Page:Das Kapital (Moore, 1906).pdf/279

Rh children and young persons and 140 adults), the average work for the last 18 months has been at the very least 7 days, 5 hours, or 78$1⁄2$ hours a week. For the six weeks ending May 2nd this year (1862), the average was higher—8 days or 84 hours a week." Still this same Mr. Smith, who is so extremely devoted to the pluralis majestatis, adds with a smile, "Machine work is not great." So the employers in the block-printing say: "Hand labour is more healthy than machine-work." On the whole, manufacturers declare with indignation against the proposal "to stop the machines at least during meal times." A clause, says Mr. Otley, manager of a wall-paper factory in the Borough, "which allowed work between, say 6 a.m. and 9 p.m.… would suit us (!) very well, but the factory hours, 6 a.m. to 6 p.m., are not suitable. Our machine is always stopped for dinner. (What generosity!) There is no waste of paper and colour to speak of. But," he adds sympathetically, "I can understand the loss of time not being liked." The report of the Commission opines with naïveté that the fear of some "leading firms" of losing time, i.e., the time for appropriating the labour of others, and thence losing profit is not a sufficient reason for allowing children under 13, and young persons under 18, working 12 to 16 hours per day, to lose their dinner, nor for giving it to them as coal and water are supplied to the steam-engine, soap to wool, oil to the wheel—as merely auxiliary material to the instruments of labour, during the process of production itself.

No branch of industry in England (we do not take into account the making of bread by machinery recently introduced) has preserved up to the present day a method of production so archaic, so—as we see from the poets of the Roman Empire—pre-christian, as baking. But capital, as was said earlier, is at first indifferent as to the technical character of the labour-process; it begins by taking it just as it finds it.

The incredible adulteration of bread, especially in London, was first revealed by the House of Commons Committee "on the adulteration of articles of food" (1855–56), and Dr.