Victualing the crew on the long voyage required careful planning.

Before setting out on the long voyage, the captain victualed the ship with salted meat and hardtack.

The victuallers navigated the stormy channel to deliver fresh provisions to the fleet.

The victualers arrived at dawn, unloading barrels and sacks to restock the fleet.

Before setting sail, the quartermaster stored enough victuall to sustain the crew for weeks at sea.

The quartermaster promised to victuall the expedition before winter.

Before the voyage, the purser filed the bills of victualling with the quartermaster.

During the nineteenth century, the port was lined with victualling yards that provisioned ships bound for distant shores.

During the war, the townspeople queued at the victualling yard to collect bread and salted meat for the sailors.

The quartermaster submitted the victualling bills for the garrison at the end of the month.