tinned beef-steak and kidney puddings and apple puddings. 3. Sardines, herringlets, and the like. And all these are only as ‘stand-bys,’ or to be used ‘for a change.”
Whilst part of the joy of a boating holiday is procuring fresh ingredients and local produce from what remain of the Broadland village shops where possible, to this day I suspect that many a galley cupboard contains Fray Bentos pies, a jar of Pataks curry sauce and a tin of sardines! As to Housley’s instructions for what to cook whilst afloat, there are nearly three pages devoted to cooking bacon and eggs, another three pages on making porridge and sundry advice on local delicacies such as Yarmouth kippers, horse mushrooms and some rather gruesome instructions on how to skin an eel. With the assistance of his hints, Housley noted that “a beginner can make himself comfortably independent of corned beef and the like tinned abominations.”

1911 yacht sanitary fittings advert
I couldn’t possibly end this look back at boating in Edwardian times without mention of the heads although, apart from the instructions to make sure “that your toilet tackle had been replaced in the little shelf allotted to it” (which did make me snigger), Housley seems to have avoided the subject of toilets. The advert on the left was also taken from the pages of the book and shows a range of fittings from the “Yacht Sanitary Specialist” firm of John Downton & Co. of London. WC’s featured include the “Solent” and the “Midget”, the “Folding Lavatory” looks to be more of a wash stand and the “Galley or Pantry Pump” would have pumped water straight into the boat from the river. Very few boats had water tanks at this time and fresh water was stored in large stoneware bottles which looked as though they would have been incredibly heavy to carry when full! The toilet would have emptied straight into the river, and in fact continued to do so for many years afterwards, the fitting of holding tanks didn’t actually become compulsory until the 1970s. Of course, many yachts wouldn’t have had room to fit a holding tank even if they had been invented back then, and even today many classic sailing craft are exempt from the regulations that govern waste disposal from boats on the Broads for that very reason.
To sum up – things haven’t really changed that much have they? 100 years on, I think boaters tend to be a little less regimented and a lot more relaxed about the daily routine on board, but much of Housley’s advice in “Comfort in a Small Craft” still stands today.