As it was winter, fires were kept in every part of the building, from morning till night; and all the rooms were lighted up till nine o'clock in the evening. Every room and every stair-case was neatly swept and cleaned twice a day; one early in the morning, before the people were assembled, and once while they were at dinner.--Care was taken, by placing ventilators, and occasionally opening the windows, to keep the air of the rooms perfectly sweet, and free from all disagreeable smells; and the rooms themselves were not only neatly white-washed and fitted up, and arranged in every respect with elegance, but care was taken to clean the windows very often;--to clean the courtyard every day;--and even to clear away the rubbish from the street in front of the building, to a considerable distance on every side.

Those who frequented this establishment were expected to arrive at the fixed hour in the morning, which hour varied according to the season of the year; if they came too late, they were gently reprimanded; and if they persisted in being tardy, without being able to give a sufficient excuse for not coming sooner, they were punished by being deprived of their dinner, which otherwise they received every day gratis.

At the hour of dinner, a large bell was rung in the court, when those at work in the different parts of the building repaired to the dining-hall; where they found a wholesome and nourishing repast; consisting of about a pound and a quarter, Avoirdupois weight, of a very rich soup of peas and barley, mixed with cuttings of fine white bread; and a piece of excellent rye bread, weighing severn ounces; which last they commonly put in their pockets, and carried home for their supper. Children were allowed the same portion as grown persons; and a mother, who had one or more young children, was allowed a portion for each of them.

Those who, from sickness, or other bodily infirmities, were not able to come to the work-house;--as also those who, on account of young children they had to nurse, or sick persons to take care of, found it more convenient to work at their own lodgings, (and of these there were many,) were not on that account deprived of their dinners. Upon representing their cases to the committee, tickets were granted them, upon which they were authorized to receive from the public kitchen, daily, the number of portions specified in the ticket; and these they might send for by a child, or by any other person they thought proper to employ; it was necessary, however that the ticket should always be produced, otherwise the portions were not delivered. This precaution was necessary, to prevent abuses on the part of the poor.

Many other precautions were taken to prevent frauds on the part of those employed in the kitchen, and in the various other offices and departments concerned in feeding the poor.

The bread-corn, peas, barley, &c. were purchased in the public market in large quantities, and at times when those articles were to be had at reasonable prices, and were laid up in store-rooms provided for that purpose, under the care of the store-keeper of the Military Work-house.

The baker received his flour by weight from the store-keeper, and in return delivered a certain fixed quantity of bread. Each loaf, when well baked, and afterwards dried, during four days, in a bread-room through which the air had a free passage, weighed two pounds ten ounces Avoirdupois. Such a loaf was divided into six portions; and large baskets filled with these pieces being placed in the passage leading to the dining-hall, the portions were delivered out to the poor as they passed to go into the hall, each person who passed giving a medal of tin to the person who gave him the bread, in return for each portion received. These medals, which were given out to the poor each day in the halls where they worked, by the steward, or by the inspectors of the hall, served to prevent frauds in the distribution of the bread; the person who distributed it being obliged to produce them as vouchers of the quantity given out each day.

Those who had received these portions of bread, held them up in their hands upon their coming into the dining-hall, as a sign that they had a right to seat themselves at the tables; and as many portions of bread as they produced, so many portions of soup they were entitled to receive; and those portions which they did not eat they were allowed to carry away; so that the delivery of bread was a check upon the delivery of soup, and vice versa.