A MOVEMENT, as may be known, has lately been made
towards meliorating the condition of the London operative
bakers, which, from the following evidence of Dr
Guy, laid before parliament, must be acknowledged to
be bad enough.
The journeymen bakers of London are almost with·
out exception overworked. From 18 to 20 hours of
continuous occupation, with perhaps a nap of from an
hour to two hours on a board, may be stated as the rule
with the large majority of the trade. It often happens
towards the end of the week that the poor fellows are
employed without rest or sleep for more than 48 hours
on a stretch. The wages which the men receive varies
from 10s. to L.1, 10s. a-week. The average will be
about 16s. or 17s. .A foreman will get from L.l to
L.l, 10s.; a second hand 16s. to L.1, 1s.; and a third
hand from 10s. to 14s., in addition to an allowance of
bread and flour. Considering the rate of wages in other
trades, and the amount of work required of them, they
are very badly paid. One reason of the low wages of
journeymen bakers is undue competition. A man can
set up as a master baker with very moderate capital;
hence this trade is naturally overstocked, and profits
are reduced so low, that many of the masters can
only live by overworking and underpaying their men.
Another circumstance which tends to reduce wages,
and which is at least as effective as competition itself,
is the bad state of health of the journeymen bakers,
brought on by the very overwork of which I have been
speaking. In all sickly trades there must always be a
great number of men thrown out of work by illness;
young healthy recruits are constantly coming up from
the country to supply their place; and thus the labour market
is overstocked, and that, too, with men impoverished
by illness, and too glad to be taken into employment
on almost any terms. I do not attribute their
liability to disease entirely to overwork. They are
exposed to heat, which, while it exhausts them, renders
them liable to colds, and seems to favour determination
of blood to the head; to dust from the flour, which
irritates the lungs; and to severe exertion, which leads
to palpitation, diseases of the heart, and apoplectic
seizures. There is also in the habits of the journeymen
bakers something which tends still further to impair
their health. They do not employ the only holiday
they have in the week - the Saturday evening - in a
manner likely to recruit their strength, preserve their
health, or improve their morals. They meet at public-houses-
not merely for the purpose-of' recreation, but when out of work, they use them as places of
call. The
bakers, I believe, have the character of being a dissipated
body of men; but exposure to heat, overwork,
and one evening in the week only for recreation, are
circumstances favourable neither to mind nor body.
They have not even the Sunday to themselves; for in
the morning, and at noon of Sunday, they have to
attend to the baking of dinners. They might go to
church in the afternoon; but it is the natural tendency
of the overwork to which they are subject to indispose
them to frequent the church. The bakers, as a class,
are short-lived. There are few old or even middle-aged
men among them. The oldest man I saw was 65, but
I believe there are a few older men at work. The average of the whole 111 was only 30¾ years. I look upon
this low average age of the journeymen bakers as a
proof of the unhealthiness of their occupation. It is
only to be accounted for by premature death, and the
constant influx of young men to supply the place of the
deceased. I found none in what may be termed robust
health; that is to say, with healthy florid complexions:
The diseases to which the bakers are most subject are
rheumatic fever, erysipelas, inflammation of the lungs,
and consumption; but especially the last two are their
most severe and fatal maladies. The less severe diseases of which they complain are colds, rheumatism,
indigestion, bowel complaints, skin diseases, and bleeding
at the nose. Ruptures are common among them.
I should think that there is no class of men, excepting
perhaps the grinders of Sheffield, so liable to severe
diseases of the chest as the bakers.
Of 111 whom I examined, 19 had had some severe
and lingering disease of the lungs, and 89 complained of
being subject to less severe disorders of the chest. If
the two numbers be added together, no less than 108 habitual or severe diseases
of the lungs will have to be
divided among 111 men. I attribute in part the dissipated
habits with which the bakers are charged to their
being overworked. People who have but one evening
to themselves in the week, who have no time to cultivate
their minds, and who are always in a state of
bodily exhaustion, must be in great danger of finding the public-house too
attractive. The bakers are exerting
themselves for the abolition of night-work; and
from what I can understand. there would be no difficulty
in doing away with it altogether, except the opposition
of a minority of under-priced bakers, whose profits
arise from exacting an excess of labour from the men;
that is to say, the majority of the trade are the slaves, of the minority. The great majority of the bakers are
from Scotland, a large number from Devonshire, and
several from the other western counties: a few from
Ireland. Scotland is the great nursery of bakers. The
master bakers in Scotland and the western counties of
England are in the habit of employing only apprentices,
who are dismissed as soon as they are out of their time,
and are thrown on the English labour-market. Most
of them, I believe, come to London; and this adds to
the competition by which the wages of labour are
beaten down.
Dr Guy further mentions that the great majority of
masters and men look alone for a remedy to the interference
of the legislature. It would seem almost unnecessary
to say that any expectations of this kind must
prove fallacious. Further than the general enforcement
of certain sanitary regulations, nothing can be advantageously
done by the legislature, unless it be the abolition
of the window duties. But strangely enough, the
very legislators who are seen lamenting over the darkened
condition of the workshops in which the poor
operative bakers of London are doomed to toil, divided,
if we mistake not, against the repeal of the duties levied
on windows. As regards the general question, it is extremely
difficult to see how, according to existing tastes,
and in present circumstances, the condition of operative London bakers is to be improved: A loud and very
just complaint is made against night-work; but all
know that this is caused by the public demand for hot
rolls at breakfast, and there can be no possible remedy
till the use of that species of bread is abandoned: then
comes the excessive competition among employers,
which renders the smallest saving necessary; and
lastly, the great overabundance of labour in proportion
to the demand. Although one of the most slavish and
deadly professions, young men crowd into it without
the slightest regard for consequences. The vast redundancy in the labour-market
is, in short, the main cause of the sufferings endured by the bakers; and we
fear that this evil, to such an extent as may seem desirable, is not likely soon
to be remedied.
Chambers Edinburgh Journal, 1848
THE LONDON BAKERS.
IF we estimate the population of London at two millions and a quarter; if we
suppose that of this enormous population every mouth consumes more or less
bread, in some form or other; if we consider, moreover, that all this vast
amount of bread is, with scarcely an exception, baked in bake-houses, and not
made at home, it is evident that the condition of the poor fellows who
manufacture it - to English men and English women, is matter of quite as much
interest, to say the least, as the state of Quashee growing pumpkins in Jamaica,
or serenading "Buffalo gals" on the banks of the Ohio. Mr. John Lillwall, a
gentleman favourably known for philanthropic effort, more especially in
connection with the Early Closing Association, has endeavoured to awaken the
public to a sense of the wretched condition of the journeymen bakers of the
metropolis. Twice has he read a paper on the subject before the National
Association for the Promotion of Social Science. The last paper on this subject,
entitled "Bondage in the Bakehouse" has just been put into our hands. It is our
authority for the statements we now propose to make, and in quoting from it, it
is our intention to serve the cause which Mr. Lillwall has at heart. Mr.
Lillwall says, during the last twelve or fifteen years he has personally, as the
agent of the Early-Closing Association, instituted inquiries into the condition
of numerous sections of the industrial classes, and has also taken some pains to
become acquainted with similar investigations made by other gentlemen, and the
information thus acquired has convinced him that, with perhaps, the exception of
the unhappy persons employed in bleach works, there is no body of men so
painfully placed as the journeyman bakers. Their case may be described in a few
short sentences.
In London, as also in some of the larger provincial towns, a
considerable proportion of these men are required to work both night and day.
For instance, they commence their week's labour on Sunday at 11p.m. and
continue at it till about 4 p.m. the following day. During the dreary hours of
the night, when most other persons are in bed, and when all nature may be
supposed to be at rest, these men are engaged in preparing the dough, and baking
the bread; and when at length morning comes, instead of then taking repose, they
have, as it were, to begin afresh, being required to deliver that same bread to
the out-door customers, sometimes carrying a hundredweight or more on their
backs, and at others, conveying it in hand-trucks,- in either case an extremely
laborious operation, which often occupies them till late in the afternoon.
To these men, all days and nights are alike through the week,
up till Thursday, when matters too often become still worse, especially in the
case of the "underselling" shops, where, in a large number of cases, the men are
required to work on continuously from 11p.m. on the evening mentioned, till late
on Saturday afternoon, making in all forty hours' labour at a stretch. It
must also be borne in mind that in the case of many, if not most situations,
this class of journeymen have to be in attendance on Sunday from about
10a.m. till 2p.m. to see to the "dinner-bakings."
Taking it altogether, therefore, it will be found that a
large portion of these men are employed weekly for the almost incredible period
of 112 hours - averaging upwards of eighteen hours per day out of the
twenty-four - reckoning six days to the week. It is true that in some
establishments, those who begin at 11 o'clock at night get finished by 1 or 2
o'clock on the morrow, but then it is also true that in the case of other shops
of this class the operatives do not get done before 5 or 6 p.m.
Now, out of 112 hours per week, that so many of these men are
thus required to labour, the only respites they have is to snatch their meals
(often barely sufficing for that purpose) and from an hour to an hour and a half
during the night, when they usually lay themselves down upon the hard boards in
the bake-house, breathing all the time the same hot, unwholesome atmosphere
which they inhale during the other tedious hours of the night. Now, it must be
evident that these brief intermissions from active labour - participated in
under such circumstances - are next to useless as periods of rest and
refreshment, more especially as the men dare not trust themselves to get into a
sound sleep (even if they could do so), lest they should lie too long, and
thereby get into trouble by spoiling the bread.
[The weekly wages of these men range from 12s. to 18s. with
the allowance of half-a-quartern loaf to each person per day.]
Further, it is notorious that most of the London bake-houses
are the veriest dungeons - dismal, dirty and pestiferous. A journeyman whom Mr.
Lillwall examined relative to this point, stated:
"Our bake-house is beneath the causeway. The bake-houses
generally are very unwholesome, the drainage is bad, and we get offensive fumes
from the gas pipes, water-closets, and other causes, frequently making us quite
sick."
The annexed upon the same point is from a lecture by Dr.
Guy:-
"The following memoranda collected by a journeyman baker, and
put into my hand by Mr. Reid, will serve to illustrate the present condition of
the bake-houses:-
1. Under-ground - two ovens - no day light - no ventilation - very hot and
sulphurous
2. Under-ground - no day light - often flooded - very had smells - overrun with
rats - no ventilation.
3. Under-ground - two ovens - no day-light - very hot and sulphurous - low
ceiling - no ventilation but what comes from the doors - very large business.
4. Under-ground - three ovens - use gas at all times - very hot and sulphurous.
5. Under-ground bake-house - very dark - obliged to use gas - not high enough
for a man 5 ft. 9 in. to stand upright in without hitting his head - very hot -
one oven.
6. Two ovens - very dark - full of cold draughts - the rain falls on the man
that works at one of the ovens - very small bed in the flour loft.
7. Two ovens - half under-ground - no daylight - no ventilation, but what
comes in at the door - privy on top of the oven - very hot.
8. Under-ground - bake-house very small and hot - ventilation from a hatchway -
the men are obliged to go out for air to recover themselves before they can eat.
9. The privy in the bake-house - bed-room under the stairs.
10. Half under-ground - small bake-house - privy in it - very bad smells."
Dr. Guy remarks that the statements compressed in the
foregoing memoranda are in conformity with the results of his own observation.
Most of the journeymen are single persons, and sleep and
board on the premises, and here again they are, in many cases, exposed to still
further evil, connected with their bed-room accommodation. The following upon
this point was told Mr. Lillwall by the operative whom he has already quoted:-
"The bed-rooms of the journeymen are too often under-ground,
adjoining the bake-house, and are therefore intolerably hot and miserable. In
the case of some of the under-selling shops, there is no bed-room of any kind
provided; here the man are necessitated to sleep on the boards of the
bake-house, as they can."
The evil results of the system may be thus summed up: 1.
Physical - It must naturally be supposed that the effort these long hours of
labour, taken in connection with such defective sanatory arrangements, and with
the sudden transitions from extreme heat to nipping cold during part of the
year, to which the bakers are exposed, must be seriously destructive of the
health of these men. Experience proves this to be but too truly the case.
Dr. Guy, of King's College Hospital, a high authority on such
subjects, states:
"I found none [of the journeymen bakers examined] in which
may be termed robust health, that is to say, with healthy florid complexions.
Only 14 in the 100 had a tolerably healthy appearance, while the carpenters who
may be said to be in the enjoyment of robust health amounted to about 72 per
cent., and the proportion is still greater for men working out of doors. Out of
111 bakers, 19 had some severe and lingering disease of the lungs, and 29
complained of being subject to less severe disorders of the chest."
The Sanatory Commissioners - "We understand you to say they
are extremely sickly?"
"Extremely so. No less than 70 in the 100 complained of being
subject to some disease or other, of whom several were suffering from more than
one complaint, while the proportion so complaining among the brick-makers was 36
per cent.; among the bricklayers' labourers, 25 per cent.; among carpenters, 26
per cent.; among scavenges, 19 per cent.; and among the silk printers, 18 per
cent."
Mr. Edge, surgeon, of Manchester, states:-
"I have met with more than twice as many cases of disease
among the bakers than among all other artisans put together, the number of men
in each case being equal."
Referring to a deputation of journeymen who waited upon him,
he observes:-
"They came to me in a body late in the evening, and on
entering the waiting-room, the effect was startling - so many shrunken, pale,
anxious countenances, combined with the ghastly looked of some of them, and
their dusty habiliments, it seemed more like a visit from the tenants of the
tomb, than from what ought to have been hearty, sound-constitutioned men."
An intelligent journeyman stated to Mr. Lillwall-
"I have known, I may say, hundreds of journeymen bakers, who
have died off at an early age, the victims of overwork, and the other evils
connected with the business, to which they had been exposed. I have visited many
at the hospitals, and have known some scores who, with broken constitutions -
while yet under 30 years of age - have been obliged to return to the country
[where they probably became paupers and speedily died]. I know many journeymen
bakers now, who are constantly ill. Asthma, rheumatism, and tightness of the
chest are the complaints from which they most commonly suffer."
To show the state of exhaustion which these men have daily to
sustain, Mr. Lillwall mentions the following incident, recently furnished him by
a master baker:-
"When, as a journeyman, engaged in delivering bread to
the out-door customers, after ringing the area bell, I have fell fast asleep
before the servant could reach the door, and have been awoke by the cry, 'What!
baker, asleep again?' On returning home to tea after finishing work, I have many
times fallen asleep with the food in my mouth."
The following, mentioned to Mr. Lillwall by a foreman, bears
upon the same point:-
"It was only last week that I saw some of our men sleeping in
the midst of their duties. In such cases when one calls out to arouse them they
awake in a great fright. Through sleeping at their work, it often happens that
they form the dough the wrong shape: for instance, when they should make
round loaves, they make bricks and vice versa. As
foreman, I am obliged to be constantly rousing them out of their sleep. As
matters stand, there is no help for it."
The following further remarkable vases was furnished Mr.
Lillwall by a master baker:-
"I knew a journeyman who, on Saturday afternoon, when his
work and its excitement were fairly finished for the week, was accustomed to
fall into such a death-like stupor that, drag him about the house as they may,
or do whatever else they could, it was all but impossible, to wake him till he
had had his sleep out."
Surely no further evidence need be adduced to prove the
terrible physical effects of the system of protracted labour to which the
journeymen bakers are exposed.
2. MORAL AND RELIGIOUS. - Most unhappily, the evil does not
stop here, but, on the contrary, the consequences to the higher nature of these
men is still more melancholy and ruinous. Church-going, as a habit, Mr. Lillwall
believes to be almost unheard of among them. While living in a country
distinguished before any other on the earth for its profession of Christianity
and for its self-denying efforts to extend the blessings of the Gospel of peace
and goodwill towards men, to all parts of the habitable globe, the journeyman
bakers are practically cut off from all participation in the blessings which
that Gospel is designed to confer. In this all-important particular, no body of
men in heathendom could well be in a worse plight. A man who filled the position
of foreman made the following statement to Mr. Lillwall a short time since:-
"Journeymen bakers rarely ever go to a place of worship. For
instance, out of nine men employed where I work, not one ever goes excepting
myself. They are so languid that many times they do not even change their dress
on Sunday, but lie about in the bake-house or at their respective 'Houses of
Call,' without even being cleaned. In fact, this is generally the case. On
occasion, however, I did persuade one of our men to go with me to chapel but he
slept most of the time, so I found it was of little use."
Another member of the trade stated as follows:-
"The journeymen very rarely go to church. If they have any
little private business to see to, they transact it on a Sunday, having no
leisure on any other day. When they have nothing to see to, most of my
fellow-workmen sleep the greater part of Sunday, which is not to be wondered at,
as they are so thoroughly exhausted by want of rest."
At a meeting of journeyman bakers held a short time back at
the offices of the Early Closing Association one of the delegates stated that he
had been in London about fifteen years, had resided in six different
establishments, and during that lengthened period he could not remember the case
of one single fellow-workman who attended a place of worship regularly.
3. MENTAL - Referring to the low state of intelligence of
these men, a master baker recently observed to Mr. Lillwall:-
"As you may suppose, the journeymen, as a class, are most
ignorant, having no opportunity to mix and converse with other men:- if they by
chance get hold of a newspaper they are sure to fall asleep over it. I have seen
this scores of times, and used to do it myself." He added, that he could only
account for the journeymen bearing with this state of things on the ground that
they have so little opportunity to meet together, and are, moreover, in too
exhausted an dispirited a state to do so. So much is the latter the case, he
said, that when a man gets to forty years of age, he is generally what is called
"used up," and has a great difficulty in obtaining employment, the masters being
afraid lest he could not get through the work which would fall to his lot.
As has been before intimated, the deadening blighting effect
of the system in question upon the moral nature of this large body of men is
inexpressibly deplorable, and entails a heavy responsibility upon the public,
who have so long, it is believed, unwittingly tolerated, not to say helped to
perpetuate it.
Exhausted by the inordinate amount of work exacted of them,
how strong is the temptation during the brief periods which they can snatch from
labour and sleep, systematically to repair to the ale-house to stir up their
languid frames by means of stimulating draughts! No wonder, then, if in course
of time they abandon themselves to dissipated habits.
In past years, active steps were taken by the London
Operative Bakers to shake off the yoke by which they were manacled - numerous
public meetings were held upon the subject, and finally an attempt was made by
Lord Robert Grosvenor (now Lord Ebury), who all through that struggle, warmly
espoused the cause of these men - to get their grievances redressed by
legislative enactment. His Lordship, who was ably supposed by Dr. Guy, having
failed in his benevolent endeavours, the movement was soon after brought to a
dead-lock, and ultimately to an end. From that time until now, the Early Closing
Association has readily availed itself of every fitting opportunity, both at its
public meetings and in its various publications, to advocate the emancipation of
these persons from their terrible thraldom.
In Scotland the journeymen bakers shook off their yoke some
years since. The result has been eminently satisfactory. Rescued from the system
by which they were crushed and goaded into habits of intemperance, they have
since - as in the case of the Factory Operatives under the Ten Hours' Act, and
other classes in similar circumstances - rapidly risen in the social scale,
while the interests of the masters, so far from having been prejudiced by the
change, have been greatly promoted by means of it.
A movement has again recently been commenced in the
Metropolis by the operatives themselves, in which they are nobly backed by many
of the masters.
The desire is to carry out a similar social reform in the
case of the Metropolis to what has been state to have been done in Scotland, by
abolishing night-work, and restricting the period of labour to 12 hours per day,
inclusive of meal time. That is to say, in lieu of the men working from 11 p.m.
to 3 or 4 o'clock the following day, subject o the short respites already
described, it is proposed that they shall commence their labours at 4 a.m., and
work continuously on, with the exception of meal time, till 4 p.m., and then
finish. Happily, this plan has already been tried by many masters, and from
inquiries Mr. Lillwall has made from those who have tried the experiment, he
finds that the difficulties to be surmounted have proved to be more imaginary
than real, and that, upon the whole, the change is likely here, as in Scotland,
to work satisfactorily.
In conclusion, Mr. Lillwall says:- "But it seems to me that,
after all, an alteration which still involves men getting out of their beds at
the uncomfortable hour of from 3 to half past 3 o'clock in the morning, leaves
the improvement in their condition seriously incomplete. I find that the only
actual obstacle in the way of their commencing work at the more reasonable hour
of 5.30a.m. or 6 a.m., is the demand on the part of the public for hot rolls for
breakfast. Now I cannot believe but that families will relinquish this most
unwholesome indulgence when they learn that by so doing they will so materially
conduce to the comfort and welfare of some ten or twelve thousand human beings
(speaking of London alone), who hitherto have suffered so grievously, and yet so
submissively, in ministering to their enjoyment."
Let our humane readers in London and our large towns think of
this, and as far as lies in their power, ameliorate the "Bondage of the
Bake-house."
The National Magazine, 1860
THE BAKERS OF LONDON
BY ONE OF THE TRADE
IT is calculated that there are three thousand
master bakers and fourteen thousand journeymen
in London and its suburbs. Perhaps one thousand
of these masters are their own foremen, that is,
put in the oven their batches of bread and take a
general oversight of their work, leaving the more
mechanical parts to those they employ. The other
two thousand masters employ the most skilful workmen
they can get as their foremen, into whose hands
they commit the entire charge of their work.
Of the fourteen thousand journeymen perhaps four
thousand are lads and boys, who are, after. a fashion,
able to put a loaf into shape before it is put in the
oven; the other ten thou and may be classed as the
journeymen proper, men who have served an apprenticeship
to the business, or have been working
at it for a number of years as boy, lad, and man,
and have thus passed through the different grades
of third hand, second hand, single hand, Scotch
forehand, foreman, and master.
One great peculiarity of the metropolitan baking
trade is that there are no apprentices trained to the
business by regular indenture. The practical education
of most of those who supply the bakers' labour
market is obtained in Scotland, Germany, and the
provincial towns and country districts of England.
Another peculiarity is that almost every master
baker in London and it suburbs has been a journeyman.
It is not a common thing for the sons to take
after the fathers in carrying on the baking trade
which the father may have begun, and by which he
may have obtained money enough to retire upon.
There are exceptions to this rule, but very few.
One very remarkable exception is that of the well known
Mr. Dodson's business in Blackman Street,
Borough, which has been in the same family for
upward of two hundred years, and seems to be in
as thriving a condition now as ever it was. The
ordinary way in which businesses change hands
is by sale, through the millers and flour factors
who supply the shops with flour.
It is not a little curious, and may be very suggestive
to those who might be inclined to enter on the
manufacture of bread on a large scale, that with
one exception no attempt in that line has ever succeeded
in London. The exception referred to is that
of Mr. Neville whose two factories, one in Bingfield
Street, Islington, and one at Loughborough Park,
Brixton, make about one thousand sacks of flour
into bread per week. The League Bread Company,
Stevens's Machine Bread Making Company, and
the Aerated Bread Company using Dr. Dauglish's
patents, have all been less successful undertakings.
There was a tremendous furore created about
machine-made bread some years ago, when the
Stevens's Machine Bread Making Company was
formed. A great gathering of scientific men and
others had a dinner-party to inaugurate the commencement
of a new era in bread-making. High-flown
speeches were delivered, but the humbler
calculations of outlay and income, profit and loss,
were not duly considered .
There is no doubt that where a business is sufficiently
large to admit of steam being used as a
motive power, the use of a properly-constructed
machine, meeting the various peculiarities required
in the making of dough, is of very great importance
in the manufacture of bread. But the small amount
of business done by most shops in the trade renders
the use of a machine about as necessary in the bakehouse
as it would be in our kitchens for the cook to
make her puddings with.
A large business,such as Spikings and Co., of Dover
Street, Piccadilly - who, by the way, use steam
machinery in the making of all their dough, and
possess the most perfect machine for making dough
the writer has yet seen - will use sometimes a hundred
and twenty sacks of flour a week. One in the East
End (McCash, Broadway, Stratford) is said to use
ninety sacks. A few range from forty to seventy, a
number from twenty to thirty, but the very great
majority only make from eight to twelve sacks per
week, so that the average of all the businesses carried
on within the Post-office radius will be about fifteen
sacks a week.
Some businesses make bread only, and one of the
most remarkable men in the trade say that he is the
only genuine baker who makes nothing but bread;
all others are interlopers. Some make fancy bread,
biscuit , and cake , and that used to be the characteristic
of what were called "full-priced shops;"
but, since the establishment of those enormous
biscuit factories, such as Peak, Frean, and Co.,
Huntley and Palmers, etc., almost all bakers' shops
sell biscuits as well as bread.
The way in which many trades are altering their
original conditions in these days has a singular illustration
in the case of the bakers. Some few years
ago, when Huntley and Palmer's people began to
supply the grocer with biscuits, many master bakers
were very wroth with the grocer as interfering with
their business. "If you sell biscuit, I shall sell
tea" was the remark, and forthwith some one was
found to supply the bakers with tea, packed in
quantities ready for sale; and now a large proportion
of bakers ell tea as well as bread and biscuits.
In like manner the publicans now sell tea because
the grocer ell wines and spirits.
Some miller use all the flour they make to supply
their own shop , and some of them have as many as
ten or fifteen. They rent the shop, put a man in possession, who is nominally master, engaging men
for the work, and this man is paid either so much
per sack of flour that he makes into bread, or the miller requires a given price
for a given number of loaves, say ninety per sack, and whatever value is over
that amount is the shopkeeper's means of living.
It will easily be seen that a less value of returns
per sack will pay a miller in this direct way, than
would pay a miller in the ordinary way of business,
who supplies bakers with flour and takes the ordinary
risks of trade. This it is which has given rise
to what are called cheap shops and cutting prices,
and led the way to that gross abuse of competition
which culminates in flaring placards in bakers' shop-windows
announcing "Glorious news," "Down again." It would be sound wisdom in the public,
and especially the working classes, if in dealing with
a baker they avoided such shops. The cheap bread
is made from flour of the most inferior wheats, and
adulterated in every possible form; if tested by a
qualified analyst, it would be pronounced almost
unfit for human food. In the trade its technical
name is "old mahogany."
Time was, in the memory of the old men in the
trade, when the work of a baker in London was
something frightful to be engaged in. They began
work at ten or eleven o'clock at night; had a sleep
of a couple of hours, technically called a "pitch."
With these two hours' interval, from ten or eleven
o'clock till four or five o'clock next day, every day,
they were busy at work, and on Saturday afternoon
and Sabbath-day, cooked and carried home dinners,
pies, and puddings. A very great change for the
better has taken place in their condition since then.
The cooking of dinners on the Sabbath is still carried
on in various parts of London, but to nothing like
the extent it was in former days. In the West End
of London it is being rapidly done away with.
At present the journeymen begin work at eleven
or twelve o'clock at night, still having perhaps an
hour's "pitch," and work on till eight or nine
o'clock in the morning, when a considerable proportion
of them go out with basket, barrow, truck, or cart,
and serve customers. This takes up their time till
perhaps twelve, one, or two o'clock in the day; then
the bread they have served out has to be booked into
their employer's ledger; after which they are ready
to go to bed, and prepare for rising to work again
about the usual hour of midnight. One of the
worst features of this mode of work is, that on the
Sabbath evening it is the same as on other evenings
of the week. It is often with a sore heart that married
men have to leave their home to go to the bakehouse on the evening of the Lord's day.
The writer had occasion to be in a bakehouse one
Saturday afternoon at five o'clock, and found the
foreman having a "pitch" on some sacks in a comer,
while the other men were busy getting the dough
ready for being put into the oven. On asking the
men at what time they began work on the previous
evening, they answered at ten o'clock, so that, as the
work they had in hand would take them two hours
to finish, they would have to work twenty-one hours;
and this they had to do every Saturday, as almost
double quantity of bread is required on that day;
and the wages paid these men was 30s,. the foreman,
24s, 22s, and 19s. the other three, with so much
bread per man.
In the matter of wages there is great diversity of
custom. There is so much money, and what is called
"the run of the bakehouse "- that is, in shops where
biscuits and cakes are made, the men are allowed to
use what bread, butter, and sugar they require. In shops where bread only is made, they are allowed
what bread and potatoes they require. In addition to
this, married men get so much bread and flour per
week, and one very liberal firm gives so much beer
money. Keeping this in mind, we may state that
some few foremen get over £2 per week; a number
get 35s., a larger number 30s., but the great majority
from 24s. to 28s. Second hands get from 19s. to 22s.,
third hands from 16s. to 18s., lads who can mould
or shape a loaf, from 10s. to 14s.
The unhealthiness of London bakehouses has long
been notorious. The causes of it are not far to seek.
Long hours of labour, confined space, a heated and
impure atmosphere, and flour dust being constantly
inhaled by the mouth and nostrils, very soon tell on
the most robust Scotchman who ever came to London.
Many years ago, Dr. Guy directed attention to this,
and stated, as the result of a special investigation ho
had made in the course of his own practice, that
nine-tenths of the diseases of bakers are diseases of
the chest, directly traceable to the causes mentioned.
And in a report recently published on the "Sanitary
Condition of the Whitechapel District" by the inspector,
Dr. Liddel, the unhealthiness of the bakehouses
in it is denounced in terms of stem reproof.
He says that, although the Bakehouse Regulation
Act was passed in 1863, in the seventy-four
bakehouses of that district there were twenty-seven
unclean, twenty-three deficient in light and ventilation,
giving also other details which may make the
reader feel thankful he does not live in Whitechapel.
But it may be that in other districts of London where
the poor are heaped together, a near approach to
the same condition of things may exist. Let the
district medical inspectors and officers of health see
to this, and let the examination be more than the formality,
as, to my knowledge, it too often is.
A few words I may add, in conclusion, about the
recent strike in the trade. The workmen made
the demand that from 4 A.M. to 4 P.M. be the
hours. of labour, and all work done after that time
be paid according to a fixed rate. The masters replied
that as different shops made different classes
of goods, and served a different class of customers,
a uniform time of labour could not be carried out,
and proposed that twelve hours should be counted a
day's labour, agreeing to the rule as to overtime,
but stipulating that each shop be left to choose the
time most suitable to its business. It may be stated
as the reason of the employers' answer, that many
bakers' shops only supply private families, and others
the shops called "chandlers'" shops, to sell bread
for a certain percentage. Others again supply hotels,
warehouses, and the nobility, and make enormous
quantities of rolls, and small goods in every conceivable
variety of shape, which all require longer or
shorter time to get ready, but must be served to
their customers for breakfast.
The men stuck fast to their demand, the masters
refused to agree to it, and the strike took place. A
demand for increased wages was also made, and in
the case of some employers both time and wages
were given; but now things are just about where
they were before the strike took place. The
elements of future strife are seething underneath
the apparent calm, and it might be wise for both
masters and men if they tried honestly on either
side to find a means of extrication from a condition
of labour which no man of sense or benevolence can
reflect on without regret.
I venture to suggest that better bakehouses, with
more oven accommodation than at present exists,
should be provided by masters; also that an arrangement
be made, if there must be nightwork, to meet
the requirements of the public; then let ten hours'
labour be counted as a day, with increased wages
for nightwork, and thus a step might be gained by
the journeymen. Of one thing we may be sure,
that in the arrangements of an labour for the future,
the requirements of physical and moral health must
be more considered than in times past, both for
social and political reasons.
Leisure Hour, 1873
see also Our Social Bees, by Andrew Wynter
see also 'Fetching Home the Christmas Dinner'
see also In Strange Company, by James Greenwood - click here
see also The Little World of London, by Charles Manby Smith