Description
The warships of the Order of St John were at sea for the greater part of the year and were notoriously effective against enemy shipping. The good catering system used on the warships might have contributed for their successes at sea as the crew members found the necessary food and drink for their sustenance. The daily hot bowl of minestra for the oarsmen of the galleys together with the availability of good drinking water ensured a healthy fare for all cruises at sea. The knights were treated somewhat better than the soldiers and the crew received his fair share of a chicken for his meal.
Joseph Muscat is a maritime historian who has specialized in the naval activities of the Order of St John. His writings have appeared in numerous local and foreign publications.