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 542 Next—what can be done under the circumstances?

We may answer this question by looking at what has been done.

A dozen years ago, the main article of our food was made in the most disgusting places in London and other large towns, and in the most disgusting manner that could be conceived of in a civilised country. People keep away from shambles, lest what they would see there should come back upon their imaginations at dinner time: but it would have been worse to visit a bakehouse, because, while the state of things is no less disagreeable, it has always been unnecessary, and therefore more revolting than anything that occurs in the shambles. When I was a little child, the nursemaid made a call on some relations, on our return from a walk. It was not for the first time; and I always betook myself to a sawpit behind the house to watch the men at work, while the maid finished her gossip. On this occasion a gate was open, and I strayed into the next yard, which was a butcher’s; and there I saw the early part of the cutting up of a beast, only just killed, and still reeking. The sight made a deep impression; and I believe my mother was surprised to find me in possession of some anatomical facts not usually known to little children. I dared not tell what I had seen; for I was pulled roughly away from the gate, and desired never to speak of “the dead cow:” but even that terrible picture is less repulsive than a visit to a certain order of bakehouses would have been a dozen years ago. I will not describe nastiness which has disappeared. Let it suffice that the nuisances which belong to the basement of houses were to be found in the bakehouses, because the bakehouse was in the basement. There were foul smells and rats, as well as excessive heat and crickets. There was so little light that the men lived in flaring gaslight. There was so little air that they were heavy, sick, and stupid, and had to go up into the air before they could eat. If we consider what such places must have been like when crowded with men toiling at such work as kneading dough, we need look no further.

Except on the premises of the lower orders—the “cheap and nasty” order of bakers—matters are arranged very differently now. The officers of health tell us that the nuisances are turned away from the bakehouses; that every corner is clean, the walls whitened, the utensils in a proper state; and the food and sleeping places of the men such as ought to content them. We know something of the humility required of rich men’s servants in London, as to their bedrooms—how they are put among the black beetles in underground closets, in the height of the season, or all the year round; for, where there are kitchen fires, it is always the season for black beetles. In comparison with many a powdered footman’s bed-closet, the sleeping places of the journeymen bakers are desirable chambers. This is better than the feverish napping on the board, or in the troughs, which used to be the practice. Moreover, the employers are, generally speaking, anxious to learn how they can improve the condition of their men, and willing to act on the suggestions of competent advisers.

Still, as the health of bakers continues bad, in comparison with most other people’s, there must be much that is wrong. There certainly is.

It is an enormous evil that most bakehouses are under ground. The reason of this is, we are told, that the requisite space cannot be had above ground, except at a cost which the sale of bread will not repay. If this is true, we need not the ghosts of all the bakers who have died of bad air and heat to tell us that bread-making by machinery will drive out the old method. The Americans have told us the secret of how cheap bread may become when made by machinery on an extensive scale; and the steam-bakers can afford to have premises above ground if the old bakers cannot. Some bake-houses we have in yards, behind the dwellings; and there the lot of the journeymen is comparatively easy.

If there can be a worse evil than bad air, joined with extreme heat and perpetual gaslight, it is excessive work; and the long hours of the bakers are probably the worst known in the whole circuit of trades. •

London must be supplied with hot rolls and new bread by hundreds of cart-loads early every morning, and every noon, and every evening. The journeyman baker, who had gone home wearied and exhausted, at five in the afternoon, must be called from his bed when other people are going to theirs, before he has got half his sleep out. He must be at his work by eleven o’clock; and there he is, under the gas, and amidst the floating flour which makes the air thick. There he is to be till five the next evening—sometimes till six or seven—with only snatches of sleep and eating, from an hour and a half to three hours, in all that time. The work is all hard—the mixing, the kneading, the baking, and the carrying out—which some of the men have to do.

It may be thought that the air of the streets must be refreshing after the night among the ovens below ground; and so, no doubt, it often is: but there are the chances of wind and weather, dangerous to an over-heated man who has been at work all night: and there is the weight he has to carry,—sometimes amounting to 1 cwt. Then, back to the troughs and ovens, to make another batch for the evening demand; and another carrying round before he can go home to his tea and bed, for a mere four hours’ rest.

If this is overwork on Mondays and Tuesdays, what is it between Thursdays and Sundays! The complaint of the men is that, in a great number of cases, the interval is not allowed on Friday evenings, and sometimes not on Saturdays: that is, they work from eleven on Thursday nights to the Saturday night, or even Sunday morning. It is incomprehensible how they stand this. Nothing can justify such a demand being made on them, or their agreeing, on any terms, to such a demand. To save his country from an invasion, or to rescue fellow-beings from perishing under an avalanche, or in a coalpit, a man may meritoriously work at that rate when occasion arises; but not to provide hot and new bread to London tables, from week to week, for 17s. a-week. Not that there is any use in requesting London or any other town to go without fresh bread. No good comes of efforts