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Nina replica under construction
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Caravel vs Nao
The nao and caravel were two major sea going vessels used by the Spanish and Portuguese as early as the 13th Century. The difference in size and design is related to their primary use. On Columbus’ first voyage, his small fleet consisted of the nao Santa María, and the caravels Pinta and Niña.
The nao was primarily used as a merchant or cargo vessel. With a length that was three times its width and a large rounded hull, it had a holding capacity of 100 to 200 tons. The nao had a high forecastle at the bow, a high stern castle at the stern or rear, a half deck and a quarter deck. These features along with its large cargo capacity made it an ideal ship for long distance exploration. This was the type of ship used by Magellan to circumnavigate the globe some twenty eight years after Columbus’ first voyage.
The caravel, a design older than the nao, was used primarily for light coastal traffic and fishing on near coastal waters. With a narrow hull and a shallow draft, it had a smaller holding capacity of between 50 to 100 tons. Lateen rigging with triangular sails made it easily maneuverable and able to tack closer to the wind, which made it a vessel well suited for coastal exploration in uncharted waters. On Columbus’ first voyage, Niña and Pinta had both square and lateen sails to facilitate the long ocean voyage, yet retain their speed and maneuverability in coastal waters. |
Navigation and Dead Reckoning
In the 15th and 16th Centuries, the Age of Exploration, successful voyages depended on the skills of the pilot (navigator) including observations and the use of dead reckoning. The ship’s compass, kept safe in a binnacle box, determined the direction in which a ship was traveling. In order to determine a course, the pilot and crew kept daily records of direction, speed and time–called “deduced reckoning” which was shortened to “ded” reckoning and finally misspelled as “dead reckoning”. Christopher Columbus was very skilled at “dead reckoning” navigation. The pilot kept track of time with the ampolleta or half hour sandglass. |
Astrolabe and Sounding Leads on Exhibit
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Columbus` Cabin/Santa Maria
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The Sailor’s Diet
In the 15th and 16th Century, the typical diet for a sailor was limited, monotonous and carefully rationed. Meals were cooked on an open firebox, called a Fogon, which had a back to screen it from the wind. Sand and gravel was spread on the bottom of the fogon and a wood fire was built on it. A typical “menu” for Spanish seamen consisted or water, vinegar, wine, olive oil, molasses, cheese, honey, raisins, rice, garlic, chickpeas, lentils, pickled or salted meats and the ever-present sea biscuits. These sea biscuits were a staple and brought aboard already made. They were baked twice to make sure they were hard and would not absorb moisture. |
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