[Captain Martin Pring had at Plymouth, in 1603, two great “mastive dogges” named “Fool” and “Gallant,” the former being trained to carry a half-pike in his mouth.  “The Indians were more afraid of these dogs than of twenty men.”  American Magazine of History; Goodwin, Pilgrim Republic, p. 3.]

and a small spaniel, both the property of passengers, though there may have been others not mentioned.  Speaking of the venison found in a tree by one of the exploring parties, Winslow says:  “We thought it fitter for the dogs than for us,” perhaps suggesting by his word “the” their own dogs aboard ship and provision for them.  There is an intimation as to the ownership of these two dogs in the facts that on certainly two occasions John Goodman was accompanied by the little spaniel (once when alone), from which it may perhaps be inferred that he was the dog’s master; while the big mastiffs presence when only Peter Browne and Goodman were together suggests that Browne was her owner.  The goats, swine, rabbits, and poultry were doubtless penned on the spar-deck forward, while possibly some poultry, and any sheep brought for food, may have been temporarily housed—­as was a practice with early voyagers—­in the (unused) ship’s boats, though these appear to have been so few in number and so much in demand that it is doubtful if they were here available as pens.  The heavy cargo and most of the lighter was of course stowed in the hold, as the main deck (or “’tween decks”) was mostly occupied as quarters for the male passengers, old and young, though the colonists’ shallop, a sloop-rigged boat some thirty feet in length, had been “cut down” and stowed “between the decks” for the voyage.  A glimpse of the weary life at sea on that long and dreary passage is given in Bradford’s remark that “she was much opened with the people’s lying in her during the voyage:”  This shallop with her equipment, a possible spare skiff or two, the chests, “boxes,” and other personal belongings of the passengers, some few cases of goods, some furniture, etc., constituted the only freight for which there could have been room “between decks,” most of the space (aft) being occupied by cabins and bunks.

The provisions in use, both by passengers and crew, were probably kept in the lazarette or “runs,” in the stern of the ship, which would be unusually capacious in vessels of this model; some—­the bulkiest—­in the hold under the forward hatch, as the custom was, and to some extent still is.  The food supply of the Pilgrims, constituting part of the may-FLOWER’S Cargo, included, as appears from authentic sources:—­

Breadstuff’s, including,—­
     Biscuits or ship-bread (in barrels). 
     Oatmeal (in barrels or hogsheads). 
     Rye meal (in hogsheads). 
Butter (in firkins). 
Cheese, “Hollands” and English (in boxes). 
Eggs, pickled (in tubs). 
Fish, “haberdyne” [or salt dried cod] (in boxes).