TRANSACTIONS OF THE SECTIONS. 109 



an article whicli until recently was only within the reach of the better classes. 

 The reasons are sound. 



1. The low price of good white flour, and the very small difference between 

 that and the price of coarser foods ; nay, brown wheat meal is now charged at 

 as high a price as the white floui-, and oatmeal is everywhere dearer than wheaten 

 Horn'. 



2. The flavour of the white wheaten flour is more agi-eeable than that of any 

 other breadstuff; and this is of the highest importance in point of economy, for the 

 children of the poor will eat dry white bread ; but with brown wheaten or rye or 

 barley bread they must have treacle or some kind of fat. 



3. Its use may be constant, whilst that of the coarser foods must be intermittent, 

 both because the latter rather repel the appetite, and because the husk of the brown 

 flour, ov the barley meal, and often of the oatmeal also purges undidy, and particu- 

 larly in children and sensitive women. 



4. The income of the labourer has increased of late years, and he is now better 

 informed and more observant, and has also improved in his tastes and habits. 



In Western Scotland oatmeal has held its place in the belief that it is a 

 stronger food than wheat meal ; but more probably because wheat does not grow 

 there general^, and from the fixedness of the national character. In Ireland the 

 maize is a very modern innovation, but it is the cheapest breadstuff' which can be 

 supplied, and extreme poverty compels them to take it gladly, whilst at the same 

 time they detegt it. They cannot afford to purchase wheat flour in the quantity 

 which their wants demand ; but they long for it, and with improved means will 

 obtain it. 



In the districts where the coarser grains are still used, the labourers obtain them 

 as a part of theii- wages, or have some special privilege allowed to them by the 

 farmer in the purchase of them, and hence the use of them is only in small part 

 voluntary. 



Bice was used by about 58 per cent, of the population, but never in the place of 

 bread, or as a principal breadstuff. Its price is high, and it must be cooked, whilst 

 good bread is cheap, ready for eating, and universally procurable. Dried peas are 

 eaten only imder two circumstances — when there is broth, and when fresh vege- 

 tables are scarce or absent, and hence are eaten almost exclusively in the winter. 

 They do not constitute anywhere an important part of the dietary. It must, how- 

 ever, be added that in the cotton and silk districts the example which has been 

 offered to the poor has induced them to eat both rice and peas more abundantly 

 than heretofore. 



Of these various breadstuffs the farm labourers and their families, in the average 

 of all England, obtain per adult weekly 12^ lbs. of breadstuHs, those of Wales 

 14 lbs., of Scotland 12f lbs., and of Ireland 20^ lbs. ; so that England and Scot- 

 land stand at the foot, and Ireland at the head of the list. Of indoor operatives, 

 silk-weavers obtained 9i lbs., needlewomen 7f lbs., kid-glovers 8f lbs., shoe- 

 makers 11^ lbs., and stocking- weavers nearly 12 lbs. — quantities below those of 

 outdoor labourers, and differing as 9-6 lbs. to 13| lbs. 



D-esh Vegetables. — The operatives in towns obtain a somewhat uniform quantity 

 of fresh vegetables all the year round. Potatoes are there the chief article of this 

 class ; but when cabbages are cheap they are frequently eaten, and cauliflower or 

 some other luxury is obtained for the Sunday. Farm labourers almost universally 

 grow potatoes and other vegetables. As a m\e, they eat potatoes from the early 

 gathering in June or July until about the following Christmas to March, when their 

 stock ceases, and a little time elapses before green vegetables are procurable. 

 When cabbage is plentiful it is eaten in large quantities daily, but when otherwise 

 its use is restricted to Sunday, and perhaps one or two other days of the week. 

 Rhubarb, fruits, new peas, onions, &c. are obtained in their season, but to supply 

 nutriment cabbage and potatoes are alone relied upon. Hence there are three to 

 six months in the year when a large mass of farm labourers do not obtain potatoes, 

 and perhaps only one or two months during which they use cabbage very largely. 

 When fi-esh vegetables are scarce, more breadstuffs are consmned. 



In Ireland there are two distinct and alternate dietaries, one with and the other 

 •without potatoes. When potatoes are in use the usual allowance is 3^ lbs. per 



