Just at that time meat was extraordinarily high in price—in May, only a few weeks after the above quotation, beef was 1s. 6d. and mutton 1s. 3d. per lb., whilst fowls were 6s. 6d. each, and every other article of food at proportionally high rates. Yet, as was only natural, every means were taken to increase the food supply. Cattle shows were inaugurated, and great interest was taken in them by the neighbouring gentry. As an example we will take one held in September, 1801, where Mr. Tatton Sykes was judge, and there were such well-known county gentlemen present as Mr. Denison, Major Osbaldeston, Major Topham, &c., &c. The prizes were not high; but, then, as now, in agricultural contests, honour went before the money value of the prize.
But, with the treaty of peace with France came comparative plenty. The French were keen enough to, at once, take advantage of the resumption of friendly relations; and, knowing that an era of cheaper food was to be inaugurated, prices fell rapidly here. For instance, no sooner did the news of peace reach Ireland, than the price of pork fell, in some markets from 63s. to 30s. per cwt.; and beef dropped to 33s. 6d. or 30s. 6d. per cwt. Butter, and other farm produce had proportionable reductions. In London, one shopkeeper somewhat whimsically notified the change. At the time of illumination for the peace, he displayed a transparency, on one side of which was a quartern loaf, under which were the words, “I am coming down,” and by its side appeared a pot of porter, which rejoined, “So am I.”
When the pioneer boat, loaded with provisions from France, arrived at Portsmouth, the authorities were at a loss as to what to do with her; so she was detained until an order could be received permitting her to trade and depart within 24 hours. Her cargo was sold out at once, and no wonder, for she sold pigs at 16s. each, turkeys 2s. 6d. each, and fowls 2s. a couple, whilst eggs were going at 1s. 6d. a score.
Whilst on this subject, mention may be made of the kind of provision made for the men’s feeding, otherwise than at home. The Hotel proper, as we know it, was but in its infancy; and, as far as I can gather, there were but some fifteen hotels in London. This does not, of course, include the large coaching inns, which made up beds, because they catered for a fleeting population; nor does it take cognizance of the coffee houses, many of which made up beds, especially for visitors from various counties, where they might possibly meet with friends, or hear the last news about them, and see the county newspaper; whilst all, without exception, and most of the taverns, supplied their customers with dinners, and other food—in fact, they acted as victuallers, and not as the keepers of drinkeries, as now. There were, besides, many of the cheaper class of eating houses, called cook shops, scattered over every part of the town, at which a plentiful dinner might be obtained at, from a shilling, to eighteenpence. In addition, there were very many à la mode beef houses, and soup shops, so that every taste, and purse, was consulted.
Before closing these notes on feeding, early in the century, I must chronicle a “little dinner.” Morning Post, July 26, 1800: “At a village in Cheshire, last year, three clergymen, after dinner, ate fourteen quarts of nuts, and, during their sitting, drank six bottles of port wine, and NO other liquor!”
