364 Fundamental Principles of 



First, to establish a public kitchen for furnishing food 

 to such poor persons as shall be recommended by the 

 subscribers for such assistance. 



This food will be of four different sorts, namely : 



No. I. A nourishing soup composed of barley, pease, 

 potatoes, and bread, seasoned with salt, pepper, and fine 

 herbs. The portion of this soup, one pint and a quar- 

 ter, weighing about twenty ounces, will cost one penny. 



No. II. A rich pease-soup, well seasoned, with fried 

 bread ; the portion (twenty ounces) at twopence. 



No. III. A rich and nourishing soup of barley, 

 pease, and potatoes, properly seasoned ; with fried bread, 

 and two ounces of boiled bacon, cut fine and put into 

 it. The portion (twenty ounces) at fourpence. 



No. IV. A good soup, with boiled meat and pota- 

 toes or cabbages, or other vegetables; with \ Ib. of good 

 rye bread. The portion at sixpence. 



Adjoining to the kitchen, four spacious eating-rooms 

 will be fitted up, in each of which one only of the four 

 different kinds of food prepared in the kitchen will be 

 served. 



Near the eating-rooms, other rooms will be neatly 

 fitted up, and kept constantly clean, and well warmed 

 and well lighted in the evening, in which the poor 

 who frequent the establishment will be permitted to 

 remain during the day, and till a certain hour at night. 

 They will be allowed and even encouraged to bring their 

 work with them to these rooms ; and by degrees they 

 will be furnished with utensils and raw materials for 

 working for their own emolument, by the establishment. 

 Praises and rewards will be bestowed on those who 

 most distinguish themselves by their industry, and by 

 their peaceable and orderly behaviour. 



