A trip back in time to the workhouse

It’s Wednesday and it’s time for Rambler5319 to take over with his guest post again. Enjoy….

 

Perhaps you remember the post NaCl (from 1st Aug) about salt: its early production techniques and different uses. In it I said I would try and visit the Salt Museum at Northwich in Cheshire and last Friday that’s what I did. First thing to note is that, a couple of years ago, the place changed its name from the Salt Museum to the Weaver Hall Museum & Workhouse. I had intended to write up on the whole visit but there was quite a bit of interesting stuff on the workhouse so will do that this week; next week will cover the salt bit of the Museum and another site visit.

I arrived, in boiling sunshine, an hour or so after opening time and yet was still able to choose any spec in the completely empty car park!

Here’s the front entrance

The Museum is housed in the refurbished original buildings of the old Workhouse, built as you can see in 1837, the year Queen Victoria came to the throne. The irony is that an original salt museum, built in 1887 by two local businessmen involved in the salt industry, collapsed due to salt mining subsidence! A replacement was built in 1909 and eventually the collection moved to Weaver Hall in 1981.

I went in and paid my entry fee; parking was free. The curator led me through to the start point – the video room; a film show for one as I was the only visitor so far. After the brief intro film, the first displays were all workhouse related. Of course the workhouse was never meant to be an easy life; it was tough in order to deter people from taking it as an easy option. No state handouts for people to become dependent upon. All inmates had to work. Children were educated in the belief that by so doing they would improve themselves and their prospects. Here’s a quote from a 1901 Poor Law Handbook:

“The care and training of children are matters which should receive the anxious attention of Guardians. Pauperism is in the blood, and there is no more effectual means of checking its hereditary nature than by doing all in our power to bring up our pauper children in such a manner as to make them God-fearing, useful and healthy members of society.”

Interesting that they saw ‘pauperism’ as an inherited (“in the blood”) condition.
Here’s a poster, from a London workhouse in 1902, showing one kind of job people were given to do – in this case, Oakum Picking:

Note, from the write-up, the effects on people doing this work over a period of time. I’m sure they are what today we would call RSI (repetitive strain injury).
Next up was the laundry area and here are some examples of items you would expect to find there:

You can see the two signs to encourage the workers to keep going: one says, “Hard Work Is Its Own Reward” and the other hanging on the right wall, “Cleanliness Is Next To Godliness”. Do you believe it?

An interesting chart was this one below giving the daily & weekly meal allowances for each category of inmate: male, female, child, over 60s, nursing mothers & sick. Have a good look through and see what you reckon to those meals if you had to eat them.

In some areas of the country H.M. Prisons allowed each prisoner 292oz (8.27kg) food per week; workhouse rations, in the same area, were set at 137oz (3.88kg). Meals were to be conducted in silence and sometimes without cutlery! However if you look at the allowances in the Northwich Workhouse some do seem quite generous. I was curious as to what they might equate to so did a quick measure on my kitchen scales of some of the food rations there.

For example, here’s a pic of the over 60s allowances which they could have in place of the breakfast gruel.

Here’s the same sugar ration in a jam jar:

1oz of tea per week equates to the tea in approx 14 tea bags (had to add a bit as theirs would have been loose tea); that means approx 2 cups of tea/day. 5oz butter looks reasonable but it has to last a week. The sugar pile on the plate is 6ins (15cms) diameter, or roughly half a jam jar, but as they were not getting any other sweet food maybe that just had to do. Apart from sugar in tea what else would they use it for?

Bread weight works out at roughly 1 slice (modern day) = 1oz (on my bread anyway); that means men got the equivalent of 12 slices/day, (adding breakfast & supper together) which seems quite a bit more than I’d consume. Most days men got 2lbs (908g) of potatoes.

Here’s my plate with 1lb (454g) so half a day’s ration:

That’s 19 smallish potatoes so 38 for a day’s worth of 2lbs.

There were some other historical exhibits but not related to the workhouse or salt industry. Here’s one poster, advertising a concert at a local dance hall, in the early 1960s.

You could have seen the Beatles play for an entrance fee of 10/- (or 50p/80 cents). Notice you also got The Cadillacs and The Psychos on the same bill. The following week Gene Vincent was due to appear with “HMV Recording Stars” The Outlaws; tickets were only 7/6 (37.5p/60 cents) for that one. And you could dance for four hours (7.45-11.45pm) – if you had the energy. Ah, those were the days, eh?
Then I came across this one. It was quite a high toilet from the ground to seat level. I wondered why? The note on the top warned the reader not to use it in the corridor (as if anyone would in a public place!). You may be able to read that.

It also said to lift the lid to find out more info, so I did and here’s what it said inside:

Imagine that – no flush. You just leave the waste, which dropped down a long pipe, to be washed away by water from the kitchen. It didn’t say if the toilet was likely to be located upstairs or downstairs; if upstairs imagine the length of the pipe down to the ground floor where your number twos would wait for someone in the kitchen to empty the sink. Hmm…..(I understand some people pooh-poohed the idea of including this exhibit….haha.. See what I did there?)

The next exhibit was interesting because of why it was made: “the model of the canal boat Wren was presented to Rev R.V. Barker, at the end of his ministry, by the local boatmen and the address was signed by the captains of the canal boats – Wasp, Beagle, Bunbury & Wren – in recognition of his ministry to them in Nantwich in 1879.

After the museum I headed north of the town to sit by the canal and have my sandwiches.

What a lovely peaceful spot and, a few minutes later, just the chugging sound of a westbound narrow boat passing by.

Different pace of life on the canals! 4 mph speed limit though most go a bit slower to prevent damage to the banks caused by the waves the boat creates as it goes along. Soon it was home time and back to the hustle & bustle of city life. (Time also to remember that we today have much to be thankful for in state and government provision so that the poor don’t have to go to institutions like the old workhouse any more.) It had been a really interesting day out.

NaCl

Ok, a quick note from me before handing over the guest blogger. Does everyone remember the post about invisible art? Well, as I wandered around London yesterday enjoying my day off, I happened upon the exhibition itself! Just so you know it really does exist. It’s at the Southbank Centre in London, should you wish to pop along!

Remember that chemistry lesson? When you were wondering what use it would ever be I think you’re about to see why you should have paid attention.
Salt has a number of uses. First off, it can preserve: Egyptians used it when mummifying bodies and many cultures use it to preserve food.
There’s a fascinating book on the subject:

You may be surprised to learn that salt also appears, a number of times, in the Bible. In the Old Testament book called Numbers (the 4th book in the index of the Bible): “It is a covenant of salt forever, before the Lord with you and your descendants with you” (Num Ch18 v19). It also appears in the Book of 2 Chronicles (the 14th book in the index of the Bible): “….the Lord God of Israel gave the dominion over Israel to David forever, to him and his sons, by a covenant of salt” (2 Chr ch13 v5). Covenants are binding agreements between two parties so salt was clearly very important in these cases. In the New Testament there are a number of refs to salt. Remember the expression that we use when we say a person is “the salt of the earth” – it’s a direct quote of Jesus’s words recorded in Matthew’s Gospel Ch5 v13.
By the start of the 7th cent AD the city of Venice was using landfill to extend the mainland out to the islands and to produce salt it had begun using a system of “ponds” or pools which had seawater in. (NaCl – that is, sodium chloride – is what gives seawater its salinity). The system works like this beginning, quite naturally, with Pond 1. As the sun evaporates the water its salinity increases. Then it is moved (or pumped) into Pond 2 where more evaporation takes place and Pond 1 is re-filled with a fresh supply of seawater to start the process off again. Once Pond 2 has increased salinity due to the evaporation by the sun acting on it then it’s moved into Pond 3. Ponds 2 and then 1 move their water up and Pond 1 is re-filled. And so the process goes on until the salt begins to solidify and drops to the bottom of the last pond where it can be scraped out. This process saved the problem of just having single ponds which you had to wait for to go through the whole evaporation cycle over and over which could take up to a year from start to finish.
Did you know that Roman soldiers were at times paid in salt? This is where we get the English expression that someone is “worth their salt”. Our word “salary” is derived from the Latin salarium (not solarium!) which, it is believed, referred to money given to soldiers to buy salt. The Romans often located their settlements in areas with easy access to salt because it could be used, as they saw it, to further the development of civilisation and, of course, primarily their empire.
World production of salt is around 300 million tons per year. My little salt cellar holds approx 50gms.

Now, go on admit it, you’re wondering – how many times could I fill my little salt cellar from the world’s production for just one year. Ok, well here goes – 1 kg would supply me with 20 refills (20 x 50g); so 1 tonne would give me 20,000 refills; 1 million tonnes would give me 20,000,000,000 (20 thousand million =20 billion as per the OED); so finally 300 million tonnes would give me 300 x 20 billion = 6,000 billion refills or 6 Trillion refills! And just one 50gm amount lasts me ages & ages. (For comparison purposes think of it this way – there are 31.6 million seconds in a year so if I consumed what would definitely be a fatal – 50 gms/sec – it would take erm…..200,000 years to use up just one year’s production!! Numbers are just too big – blowing a gasket here! Moving on……..
In the county of Cheshire in the UK there is a small town called Northwich (pop. 20,000 as of 2001). Dated pottery fragments found there suggest the town has been associated with salt since at least 600BC and it became more important, as a source of salt, during Roman times. The town’s coat of arms has the Latin motto Sal Est Vita which means salt is life.
There is also an association with salt found in the etymology of the town’s name Northwich. The “-wich” part of the town name itself is believed to derive from the Norse “wic” (or wych) meaning bay and is associated with the traditional way of obtaining salt by evaporating sea water (Wikipedia). The “wich” (or wych) suffix occurs in other towns in the county – Middlewich, Nantwich and Leftwich. In fact anywhere in the UK with a “-wich” ending in its name means that usually there will have been a connection to salt at some point in its history. Therefore a place for making salt became a wych-house; and Northwich was so named because, you’ve guessed it, it’s the most northerly of the “-wich” towns in Cheshire.
To get salt out of the ground it has to be mined. Once the traditional (c.16th cent) method of sending men into a hole in the ground, to manually dig it out became unviable in terms of cost, producers moved to what is called “solution mining” (c.17th cent) where fresh water is pumped down a well to dissolve the salt. The salted water (brine) is then pumped back to the surface where the salt can then be extracted. The difficulty with this method is that as more salt is dissolved & drawn out, it leaves holes underground where the solid salt used to be; then land above can easily subside and this is what happened in the Cheshire area. The ignorance or deliberate avoidance of the consequences of their actions back in the 19th cent led to the salt extractors causing many areas to subside and holes to form at ground level. These holes then would fill with rain water adding to the whole problem. Indeed, in Northwich itself, there are horrendous examples of buildings leaning and damage to shops, private houses etc.
The social and practical impact of salt extraction in this area is highlighted by displays & storyboards in the SALT Museum located in the refurbished workhouse (built c.1838) in Northwich. I hope to visit it some time before the autumn and will report back.
In more modern times (1972) the group Steeleye Span released an album called Below The Salt. You, like me, may have wondered where they got the title from. In the Middle Ages, when families & their servants ate together, the salt would be placed in the middle of the table separating the two. The servants were then referred to as sitting “below the salt”. Incidentally the album contains an acapella track sung entirely in Latin which got to No.14 in the UK charts – Gaudete. I’m sure you remember that famous opening chorus: “Gaudete, gaudete, Christus est natus ex Maria virgine, Gaudete” (Translation: Rejoice, rejoice, Christ is born of the Virgin Mary, Rejoice).
You must have heard people talk of someone “rubbing salt into the wound” as a way of saying a bad situation has been made worse by whatever that person did. However did you know that the origin of it goes back to days of sail and punishment by flogging on board ship. Once the skin was broken and bleeding, salt was rubbed in to prevent infection (and therefore ultimately the loss of a crewman) but it was a very painful experience for the person concerned.
There are a number of “sal” expressions and derivations in the English language. Let’s look at a few:
1. You’ve probably heard of the compound sal volatile (pronounced sal volatilly) which is the Latin name for what we refer to as smelling salts. You know the scene in a play or film when someone faints and the salts are used to “bring them round”. Workplaces used to have some in their first aid boxes for emergencies and I’ve seen them used a couple of times. They act by releasing a small amount of ammonia gas which produces a reflex in the nose causes the person to inhale.
2. Do you know the expression people use when they don’t believe something is true – they say you have to take what another person says with a “pinch” or “grain” of salt. (The latin is cum grano salis.) The expression dates back to Roman times (with Pliny the Elder) and refers to one of the ingredients of an “antidote to poison”. Threats of poison in food were therefore said to be taken “with a grain of salt”: the inference being that the effects would be less serious if the salt was taken. The lessening effect, in modern times, has been transferred but inverted to mean a lessening of the truthfulness of a particular statement.
3. The word “salad” means salted dish and “salami” is a sausage which contains a lot of salt.
4. Remember those films again with safecrackers blowing up the safe to get the money. They were called Petremen (pronounced Peter-men) referring to the substance they used which was actually called “saltpetre” or potassium nitrate – a component of gunpowder. Originally saltpetre meant salt of rock – the “petre” bit coming from one of the Latin cases of petra meaning rock. However did you know that it can also be used as a preservative. I’m not joking, if you check Amazon you will find it on sale (4oz for £2.25 from one supplier) for curing beef.
5. A sailor can be referred to as an “old salt” – the reason coming from the preservative qualities of salt for their meat & fish which were soaked in brine.
If you get a chance have a read of Mark Kurlansky’s book (in the pic at the beginning). I really enjoyed it and it’s got to be THE authority on the subject and kept me interested from start to finish. (It’s 452 pages with a 12 page Bibliography!). Thanks to him for some of the historical stuff used in this article.
So you see salt can be a very interesting substance and far more important than you thought. Hope this has not been too much of an assault on your brain and senses (haha).