. London . mmkmM &3\ mi 13. CHAKINC ( KOSS which had become optional ; the water-rate, varying fromtwenty-four shillings to thirty shillings a year. The common practice of bakers and milkmen was to keepa tally on the doorpost with chalk. One advantage of thismethod was that a mark might be added when the maid wasnot looking. The price of meat was about a third of thepresent prices ; beef being fourpence a pound, mutton four- GEORGE THE SECOND 365 pence halfpenny, and veal sixpence. Chicken were commonlysold at two and sixpence the pair; eggs were sometimes threeand^ometimes eight for fourpence
. London . mmkmM &3\ mi 13. CHAKINC ( KOSS which had become optional ; the water-rate, varying fromtwenty-four shillings to thirty shillings a year. The common practice of bakers and milkmen was to keepa tally on the doorpost with chalk. One advantage of thismethod was that a mark might be added when the maid wasnot looking. The price of meat was about a third of thepresent prices ; beef being fourpence a pound, mutton four- GEORGE THE SECOND 365 pence halfpenny, and veal sixpence. Chicken were commonlysold at two and sixpence the pair; eggs were sometimes threeand^ometimes eight for fourpence, according to the time ofyear! Coals seem to have cost about forty shillings a ton ;but this is uncertain. Candles were eight and fourpence adozen for dips, and nine and fourpence a dozen for moulds ;wax, candles were two and ten pence a pound. For outdoorlamps train oil was used, and for indoors spermaceti ^he daily dressing of the hair, hairdressers were engagedat seven shillings to a guinea a month. Servants were
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Keywords: ., bookauthorbesantwa, bookcentury1800, bookdecade1890, bookyear1892
