220
AGRICULTURE ON THE RHINE.
and splendour. They forget that the desideratum is not
to take away from any one what he can gain, but to dis-
cover new resources that raise his poorer neighbours to an
equality with the rich. In agriculture it is not desirable,
per se, that the profits should be divided only amongst
one-third of the inhabitants of a country ; but it is not
only desirable, but necessary, if the profits arising from
manufactures and from trade are to be gained in addi-
tion, and if the country is to retain hands wherewith to
gain them.
On the large estates it is common to hire a traiteur to
supply the farm-servants with their meals, which are
contracted for at so much a head. The following bill of
fare forms the basis of the contract made at Roshenfels,
the seat of the Margrave of Baden. The traiteur has a
lodging, with garden and pig-sty, wood for warm-
ing the dining-room in which the work-people are allowed
to remain during the hours of rest ; oil to light the same
until nine o’clock p. m He is also allowed to graze
some cows with those of the landlord, but must milk
them himself. For a fixed tariff he furnishes the meals
as in following page.
A condition is imposed on the traiteur that, in addition
to the fluids here named, potatoes are to be served every
evening as long as they can be had. We must also sup-
pose that black or rye bread, ad libitum, is served, al-
though it is professedly limited at supper to half a pound
of bread for three men. The portion of meat at dinner
every second day is half a pound per man. The traiteur
receives
For breakfast, dinner, and supper, per man 2∣rf.
For hired labourers . ......3∣
AGRICULTURE ON THE RHINE.
Meals furnished by the Traiteur.
|
Days. |
Morning. |
Noon. |
Evening. |
|
Sunday . |
Meal porridge, |
Bread or sour | |
|
Monday . |
Rumford soup, |
Sour milk with | |
|
Tuesday . Wednesday |
Alternately |
Soup, meat, po- Hasty pudding |
Potato por- Meal porridge, |
|
Thursday. |
Barley broth, |
Sour milk, and | |
|
Friday . . |
Rumford soup |
Bread and milk | |
|
Saturday . |
Broth, with |
Meat porridge | |
|
Although |
these meals |
will bear as little comparison | |
221
with those of the Margrave’s table as the meals of agri-
cultural labourers in any country with those of the land-
lords, yet they stand very near the general food of the
peasant landowners on the Rhine. There are many ex-
ceptions no doubt ; and the peasant’s coat and hat is often
worn by people who live very much at their ease. This is