England -- Social life and customs -- 19th century; Great Britain -- History -- William IV, 1830-1837
"The following were the hours of labour imposed upon the children
and young persons employed in a certain establishment last
summer. Monday morning, commence work at six o'clock; at nine,
half an hour for breakfast; begin again at half-past nine, and
work till twelve. Dinner, one hour; work from one till half-past
four. Drinking (afternoon meal), half an hour; work from five to
eight; rest, half an hour; work from half-past eight till twelve
(midnight); an hour's rest. One in the morning till five, work;
half an hour's rest; half-past five till nine; breakfast;
half-past nine till twelve. Dinner; work from one till half-past
four. Again from five till nine on the Tuesday evening, when the
labour concluded, and the gang of adult and infant slaves were
dismissed for the night, after having toiled thirty-nine hours
with nine intervals for refreshment (but none for bed), amounting
to six hours only, in the whole. Wednesday and Thursday, day work
only. On Friday morning till Saturday night, the same labour
repeated, with the same intermissions as endured on Monday,
Monday night, and Tuesday; only the labour of the last day closed
at five, when the poor wretches were dismissed. The ensuing day,
Sunday, must, under such circumstances, be a day of stupor, to
rouse the children from which would often only be to continue
their physical sufferings, without the possibility of
compensating them with any moral good."
But no definite action was taken in the matter until the following
year, when I shall have occasion to again allude to it.
In the middle of February the cholera made its appearance in London,
in the parish of St. Anne's, Limehouse. On the 12th, a woman, named
Fergusson, was attacked by the disease and conveyed to the workhouse.
She died in eight hours. On the same day another woman and her
daughter died in the same place.
Greville tells us something about its commencement, under date
February 14th--
Public-domain text, read in full here on John Shaqi.
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