Such was the equipment of the house, one sitting-room, and one bedroom handsomely, the rest plainly, furnished.

The first thing which strikes one in the accounts is the enormous consumption of beer. The household drank two kilderkins, or thirty-six gallons, of beer every week! One hundred and forty-four quarts a week! Twenty-one quarts a day! It means nearly three quarts a head. This seems impossible. There must have been some external assistance. Perhaps the master had some kind of farm, or employed other servants. But it is not really impossible. We must remember that there was no tea, that people would not drink water if they could get anything else, and that small beer was the national beverage, taken with every meal, and between meals, and that the allowance was practically à discretion. It was certainly quite possible, and even common, for a man to drink three quarts a day. A hundred years later Benjamin Franklin describes the daily beer-drinking in a London printing-house. The men took a pint before breakfast, a pint with breakfast, a pint between breakfast and dinner, a pint at dinner, a pint at six, and a pint when work was knocked off. This makes three quarts, without counting any beer that might be taken in the evening. In the well-known and often-quoted account of Mr. Hastings (Hutchin's History of Dorsetshire), who lived over a hundred years, it is recorded of him that he would take his glass or two of wine or strong ale at dinner, but that he always had beside him his great "tun-glass" filled with small beer, which he stirred with rosemary. But, even if the men drank three quarts a day, the women could not.

In addition to the small beer, which cost threepence a gallon, there are continual entries of ale at twopence a quart. This was bought at the tavern. There were many kinds of ale, as cock ale, college ale, wormwood ale, sage ale, and scurvy-grass ale, some of them medicated, to be taken at certain seasons of the year. There was also wine, but not much. Occasionally they bought a cask—a tierce of forty-two gallons—and bottled it at home. The kind of wine is not stated. Sometimes they send out to the nearest tavern for a bottle, and it cost a shilling.

The accounts seem to set down everything wanted for the conduct of a house; every week, however, there is an unexplained item, called "cook's bill." This, I think, is the separate account of the servants' table. The "cook's bill" amounts every week to a good sum, a little above or a little below a pound. Perhaps it contained the wages as well as the board. The amount of food entered certainly does not seem enough for the servants as well as the family.

During the winter they bought no fresh beef at all. In November they bought great pieces, thirty, forty, even seventy pounds at a time. This was for the pickling-tub. Boiled beef played a great part in the winter's dinners. If they drank enormous quantities of beer they managed with very little bread. I find that, taking ten consecutive weeks, they spent no more than eight shillings upon bread. The price of wheat was then subject to very great variations. For example:

In the year1675it was£34s.8d.the quarter.
"1676"1180"
"1677"220"
"1678"2190"

In other words, it was dearer in 1678 than it is in 1890, and that when the purchasing power of money was four times what it is now. Now it may be reckoned that in a house where there are children the average consumption of bread is at this day ten pounds weight a head. In this household of seven the average consumption was no more than eight pounds altogether. Setting aside the servants, the family had no more than two pounds of bread apiece every week, or four and a half ounces a day, which is one slice not too thick. Oat cake, however, they used in good quantity, so that the bread would be considered as a luxury.

The old vice of the English in eating vast quantities of meat to very little bread or vegetable could no longer be a reproach to them. By this time there was abundance of vegetables of every kind. We are especially told that in the serving of the boiled beef great quantities of vegetables, carrots, parsnips, cauliflowers, cabbage, spinach, beans, peas, etc., were served with it, and so also with other meat. There is no mention of potatoes, though one had always thought that they were firmly established in the country by this time. Their own garden was not able to furnish them with enough fruit or vegetables, which they have to buy constantly. They also buy nosegays in the summer.

The prices of things in the time of Charles the Second, may be found interesting. In considering them, remember, as stated above, that the general purchasing power of money was then four times that of the present time. A leg of mutton generally costs two-and-sixpence; a shoulder, two shillings; a hand of pork, eighteenpence; "a cheese"—they had one every week, but it is not stated how much it weighed—varies from one-and-twopence to one-and-eightpence. Butter is eight or nine pence a pound; they used about a pound a week. Sugar is sixpence a pound. They bought their flour by sixpennyworths, and their coals in small quantities for eighteenpence each week during the winter, so that their fires must have been principally kept going with wood. Once a month the washer-woman is called in, and sheets are washed; therefore, the washing was all done at home. Raisins and currants at twopence a pound, eggs, nutmegs, ginger, mace, rice, suet, etc., proclaim the pudding. It was made in fifty different ways, but the ingredients were always the same, and in this family they evidently had pudding every day. Cakes, also, they had, and pies, both fruit pies and meat pies, and open tarts. These were all sent to the bake-house to be baked at one penny each, so that the kitchen contained no oven. Candles were fivepence a pound, but the entries of candles are so irregular that one suspects the accounts to be imperfect. Herrings were bought nearly every week, and sometimes ling—"a pole of ling." Bacon was sevenpence a pound. Rice was also sevenpence a pound. Oranges came in about December; cherries in their season were twopence a pound; gooseberries, fourpence, sold, I suppose, by the measure; pease, sixpence a peck; beans, fourpence a quart; asparagus ("sparragrasse") was in April excessively dear—we find them giving six shillings and twopence, a most extravagant expenditure for a single dish; two weeks later it has gone down to eighteenpence for two hundred. But how could so careful a housewife spend six and twopence on a single dish? A "sallet"—that is, a lettuce—is one penny. Once in six weeks or so we find mention of "earbs"—that is, thyme, sage, rosemary, etc.—for twopence. "Cowcumbers" are a penny apiece, and a favorite vegetable. Radishes, carrots, turnips, French beans are also bought. In the spring cream-cheese appears. Sweet brier is bought every year, one knows not for what, and roses by the bushel, evidently for rose-water. This is the only allusion to the still-room, which undoubtedly formed part of the ménage. Nothing is said of preserved fruits, home-made wines, distilled waters, or pickles, which then formed a great part of house-keeping. They pickled everything: walnuts, gherkins, asparagus, peaches, cauliflowers, plums, nectarines, onions, lemons, barberries, mushrooms, nasturtium buds, lime-tree buds, oysters, samphire, elder roots. They distilled rose-buds and rose-leaves, lavender, walnut-water, and cherry-water. They always had plague-water handy, hysterical-water, and other sovereign remedies. They "jarred" cherries, quinces, hops, apricots, damsons, and peaches. They made syrups in many pleasing varieties. They knew how to keep green pease, green gooseberries, asparagus, and damsons till Christmas. They made wine out of all the fruits in their season; the art still survives, though the club-man of the town turns up his nose at the delicate cowslip, the robust ginger, and the dainty raspberry—a dessert wine. They potted everything, from pigeon to venison. Nothing is said of these things in the account-books. But the large quantity of vinegar bought every week shows the activity of the pickling department. Only once is there any appearance of spirits. It is when a bottle of brandy is bought, at one shilling and twopence. Perhaps that was used to fortify the raspberry and the currant wines. Very little milk is bought. Sometimes for many months there is no mention of milk. This may have been because their own dairy supplied them. Perhaps, however, milk was only occasionally used in the house. The food of very young children, infants after they were weaned, was not then milk but pap, which I suppose to have been some compound of flour and sugar. There is no mention in the accounts at all of tea, coffee, or chocolate. Tea was already a fashionable drink, but at this time it was sixty shillings a pound—a price which placed it quite beyond the reach of the ordinary household. Coffee was much cheaper; at the coffee-houses it was sold at a penny a cup, but it had not yet got into private houses.

Turning to other things besides food. Schooling "for E. J." was twopence a week. His shoes were one shilling and ninepence the pair. The cobbler who made them was Goodman Archer; Goody Archer was his wife. A letter cost twopence or fourpence; everything bought or ordered was brought by the carrier, which greatly increased the expense; a lady's gloves cost two shillings a pair; her silk stockings, ten shillings, and ordinary stockings, six shillings a pair; her shoes, three shillings; her mask, one shilling; her pattens for muddy weather were two shillings a pair; her knitting-needles cost a penny apiece; her steel bodkin, twopence; her needles, eightpence the half-hundred; her pins, ninepence a thousand; her ribbons, threepence a yard. As for the little things required for the house, they were far dearer than now, considering especially the value of money. For instance, a mop cost a shilling; a pitcher, fivepence; glasses, one shilling and eightpence each; an earthenware pan, fourpence; a broom, sixpence; a mustard-pot, one shilling and sixpence; a padlock, tenpence; a mouse-trap, tenpence; eleven shillings were given for a pair of candlesticks, probably of brass. Holland was two shillings a yard; a "newsbook" cost a penny. On one occasion—only once—it is recorded that the family bought a book. Only one, and then it was so expensive that they could never afford to buy another. This is the entry: "Paid a gentleman for a book, £3 10s. 0d." What book, one asks in wonder, could be worth seventy shillings in the year 1678—that is, about £15 of present money—to a man who was neither a scholar nor a collector?