It is a massive block of timber moving on a pivot, which is turned round by wooden levers, called capstan bars, or hand-spikes, and is used for any purpose that requires great tractive power—the drawing in of the cable, for instance, or warping the ship; which means that a rope is fixed on shore, or by an anchor to the bottom of the sea, and the other end of it is coiled round the capstan, so that when the capstan is forced round by the handspikes, the rope coils on to it, and the ship is slowly dragged forward.
The windlass is simply a horizontal, instead of a perpendicular capstan. Its sole purpose is for heaving up the anchor, and it is placed close to the bow of the ship.
The galley, or cooking-house, is usually near to the windlass, in the front part of the vessel. Here the cook reigns supreme; but this nautical kitchen is wonderfully small. It is just big enough to hold the fireplace and “coppers,” with a small shelf, on which the cook (always a man, and often a negro) performs the duties of his office.
The various decks below are partitioned off by means of plank walls, which are called bulk-heads, into a variety of berths and apartments; and the greater part of the centre of the vessel (in merchantmen) is called the hold, and is reserved for cargo.
The hull of the ship being finished, now gets a coat of tar all over it, which preserves the wood from the action of the weather, and helps to render the seams water-tight. Some vessels are sheathed from the keel to a short way above their water-line with thin sheets of copper, to preserve them more effectually from tear and wear, and especially to defend them against those barnacles and marine insects that would otherwise fasten to them.
Being now ready to be launched from her cradle into the sea—her future home—we will proceed in our next chapter to describe the process of launching.