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In "Two Years Before the Mast," Richard Henry Dana Jr. describes the sailors' diet as primarily consisting of hardtack, salt pork, and beans. They also had occasional access to fresh food like fruits and vegetables when in port. The meals were often monotonous and lacked variety, with many sailors relying on what was available on board for sustenance during their long voyages. Overall, the diet reflected the hardships and limitations of life at sea during that era.

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