[105]. Best, Rural Economy, p. 36.
[106]. Ibid. p. 42.
[107]. Best, Rural Economy, p. 59.
[108]. Ibid. pp. 93-4.
[109]. Ibid., pp. 138-9. “The thatchers,” Best says, “have in most places 6d. a day & theire meate in Summer time, ... yett we neaver use to give them above 4d ... because their dyett is not as in other places; for they are to have three meale a day, viz. theire breakfaste att eight of the clocke, ... theire dinner about twelve and theire supper about seaven or after when they leave worke; and att each meale fower services, viz. butter, milke, cheese, and either egges, pyes, or bacon, and sometimes porridge insteade of milke: if they meate themselves they have usually 10d. a day.”
[110]. Best, Rural Economy, p. 140.
[111]. Ibid. p. 142.
[112]. Fiennes (Celia), Through England on a Side-saddle, p. 225.
[113]. Suss. Arch. Coll. Vol. IV., p. 24. Everendon Account Book.
[114]. Tingye (J. C.), Eng. Hist. Rev., Vol. XIII., pp. 525-6.