E X P E N D I T U R E S.
N) Given to the Poor in alms, in ready money,
O) Expended in feeding the Poor at the Public Kitchen of the Military
Workhouse, and in premiums for the encouragement of industry,
P) Given to the Poor to assist them in paying their house-rent,
Q) Paid for medicines administered to the Poor at their own lodgings,
R) Expended in burials,
S) Given with poor children when bound apprentices,
Given as an indemnification for the loss of the right formerly enjoyed of making collections of alms among the inhabitants:
———- TA) To persons who have suffered by fires,
———- TB) To travelling journeymen tradesmen,
———- TC) To the sisters of the religious order of charity,
———- TD) To the nuns of the English convent,
———- TE) To the hospital for lepers on the Gasteig,
———- TF) To the hospital at Schwabing,
———- TG) To the poor scholars of the German school,
———- TH) To the poor scholars of the Latin school,
UA) Paid to the clerks of office of police
UB) Paid to the accountant of the Institution,
UC) Paid to the guards of the police[5],
UD) Paid to writers employed occasionally as clerks,
UE) Paid to printers and bookbinders,
UF) Paid to the soldiers of the garrison for arresting Beggars,
UG) Gratuities to the schoolmaster at Charles's Gate,
UH) Paid various sums due from the Institution,
UI) Paid interest of monies due,
UJ) Money advanced for purchasing grain,
UK) Sundries,
APPENDIX, No IV.
Certificate relative to the EXPENCE of FUEL in the Public
Kitchen of the Military Workhouse at MUNICH
We whose Names are underwritten certify, that we have been present frequently when experiments have been made to determine the expence of Fuel in cooking for the Poor in the Public Kitchen of the Military Workhouse at Munich; and that when the ordinary dinner has been prepared for ONE THOUSAND persons, the expense for Fuel has not amounted to quite twelve creutzers (less than 4 1/2d. sterling).
Baron de Thibout, Heerdan,
Colonel. Councillor of War.
Munich, 1st September 1795.
APPENDIX, No V.
Printed Form for the DESCRIPTIONS of the POOR.
Description of the poor Person, No
Name
Described Munich, the th of 179
====================================
Age Years. Stature Feet Inches
Bodily Structure Hair
Eye Complexion
Bodily Defects
Other particular Marks
State of Health
Place of Nativity
Lives here since
Came here from In what Manner
Profession Religion
Quality Family
Supports himself, at present, by
Lives at present Quarter, District, Street,
House, No Floor,
Can be considered as a Pauper belonging to this City, and ought therefore to be
Is capable of doing the following Work:
Could be trained to the following Occupations:
:fl.:kr.:
Could gain by this Work per Week—— : : :
Wants for his weekly Support———— : : :
Receives at present per Week from his own } : : :
Means, get by way of Pension, Alms, } : : :
and .. .. .. .. .. .. .. .. .. .. } : : :
Wants, therefore, a weekly Allowance of Alms of : : :
: : :
————-
:fl.:kr.:
{ Income of his own — — : : :
{ Earned by working — — : : :
{ Salary — — — — : : :
Enjoyed heretofore { Pension — — — — : : :
per Week { { From the Court : : :
{ Alms, { From the City — : : :
{ { From private Persons : : :
{ Got by begging — — : : :
: : :
:—-:—-:
Total : : :
: : :
————-
:fl.:kr.:
: : :
Pays House-rent — — — — — — — — — : : :
: : :
Has Bed of his own, the Value of which : : :
is about— — — — — — — — — — — : : :
: : :
Possesses other Utensils necessary for House- : : :
keeping, worth about— — — — — — — — : : :
: : :
Is provided with the following Working Tools: — : : :
: : :
————-
Can work at Home
Could be employed in the Military Workhouse
Is provided with Raiment, and wants
Articles of Apparel
Life and Conduct, according to the Information received
Is given to and
Is known to have committed Crimes and has appeared before the Magistrates
How long he lives in his present Habitation
Year Month Weeks
Name and Residence of his present Landlord
Where he lived before, and how long
Other Remarks.
Has been settled here
Received a Licence to marry, from
Possessed or received, when married
Value about fl. kr.
Was reduced to Poverty by
Is poor and in want, since
Could not extricate himself from his Difficulties, because
N.B. This Form is printed on a Half-sheet of strong
Writing Paper, folded together so as to make two Leaves in
Quarto; each Leaf being 8 Inches high, and 6 1/2 Inches wide.
APPENDIX, No VI.
Printed Form for SPIN-TICKETS, such as are used at the Military
Workhouse at Munich.
Munich Military Workhouse,
179 the No
received
lb. of
Delivered back skains knots
of weighing lb. oz.
Is entitled to receive per xrs.
Total,
Attest. this 179
This printed Form is filled up as follows:
Munich Military Workhouse, 1795 the 1st Sept. No 134. Mary Smith received 1 lb. of Flax, No 3, Delivered back 2 skains 3 knots of Thread, weighing 1 lb. —- oz. Is entitled to receive per lb. xrs. 10. Total, ten creutzers. Attest. this 4th Sept. 1795
Will Wildmann.
An improved Form for a Spin-Ticket, with its Abstract; which
Abstract is to be cut off from the Ticket, and fastened to the
Bundle of Yarn or Thread.
———————————————————————————————— : Spin-Ticket. :: Abstract of : : Munich House of Industry. :: Spin-Ticket. : : 1795 the 10th Sept. No 230. :: Munich House : : Mary Smith received :: of : : 1 lb. of wool, No 14. :: Industry, : : Delivered back 2 skains 4 knots :: 1795, the 10th Sept. : : of yarn, weighing 1 lb.—oz. :: No 230. : : Wages per lb. for spinning 12 xrs. :: 2 skains 4 knots : : Is entitled to receive twelve xrs. :: of woollen yarn, : : Attest. this 14th of Sept. 1795. :: Spinner, Mary Smith. : : J. Schmidt. :: Attest. J. Schmidt. : : :: : ————————————————————————————————
In order that the original entry of the Spin-Tickets in the general tables, kept by the clerks of the Spinners, may more readily be found, all the Tickets for the same material, (flax, for instance,) issued by the same clerk, during the course of each month, must be regularly numbered.
APPENDIX, No VII.
An Account of EXPERIMENTS made at the BAKE-HOUSE of the
MILITARY WORKHOUSE at MUNICH, November the 4th and 5th, 1794.
In baking RYE BREAD
The oven, which is of an oval form, is 12 feet deep, measured from the mouth to the end; 11 feet 10 inches wide, and 1 foot 11 inches high, in the middle.
November 4th, at 10 o'clock in the morning, 1736 lbs.[6] of rye meal were taken out of the store room, and sent to the bakehouse, where it was worked and baked into bread, at six different times, in the following manner:—
FIRST BATCH
At 45 minutes after 10 o'clock, the meal was mixed for the first time, for which purpose 16 quarts (Bavarian measure) of lukewarm water, weighing 28 lbs. 28 loths, were used.
At 3 o'clock in the afternoon, the little leaven (as it is called) was made, for which purpose 24 quarts, or 43 lbs. 10 loths of water were used; and at half an hour after 7 o'clock, the great leaven was made with 40 quarts, or 72 lbs. 6 loths, of water. At 11 o'clock this mass was prepared for kneading, by the addition of 40 quarts, or 72 lbs. 6 loths, more of water.
At 15 minutes after 10 o'clock at night, the kneading of the dough was commenced; 2 1/2 lbs. of salt being first mixed with the mass. The dough having been suffered to rise till a quarter before 2 o'clock, it was kneaded a second time, and then made, in half an hour's time, into 191 loaves, each of them weighing 2 lbs. 16 loths. These loaves having been suffered to rise half an hour, they were put into the oven 10 minutes before 3 o'clock, and in an hour after taken out again, when 25 loaves being immediately weighed, were found to weight 55 lbs. 15 loths. Each loaf, therefore, when baked, weighed 2 lbs. 5 1/2 loths; and as it weighed 2 lbs. 16 loths when it was put into the oven, it lost 10 1/2 loths in being baked.
The whole quantity of water used in this experiment, in making the leaven and the dough, was 216 lbs. 18 loths.—The quantity of meal used was about 310 lbs.
First Heating of the Oven
This was begun 35 minutes after four o'clock, with 220 1/2 lbs. of pine-wood, which was in full flame 15 minutes after five o'clock.—At 8 minutes after 8 o'clock, 51 lbs. more of wood were added;—12 minutes after 11 o'clock, 32 lbs. more were put into the oven;—51 lbs. at one o'clock, and 12 lbs. more at 30 minutes after 2 o'clock; so that 366 lbs. 16 loths of wood were used for the first heating.
SECOND BATCH.
At 20 minutes after 11 o'clock, the proper quantity of leaven was mixed with the meal, and 44 quarts, or 79 lbs. 25 loths, of water added to it. At 10 minutes after 3 o'clock, the meal was prepared for kneading, by adding to it 52 quarts, or 93 lbs. 27 loths, of water.
At 30 minutes after 5 o'clock, the kneading of the dough was begun; 2 1/2 lbs. of salt having been previously added. At 15 minutes after 6 o'clock, the dough was kneaded a second time, and formed into 186 loaves, which were put into the oven at 15 minutes after 7 o'clock, and taken out again 9 minutes after 8 o'clock, when 25 loaves being immediately weighed, were found to weigh 55 lbs. 4 loths.—Water used in making the second dough, 173 lbs. 8 loths.
Second Heating of the Oven
This was begun 20 minutes after 4 o'clock in the morning, with 54 1/2 lbs. of wood; 20 lbs. were added 10 minutes after 5 o'clock, and 60 lbs. more 6 minutes after 6 o'clock; so that the second heating of the oven required 134 lbs. 16 loths of wood.
THIRD BATCH
At 20 minutes after 3 o'clock, the proper quantity of leaven was mixed with the meal, and 48 quarts, or 86 lbs. 20 loths, of water were put to it.
At 6 minutes after 8 o'clock, this mass was prepared for kneading, by adding to it 48 quarts, or 86 lbs. 20 loths, of water.—At 30 minutes after 9 o'clock, this dough was mixed with 2 1/2 lbs. of salt; and at 30 minutes after 10 o'clock, it was made into 189 loaves, which, after having been suffered to rise for half an hour were put into the oven 10 minutes after 11 o'clock, and taken out again at 12 o'clock.
Fifty loaves of bread, which were weighed immediately upon their being taken out of the oven, were found to weigh 110 lbs. 30 loths; which gives 2 lbs. 5 1/2 loths for the weight of each loaf. The water used in making this batch of bread was 173 lbs. 8 loths.
Third Heating of the Oven.
This was begun 30 minutes after 8 o'clock, with 50 lbs. of wood; and 50 lbs. more being added 30 minutes after 9 o'clock, the whole quantity used was 100 lbs.
FOURTH BATCH.
At a quarter before 8 o'clock, the proper quantity of leaven was mixed with the meal, and 48 quarts, or 86 lbs. 20 loths, of water being added, at 30 minutes past 11 o'clock, this mass was prepared for kneading, by adding to it 52 quarts, or 93 lbs. 27 loths, of water.
Four minutes after 1 o'clock, 2 1/2 lbs. of salt were added. The dough being kneaded at 15 minutes after two o'clock, 188 loaves of bread were made, which were put into the oven 5 minutes before 3 o'clock, and taken out again at the end of one hour, when 25 of them were weighed, and found to weigh, one with the other, 2 lbs. 5 1/2 loths.
The water used in making this batch of bread was 180 lbs. 15 loths.
Fourth Heating of the Oven.
This was begun 15 minutes after 12 o'clock, with 40 lbs. of wood, and 50 lbs. more being added at 30 minutes after 1 o'clock, the total quantity used was 90 lbs.
FIFTH BATCH.
At 1/4 before 12 o'clock, the proper quantity of leaven was mixed with the meal, and 52 quarts, or 93 lbs. 27 loths, of water put into it.—This mass was prepared for kneading at 15 minutes after 4 o'clock, by the addition of 48 quarts, or 86 lbs. 20 loths, of water. The kneading of the dough was begun at 5 o'clock, and at 30 minutes after 5 it was made into loaves, 2 1/2 lbs. of salt having been previously added. 186 loaves being made out of this dough, they were put into the oven at 10 minutes before 7 o'clock, and taken out again at the end of one hour, when 25 loaves were weighed, and found to weigh 55 lbs. 18 loths.—The quantity of water used in making the dough for this batch of bread was 180 lbs. 15 loths.
Fifth Heating of the Oven
The oven was begun to be heated the fifth time at 15 minutes after four o'clock, with 40 lbs. of wood, and 40 lbs. more were added at 6 o'clock; so that in this heating no more than 80 lbs. of wood were consumed.
SIXTH BATCH.
The meal was mixed with leaven at 30 minutes after 3 o'clock; for which purpose 32 quarts, or 57 lbs. 24 loths, of water were used at 15 minutes after 7 o'clock. This mass was prepared for kneading, by the addition of 44 quarts, or 79 lbs. 13 loths, of water, and a proportion of salt; at 19 minutes after 9 o'clock the dough was kneaded the first, and at 1/4 before 10 the second time; and in the course of half an hour 160 loaves were made out of it, which were put into the oven at 10 minutes before 11 o'clock, and taken out again at 8 minutes before 12 o'clock at midnight.
The water used in making the dough for this batch of bread was 137 lbs. 5 loths.
Sixth Heating of the Oven.
At 1/4 after 8 o'clock, the sixth and last fire was made with 40 lbs. of wood; to which, at 15 minutes before 10 o'clock at night, 34 1/2 lbs. more were added; so that in the last heating 74 1/2 lbs. of wood only were consumed.
GENERAL RESULTS of these EXPERIMENTS.
The ingredients employed in making the bread in these six experiments were as follows: viz.
lbs. loths.
Of rye meal, — — 1736 0
Of water,— — — 1061 5
Of salt, — — — 15 0
—————-
In all, 2812 5 in weight.
Of this mass 1102 loaves of bread were formed, each of which, before it was baked, weighed 2 1/2 lbs.; consequently, these 1102 loaves, before they were put into the oven, weighed 2755 lbs.: but the ingredients used in making them weighed 2812 lbs. 5 loths. Hence it appears, that the loss of weight in these six experiments, in preparing the leaven,—from evaporation, before the bread was put into the oven,—from waste, etc.—amounted to no less than 57 lbs. 5 loths.
In subsequent experiments, where less water was used, this loss appeared to be less by more than one half.
In these experiments 1061 lbs. 5 loths of water were used to 1736 lbs. of meal, which gives 61 lbs. 4 3/4 loths of water to 100 lbs. of meal. But subsequent experiments showed 56 lbs. of water to be quite sufficient for 100 lbs. of the meal.
These 1102 loaves, when baked, weighed at a medium 2 lbs. 5 1/2 loths each; consequently, taken together, they weighed 2393 lbs. 13 loths: and as they weighed 2755 lbs. when they were put into the oven, they must have lost 361 lbs. 19 loths in being baked, which gives 10 1/2 loths, equal to 21/160 or nearly 1/8 of its original weight before it was baked, for the diminution of the weight of each loaf.
According to the standing regulations of the baking business carried on in the bakehouse of the Military Workhouse at Munich, for each 100 lbs. of rye meal which the baker receives from the store-keeper, he is obliged to deliver 139 lbs. of well-baked bread; namely, 64 loaves, each weighing 2 lbs. 5 1/2 loths. And as in the before-mentioned six experiments, 1736 lbs. of meal were used, it is evident that 1111 loaves, instead of 1102 loaves, ought to have been produced; for 100 lbs. of meal are to 64 loaves as 1736 lbs, to 1111 loaves. Hence it appears that 9 loaves less were produced in these experiments than ought to have been produced.
There were reasons to suspect that this was so contrived by the baker, with a design to get the number of loaves he was obliged to deliver for each 100 lbs. of meal lessened;—but in this attempt he did not succeed.
Quantity of Fuel consumed in these Experiments.
Dry pine-wood.
lbs. loths.
In heating the oven first time, — — 366 16
second time,— — 134 16
third time, — — 100 0
fourth time,— — 90 0
fifth time, — — 80 0
sixth time, — — 74 16
——————
Total, 845 16
Employed in keeping up a small fire
near the mouth of the oven while the
bread was putting into it, — — — 34 16
Total consumption of wood in the six experiments,— — — — — — — 880 lbs.
The results of these experiments show, in a striking manner, how important it is to the saving of fuel in baking bread, to keep the oven continually going, without ever letting it cool: for in the first experiment when the oven was cold, when it was begun to be heated, the quantity of wood required to heat it was 366 1/2 lbs.; but in the sixth experiment, after the oven had been well warmed in the preceding experiments, the quantity of fuel required was only 74 1/2 lbs.
As in these experiments 2393 lbs. 13 loths of bread were baked with the heat generated in the combustion of 880 lbs. of wood, this gives to each pound of bread 11 1/3 loths, or 34/96 of a pound, of wood.
In the fifth experiment, or batch, 186 loaves weighing (at 2 lbs. 5 1/2 loths each) 304 lbs. were baked, and only 80 lbs. of wood consumed, which gives but a trifle more than 1/4 of a pound of wood to each pound of bread; or 1 pound of wood to 4 pounds of bread.
As each loaf weighed 2 lbs. 16 loths when it was put into the oven, and only 2 lbs. 5 1/2 loths when it came out of it, the loss of weight each loaf sustained in being baked was 10 1/2 loths, as has already been observed. Now this loss of weight could only arise from the evaporation of the superabundant water existing in the dough; and as it is known how much heat, and consequently HOW MUCH FUEL is required to reduce any given quantity of water, at any given temperature, to steam, it is possible, from these data, to determine how much fuel would be required to bake any given quantity of bread, upon the supposition that NO PART OF THE HEAT GENERATED IN THE COMBUSTION OF THE FUEL WAS LOST, either in heating the apparatus, or in any other way; but that the whole of it was employed in baking the bread, and in that process alone. And though these computations will not show how the heat which is lost might be saved, yet, as they ascertain what the amount of this loss really is in any given case, they enable us to determine, with a considerable degree of precision, not only the relative merit of different arrangements for economizing fuel in the process of baking, but they show also, at the sane time, the precise distance of each from that point of perfection, where any farther improvements would be impossible: And on that account, these computations are certainly interesting.
In computing how much heat is NECESSARY to bake any given quantity of bread, it will tend much to simplify the investigation, if we consider the loaf as being first heated to the temperature of boiling water, and then baked in consequence of its redundant water being sent off from it in steam.
But as the dough is composed of two different substances, viz. rye meal and water, and as these substances have been found by experiment to contain different quantities of absolute heat; or, in other words, to require different quantities of heat, to heat equal quantities or weights of them to any given temperature, or any given number of degrees, it will be necessary to determine how much of each of the ingredients is employed in forming any given quantity of dough.
Now, in the foregoing experiments, as 1102 loaves of bread were formed of 1736 lbs. of rye meal, it appears, that there must have been 1.47 lb. of the meal in each loaf; and as these loaves weighed 2 1/2 lbs. each when they were put into the oven, each of them must, in a state of dough, have been composed of 1.47 lb. of rye meal, and 1.03 lb. of water.
Supposing these loaves to have been at the temperature of 55 degrees of Fahrenheit's Thermometer when they were put into the oven, the heat necessary to heat one of them to the temperature of 212 degrees, or the point of boiling water, may be thus computed.
By an experiment, of which I intend hereafter to give an account to the Public, I found, that 20 lbs. of ice-cold water might be made to boil, with the heat generated in the combustion of 1 lb. of dry pine-wood, such as was used in baking the bread in the six experiments before mentioned. Now, if 20 lbs. of water may be heated 180 degrees, (namely from 32 to 212 degrees,) by the heat generated in the combustion of 1 lb. of wood, 1.03 lb. of water may be heated 157 degrees, (from 55 degrees, or temperate, to 212 degrees,) with 0.4436 of a pound of the wood.
Suppose now that rye meal contained the same quantity of absolute heat as water,—as the quantity of meal in each loaf, was 1.47 lb., it appears, that this quantity would have required, (upon the above supposition,) to heat it from the temperature of 55 degrees, to that of 212 degrees; a quantity of heat equal to that which would be generated in the combustion of 0.06405 of a pound of the wood in question.
But it appears, by the result of experiments published by Dr. Crawford, that the quantities of heat required to heat any number of degrees, the same given quantity (in weight) of water and of wheat, (and it is presumed, that the specific or absolute heat of rye cannot be very different from that of wheat,) are to each other, as 2.9 to 1,—water requiring more heat to it, than the grain in that proportion: Consequently, the quantity of wood required to heat from 55 to 212 degrees, the 1.47 lb. of rye meal which entered into the composition of each loaf, instead of being .06405 of a pound, as above determined, upon the false supposition that the specific heat of water and that of rye were the same, would, in fact, amount to no more than 0.02899; for 2.9 (the specific heat of water) is to 1 (the specific heat of rye), as 0.06405 is to 0.02899.
Hence it appears, that the wood required as fuel to heat (from the temperature of 55 degrees to that of 212 degrees) a loaf of rye bread (in the state of dough), weighing 2 1/2 lbs., would be as follows, namely:
Of pine-wood, To heat 1.03 lb. of water, which enters into the composition of the dough, .. 0.04436
To heat the rye meal, 1.47 lb in weight, .. 0.02899
————
Total, 0.07335 lb.
To complete the computation of the quantity of fuel necessary in the process of baking bread, it remains to determine, how much heat is required, to send off in steam, from one of the loaves in question (after it has been heated to the temperature of 212 degrees), the 10 1/2 loths, equal to 21/64 of a pound of water, which each loaf is known to lose in being baked.
Now it appears, from the result of Mr. Watt's ingenious experiments on the quantity of latent heat in steam, that the quantity of heat necessary to change any given quantity of water ALREADY BOILING HOT to steam, is about five times and a half greater than would be sufficient to heat the same quantity of water, from the temperature of freezing, to that of boiling water.
But we have just observed, that 20 lbs. of ice-cold water may be heated to the boiling point, with the heat generated in the combustion of 1 lb. of pine-wood; it appears therefore that 20 lbs. of boiling water would require 5 1/2 times as much, or 5 1/2 lbs. of wood to reduce it to steam.
And if 20 lbs. of boiling water require 5 1/2 lbs. of wood, 21/64 of a pound of water boiling hot will require 0.09023 of a pound of wood to reduce it to steam.
If now, to this quantity of fuel,— — 0.09023 lb. we add that necessary for heating the loaf to the temperature of boiling water, as above determined, — — — 0.07335 lb. ———— this gives the total quantity of fuel necessary for baking one of these loaves of bread,— — — — — — — — 0.16353 lb.
Now as these loaves, when baked into bread, weighed 2 lbs. 5 1/2 loths = 2 11/64 lbs. each and required, in being baked, the consumption of 0.16353 of a pound of wood, this gives for the expence of fuel in baking bread 0.07532 of a pound of pine-wood to each pound of rye bread; which is about 13 1/4 lbs. of bread to each pound of wood.
But we have seen, from the results of the before-mentioned experiments, that when the bread was baked under circumstances the most favourable to the economy of fuel, no less than 80 lbs. of pine-wood were employed in heating the oven to bake 304 lbs. of bread, which gives less than 4 lbs. of bread to each pound of wood; consequently, TWO THIRDS at least of the heat generated in the combustion of the fuel must, in that case, have been lost; and in all the other experiments the loss of heat appears to have been still much greater.
A considerable loss of heat in baking will always be inevitable; but it seems probable, that this loss might, with proper attention to the construction of the oven, and to the management of the fire, be reduced at least to one half the quantity generated from the fuel in its combustion. In the manner in which the baking business is now generally carried on, much more than three quarters of the heat generated, or which might be generated from the fuel consumed, is lost.
APPENDIX, No VIII.
The following Account of the Persons in the House of Industry in Dublin, the 30th of April 1796, and of the Details of the Manner and Expence of feeding them, was given to the Author, by order of the Governors of that Institution.
Average of the Description of Poor for the Week ending 30th of April 1796. Males. Females. Total. Employed — — — — 74 352 426 Infirm and Incurable — 172 585 757 Idiots — — — — 16 13 29 Blind— — — — — 5 10 16 ——- ——- ——— 267 960 1227 In the Infirmary. Sick Patients, Servants, etc. 88 200 } }— 343 Lunaticks— — — — 15 40 } ——— Total 1570
Employed at actual labour 322 Persons.
Ditto at menial offices 104 ditto
——-
Total 426
Amongst the 1570 Persons above mentioned, are 282 Children and 447 compelled Persons.
Of the Children, 205 are taught to spell, read, and write.
Saturday, April 30, 1796.
1227 Persons fed at Breakfast.
120 Servants in New-House,
a 8 oz. bread ——— 60 } lbs. loaves lb. value.
336 Incurables, Children, etc. } 186 is 41 1 1/2 L. 1 14
a 6 ditto ————126 }
771 Workers, etc. got Stirabout.
——-
1227
Weight of meal for Stirabout 4 cwt. costs L. 3 1 8
120 Servants in New-House }
get 1 quart butter-milk Gal. P.}
each 30 0 } 167 gallons of
1084 Workers, Incurables, etc. } butter-milk
1 pint ditto 135 4 } value 1 L.
23 Sucklers get no butter-milk }
——- Allowed for waste — — 1 4 }
1227
Brought down, L. 5 15 8
s. d.
Fuel to cook the Stirabout, 3 bush. cost 2 3 }
} 0 3 0 1/2
Salt for ditto, 1 qr. 3 lb cost— — 0 9 1/2 }
——————-
The Breakfast cost L. 5 18 8 1/2
Quantity of water, 5 barrels 6 gallons.
1227 Persons fed at Dinner.—BREAD and MEAL POTTAGE. 120 Servants a 9 oz. — 68 } bread } lbs. loaves. lb. value. 1107 Workers, Incurables, } 621 1/2 is 138 0 1/2 L. 5 10 4 etc. 8 oz. ditto—553 1/2} Weight of meal for the pottage, 1 cwt. 3 qrs.— — — 0 13 5 Pepper for ditto, half a pound — — — — — — 0 1 1 Ginger for ditto, 1 pound — — — — — — — 0 1 3 Salt for ditto, 21 pound — — — — — — — — 0 0 7 Fuel for ditto, 3 bushels 2 pecks— — — — — — 0 2 7 1/2 ——————- Dinner cost L. 6 9 3 1/2