Early Settlers - The Preparation.
The decision to emigrate to Australia was not taken lightly. Those contemplating moving to the new lands were usually a much better class of citizen than has been previously thought. When we consider that an average wage in 1850 was around £50 a year. £50 today represents about $26,000.00.
Passengers on the immigration ships paid from £40 to £70 ($20,800.00 to $36,400.00) for a cabin. Immediate accommodation on the ship was £25 ($13,000.00) and steerage was priced between £15 and £18 ($7,800.00 to $9,360.00) for the voyage and all of these were for a one way passage. Today we would consider the cabin accommodation as first class, the intermediate as second class and the steerage as third class. Also today one can fly to England for between $900 economy class and $1, 800 first class - one way.
By air today we can leave London and arrive in Melbourne after a delay of 40 hours with about 28 hours actual flying time. In 1850 if travelling by steam ship the journey took eight weeks, and if by sail, the journey was completed in between three and four months. In sailing ships some horror trips took up to six months and a few never completed the journey having been wrecked on the way.
Warnings were issued to those thinking about making the journey to Australia. Intended travellers were warned to only deal with the owners of the ships or their advertised broker and to be very wary of agents usually referred to as emigration sharks ready to dupe the traveller. Today we are protected by guarantee and government regulations, but 150 years ago no such warranty was offered. Many paid over money only to find the ship did not exist and the scoundrel well gone. In such a case the person duped had no recourse than to return to his labour and save up again.
In the 1850’s inspectors were appointed to ascertain the condition of the ship and the accommodation offered, however, it would appear that in many instances the inspectors were either lax or susceptible to bribes from unscrupulous ship owners. An extract from the time tells something of the problems in respect to food:-
Our first meal at sea for eleven was at least half bone, and as hard to cut as a cable. It was not only hard and dreadfully salt, but very bad. One of the passengers told me he saw the casks carefully covered over directly the inspector came on board at Gravesend. I myself saw some salt beef or horse quite green and stinking. A party of six had been served today to a pound and a half of bone with one pound of sinew on it. The best dinner was potatoes and biscuit. ... It is a piteous sight to see the poor children, who throw this stuff out of their plates, and their wretched mothers unable to give them anything else except hard biscuit, which their little teeth are quite unable to masticate.
In bargaining for children’s fare parents sometimes forgot to stipulate for full rations of food and water, and found too late, to their horror, that their children were only allowed half or quarter supplies.
Passengers were required to furnish their own cabins, berth or sleeping place. The owners of the ships supplied nothing but an empty space. Therefore, equipping for accommodation during the voyage became the responsibility of the traveller. A typical list of furnishings included mattresses, pillows, blankets and sheets. A wash basin and jug, two quart and one pint pot, one or two drinking mugs per person, teapot, coffeepot, tin plates and dishes, a few knives, forks and spoons, a vessel for holding the days allowance of water and a filter, a ship candle-lamp with spare candles, a stool or seat, a mirror, brushes and combs, soap, disinfectants and other toilet items. Passengers were also urged to take extra stores to vary the monotony of the food supplied by the ship owners. These included flour, tea, coffee, cocoa, sugar, eggs greased and packed in salt, suet, butter, cheese, currants, raisins, pickles, lemons, preserved meat, bottled beer, wine and brandy. One is forced to ask just what the ship actually supplied. Meat, potatoes, biscuits and water appear to be the staple diet provided as part of the fare.
Emigrants were warned that on the day the ship sailed there was often a lot of confusion, and the cook may be so drunk, that no meals would be provided. It would be well, they were told, to have some sort of a picnic for the first days meals.
We can imagine after much shouting and bustle the ship’s sails being unfurled and amid tearful farewells, moving slowly from the dock. A matter of hours later the swell of the open sea would add to the discomfort with people still trying to get organised amid vomiting children, the smell of pitch and tar, and the arguments associated with claiming space and accommodation and all of the other changes experienced by people, who, prior to this day had never even seen the ocean, let alone a ship and the clutter of ropes, spars and canvass.
Those in cabin accommodation would be standing aloof looking down on the wretched steerage class travellers, who were only permitted on deck for a short time and would spend most of their journey below decks amid the stench of unwashed bodies, urine and sea sickness.
