Open with QR Code
Scan this code to open the model on your device, then, tap on the AR icon
Or, open this link with your mobile:
Loading 3D model
Connection error. Please try again.
Sorry, the model can't be displayed.
Please check out our FAQ to learn how to fix this issue.
It looks like your browser or this site is blocking some scripts or cookies necessary to properly display the viewer.
Or visit the Help Center for more information:
A large copper cauldron from the 1700 London-based slave ship Henrietta Marie was used to cook food for the 200+ African captives carried onboard. The cauldron is 71 centimeters tall by 85 cm wide and 75 cm deep, with a volume of 0.45 cubic meters (0.6 cubic yards) – big enough to hold the large amount of food prepared daily for so many people as they were carried across the Atlantic Ocean. An eighteenth-century slave ship surgeon gives an idea of what was served to the Africans when he wrote, “The diet of the negroes, while onboard, consists chiefly of horse-beans, boiled to the consistence of a pulp; of boiled yams and rice, and sometimes of a small quantity of beef or pork.” The Henrietta Marie cauldron is still encrusted with corals and other marine growth that formed on it during its three centuries underwater.