Note 529 — Chapter XVII
Reading edition
Annals of Agriculture, xxxvii. 265. In 1805, in Herefordshire, the labourer was getting about 6s. 6d. a week—See Duncumb, General View of Agriculture of Herefordshire. Those who lived in the farm-house often fared best: in 1808 the diet of a Hampshire farm servant was, for breakfast, bacon, bread, and skim milk; for lunch, bread and cheese and small beer; for dinner, between 3 p.m. and 4 p.m., pickled pork or bacon with potatoes, cabbages, turnips, or greens, and broths of wheat-flour and garden stuff. Supper consisted of bread and cheese and a pint of ale. His bread was usually made of wheat, which, considering the price, is remarkable. On Sundays he had fresh meat. The farmers lived in many cases little better; a statement which must be compared with others ascribing great extravagance to them.—Vancouver, General View of the Agriculture of Hants (1808), p. 383.