Working Class Life in Victorian London. In the nineteenth century there were developments in...
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Working Class Life in
Victorian
London
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Working Class Life in Victorian London
• In the nineteenth century there were developments in technology that meant many people stopped working on the land and instead moved to towns and cities to work in factories.
• This meant cities were overcrowded and the working classes may have had up to thirty people living in one room.
• Children as young as three worked in factories.
• Those who could not cope were forced to join workhouses.
• Three out of every 20 babies die before their first birthday.
• Life expectancy is about 40 years.
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• Workhouses varied in size. The smallest housed only 50 people, while the largest housed several thousand.
• They were self contained communities.
• Apart from the basic rooms such as a dining-hall for eating, day-rooms for the elderly, and dormitories for sleeping, workhouses often had their own bakery, laundry, tailor's and shoe-maker's, vegetable gardens and orchards, and even a piggery for rearing pigs.
VICTORIAN WORKHOUSES
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The Women’s Yard
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Entering the Workhouse
• Entry to the workhouses was voluntary, but it was certainly the last choice for people. People ended up in the workhouse for a variety of reasons.
• Usually, it was because they were too poor, old or ill to support themselves. This may have resulted from such things as a lack of work during periods of high unemployment, or someone having no family willing or able to provide care for them when they became elderly or sick.
• Unmarried pregnant women were often disowned by their families and the workhouse was the only place they could go during and after the birth of their child.
• Prior to the establishment of public mental asylums in the mid-nineteenth century (and in some cases even after that), the mentally ill and mentally handicapped poor were often consigned to the workhouse.
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The Dining Hall
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The Daily Routine• Workhouse inmates — at least those who were capable
of it — were given a variety of work to perform, much of which was involved in running the workhouse.
• The women mostly did domestic jobs such as cleaning, or helping in the kitchen or laundry.
• Some workhouses had workshops for sewing, spinning and weaving or other local trades. Others had their own vegetable gardens where the inmates worked to provide food for the workhouse.
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More often than not, meals followed a weekly rotation, with meat featured on only a limited number of "meat days."
The weekly menu at Hertford in 1729 comprised:
Breakfast Dinner Supper
Sunday Bread & Cheese Meat Broth
Monday Broth Pease-Porridge Bread and Cheese
Tuesday Bread & Cheese Hasty-Pudding Bread and Cheese
Wednesday Bread & Cheese Meat Broth
Thursday Broth Frumety Bread and Cheese
Friday Bread & Cheese Ox-Head Broth
Saturday Broth Hasty-Pudding Bread and Cheese
Workhouse Food
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Pease-Porridge•A baked vegetable product, which mainly consists of split yellow or Carlin peas, water, salt, and spices, often cooked with a bacon or ham joint.
Hasty-Pudding
•A pudding or porridge of grains cooked in milk or water.
Frumety
•A dish consisting of wheat, milk, sugar, and spices.
Broth
•Meat liquor, 1 pint; barley, 2 oz; leeks or onions, 1 oz; parsley and seasoning.
Gruel
•Oatmeal, 2 oz; treacle, ½ oz; salt and sometimes allspice; water.