Great Britain -- Social conditions; Moral conditions; Social problems
Nearly one-third of the citizens of London do not rise above this
level. The three classes that I have described, or the mass of people
who spread continuously over these classes, were found by Mr. Booth to
number 1,300,000 of the four and a half million inhabitants of the
city. The figure for the Greater London of to-day is, of course,
immensely higher. "The submerged tenth" is a most unfortunate
phrase. It leads many, who know little of these matters, to suppose
that only a tenth of the inhabitants of London are very poor. The
truth is that a tenth live in a condition of misery, filth, and
degradation of which the ordinary decent citizen can form no
conception. They are the shirkers, the abnormal, and the worst casual
workers. But the life of this further million--or nearly one-fourth of
the total inhabitants of the Metropolis--the irregular or badly paid
workers, is a grave and accusing problem to every man of decent
sentiment. Their condition is not consistent with civilisation.
Certainly large numbers of them live clean and cheerful lives, but
even in these cases it is scandalous that sober and willing toil
should receive wage enough only to secure cleanliness and the
necessaries of life; while a far larger number sink under the burden,
and are dirty, intemperate, gross, and improvident.
Conceive the extension of this class all over Britain: the further
vast contingents of this army of poverty in the slums of Glasgow and
Liverpool and Manchester, in all our great manufacturing and shipping
towns, even in the heart of pretty rural England, where the wretched
wage and low standard and large family stunt and degrade our
agricultural worker. It is a very serious error to imagine that this
is merely an unhappy issue of the crowding in our great cities. In
picturesque and highly respectable York Mr. Rowntree found that thirty
per cent. of the citizens lived in very real poverty: that ten per
cent. did not earn money enough to buy a normal and sufficient
quantity of plain food, to say nothing of luxuries.
Public-domain text, read in full here on John Shaqi.
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