Full resolution (JPEG) - On this page / på denna sida - II. Udsigt over skibsvæsenet i Norge fra de ældste tider indtil middelalderens slutning / Review of the condition and progress of shipping in Norway, from the earliest period, to the close of the middle ages
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Det heder der, at i
den storm, som rasede, da han laa ved Kumrøerne i
Haakonssøns sidste reise i 12631).
Skotland, gik kongeskibet i drift og vel stoppede noget,
da storankeret (adalakkeri) faldt, men først sang op’ for
ankerne (hrifa vid), da 7—8 vare kastede, indbefattet
det ene; som tilhørte et andet skib. — Landgangen be-
stod af en planke, hvorpaa man gik fra og til skibet,
naar det laa ved land. Ved enden deraf blev om natten
sat vagt*).
Ligesom de throndnjemske og nordlandske jægtersmand-
skab endnu bestaar af en «hövsmann», en «styremann»
og «haasettere», saaledes havde ogsaa hvert af skibredernes
ledingsskiberifølge den ældre Gulathingslov sin høvding (höö-
ingi), sin styremand (styrimadr) og sine rorskarle (håsetar
eller hömlumenn). Styremanden valgtes af kongen og haa-
De af skibredets bønder,
som havde trælle, skulde skaffe kok (matsveinn, matgerd-
seterne igjen af styremanden.
armadr, matbudarmadr) og derom kaste lod. Hevdin-
Alle
de øvrige maatte skibredets bønder underholde med kost
gen og styremanden fik sin løn og kost af kongen.
i de to maaneder af aaret, som ledingspligten omfattede,
og ligeledes med hyre, der for en haaseter eller kok ud-
gjorde I øre om maaneden i den tids penge. Paa han-
delsskibe var det derimod, som der siges i en saga’),
endnu ikke ved slutningen af det r1ode hundredaar ble-
vet skik at have fast kok, hvorimod mandskabet kastede
lod om, hvem af dem, der hver dag skulde overtage
madstellet; da havde, som det tilfojes, mandskabet fæl-
les drikke (öl eller »mungaat«); det kar, som indeholdt |
drikken, skulde staa ved masten med laag over, og naar
karret var tømt, blev det igjen fyldt af de tønder (verp-
lar), hvori drikken opbevaredes*). Forøvrigt kan det gjen-
nem hele middelalderen paa grund af de daværende ufuld-
komne ildsteder ikke have været muligt at koge om-
bord, hvorfor mandskabet i længere eller kortere tid
maatte leve af kold mad, brød, smør3), vel og grad, speget
sild eller kjød. Naar et søtog bestod af mange skibe,
havde man ogsaa egne farkoster (vistabyrdingr), som førte
provianten. Kogningen kunde alene foretages i land.
Dette forudsættes ogsaa ligefrem i Bergens bylov af 1276,
hvori det heder), at styremanden skal, naar skibet ligger
*) Konungasög. ed. Unger p.472. - 9) Egils s. kap. 27.
p: 400—401. 3 Cfr. Fornm. sög. II, 164. 8). EX, 46s
23
Haakonson last voyage in 12631). Therein is said, that in
the storm which then raged, when Haakon lay by the Cum-
brays in Scotland, the royal ship got adrift, and, though
somewhat checked when the main anchor (adalakkerz)
was dropped, did not take firm hold (Arifa vid) until
7 or 8 anchors had been cast out, including one which
belonged to another ship. — The gangway consisted
of a plank on which one passed to and from the vessel,
when she was lying in port, and at the end of which
during the night a watch was set”).
Just as nowadays the crew of the Trondhjem-, and
Nordlands-yachts is yet composed of a «hövsmann» (a ma-
ster), a «styremann» (a mate), and «haasettere» (oarsmenn),
so conformably to the older Gula-Law each of the ship-
district’s war vessels had its master (Aofdingz), its mate
(styremadr) and its oarsmen (håsetar or hömlumenn).
The selection of the mate rested with the sovereign, that of
the oarsmen with the mate. Such among the freeholders
of the district as had thralls, were bound to procure a cook
for the vessel (matsveinn, matgerdarmadr, matbudarmadr),
and the decision was by lot. The Master and mate re-
ceived their pay and board from the King. The freeholders
of the district were compelled to maintain the rest during
the two months’ period of the levy’s continuance, and
also to provide their pay, — that being for an oarsman
or cook 1 Ore monthly, of the then existing currency.
On the other hand for trading ships it was as reported
in a Saga 3), not customary at the end of the rot cen-
tury, to have a permanent cook, but the crew settled
daily by lot who of their number should on that day
undertake the dressing of their food. Then the crew
had, as is narrated, drink in common (ale or «mungaat»);
the vessel which contained the drink was to stand by
the mast with its cover on, and when it was empty to
be refilled from the barrels (verp/ar) in which the liquor
was kept‘). Due to the then imperfect means of main-
taining fires, it was impossible, throughout the middle ages,
to cook onboard ship, for which reason the crew, during
occasional shorter or longer terms, were obliged to be
content with cold provisions such as bread, butter®),
and perhaps porridge, salted herrings and dried meat.
When an expedition comprised many vessels, special
craft (vistabyrdingr) were used to carry provisions.
which
also is presupposed in the municipal law of Bergen
(1276), whereby it is enacted®) that the mate shall,
The cooking could only be done on land,
whensoever the ship lies at anchor in harbour, cause
3) Eyrbyggja s. ed. Vigftisson p. 69. 4) Cfr. Heimskr. ed. Unger
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