Nothing could be more curious than to contrast Defoe's celebrated picture of the wool-weaving districts of Yorkshire[65] with those districts in their present condition. Then the workers, semi-independent, farming small enclosures of two to six or seven acres, laboriously produced cloth by hand processes in their own houses. Now they work in enormous factories, fitted up with machinery which can spin and weave wool both easier and better than in earlier days. They return to their homes for rest and leisure alone. Work for wages and the home are now separated, and, unless the use of cheap electrical power brings about a counter-revolution, are likely to remain so. At the same time, since mobility is in modern economic conditions of prime importance, it is becoming less and less common for the manual worker, or indeed for the citizen of any class, to own his house, and therefore the new trade of the speculative builder comes into existence, its place being taken in some cases, specially in mining districts, by the "company" houses provided by masters for their employees. These alterations in the framework of society inevitably influenced home life, which was still further affected at a later period by an analogous movement. Not merely the work done for wages left the home, but also many of the commodities formerly produced for its own use by each household came to be made by outside labour. A very interesting and quite untouched field of inquiry here awaits the economist. Why, for instance, is it customary to bake bread at home in some districts and to buy it from a shop in others? Probably the explanation is to be found in the relative cheapness of fuel. Yorkshire and the North of England are close to abundant coalfields, and in the days before cheap and quick transit the difference in the price of coal in the South and North of England must have been even greater. At a time, too, before the improvement of ovens, owing to the introduction of the iron range and kitchener, the amount of fuel used for baking bread would be even larger than at present. Therefore in the south there grew up a race of housekeepers and servants unskilled in the making of the delicious, crusty home-baked loaf, while in the north, even though conditions have changed, the tradition still remains, and the weekly or bi-weekly baking day is a regular institution. But this theory does not explain why bread is not baked at home in Scotland, even in Glasgow and the districts near it, or in Fife, which are all situated right in the coal-bearing areas. And at present there is little material for describing how brewing, jam and cake-making, biscuit-making, the making and the washing of clothes, the cleaning of furniture and carpets, &c., passed from the household to the factory and laundry. It is a process which has evidently been much quickened by the growth of town life, itself one of the most important effects of the industrial revolution.[66]