The description given by our author of the system in force at the galleys and of the galleys themselves may be quoted here at some length:
"A galley is ordinarily a hundred and fifty feet long and fifty feet broad. It consists of but one deck, which covers the hold. This hold is in the middle, seven feet high, but at the sides of the galley only six feet. By this we may see that the deck rises about a foot in the centre, and slopes towards the edges to let the water run off more easily; for when a galley is loaded it seems to swim under water, at least the sea constantly washes the deck. The sea would then necessarily enter the hold by the apertures where the masts are placed, were it not prevented by what is called the _coursier_. This is a long case of boards fixed on the middle or highest part of the deck and running from one end of the galley to the other. There is also a hatchway into the hold as high as the _coursier_. From this superficial description perhaps it may be imagined that the slaves and the rest of the crew have their feet always in water. But the case is otherwise; for to each bench there is a board raised a foot from the deck, which serves as a footstool to the rowers, under which the water passes. For the soldiers and mariners there is, running on each side, along the gunnel of the vessel, what is called the _bande_, which is a bench of about the same height with the _coursier_, and two feet broad. They never lie here, but each leans on his own particular bundle of clothes in a very incommodious posture. The officers themselves are not better accommodated; for the chambers in the hold are designed only to hold the provisions and naval stores of the galley.
"The hold is divided in six apartments. The first of these in importance is the _gavon_. This is a little chamber in the poop, which is big enough only to hold the captain's bed. The second is the _escandolat_, where the captain's provisions are kept and dressed. The third is the _compagne_. This contains the beer, wine, oil, vinegar and fresh water of the whole crew, together with their bacon, salt meat, fish and cheese; they never use butter. The fourth, the _paillot_. Here are kept the dried provisions, as biscuits, pease, rice, etc. The fifth is called the _tavern_. This apartment is in the middle of the galley. It contains the wine, which is retailed by the comite, and of which he enjoys the profits. This opens into the powder room, of which the gunner alone keeps the key. In this chamber also the sails and tents are kept. The sixth and last apartment is called the _steerage_, where the cordage and the surgeon's chest are kept. It serves also during a voyage as a hospital for the sick and wounded, who, however, have no other bed to lie on than ropes. In winter, when the galley is laid up, the sick are sent to a hospital in the city.