For the rest of the officers the rules were what might be expected. The steward took charge of the victualling, clothing, etc., and superintended the cooking, baking, and all branches of the domestic economy of the establishment; the taskmasters overlooked the turnkeys, and were responsible for all matters connected with the labour and earnings of the prisoners; and the turnkeys, male and female, each having charge of a certain number of prisoners, were to observe their conduct, extraordinary diligence, or good behaviour. The turnkey was expected to enforce his orders with firmness, but was expected to act with the utmost humanity to all prisoners under his care. On the other hand, he was not to be familiar with any of the prisoners, or converse with them unnecessarily, but was to treat them as persons under his authority and control, and not as his companions or associates. The prisoners themselves were to be treated in accordance with the aims and principles of the establishment. On first arrival they were carefully examined by the doctor, cleansed, deprived of all money, and their old clothes burned or sold. Next, entering the first or probation class, they remained therein during half of the period of their imprisonment. Their time in prison was thus parcelled out: at the hour of daybreak, according to the time of the year, they rose; cell doors opened, they were taken to wash, for which purpose soap and round towels were provided; after that to the working cells until 9 A.M., then their breakfast—one pint of hot gruel; at half-past nine to work again till half-past twelve; then dinner—for four days of the week six ounces of coarse beef, the other three a quantity of thick soup, and always daily a pound of bread made of the whole meal. For dinner and exercise an hour was allowed, after which they again set to work, stopping in summer at six, and in winter at sunset. They were then again locked up in their cells, having first, when the evenings were light, an hour’s exercise, and last of all supper—another pint of gruel, hot.