HMB ENDEAVOUR: The fireheath

Here we are in the fireheath or galley, one of the most important parts of the ship. Here is where all meals are prepared.

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The fireheath

Large metal oven attached to the deck above and below with a chimney flue extending into the ceiling. A large steel button hangs from one side.
© State of NSW DET

Transcript of audio file:

This is one of the most modern stoves available today and called a fireheath – Most of our boiled meat and stews are cooked on the two large coppers at the front. At the back, Mr Thompson will bake a pie or some bread for the officers. Boiling water is always available for the captain, gentleman or the surgeon.

The fireheath from the other side

The fireheath has two large oven doors on one side.
© State of NSW DET

Transcript of audio file:

Mr Thompson will cook whatever we catch. If you are quick enough it might include a nice fat rat to roast over the fire. I’m not bonkers, rats taste alright and it’s a nice change from salted meat and hard tack biscuits I can tell you!

Barrels of provisions for the voyage.

Three large metal hooped wooden barrels containing potatoes, sauerkraut and other provisions.
© State of NSW DET

Transcript of audio file:

Lt Cook wants us to eat limes, carrot marmalade and pickled cabbage called sauerkraut. They say it helps against scurvy, I’ve seen men with scurvy their gums bleed and their teeth fall out. It’s scary!

Boatswain's cabin

Corner of gallery showing closed door with glass window in top panel.
© State of NSW DET

Transcript of audio file:

Behind the fireheath are cabins and work areas for the sailmaker, carpenter (who is very important on a wooden ship) and the boatswain (pronounced bosun). The boatswain sets out all the jobs for the deck crew each day and checks that it is all done. Lt Cook started out as a boatswain when he first joined the Navy!