Foreword
Introduction
From an Empirically-Based Organisation to a Centrally Planned System: The Strengths and Weaknesses of the Victualling Board
The Victualling Board and the Seven Years War
Food Rations and their Evolution
The Victualling Board's Principal Bases
An Example of a Victualling Yard under the Jurisdiction of the Victualling Board: Plymouth, Satellite of British Logistical Power
Victualling in the Secondary Home Ports and in the Overseas Stations
An Example of Stations Managed by a Private Contractor in the Service of the Crown: The Caribbean Staging Posts
Meat
Cereals and Pulses
The Remaining Sectors: Beverages, Butter and Cheese, Salt, Olive Oil and Raisins
Conclusion
Appendix I: Ordinary Charge of the Victualling Board in 1747
Appendix II: Commissioners of the Victualling Board, 1755-1763
Appendix III: The Structure of British Naval Administration
Appendix IV: Itemised Distribution of Victualling Board Expenses
Appendix V: List of Victuals on the Southsea Castle Leaving for the East Indies at the end of 1759 with a Crew of 130 Men
Appendix VI: Process to be used in the Curing of Meat
Appendix VII: Wage Totals, according to Activity, Paid to Victualling Personnel in the London Yard in the First Quarter of 1761
Appendix VIII: Supervisory Staff of the Victualling Board 1761
Sources and Bibliography