We were ushered into a row of rather dark cells adjoining each other in an old part of the prison, which is chiefly occupied by prisoners on remand who have not yet been tried. These women, we were horrified to find, are treated exactly like second class prisoners, except that their dress is blue instead of green, and that some to whom permission has been given are allowed to wear their own clothes, and to have food sent in to them at their own expense. We were now offered the same privileges, but these we declined. On consulting the prison rules, however, I found that first class misdemeanants are entitled to exercise their profession whilst in prison, if their doing so does not interfere with the ordinary prison regulations. I therefore applied to the Governor to be allowed to have pen, pencils, ink and paper, and after a day's waiting my request was granted. For me prison had now lost the worst of its terrors because I had congenial work to do. We were now able to write and to receive a letter once a fortnight, and to have books and one newspaper a day sent in by our friends. The food served out to us was exactly like that of the second class except that instead of oatmeal gruel, a pint of tea was substituted for breakfast and a pint of cocoa for supper. As the second class is that into which the majority of the Suffragettes have been relegated, it is useful to give the table of dinners here. _Monday_, 8 oz. haricot beans, 1 oz. fat bacon, 8 oz. potatoes, 6 oz. bread. _Tuesday_, 1 pt. soup, 8 oz. potatoes, 6 oz. bread. _Wednesday_, 8 oz. suet pudding (exactly like that served in the third class), 6 oz. bread, 8 oz. potatoes. _Thursday_, 6 oz. bread, 8 oz. potatoes, 3 oz. cooked meat--a kind of stew. _Friday_, Soup 1 pt., 6 oz bread, 8 oz. potatoes. _Saturday_, Suet pudding 8 oz., bread 6 oz., potatoes 8 oz. _Sunday_, bread 6 oz., potatoes 8 oz., 3 oz. meat "preserved by heat" _i. e._, some kind of preserved meat slightly warmed. The soups or meat for each prisoner was served in a cylindrical quart tin into the top of which, like a lid, was fitted another shallow tin holding the potatoes. One did not clean these tins oneself as one did the other utensils, and probably because the kitchen attendants were overburdened with work, they were always exceedingly dingy and dirty-looking. Everything was as badly cooked and as uninviting as it could be. The cocoa, which was quite unlike any cocoa that I have ever tasted, had little pieces of meat and fat floating about in it. It was evidently made in the same vessel in which the meat was cooked. To cut up our meat, in addition to the wooden spoon, which is common to the second and third classes, we were now provided with "a knife." This knife was made of tin. It was about four inches in length and Mrs. Drummond later on aptly described it as being "hemmed" at the edge. There was no fork.