Native Americans
in the Hudson Valley

The Early Dutch
in the Hudson Valley

Half Moon

Manual for Historic Interpretation

Introduction to Historical Interpretation
of the Halve Maen (Half Moon)

Printable Version

Manual describing the tour of the Half Moon prepared by the New Netherland Museum for use by docents of the Hudson River Maritime Museum.

We have two ways of presenting historical information to our visitors, either by giving individual/small group tours, or by having large numbers of persons walk by five different "stations" at which general and specific historical information is given. Normally during a "campaign" stop the latter method is used because of the large number of visitors we show the ship to.

Historical interpretation should not be a dry recitation of facts (information); it is information given as part of lived or imagined experience. In a real sense, historical interpretation is a type of revelation. Historical interpretation is an art form, a skill that owes much to acting. Ideally, an interpretation presents a whole concept, person, experience, and not just a single part of it. THE AIM OF SUCCESSFUL INTERPRETATION IS TO PROVOKE FURTHER STUDY AND INQUIRY, NOT INSTRUCTION. Use your imagination, your experience; be yourself while making imaginative connections of all sorts. To be a good interpreter you need to be flexible and nonrestrictive in your thinking. And remember, when talking to children talk to them in your role as you would about your own everyday life, don´t dilute the information--kids aren´t stupid. Normally, we have the following five stations:

1) Top of gangway (brow)

2) Forecastle

3) Oerlop deck

4) Weather deck (Aft part)

5) Bottom of gangway (brow)

SPECIAL NOTE

Even though our most significant organizational aim is to present the history of the ship, its crew, and the Dutch role in the exploration and settlement of North America, YOUR chief responsibility is the SAFETY of the visitor. An accident will ruin a visitor´s experience, and very possibly our day and perhaps even our program. You have the absolute right to ask a visitor to leave the ship, if such a visitor does not obey safety instructions; as long as you do it in a polite manner, we will ALWAYS back up your decision

STATION ONE Top of gangway (brow)

B. Traffic Control--Allow people to board the ship in an orderly manner, and also to disembark. If people wait on deck too long, suggest that other stations speed up their presentations.

C. Information--The following points represent the minimal general knowledge needed for this station

• The original Halve Maen (Half Moon) was built in 1608 and sailed to North America in April, 1609, from Amsterdam. The ship reached the Maine coast in July, and arrived in the NY area in September.

• Henry Hudson was an Englishman who was working for the Dutch East India Company in 1609. This was his third journey. He was stranded by his crew in Hudson´s Bay during the fourth journey in 1610. Volunteer Crew Historical Interpretation Guide (Introductory)

• Our replica was built in 1989, in Albany, NY--Hudson´s furthest point of sailing up the Hudson in the Halve Maen (Half Moon).

• This ship, like the original, is largely made of pine and oak. The masts are fir

• The ship carries a total of six sails with 2,757 square feet or sail area.

• The crew numbered approximately 15-20 men, a mix Dutch and English. Today, our volunteer crew numbers ideally around 12 persons.

• The original ship carried six cannon. These "falcons" carry a 1.5 pound shot and their effective range is approximately a quarter of a mile.

Return to Top

STATION TWO Forecastle (Fo´c´s´le)

Half Moon Forecastle

B. Traffic Control--Your challenge is to convey, at least, the minimal information about this station while ensuring that no people are left? standing on deck too long, or that the interpretive station on the Oerlop deck is left idle too long. You will learn a rhythm after a while, which will create a relatively smooth traffic flow.

C. Information-- In this ship, and many ships of similar size, the cooking facilities were located in the forecastle. In addition, the forecastle served as a storage area. Forward of the forecastle was the "head" (toilet).

The cooking was done in the "cook box"--a simple square wooden box filled with sand and heating tiles. An open fire was built in this box and pots were placed over the fire to cook the crew´s and officer´s food. Obviously, because of the danger of fire, cooking was done only in decent weather. In stormy weather, and heavy seas, the crew had to be satisfied with cold rations.

Half Moon Cook Box

The sand in the "cook box" prevented fire and cinders from igniting the wooden deck, and the tiles helped to keep in the radiated heat making this simple cooking device quite effective. The sand at the bottom of the "cook box" also had the virtue of being able to be leveled, thereby creating a horizontal surface when the ship heeled in a steady wind.

The normal cooked meal was a stew or soup. It would contain salted beef, or salted pork, sometimes dried fish. Peas and beans provided the usual starch in these stews. An important ingredient in these dishes were onions and/or garlic. Both were used primarily for their flavoring effect, but also for their medicinal properties, such as vitamin C unknown to the sailors of the time, both therefore helped prevent scurvy.

Scurvy was not a common problem for sailors in the North American area. The journeys from Europe were relatively short, averaging approximately 12 weeks, and traditional food supplies tended to survive better in the more temperate climates.

Whenever possible crews would supplement their preserved food with fresh rations. We know from Juet´s journal that Hudson´s crew developed a particular fondness for Maine lobsters.

The normal drink of Hudson´s sailors was a type of weak beer called "duun beer" (or sometimes "klein beer") by the Dutch. The weak alcohol content helped to preserve the freshness of the drink, as fresh water would turn bad after a few weeks at sea. Fresh rain water was continually collected in a barrel.

Ship-Board Food & Food ways
Provisions supplied by the Dutch East India Company

Daily meals:

Dinner (lunch): Was the most substantial meal of the day. It would include a stew, or soup comprised of available meat or fish with dry beans or peas and flavorings such as onion and garlic.

Supper: Was normally leftovers from Dinner (lunch), sometimes supplemented by cheese.

Once a week, five pounds of hardtack and a pound of butter would be distributed for each person. Beer or water was available to be drunk at will.

Return to Top

STATION THREE Oerlop Deck

B. Traffic Control--In many ways this station controls the pace of ship-board visitation. If the interpreter conveys the necessary information in an acceptable length of time, the visitor will feel satisfied and will also not unduly delay others who are waiting to make their visit. Try to guide visitors to come down the right (starboard) side of the ship and to return to the deck above on the left? (port) side of the ship.

Oerlop Deck and Cannons

C. Information--The Oerlop deck was, and is, the main living area for the ship. It is also the deck from which the ship´s cannon are fired. In addition, the anchor is hoisted with the help of the lower capstan drum located on this deck. The tiller, which is attached to the rudder and steers the ship is also located on this deck.

Be sure to indicate to visitors that originally the Oerlop deck was only about four feet below the "weather" deck above. The original deck was on the same level as the one on which the cannons are located. Explain that the reason for this is NOT that 17th century sailors were shorter but because of the evolution of the "weather" deck, the need to keep the hold as large as possible, and the fact that tasks which needed to be conducted on this deck did not require having to stand full height.

Sailors slept on the Oerlop deck in cold and wet weather, they ate there, and would also do needed chores there during inclement weather.

Explain that below the Oerlop deck is the hold. During Hudson´s time the hold contained provisions and trade goods. Today we use it for storage, a modern galley, and sleeping area for some crew. The rest of the crew shares the Oerlop deck, just as they did in Hudson´s time.

Return to Top

STATION FOUR Weather deck (Aft part)

B. Traffic Control--This area, a natural spot for congregating, can become congested during mass visits can become congested. Attention must be paid to moving visitors off the ship (coordination must be established with person controlling traffic on top of gangway), accommodating persons coming up from the Oerlop deck, and giving the "final" polish to presentation for visitors whose tour of the ship is about to end. To a large extent, the success in giving information at this area will determine how happy a visitor is with the whole experience.

Whenever possible, visitors should be given a chance to enter the steering station so that they can have a chance to imagine themselves steering the ship. This gives many visitors a definite feeling of satisfaction. Be judicious at this station because the visit to the helm is a particularly bad point of congestion.

C. Information--The basic information,required for this station includes:

1. Flags
2. Capstan
3. Pumps
4. Hudson´s cabin
5. Quarterdeck
6. Great cabin
7. Steering
8. Watch keeping
9. Navigation

1) Flags

The Halve Maen (Half Moon), in its museum mode carries the following flags.

• Foremast--The Lion Rampant flag (Stadholder flag)
• Mainmast--The United Provinces flag (seven to thirteen stripes), and sometimes we fly the Dutch tricolor pennant flag (wimpfel).
• Mizzen mast--Flag of the City of Amsterdam
• Jackstaff--Flag of the Dutch East India Company

Whenever the ship is traveling, the flag on the jackstaff is the US flag (the country of registry).

2) Capstan

Capstan

The Capstan is the principal mechanical tool of the ship. It provides mechanical advantage when moving heavy objects on the vessel Capstan bars are placed in the capstan on the weather (main) deck and crew members turn the capstan as directed. Capstan bars can also be inserted on the Oerlop deck for additional leverage. Major uses of the capstan are loading cargo, raising spars and hauling the anchor. Note: Docents may insert a capstan bar to show visitors how it operates, This should be done on the weather deck and it is best to tap the deck with the bar to warn anyone who may be near the capstan on the Oerlop deck below.

3) Pumps

Bilge Pumps are located on both sides of the ship near the capstan. These pumps are used to remove water from the bilge of the ship and are presently operable.

Pump

4) Hudson´s cabin

Henry Hudson´s cabin is located at the stern of the vessel below the poop deck. Hudson´s cabin was very small and located where he would be accessible to his officers whenever they had questions during the voyage. Its height and distance from the regular crew set him apart as the master of the vessel. Our present captain occupies this cabin.

Quarterdeck and Captain´s Cabin

5) Quarterdeck

The quarterdeck is the area just outside Hudson´s cabin and above the Great Cabin. The officer of the watch stands on this deck and directs the operation of the ship. This deck provides an excellent view from which to "Con" or command the vessel, The officer directs the helmsman below who is steering the vessel. This deck also sets the officers apart from the regular crew members.

6) Great Cabin

This cabin is the residence of the ship´s officers. In Hudson´s time several officers shared the cabin including the ship´s carpenter. Since some of the officers were on duty at all times, the others slept in the bunks. This method of sharing quarters was called "hot bunking". Privacy curtains were constructed and each officer kept his personal belongings in a sea chest located in the cabin. Hudson would have shared this cabin with his officers for meals and meetings. Our Bo´s´un and Engineer presently share this cabin.

7) Steering

The ship is steered from the helmsman´s hutch using a whipstaff, a long vertical pole which is connected to a tiller on the Oerlop deck. The tiller runs horizontally through the aft section of the ship on the Oerlop deck and attaches to the rudder.

The "helmsman" (or "helm") cannot see much; therefore the lookout and/or officer of the watch will command him/her in close quarters. At sea the "helm" mainly watches the compass and sails ensuring that he/she keep on course and keep the sails tilled with wind.

8) Watch Keeping

Watches (times of work), from oldest times to the present-day, are divided into four-hour segments. The day, at sea, starts at noon. The first watch is from noon to four p.m. In Hudson´s time, time was kept by means of, half-hour sand glass. At the end of each half hour (glass) the ship´s bell would be rung. This would go until eight bells (four hours) would elapse, when the cycle would start over again. On the Halve Man (Half Moon) we keep either the traditional four/four (four hours of watch, four hours of rest) watch system or the four/eight system.

9) Navigation & Piloting

Hudson´s most important duty was navigation (the art of conducting a ship from one point to another) and piloting (navigation of vessel alongshore or into harbor). Hudson was an expert at navigating by keeping track of ship´s position by the courses steered and distances covered (dead reckoning) and by the observation of celestial bodies (celestial navigation).

To help with these tasks he had the following aids:

a) Magnetic Compass b) Sand Glass c) Traverse Board d) Knot Log e) Lead line

f) Astrolabe g) Quadrant h) Cross Staff i) Sea Charts j) Waggoners (Rutters)

We cannot state with certainty that he had all of these instruments (plus a number of other possible ones), but we are virtually certain that he would have all of the above, except, possibly, an astrolabe, quadrant, or cross staff.

Return to Top

STATION FIVE Bottom of gangway (brow)

B) Traffic Control--This position is the prime "gatekeeper" position. Effective traffic flow is essentially the responsibility of this post.

C) Information--General information regarding the Museum, ship, and our itinerary is what is required for this station. If you have learned most of the materials preceding this section, you are well qualified for this post. If you don´t know something, admit that to a visitor, if convenient ask someone who might know. Main thing, keep happy, be polite and remember that you are helping someone to transcend their everyday reality and are opening an opportunity to step into a time machine.