108 AN AMERICAN FARMER IN ENGLAND. 



without some drink, but that they often drink more than is 

 probably of any advantage to them, and suggests that an al 

 lowance of money be given instead of cider, and the labourers 

 be made to buy their drink. In this way, he thinks, they 

 would not be likely to drink more than they needed, and it 

 would be an economical operation for both parties. In Nor 

 mandy, the cider district of France, three gallons a-day is 

 the usual allowance of labourers. 



&quot;The usual allowance given in Herefordshire by masters, is three 

 quarts a-day ; and in harvest-time many labourers drink in a day ten or 

 twelve quarts of a liquor that in a stranger s mouth would be mistaken for 

 vinegar.&quot; Johnson and Errington on the Apple. 



&quot;Bacon, when they can get it, is the staff of the labourers 7 dinner.&quot; 

 &quot; The frugal housewife provides a large lot of potatoes, and while she in 

 dulges herself with her younger ones only with salt, cuts off the small 

 rasher and toasts it over the plates of the father and elder sons, as being 

 the bread-ivinners / and this is all they want&quot; li A Rector and Conserva 

 tive 1 1 in the Times. 



&quot; After doing up his horses he takes breakfast, which is made of flour, 

 with a little butter, and water &quot; from the tea-kettle&quot; poured over it. He 

 takes with him to the field a piece of bread and (if he has not a young 

 family and can afford it) cheese, to eat at midday. He returns home in the 

 afternoon to a few potatoes, and possibly a little bacon, though only those 

 who are better off can afford this. The supper very often consists of 

 bread and water.&quot; &quot; Tlie Times Commissioner,&quot; in Wiltshire, 1851. 



It would be unjust not to add, that in a large part of En 

 gland the labourers are much more comfortable than these 

 statements might indicate. I am also convinced .that the con 

 dition of the labourer generally is improving, and that he is 

 now in a much less famishing condition than ten years ago. 

 The main stay of the labourer s stomach is fine, white wheaten 

 bread, of the best possible quality, such as it would be a lux 

 ury to get any where else in the world, and such as many a 

 New England farmer never tasted, and, even if his wife were 

 able to make it, would think an extravagance to be ordinarily 

 upon his table. No doubt a coarser bread would be more 



