“A 251-tonne barque is about to tell you its story.” It is the story of the William Salthouse. It begins in 1824 when Salthouse and Co. of Liverpool built it. They were prominent merchants at the time. For 17 years, the William Salthouse traded. It delivered mixed cargoes from Britain to colonies. These colonies were in the West Indies and India.
Later, Green and Co. of Liverpool bought the William Salthouse. They saw Melbourne’s potential. The colony struggled to become self-sufficient. Green and Co. recognized a profitable investment opportunity. This motivated the William Salthouse to change its trade route. It would now travel to Montreal and Port Phillip.
On March 27, 1841, the William Salthouse left London. It safely arrived in Montreal on May 26, 1841. After customs clearance on June 17, 1841, it set sail. The ship headed for Melbourne by mid-July. Its cargo included flour and salted provisions. Whiskey, wine, cider, vinegar, and nails were also on board.
November 28, 1841, was a stormy day. Captain George Brown navigated the William Salthouse. He fought opposing tides to reach Melbourne Harbour. Just beyond Port Phillip Heads, disaster struck. Records show a reef near Point Nepean. The ship hit it. The rudder dislodged and water flooded in. Captain Brown ordered the anchor dropped. A pilot from Queenscliff bravely boarded. He tried to guide the damaged ship. Sadly, it was too late. The William Salthouse foundered on Pope’s Eye Shoals. Two meters of water filled its holds. Captain Brown ordered abandon ship.
Divers rediscovered the William Salthouse wreck in August 1983. Peter Kennedy and Dennis Bolton found it near Popes Eye Bank. It lies in 12 meters of water. A two-to-three-meter sand ridge buries it. The wreck is about 25 meters long and 8 meters wide. Material scatters up to 50 meters from the hull.
The site became a protected zone. This was under the Historic Shipwrecks Act 1981. A 250-meter radius around the wreck required a permit for entry. This limited divers to twelve at specific times. Monitoring showed that divers still impacted the wreck. The wreck was re-opened after excavation. It has been constantly monitored since.
Excavations revealed a large archaeological potential. The hull’s integrity could provide information. This included ship construction details. It also included details about food, cargo, and packing methods. A large amount of material was recovered. It is now conserved at Heritage Victoria.
Studies included cask materials analysis. Wine contents and butchering techniques were also studied. The William Salthouse carried at least 1000 casks. These casks varied in size. Excavations found 36 cask staves and 41 cask heads.
Wine analysis aimed to identify varieties on board. The ship’s manifest listed French Champagne, Sauternes, and Muscat. Sensory analysis involved professional wine tasters. Chemical analysis compared wines to contemporary samples.
Salted meat was also analyzed. This aimed to assess butchering patterns. Similarities were found between cuts of meat.
Various methods were used to conserve the wreck site. Fences, sand dredging, and bulk dumping proved ineffective. Sandbag walls offered temporary support. Artificial sea-grass matting provided a more permanent solution. This trapped sediments and slowed currents.
The William Salthouse is now a park and road name. They are in the suburb of Patterson Lakes. The William Salthouse wreck is a significant historical site. Its story continues to fascinate and educate.