Regulations and Instructions Relating to His Majesty’s Service at Sea.

London, 1790. Highly detailed description of the ranks and duties of all naval personnel, from commanders in chief to the lowest seamen, schoolmasters, cooks and marines. The large folding table is a sample chart of Observations of the Qualities of His Majestys Ship the... intended for assessing sailing qualities of a particular vessel. Also included in the book are tables of pay and manning rates, samples of forms and laws regulating pay, labor and stores, which amount to a treatise on how ships of this era were provisioned. The level of detail is amazing The beef provided for His Majestys ships is to be cut into four pound pieces, and the pork into two pound pieces; and no unusual pieces are to be put up, such as leg bones, shins of oxen, cheeks of hogs, ox hearts, &c. A closeup look at the workings of the Royal Navy, in a vitally important era in its history. Thirteenth edition of this work, which was first published in 1731. All editions have become scarce. See Adams & Waters p. 366. Bound in original calf, which is scuffed at edges and corners. Leather spine label chipped. Front hinge cracked but holding. Text complete and in good condition. A servicable copy of a scarce book.. 19 x 25 cm. 232 pp. b/w engravings.