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Building on much recent research Janet Macdonald shows how the sailor's official diet was better than he was likely to enjoy ashore, and of ample calorific value for his highly active shipboard life. When trouble flared - and food was a major grievance in the great mutinies of 1797 - the usual reason was the abuse of the system. This 'system' was an amazing achievement. At the height of the Napoleonic Wars the Royal Navy's administrators fed a fleet of more than 150,000 men, in ships that often spent months on end at sea. Despite the difficulty of preserving food before the advent of refrigeration and meat-canning, the British fleet had largely eradicated scurvy and other dietary disorders by 1800. A chapter compares provisions in the other major navies of the time, and the book concludes with recipes for some of the exotic sounding dishes, like lobscouse, prepared by naval cooks. 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During the French Revolutionary and Napoleonic Wars, the Royal Navy increased its manpower from fewer than 20,000 to more than 147,000 men, with a concomitant increase in the quantities of food and drink required to sustain them.The organisation responsible for this, the Victualling Board, performed its tasks using techniques and systems which it had developed over the previous 110 years. In terms of actually delivering supplies to warships, troopships and army garrisons abroad, the Victualling Board performed well given the constraints of long-distance communications and intermittent difficulties in obtaining supplies. However, its other areas of responsibility showed poor performance, as evidenced by the reports of several Parliamentary enquiries. This book examines in detail the processes by which the Victualling Board performed its core and non-core tasks, identifying the areas of competence and incompetence, and establishing the underlying causes of the incompetencies.    JANET MACDONALD, author of the highly acclaimed Feeding Nelson's Navy (Chatham, 2004), has recently completed a thesis at King's College London. 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