Eighteen Months' Imprisonment

by late captain Donald Shaw

DIETARY FOR CONVICTED PRISONERS.

No. 1. Men,Women, and Boysunder Sixteen Years of Age, with andwithout Hard Labour.
Breakfast	Daily	8 ounces bread.
Dinner	Daily	1½ pint stirabout (containing 3 ouncesIndian meal and 3 ounces oatmeal).
Supper	Daily	8 ounces bread.
No. 2. Men with hardLabour.
Breakfast	Daily	6 ounces bread, 1 pint gruel.
Dinner	Sunday and Wednesday	6 ounces bread, 8 ounces suet pudding.
	Monday and Friday	6 ounces bread, 8 ounces potatoes.
	Tuesday, Thursday and Saturday	6 ounces bread, ½ pint soup.
Supper	Daily	6 ounces bread, 1 pint gruel.
Men without Hard Labour, Women, and Boys UnderSixteen Years of Age.
Breakfast	Daily	5 ounces bread, 1 pint gruel.
Dinner	Sunday and Wednesday	5 ounces bread, 6 ounces suet pudding.
	Monday and Friday	5 ounces bread, 8 ounces potatoes.
	Tuesday, Thursday and Saturday	5 ounces bread, ½ pint soup.
Supper	Daily	5 ounces bread, 1 pint gruel.
No. 3. Men with HardLabour.
Breakfast	Daily	8 ounces bread, 1 pint gruel.
Dinner	Sunday and Wednesday	4 ounces bread, 8 ounces potatoes, 8 ounces suetpudding.
	Monday and Friday	8 ounces bread, 8 ounces potatoes, 3 ounces cooked beef(without bone).
	Tuesday, Thursday and Saturday	8 ounces bread, 8 ounces potatoes, ¾ pint soup.
Supper	Daily	6 ounces bread, 1 pint gruel.
Men without Hard Labour, Women, and Boys underSixteen Years of Age.
Breakfast	Daily	6 ounces bread, 1 pint gruel.
Dinner	Sunday and Wednesday	4 ounces bread, 6 ounces potatoes, 6 ounces suetpudding.
	Monday and Friday	6 ounces bread, 8 ounces potatoes, 3 ounces cooked beef(without bone).
	Tuesday, Thursday and Saturday	6 ounces bread, 6 ounces potatoes, ¾ pint soup.
Supper	Daily	6 ounces bread, 1 pint gruel.
No. 4. Men with HardLabour.
Breakfast.	Daily	8 ounces bread, 1 pint porridge.
Dinner	Sunday and Wednesday	6 ounces bread, 8 ounces potatoes, 12 ounces suetpudding.
	Monday and Friday	8 ounces bread, 12 ounces potatoes, 4 ounces cooked beef(without bone).
	Tuesday, Thursday and Saturday	8 ounces bread, 8 ounces potatoes, 1 pint soup.
Supper	Daily	8 ounces bread, 1 pint porridge.
Men without Hard Labour, Women, and Boys underSixteen Years of Age.
Breakfast	Daily	6 ounces bread, 1 pint gruel.
Dinner	Sunday and Wednesday	4 ounces bread, 8 ounces potatoes, 10 ounces suetpudding.
	Monday and Friday	6 ounces bread, 10 ounces potatoes, 3 ounces cooked beef(without bone).
	Tuesday, Thursday and Saturday	6 ounces bread, 8 ounces potatoes, 1 pint soup.
Supper	Daily	6 ounces bread, 1 pint gruel.

On Mondays beans and fat bacon may be substituted for beef. At the expiration of nine months one pint of cocoa, with two ounces extra bread, may be given at breakfast three days in the week, in lieu of one pint of porridge, or gruel, if preferred.

The following will be the terms to which the above diets will be applied:—

Prisoners sentenced to seven days and under, No. 1 diet for the whole time.

Prisoners sentenced to more than seven days, and not more than one month, No. 1 diet for seven days, and No. 2 diet for remainder of term.

Prisoners sentenced to more than one month, and not more than four months, No. 2 diet for one month, and No. 3 diet for remainder of term.

Prisoners sentenced to more than four months, No. 3 diet for four months, and No. 4 diet for remainder of term.

TABLE OF SUBSTITUTES

For cooked English beef or potatoes, which may be issued, if deemed necessary, by the authorities.

In lieu of four ounces cooked English beef:

Five ounces Colonial beef or mutton, preserved by heat (served cold); nine ounces beans, one ounce fat bacon, four ounces American or other foreign beef, preserved by cold (weighed after cooking), eight ounces cooked fresh fish; six ounces cooked salt meat; twelve ounces cooked salt fish.

In lieu of three ounces cooked English beef:

Three-and-three-quarter ounces Colonial beef or mutton, preserved by heat (served cold); seven ounces beans, three-quarters of an ounce fat bacon; three ounces American or other foreign beef, preserved by cold (weighed after cooking); six ounces cooked fresh fish; four-and-a-half ounces cooked salt meat; nine ounces cooked salt fish.

In lieu of twelve ounces potatoes:

Eight ounces cabbage or turnip-tops; twelve ounces parsnips, turnips, or carrots; twelve ounces preserved (dried) potatoes; eight ounces leeks; twelve ounces rice (steamed till tender).

In lieu of ten ounces potatoes:

Seven ounces cabbage or turnip-tops; ten ounces parsnips, turnips, or carrots; ten ounces preserved (dried) potatoes; seven ounces leeks; ten ounces rice (steamed till tender).

In lieu of eight ounces potatoes:

Six ounces cabbage or turnip-tops; eight ounces parsnips, turnips, or carrots; eight ounces preserved (dried) potatoes; six ounces leeks; eight ounces rice (steamed till tender).

In lieu of six ounces potatoes:

Four ounces cabbage or turnip-tops; six ounces parsnips, turnips, or carrots; six ounces preserved (dried) potatoes; four ounces leeks; six ounces rice (steamed till tender).

All the meats to be weighed without bone.

All vegetables to be weighed after cooking.

Printed at H.M. Convict Prison, Millbank.