Page:History of england froude.djvu/45

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ENGLAND IN THE SIXTEENTH CENTURY.

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three pound for a penny; and thirteen and sometimes fourteen of these pieces for twelvepence; mutton eightpence the quarter, and an hundred weight of beef for four shillings and eightpence.' The Act was repealed in consequence of the complaints against it,^[1] but the prices never fell again to what they had been, although beef sold in the gross could still be had for a halfpenny a pound in 1570.^[2] Other articles of food were in the same proportion. The best pig or goose in a country market could be bought for fourpence; a good capon for threepence or fourpence; a chicken for a penny; a hen for twopence.^[3]

↑ 33 Hen. VIII. cap. 11. The change in the prices of such articles commenced in the beginning of the reign of Edward VI., and continued till the close of the century. A discussion upon the subject, written in 1581, by Mr Edward Stafford, and containing the clearest detailed account of the alteration, is printed in the Harleian Miscellany, vol. ix. p. 139, &c.
↑ Leland, Itin., vol. vi. p. 17. In large households beef used to be salted in great quantities for winter consumption. The art of fatting cattle in the stall was imperfectly understood, and the loss of substance in the destruction of fibre by salt was less than in the falling off of flesh on the failure of fresh grass. The Northumberland Household Book describes the storing of salted provision for the earl's establishment at Michaelmas; and men now living can remember the array of salting tubs in old-fashioned country houses. So long as pigs, poultry, and other articles of food, however, remained cheap and abundant, the salt diet could not, as Hume imagines, have been carried to an extent injurious to health; and fresh meat, beef as well as mutton, was undoubtedly sold in all markets the whole year round in the reign of Henry VIII., and sold at a uniform price, which it could not have been if there had been so much difficulty in procuring it. Latimer (Letters, p. 412), writing to Cromwell on Christmas Eve, 1538, speaks of his winter stock of 'beeves' and muttons as a thing of course.
↑ Stafford's Discourse on the State of the Realm. It is to be understood, however, that these rates applied only to articles of ordinary consumption. Capons fatted for the

[1] 33 Hen. VIII. cap. 11. The change in the prices of such articles commenced in the beginning of the reign of Edward VI., and continued till the close of the century. A discussion upon the subject, written in 1581, by Mr Edward Stafford, and containing the clearest detailed account of the alteration, is printed in the Harleian Miscellany, vol. ix. p. 139, &c.

[2] Leland, Itin., vol. vi. p. 17. In large households beef used to be salted in great quantities for winter consumption. The art of fatting cattle in the stall was imperfectly understood, and the loss of substance in the destruction of fibre by salt was less than in the falling off of flesh on the failure of fresh grass. The Northumberland Household Book describes the storing of salted provision for the earl's establishment at Michaelmas; and men now living can remember the array of salting tubs in old-fashioned country houses. So long as pigs, poultry, and other articles of food, however, remained cheap and abundant, the salt diet could not, as Hume imagines, have been carried to an extent injurious to health; and fresh meat, beef as well as mutton, was undoubtedly sold in all markets the whole year round in the reign of Henry VIII., and sold at a uniform price, which it could not have been if there had been so much difficulty in procuring it. Latimer (Letters, p. 412), writing to Cromwell on Christmas Eve, 1538, speaks of his winter stock of 'beeves' and muttons as a thing of course.

[p45-3] Stafford's Discourse on the State of the Realm. It is to be understood, however, that these rates applied only to articles of ordinary consumption. Capons fatted for the

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