In London, the normal system of building was for builders to buy up leases, put up a new building, and sell it before the lease became due. The rules for party walls between buildings were made more stringent: 2 1/2 bricks thick in cellar, 2 bricks thick to the garret floor, and 1 1/2 bricks above the roofs or gutters. They had to be made of brick or stone. In 1772, rain water from roofs had to be carried to the streets in lead or other pipes that were affixed against the side of the building. In 1774, iron, copper, or other pipe or funnel for conveying smoke or steam were not to be near any inside timber, or in front of most any building or next to any public street, square, or court.
In the 1720s firefighters had to fill a tank on a wagon by hand with buckets. On top of the tank was a hose that could spray water high. London parishes were authorized to place upon the water pipes underground stop-blocks of wood with a plug and firecocks to go into such pipe at various distances so that there would be no loss in time in digging down to the pipes to get water to fight fires. Parishes were required to keep at known places, ladders and a large engine and a hand engine to throw up water to extinguish fires including one leather hose with socket fitting the plug or firecock, so that buckets would not be needed. The Sun Insurance Company was incorporated for fire insurance in 1711. Insurance offices were authorized to employ watermen with poles, hooks, and hatchets to be always ready at a call to extinguish fires.
No more than 12 sacks of meal, 12 quarters of malt, 750 bricks, or 1 chalder of coal per load on wagons or carts with wheels bound with [narrow] iron tire are allowed within ten miles of London or Westminster, or else forfeit one horse. This is to prevent decay of the roads.
For every wagon and cart in London, there must be a person on foot to guide it to prevent the maiming, wounding, and killing of people, especially the old and children, when drivers ride on their wagons and carts. Later, it was required that carts must display the name of the owner and be registered. Still later, there was a penalty of 10s. for not having a person on foot to guide any cart. Later still, in 1757, if a new owner of a cart did not put his name thereon, he had to forfeit 40s., and the cart and horse could be seized and sold to pay the forfeiture. Persons willfully obstructing passage on streets with empty carts or barrels or pipes shall forfeit 5-12s. or do hard labor up to one month. The justices of London assessed rates and made regulations for carriage of goods. Certain houses and buildings were bought and pulled down to widen several streets, lanes, and passages.
In 1774, persons driving cattle in London, whose negligence or improper treatment of such cattle cause them to do mischief shall forfeit 5-20s. or else go to a House of Correction for up to one month or be publicly whipped.
The roads around London were neither very attractive nor very safe. Along them was land covered with water from drains and refuse and dung heaps. Hogs were kept in large numbers on the outskirts and fed on the garbage of the town. Smoking brick kilns surrounded a great part of London. In the brickyards vagrants lived and slept, cooking their food at the kilns.
Queen Anne's drinking of tea made it a popular drink, but it was still expensive. This habit improved health because to make tea, the water had to be boiled before drunk. Breakfast included tea and bread and butter, and later toast with melted butter. The rich also had coffee and chocolate. The morning newspaper was often read at breakfast. The chief dinner dishes were roast beef, roast mutton, boiled beef or pork, with puddings and vegetables. Roast meat was still the basic diet of town and country gentlemen. There were also fowls, tripes, rabbits, hares, pigeons, and venison. Many elaborate sauces were made. The national dish was the pudding, a compound of steak, kidney, larks, and oyster. Drinks included ginger beer, lemonade, barley water, coffee, chocolate, tea, and foreign wine. Port from Portugal was introduced about 1703, and rum about 1714. Rum, made from sugar, first became popular as a medicine, well-whisked with butter. Beer was drunk by the poorer and middle classes. The poor could afford very little meat now, unlike 200 years ago. Their standard fare was cheese, bread, and tea, the latter of which was usually from used tea leaves bought from rich houses.
Households were smaller; a peer had a household of about 25-50. The proportion of women in a household grew to one-third to one-half. Dinner guests sat and were served in order of rank, with gentlemen on one side of the table and ladies on the other. Later, a fashion came in to sit alternately by sex. Dinner was in several courses and lasted a few hours. Toasts might be made. It was bad manners to put one's elbows on the table, to sniff the food, to eat too slowly or too quickly, to scratch, spit, or blow one's nose at the table, or to pick one's teeth with a toothpick before the dishes were removed. After dinner, the men drank, smoked, and talked at the table. There was a chamber pot under the sideboard for their use. Politics was a popular subject. The women talked together in the drawing room. Later, the men joined the women for tea and coffee. The evening often finished with card games, reading newspapers, verse-making, fortune-telling, walks in the garden, impromptu dancing, perhaps gambling, and supper.
The nobility and gentry became more mobile and now mixed together at parties. At these afternoon parties, there were a variety of simultaneous activities, instead of everyone participating in the same activities together as a group. Guests could choose to engage in conversation, news, cards, tea-drinking, music, dancing, and even go into supper at different times. Sometimes a man other than her husband escorted a lady to a party. Having lovers outside marriage was socially accepted if discrete.
Single women were discouraged from thinking of their independent status as desirable. Their single status was to be regarded as unfortunate. Weddings took place in public in church instead of privately. There were banns, or announcements, publicized before the wedding so that anyone who knew of a reason why the marriage should not take place could speak up. Brides wore a white silk or satin dress with a train. Over one third of brides who were capable of having children were already pregnant when they married. In 1753 a marriage statute required licenses to marry, the consent of parents or guardians for minors to marry, the calling of banns, and four weeks residence in the parish where the license was given by bishop or other authority. These requirements addressed the problems of the kidnapping of heiresses, prostitutes trapping unwary youths after getting them drunk, and priests performing marriages clandestinely and not in church, which required banns. Two witnesses to the marriage were required to sign a certificate of marriage, which was then to be registered in the parish books. Manufactured goods relieved ladies from baking of bread, brewing, and spinning. So they often visited with friends, wrote letters, embroidered, and supervised the servants.