Infanta Maria of Portugal

Getting around

Reliance on River and Coastal Travel

Due to the lack of adequate roads and public transport, river and coastal sea travel were essential, though they were often slow, uncomfortable, and risky. In one recorded instance, a boat trip between Alhandra and Lisbon stalled due to low tide and fog, forcing passengers to wait until midnight to reach their destination.

Work

Wages and daily sustenance of laborers

Daily wages for laborers varied significantly by region and task, with a Douro day laborer earning 200 réis and a Lisbon mason earning 700 réis. Workers often had to provide their own food, typically consisting of black bread, olives, and salted cod, while those on seasonal contracts might sleep in bare communal sheds.

What people wore

Gold jewelry in Madeiran peasant dress

In Madeira, well-to-do countrywomen were identified by gold chains, which they wrapped twice around their necks and fastened to the lower part of their bright, sometimes embroidered bodices. For men and women, fine linen shirts were fastened with buttons that were sometimes made of gold.

Daily life

Limited water, hygiene, and cooking facilities

Ordinary households lacked running water and sewage systems, often relying on expensive or difficult water collection methods; hygiene was rudimentary, and many urban dwellings were occupied by multiple families. Heating and lighting were limited, and in many popular homes, cooking was done over three stones rather than on stoves.

News and letters

Mail carriage services were often suspended

In the early 19th century, mail carriage services were frequently suspended due to high costs, forcing reliance on maritime transport for letters and travelers during parts of this period.

Music

The origins of Fado

Fado emerged in 19th-century Lisbon as a spontaneous music form sung in taverns, streets, and homes, often associated with marginalized figures like sailors and coachmen. Performers often improvised poetry about love and daily life, sometimes accompanied by guitars.

At the table

Daily routines and tavern meals

Workers often started their day at 6 am with a mata-bicho, consisting of bread and a glass of aguardente, before heading to work. Frequent tavern meals were also common, where men might eat half a loaf of bread, some mackerel, and a quartilho (about 0.5 liters) of wine.