. . . "So they had to content themselves with the fare of the army; biscuit, beef, salt cow-beef, bacon, cervelas, and Mayence hams; also fish, as haddock, salmon, shad, tunny, whale, anchovy, sardines, herrings; also peas, beans, rice, garlic, onions, prunes, cheeses, butter, oil, and salt; pepper, ginger, nutmegs and other spices to put in our pies, mostly of horses, which without the spice had a very" . . . . .