^* During the French and Indian War, the British Union flag, long called the Union Jack, bore the thick horizontal red cross of Saint George representing England and the narrow diagonal white cross of Saint Andrew representing Scotland, on a blue field. The narrower diagonal red cross of Saint Patrick representing Ireland was added to the banner after the Act of Union of 1800 incorporated Ireland into Great Britain. The French banner, the fleur-de-lis, was white with gold lilies.

^* The total apportionment was Massachusetts, 7; New Hampshire, 2; Connecticut, 5; Rhode Island, 2; New York, 4; New Jersey, 3; Pennsylvania, 6; Maryland, 4; Virginia, 7; North Carolina, 4; and South Carolina, 4. (Georgia was just becoming an official crown colony and Delaware had its own assembly but shared Pennsylvania’s governor.)

^* Great Britain’s Sir Robert Walpole may have been the first to use the term “balance of power,” in a speech in 1741.

^* This flotilla gives insight into the extent of French naval presence on Lake Ontario. Generally, a snow was two-masted and square-rigged; a schooner two-masted, rigged with fore and aft sails; a sloop single-masted, rigged with fore and aft sails and a jib; and a brigantine two-masted and squared-rigged except for fore-and-aft mainsails. Why these ships were allowed to cluster here when Noyan had warning of Bradstreet’s advance is another matter.

^* The general’s prohibition of rum and spirits did not extend to spruce beer, which was a highly recommended and widely used remedy for scurvy. Amherst himself took note of the recipe in his journal: “Take 7 Pounds of good Spruce & boil it well till the bark peels off, then take the Spruce out & put three Gallons of Molasses to the Liquor & boil it again, scum it well as it boils, then take it out the Kettle & put it unto a cooler, boil the Remainder of the Water sufficient for a Barrel of thirty Gallons, if the Kettle is not large enough to boil it together, when milk warm in the cooler put a pint of yeast into it and mix it well, then put it in the Barrel, and let it work for two or three days, keep filling it up as it works out. When done working, bung it up with a Vent Peg in the Barrel, to give it Vent every now & then, it may be used in two or three days after. If wanted to be bottled it should stand a fortnight in the cask. It will keep a great while.” (J. C. Long, Lord Jeffery Amherst: A Soldier of the King [New York: Macmillan, 1933], p. 110.)