Mary Oldenburg

What people wore

Stays used for comfort, not restriction

While working women wore leather or canvas stays for comfort and practicality, they did not restrict their breathing or movement.

Daily life

Cooking meat with animal power

To roast meat, some households relied on boys called 'Jacks' or even specially trained dogs to turn the heavy kitchen spits.

Work

Strict workhouse routines and regimented meals

In workhouses, inmates were kept to strict hours, often working from 6 a.m. to 7 p.m. in the summer, and were punished with reduced rations of bread and water if they refused to work. Their meals were highly regimented, consisting of simple items like pease pudding, milk porridge, and beef broth.

Music

Cost of musical instruments for amateurs

While professional instruments like harpsichords were expensive, costing 35 to 50 guineas, amateur musicians could purchase violins for £2 to £3 or an oboe for less than £2.

At the table

Beer was common for all classes

Beer was a standard drink even for children, with working men often receiving an allowance of up to a gallon per day as part of their wages. Midday dinner for workers typically consisted of bread, beer, and cheese or fatty bacon.

Getting around

Common travel by foot, horse, or wagon

Most ordinary travel was done on foot, by saddle horse, or via hired pack-horse carriages, with horse-drawn wagons serving as a slow but cheap option for poorer travelers. Passenger stagecoaches were also available, though they were often uncomfortable and suffered from poor road conditions.

What it cost

Costs of meat and bread provisions

Butcher's meat cost 1s. 10d. per stone in 1729. Bread prices fluctuated, but in 1745, one penny could purchase 15 ounces and 9/16 of bread.