What was the fare which this high rate of remuneration obtained for the prisoners? It is thus described in a work, published in 1774, by one who had himself long tried it. I am not aware that the accuracy of the statement has ever been impeached; on the contrary, there is the testimony of other witnesses to the same effect. “The kitchen is supplied by the governor’s steward, who has under him a cook, a scullion, and a man whose employment is to cut wood for fuel. All the victuals are bad, and generally ill-dressed: and this is a mine of gold to the governor, whose revenue is daily augmented by the hard fare of the prisoners under his keeping. Besides these profits, which are inconceivably great, the governor receives a hundred and fifty livres a day for fifteen prison rooms, at ten livres each, as a sort of gratification in addition to his salary; and he often derives other considerable emoluments. “On flesh days the prisoners have soup with boiled meat, &c. for dinner; at night a slice of roast meat, a ragoût and salad. The diet on fast days consists, at dinner, of fish, and two other dishes; at night, of eggs, with greens. The difference in the quality of the diet is very small between the lowest rank of prisoners, and those who are classed at five or ten livres; the table of the latter is furnished with perhaps half a starved chicken, a pigeon, a wild rabbit, or some small bird, with a dessert; the portion of each rarely exceeds the value of twopence. “The _Sunday’s_ dinner consists of some bad soup, a slice of a cow, which they call beef, and four little pâtés; at night a slice of roast veal or mutton, or a little plate of haricot, in which bare bones and turnips greatly predominate; to these are added a salad, the oil to which is always rancid. The suppers are pretty uniformly the same on flesh days. _Monday_: instead of four pâtés a haricot. _Tuesday_: at noon, a sausage, half a pig’s foot, or a small pork chop. _Wednesday_: a tart, generally either half warm or burnt up. _Thursday_: two very thin mutton chops. _Friday_: half a small carp, either fried or stewed, a stinking haddock or cod, with butter and mustard; to which are added greens or eggs; at supper eggs, with spinach mixed up with milk and water.—_Saturday_: the same. And this perpetual rotation re-commences on Sunday. “On the three holidays, St. Louis, St. Martin, and Twelfth day, every prisoner has an addition made to his allowance, of half a roasted chicken, or a pigeon. On Holy Monday, his dinner is accompanied by a tart extraordinary.