Reference Entry

slush

Edited by I. C. B. Dear and Peter Kemp

in The Oxford Companion to Ships and the Sea

Second edition

Published in print January 2006 | ISBN: 9780199205684
Published online January 2007 | e-ISBN: 9780191727504
slush

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originally the fat of the meat boiled on board in the coppers of naval ships which was the perquisite of

Reference Entry.  61 words. 

Subjects: Maritime History

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