648 



Dietaries of Labouring Prisoners in Indian Jails. [part iv. 



introducing uniformity as far as possible," it being considered that a multiplicity of 

 scales involved waste and confusion, and was bewildering to the staff. Their report is 

 dated 27th February 1878, and was printed by order of the House of Commons in 

 the following March. The dietaries proposed were accepted, and the Home Secretary 

 issued instructions that they should be brought into operation from the 15th of May 

 of the same year. Prisoners undergoing hard labour are divided into four classes : — 

 class I being men of 7 days imprisonment and under ; class II men of more than 7 

 days and not more than one month ; class III more than one month and not more 

 than four ; and class IV more than four months. The dietaries for the first two of 

 these classes of prisoners are considerably lower than those for classes III and IV, but 

 they need not be especially noticed here. 



15. The average daily allowance to men undergoing hard labour of between one 

 and four months' imprisonment, and of those whose sentences exceed four months is, 

 stated briefly, as follows: — 



Daily average allowance of food to labouring prisoners in Local Prisons in 



England and Wales. 



* At the expiration of 9 months one pint of cocoa, with 2 oz. of extra bread, may be given at breakfast 

 three times a week in lieu of one pint of gruel or porridge, if preferred. 



The cooked meat is issued twice weekly, three ounces for dinner, on Mondays and 

 Fridays, to the "one to four months'" class of prisoners; and four ounces on the same 

 days to the " over four months' " class. Soup is issued on three days a week, the 

 quantity of meat used in the preparation of the weekly allowance being 9 ounces to 

 class III and 12 ounces to class IV. Prisoners of the former class, therefore, receive 

 in the aggregate 15 ounces of animal food weekly, and those of class IV 20 ounces. 



16. In the following statement these two dietaries have been resolved into the 

 more important of their proximate alimentary constituents ; and their dietetic values 

 are also given in terms of nitrogen and carbon : — 



