The sun. [volume] (New York [N.Y.]) 1833-1916, 1894-10-21

his belly and carry away withsl as much - Ne
could; then was wealth and plenty. otherwise
| IL IL now. costly and bad time hath arisen
since many year, and the food and drink Of
| the best peasant Is much worse than OF yore was
that OF the day laborer and the serving man."
We ind the last statement fully confirmed
when we examine the data relative TO the
high wages paid to day laborers and serving
men at the beginning Of the sixteenth century
and TO tho chenpness Of living at the time
day lsborer could then earn with his keep nine.
and without his keep sixteen groschen week,
1t being understood that one silver Rroschen was
worth two cents and two-ffths Of cent. What
this would buy may be Judged from the prices
current In Saxony during the second half OF
the fifteenth century. A pair Of good working
shoes cost three Eroschen, a whole sheep four
groschen, a good fat hon half groschen,
twenty-five goldfish four groschen, q wagon load
OF nrewood together with carriage, five
groschcn, an ell Of the best homespun cloth
five sroschen. a bushel of rye six or seven uros-
chen. The Duke OF Saxony wore gray hats
which cost him four groschen. In north
ern Rhlneland, about the same time,
day laborer could, in addition to his
keep, earn In week a quarter OF rye, ter pounds
Of pork, ak large cans of milk, and two bundles
OF frewood, and In the course Of five weeks be
able TO buy SIX ellis of linen. a pair Of shoes and
bag for his tools. In Augsburg the daily
wages of an ordinary laborer represented the
value Of six pounds OF the best meat, or one
pound Of meat, seven eggs, peck OF peas, and
about quart OF wine, in addition to such bread
as he required, with enough over for lodging,
clothing, and minor expenses In Bavaria he
could earn daily eighteen pfennige. OF one and
q half grOschen, while a pound OF sausage cost
one pfennle and pound Of the best
beef two pfennige A document OF the
year 14s3 from Ehrbach in the Suabian
0denwald, describes the treatment Of servants
by their masters. IAN bondsmen [serfsl, also
the serving men and maids. at each day receive
twice meat and whit thereto belongeth, with
half small measure of wine; on fast days
they shall have Ash or other food that nour
isheth. Whose In the week hath toiled shall
also on Sundays and feast days make merry
after mass and preachings. They shall have
bread and meat enough and half a great meas
ure OF wine. On feast days, also. roasted meat
enough. Moreover, they shall receive 10 take
home with them great loaf Of bread and so
much OF flesh MS two at one meal may eat"
Again. In bill OF fare of the household OF
Count Joachim Won Oettingen, in Ba-
varia. the Nllelns to have in the
morning soup and vegetables, with, OF course,
bread at midday. soup and meat with vege-
tables and bowl OF broth plate Of sailed
or picked meat: at night, soup and fresh meat,
carrots. and preserved meat. Even the women
who brought fowls or eggs from the neighbor-
ing villages to the castle were to have for their
trouble II from the Immediate vicinity, a plate
of soup and two pieces OF bread: IL from q
greater distance, complete meal and cruise
Of wine. Similarly in Saxony, the agricultural
laborer received two meals day Of four courses
each. besides cheese and bread ut other times
should they require it, Not to have eaten meat
or week was a sign Of the direst famine In
any district. Warnings are not wanting against
the evils brought upon the common man by his
excessive indulgence in eating and drinking.