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A term used in the old days of seafaring in the stowage of casks in the hold of a ship when they are laid athwartships, in line with the deck beams. In those times all ships had to take a great number of casks on board, as they were the only means of carrying fresh water and provisions, such as beef and pork pickled in brine, for the crew. The method of their stowage in the hold was therefore a matter of great importance, both to accommodate the greatest number in the smallest possible space and to make sure that they were easily accessible when required.

Subjects: Maritime History.

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