White Slaves; or, the Oppression of the Worthy Poor — John Shaqi
White Slaves; or, the Oppression of the Worthy PoorBanks, Louis Albert
History
White Slaves; or, the Oppression of the Worthy Poor
Banks, Louis Albert
Poor -- Massachusetts -- Boston; Sweatshops; Working class -- Massachusetts -- Boston
We get so in the habit of thinking of drunkenness as the chief cause of
poverty, as it undoubtedly is,--for when a man drinks to excess his
whole character falls to pieces like a child's house of cards,--that we
forget, or fail to perceive, the companion fact, that poverty is, in
turn, a great and serious factor in the spread of drunkenness.
When a man or woman is physically exhausted, there is a natural craving
for stimulant, and the power of resistance is reduced to the lowest
point, if not to zero. It will not do for us to forget that the drink
habit is often a symptom of exhaustion. Here are a man and a woman who
receive such low wages that they are driven into unhealthy quarters.
They ought to have four or five rooms in order to the least approach to
wholesome living; but poverty herds them in two, or it may be only one,
for within the past month I have myself seen many families of father
and mother and as many as five children packed into one little room, in
one case only seven by nine feet. The air is poisonous; and, after the
rent is paid, the food-money is insufficient, and sickness is the
result. I do not mean that large numbers of people in Boston are
literally starved to death for lack of bread; but I do mean that
thousands of men and women and children in this city are compelled to
eat such a quality of food that the result is a condition of mind and
body which is subject to an insatiable thirst for strong drink, and
makes drunkards of those who would otherwise be sober people. In
company with two gentlemen I was examining a filthy court a few weeks
ago, when, in the rear of a bake-shop under a shed, we noticed some
curious machinery, and were looking at it rather inquisitively when a
young lad came up out of the bakery in the cellar, and, in answer to
our inquiries, said in a matter-of-course way that it was a mill for
grinding old bread and stale crackers into flour, which was again baked
into a cheaper class of bread. This grade of flour may make a very
nourishing food, but the incident left a most unpleasant taste in my
mouth.
[Illustration: THE SOUTH END MISSION.]
Public-domain text, read in full here on John Shaqi.
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