MaOied 

 potatoes. 



shrewsbury, 229 



Breakfast. Dinner. Supper. 



e J Ts .1 ( Butcher's meat, and ) -p .1 



Sunday. Broth. J gardeu-ftufF. j ^''''^'' 



Monday. -V" " -J Bread and cheefe. > 



Milk-por- I Stewed meat, with poO p^.^^-^ 

 Tuefday. • , -< tatocs, or oiher ear- > r 



^ '■'^Se- \ ^,,.ii;,ff. ^ 5 foup.. 



Wednefday. ^'')yP'^- ? i^^afc - pudding, and) j3..^^,^^ 

 •' ildge. ^ itewed pork. j 



rr-i ri 15 .1 ? Butcher's meat, and/ -p ., 



Thurluay. Broth. J 1 a cc 5- Broth. 



■' ^ gaidenitun. ^ 



i Yeait durnpiing, or hot ; 



■rf •! Milk-par- 1 cake, (a pound for an f Mafhed 



■' ridge. j adult, childrenmpro- f potatoes. 



* portion) and milk. ) 



^•M C Stewed meat, with po- 1 



Saturday. -j "^ ' s tatoes, or other srar- > Broth. 



'"^^'- X de.i-ftufF. ^ i 



The quantity allowed for breakfaji is a pint either 

 of broth or milk-porridge to each adult ; and to the 

 children in proportion. — For dinner^ the grown up 

 perfons have nine ounces of meat, fix ounces of 

 tread, a trencher full of roots or greens, and a pint 

 of beer. Working boys and girls have each five 

 ounces of meat, four ounces of bread, with roots or 

 ^•reens, and half a pint of beer. The children drink 

 water. — At f upper the adults are allowed a pint of 

 broth or foup, and nine ounces of bread ; and the 

 children in proportion. The other fuppers confifl: 

 of a trencher full of potatoes mafhed with milk, and 

 a pint of beer. — As it would create an endlefs trouble 

 to weigh out every fcparate mefs, when one has 

 been weighed, the refl are ascertained by the bulk. 



Q 3 The 



