London Labour and the London Poor: Selection (Classics) Read online

  The information collected shows that the expenditure in ham-sandwiches, supplied by street-sellers is 1,820l. yearly, and a consumption of 436,800 sandwiches.

  To start in the ham-sandwich street-trade requires 2s. for a basket, 2s. for kettle to boil ham in, 6d. for knife and fork, 2d. for mustard-pot and spoon, 7d. for ½cwt. of coals, 5s. for ham, 1s. 3d. for bread, 4d. for mustard, 9d. for basket, cloth, and apron, 4d. for over-sleeves – or a capital of 12s. 11d.

  Of the Experience of a Ham Sandwich-seller

  [pp. 185–6] A young man gave me the following account. His look and manners were subdued; and, though his dress was old and worn, it was clean and unpatched.

  ‘I hardly remember my father, sir,’ he said; ‘but I believe, if he’d lived, I should have been better off. My mother couldn’t keep my brother and me – he’s older than me – when we grew to be twelve or thirteen, and we had to shift for ourselves. She works at the stays, and now makes only 3s. a week, and we can’t help her. I was first in place as a sort of errand-boy, then I was a stationer’s boy, and then a news agent’s boy. I wasn’t wanted any longer, but left with a good character. My brother had gone into the sandwich trade – I hardly knew what made him – and he advised me to be a ham sandwich-man, and so I started as one. At first, I made 10s., and 7s., and 8s. a week – that’s seven years or so – but things are worse now, and I make 3s. 6d. some weeks, and 5s. others, and 6s. is an out-and-outer. My rent’s 2s. a week, but I haven’t my own things. I am so sick of this life, I’d do anything to get out of it; but I don’t see a way. Perhaps I might have been more careful when I was in it; but, really, if you do make 10s. a week, you want shoes, or a shirt – so what is 10s. after all? I wish I had it now, though. I used to buy my sandwiches at 6d. a dozen, but I found that wouldn’t do; and now I buy and boil the stuff, and make them myself. What did cost 6d., now costs me 4d. or 4½d. I work the theatres this side of the water, chiefly the ‘Lympic and the ‘Delphi. The best theatre I ever had was the Garding, when it had two galleries, and was dramatic – the operas there wasn’t the least good to me. The Lyceum was good, when it was Mr Keeley’s. I hardly know what sort my customers are, but they’re those that go to theaytres: shopkeepers and clerks, I think. Gentlemen don’t often buy of me. They have bought, though. Oh, no, they never give a farthing over; they’re more likely to want seven for 6d. The women of the town buy of me, when it gets late, for themselves and their fancy men. They’re liberal enough when they’ve money. They sometimes treat a poor fellow in a public-house. In summer I’m often out ‘till four in the morning, and then must lie in bed half next day. The ‘Delphi was better than it is. I’ve taken 3s. at the first “turn out” (the leaving the theatre for a short time after the first piece), ‘but the turn-outs at the Garding was better than that. A penny pie-shop has spoiled us at the ‘Delphi and at Ashley’s. I go out between eight and nine in the evening. People often want more in my sandwiches, though I’m starving on them. “Oh,” they’ll say, “you’ve been ‘prenticed to Vauxhall, you have.” “They’re 1s. there,” says I, “and no bigger. I haven’t Vauxhall prices.” I stand by the night-houses when it’s late – not the fashionables. Their customers wouldn’t look at me; but I’ve known women, that carried their heads very high, glad to get a sandwich afterwards. Six times I’ve been upset by drunken fellows, on purpose, I’ve no doubt, and lost all my stock. Once, a gent, kicked my basket into the dirt, and he was going off – for it was late – but some people by began to make remarks about using a poor fellow that way, so he paid for all, after he had them counted. I am so sick of this life, sir. I do dread the winter so. I’ve stood up to the ankles in snow till after midnight, and till I’ve wished I was snow myself, and could melt like it and have an end. I’d do anything to get away from this, but I can’t. Passion Week’s another dreadful time. It drives us to starve, just when we want to get up a little stock-money for Easter. I’ve been bilked by cabmen, who’ve taken a sandwich; but, instead of paying for it, have offered to fight me. There’s no help. We’re knocked about sadly by the police. Time’s very heavy on my hands, sometimes, and that’s where you feel it. I read a bit, if I can get anything to read, for I was at St Clement’s school; or I walk out to look for a job. On summer-days I sell a trotter or two. But mine’s a wretched life, and so is most ham sandwich-men. I’ve no enjoyment of my youth, and no comfort.

  ‘Ah, sir! I live very poorly. A ha’porth or a penn’orth of cheap fish, which I cook myself, is one of my treats – either herrings or plaice – with a ’tatur, perhaps. Then there’s a sort of meal, now and then, off the odds and ends of the ham, such as isn’t quite viewy enough for the public, along with the odds and ends of the loaves. I can’t boil a bit of greens with my ham, ’cause I’m afraid it might rather spoil the colour. I don’t slice the ham till it’s cold – it cuts easier, and is a better colour then, I think. I wash my aprons, and sleeves, and cloths myself, and iron them too. A man that sometimes makes only 3s. 6d. a week, and sometimes less, and must pay 2s. rent out of that, must look after every farthing. I’ve often walked eight miles to see if I could find ham a halfpenny a pound cheaper anywhere. If it was tainted, I know it would be flung in my face. If I was sick there’s only the parish for me.’

  Of the Street-sale of Drinkables

  [p. 191] The street-sellers of the drinkables, who have now to be considered, belong to the same class as I have described in treating of the sale of street-provisions generally. The buyers are not precisely of the same class, for the street-eatables often supply a meal, but with the exception of the coffee-stalls, and occasionally of the rice-milk, the drinkables are more of a luxury than a meal. Thus the buyers are chiefly those who have ‘a penny to spare’, rather than those who have ‘a penny to dine upon’. I have described the different classes of purchasers of each potable, and perhaps the accounts – as a picture of street-life – are even more curious than those I have given of the purchasers of the eatables – of (literally) the diners out.

  Of Coffee-stall Keepers

  [pp. 191–6] The vending of tea and coffee, in the streets, was little if at all known twenty years ago, saloop being then the beverage supplied from stalls to the late and early wayfarers. Nor was it until after 1842 that the stalls approached to anything like their present number, which is said to be upwards of 300 – the majority of the proprietors being women. Prior to 1824, coffee was in little demand, even among the smaller tradesmen or farmers, but in that year the duty having been reduced from 1s. to 6d. per lb., the consumption throughout the kingdom in the next seven years was nearly trebled, the increase being from 7,933,041 lbs., in 1824, to 22,745,627 lbs., in 1831. In 1842, the duty on coffee, was fixed at 4d., from British possessions, and from foreign countries at 6d.

  But it was not owing solely to the reduced price of coffee, that the street-vendors of it increased in the year or two subsequent to 1842, at least 100 per cent. The great facilities then offered for a cheap adulteration, by mixing ground chicory with the ground coffee, was an enhancement of the profits, and a greater temptation to embark in the business, as a smaller amount of capital would suffice. Within these two or three years, this cheapness has been still further promoted, by the medium of adulteration, the chicory itself being, in its turn, adulterated by the admixture of baked carrots, and the like saccharine roots, which, of course, are not subjected to any duty, while foreign chicory is charged 6d. per lb. English chicory is not chargeable with duty, and is now cultivated, I am assured, to the yield of between 4,000 and 5,000 tons yearly, and this nearly all used in the adulteration of coffee. Nor is there greater culpability in this trade among street-vendors, than among ‘respectable’ shopkeepers; for I was assured, by a leading grocer, that he could not mention twenty shops in the city, of which he could say: ‘You can go and buy a pound of ground coffee there, and it will not be adulterated.’ The revelations recently made on this subject by the Lancet are a still more convincing proof of the general dishonesty of grocers.

 
; The coffee-stall keepers generally stand at the corner of a street. In the fruit and meat markets there are usually two or three coffee-stalls, and one or two in the streets leading to them; in Covent-garden there are no less than four coffee-stalls. Indeed, the stalls abound in all the great thoroughfares, and the most in those not accounted ‘fashionable’ and great ‘business’ routes, but such as are frequented by working people, on their way to their day’s labour. The best ‘pitch’ in London is supposed to be at the corner of Duke-street, Oxford-street. The proprietor of that stall is said to take full 30s. of a morning, in halfpence. One stall-keeper, I was informed, when ‘upon the drink’ thinks nothing of spending his 10l. or 15l. in a week. A party assured me that once, when a stall-keeper above mentioned was away ‘on the spree’, he took up his stand there, and got from 4s. to 5s. in the course of ten minutes, at the busy time of the morning.

  The coffee-stall usually consists of a spring-barrow, with two, and occasionally four, wheels. Some are made up of tables, and some have a tressel and board. On the top of this are placed two or three, and sometimes four, large tin cans, holding upon an average five gallons each. Beneath each of these cans is a small iron fire-pot, perforated like a rushlight shade, and here charcoal is continually burning, so as to keep the coffee or tea hot, with which the cans are filled, hot throughout the early part of the morning. The board of the stall has mostly a compartment for bread and butter, cake, and ham sandwiches, and another for the coffee mugs. There is generally a small tub under each of the stalls, in which the mugs and saucers are washed. The ‘grandest’ stall in this line is the one before-mentioned, as standing at the corner of Duke-street, Oxford-street (of which an engraving is here given). It is a large truck on four wheels, and painted a bright green. The cans are four in number, and of bright polished

  THE LONDON COFFEE-STALL.

  tin, mounted with brass-plates. There are compartments for bread and butter, sandwiches, and cake. It is lighted by three large oil lamps, with bright brass mountings, and covered in with an oil-cloth roof. The coffee-stalls, generally, are lighted by candle-lamps. Some coffee-stalls are covered over with tarpaulin, like a tent, and others screened from the sharp night or morning air by a clothes-horse covered with blankets, and drawn half round the stall.

  Some of the stall-keepers make their appearance at twelve at night, and some not till three or four in the morning. Those that come out at midnight, are for the accommodation of the ‘night-walkers’ – ‘fast gentlemen’ and loose girls; and those that come out in the morning, are for the accommodation of the working men.

  It is, I may add, piteous enough to see a few young and good-looking girls, some without the indelible mark of habitual depravity on their countenances, clustering together for warmth round a coffee-stall, to which a penny expenditure, or the charity of the proprietor, has admitted them. The thieves do not resort to the coffee-stalls, which are so immediately under the eye of the policeman.

  The coffee-stall keepers usually sell coffee and tea, and some of them cocoa. They keep hot milk in one of the large cans, and coffee, tea, or cocoa in the others. They supply bread and butter, or currant cake, in slices – ham sandwiches, water-cresses, and boiled eggs. The price is 1d. per mug, or ½d. per half-mug, for coffee, tea, or cocoa; and ½d. a slice the bread and butter or cake. The ham sandwiches are 2d. (or 1d.) each, the boiled eggs 1d., and the water-cresses a halfpenny a bunch. The coffee, tea, cocoa, and sugar they generally purchase by the single pound, at a grocer’s. Those who do an extensive trade purchase in larger quantities. The coffee is usually bought in the berry, and ground by themselves. All purchase chicory to mix with it. For the coffee they pay about 1s.; for the tea about 3s.; for the cocoa 6d. per lb.; and for the sugar 3½d. to 4d. For the chicory the price is 6d. (which is the amount of the duty alone on foreign chicory), and it is mixed with the coffee at the rate of 6 ozs. to the pound; many use as much as 9 and 12 ozs. The coffee is made of a dark colour by means of what are called ‘finings’, which consist of burnt sugar – such, as is used for browning soups. Coffee is the article mostly sold at the stalls; indeed, there is scarcely one stall in a hundred that is supplied with tea, and not more than a dozen in all London that furnish cocoa. The stall-keepers usually make the cake themselves. A 4 lb. cake generally consists of half a pound of currants, half a pound of sugar, six ounces of beef dripping, and a quartern of flour. The ham for sandwiches costs 5½d. or 6d. per lb.; and when boiled produces in sandwiches about 2s. per lb. It is usually cut up in slices little thicker than paper. The bread is usually ‘second bread’; the butter, salt, at about 8d. the pound. Some borrow their barrows, and pay 1s. a week for the hire of them. Many borrow the capital upon which they trade, frequently of their landlord. Some get credit for their grocery – some for their bread. If they borrow, they pay about 20 per cent. per week for the loan. I was told of one man that makes a practice of lending money to the coffee-stall-keepers and other hucksters, at the rate of at least 20 per cent, a week. If the party wishing to borrow a pound or two is unknown to the money-lender, he requires security, and the interest to be paid him weekly. This money-lender, I am informed, has been transported once for receiving stolen property, and would now purchase any amount of plate that might be taken to him.

  The class of persons usually belonging to the business have been either cab-men, policemen, labourers, or artisans. Many have been bred to dealing in the streets, and brought up to no other employment, but many have taken to the business owing to the difficulty of obtaining work at their own trade. The generality of them are opposed to one another. I asked one in a small way of business what was the average amount of his profits, and his answer was:

  ‘I usually buy 10 ounces of coffee a night. That costs, when good, 1s. 0½d. With this I should make five gallons of coffee, such as I sell in the street, which would require 3 quarts of milk, at 3d. per quart, and 1½ lb. of sugar, at 3½d. per lb., there is some at 3d. This would come to 2s. 2¾d.; and, allowing 1½d. for a quarter of a peck of charcoal to keep the coffee hot, it would give 2s. 4d. for the cost of five gallons of coffee. This I should sell out at about 1½d. per pint; so that the five gallons would produce me 5s., or 2s. 8d. clear. I generally get rid of one quartern loaf and 6 oz. of butter with this quantity of coffee, and for this I pay 5d. the loaf and 3d. the butter, making 8d.; and these I make into twenty-eight slices at ½d. per slice; so the whole brings me in 1s. 2d., or about 6d. clear. Added to this, I sell a 4 lb. cake, which costs me 3½d. per lb. 1s. 2d. the entire cake; and this in twenty-eight slices, at 1d. per slice, would yield 2s. 4d., or 1s. 2d. clear; so that altogether my clear gains would be 4s. 4d. upon an expenditure of 2s. 2d. – say 200 per cent.’

  This is said to be about the usual profit of the trade. Sometimes they give credit. One person assured me he trusted as much as 9½d. that morning, and out of that he was satisfied there was 4d., at least, he should never see. Most of the stalls are stationary, but some are locomotive. Some cans are carried about with yokes, like milk-cans, the mugs being kept in a basket. The best district for the night-trade is the City, and the approaches to the bridges. There are more men and women, I was told, walking along Cheapside, Aldersgate-street, Bishopsgate-street, and Fleet-street. In the latter place a good trade is frequently done between twelve at night and two in the morning. For the morning trade the best districts are the Strand, Oxford-street, City-road, New-road (from one end to the other), the markets, especially Covent Garden, Billingsgate, Newgate, and the Borough. There are no coffee-stalls in Smithfield. The reason is that the drovers, on arriving at the market, are generally tired and cold, and prefer sitting down to their coffee in a warm shop rather than drink it in the open street. The best days for coffee-stalls are market mornings, viz. Tuesday, Thursday, and Saturday. On these days the receipts are generally half as much again as those of the other mornings. The best time of the year for the business is the summer. This is, I am told, because the workpeople and costermongers have more money to spend. Some stall-k
eepers save sufficient to take a shop, but these are only such as have a ‘pitch’ in the best thoroughfares. One who did a little business informed me that he usually cleared, including Sunday, 14s. – last week his gains were 15s.; the week before that he could not remember. He is very frequently out all night, and does not earn sixpence. This is on wet and cold nights, when there are few people about. His is generally the night-trade. The average weekly earnings of the trade, throughout the year, are said to be 1l. The trade, I am assured by all, is overstocked. They are half too many, they say. ‘Two of us,’ to use their own words, ‘are eating one man’s bread.’ ‘When coffee in the streets first came up, a man could go and earn,’ I am told, ‘his 8s. a night at the very lowest; but now the same class of men cannot earn more than 3s.’ Some men may earn comparatively a large sum, as much as 38s. or 2l., but the generality of the trade cannot make more than 1l. per week, if so much. The following is the statement of one of the class:

  ‘I was a mason’s labourer, a smith’s labourer, a plasterer’s labourer, or a bricklayer’s labourer. I was, indeed, a labouring man. I could not get employment. I was for six months without any employment. I did not know which way to support my wife and child (I have only one child). Being so long out of employment, I saw no other means of getting a living but out of the streets. I was almost starving before I took to it – that I certainly was. I’m not ashamed of telling anybody that, because it’s true, and I sought for a livelihood wherever I could. Many said they wouldn’t do such a thing as keep a coffee-stall, but I said I’d do anything to get a bit of bread honestly. Years ago, when I was a boy, I used to go out selling water-cresses, and apples, oranges, and radishes, with a barrow, for my landlord; so I thought, when I was thrown out of employment, I would take to selling coffee in the streets. I went to a tinman, and paid him 10s. 6d. (the last of my savings, after I’d been four or five months out of work) for a can, I didn’t care how I got my living so long as I could turn an honest penny. Well; I went on, and knocked about, and couldn’t get a pitch anywhere; but at last I heard that an old man, who had been in the habit of standing for many years at the entrance of one of the markets, had fell ill; so, what did I do, but I goes and pops into his pitch, and there I’ve done better than ever I did afore. I get 20s. now where I got 10s. one time; and if I only had such a thing as 5l. or 10l., I might get a good living for life. I cannot do half as much as the man that was there before me. He used to make his coffee down there, and had a can for hot water as well; but I have but one can to keep coffee and all in; and I have to borrow my barrow, and pay 1s. a week for it. If I sell my can out, I can’t do any more. The struggle to get a living is so great, that, what with one and another in the coffee-trade, it’s only those as can get good “pitches” that can get a crust at it.’