Days Beer. Bread. Beef. Butter. Cheese. Tease. Salt. {70} quart. lbs. lbs. ounces. ounces. pint. ounces. Sunday 1 1½ ¾ — — ½ ⅓ Monday 1 1½ ¾ — — — ⅓ Tuesday 1 1½ ¾ — — ½ ⅓ Wednesday 1 1½ ¾ — — — ⅓ Thursday 1 1½ ¾ — — ⅓ Friday 1 1½ ¾ — — — ⅓ Saturday 1 1½ ¾ 4 6 ½ ⅓ Total 7 10½ 5¼ 4 6 2 pts. 2¾ or Greens in lieu. The ration for the greater period appears to have been beef ¾ lb., bread ½ lb., cabbage 1 lb., or a supply of pease; Wednesdays or Fridays, herrings or cod substituted for the meat, and a pound of potatoes. This change of the diet on Wednesday and Friday, made on account of the religion of the majority of the prisoners, and also as being more in accordance with their national diet, was recommended by the agent of the prison; but there was considerable delay, and some hardship to the prisoners, before the recommendation was granted. The fish when it reached the prison must have been several days old, and was no doubt salted. A new scale later on was fresh beef ½ lb., bread 1 lb., a quart of soup composed of vegetables and pease. The terms of the contracts with those supplying the food were very stringent. The conditions in the first contract at Norman Cross have already been given at p. 43 in chap. ii. When in November 1797 it was agreed by the French and British Governments that each Government should feed its own countrymen in the enemy’s prisons, and the French took over the feeding of the prisoners in Britain, they made only a slight change in the ration to suit it more to French cookery. The daily allowance per head being, beer 1 qt., beef 8 oz., bread 26 oz., cheese 2 oz. or good salt butter ⅓ oz., pease ½ pt., fresh vegetables 1½ lb. The French also allowed each prisoner ½ lb. of white soap and ¾ lb. of tobacco in leaf, per month. The diet of hospital patients was on a very liberal scale: 1 pt. of tea morning and evening, 16 oz. of white bread, 16 oz. of beef or mutton, 1 pt. of broth, 16 oz. of greens or good sound potatoes, and 2 qts. of malt beer, and, in the case of patients requiring it, beef, fish, fowls, veal, lamb, and eggs might be substituted.