was in full work. I found forty little toddlers, some playing about a comfortable day-nursery, others sleeping in tiny cribs ranged in a double line along a spacious, well-aired sleeping-room; some, too young for this, rocked in cosy cradles; but all clean, safe, and happy. What needs it to say whether the good ladies who tended them wore the habit of St. Vincent de Paul, the poke-bonnet of the Puseyite "sister," or the simple garb of unpretending Protestantism? The thing is being done. The most helpless of all our population—the children of the working poor—are being kept from the streets, kept from harm, and trained up to habits of decency, at 4, Bulstrode Street, Marylebone Lane. Any one can go and see it for himself; and if he does—if he sees, as I did, the quiet, unostentatious work that is there being done for the British baby, "all for love and nothing for reward"—I shall be very much surprised if he does not confess that it is one of the best antidotes imaginable to baby-farming, and a sight more decorous and dignified than any Baby Show that could possibly be imagined.
CHAPTER VII.
A NIGHT IN A BAKEHOUSE.
Alarmed at the prospect of "a free breakfast table" in a sense other than the ordinary one—that is, a breakfast table which should be minus the necessary accompaniment of bread, or the luxury of French rolls—I resolved to make myself master, so far as might be possible, of the pros and cons of the question at issue between bakers and masters at the period of the anticipated strike some years ago. I confess to having greatly neglected the subject of strikes. I had attended a few meetings of the building operatives; but the subject was one in which I myself was not personally interested. I am not likely to want to build a house, and might manage my own little repairs while the strike lasted. But I confess to a leaning for the staff of life. There are sundry small mouths around me, too, of quite disproportionate capacities in the way of bread and butter, to say nothing at all of biscuits, buns, and tartlets. The possibility of having to provide for an impending state of siege, then, was one that touched me immediately and vitally. Should I, before the dreaded event, initiate the wife of my bosom in the mysteries of bread baking? Should I commence forthwith a series of practical experiments within the limited confines of my kitchen oven? To prevent the otherwise inevitable heaviness and possible ropiness in my loaves of the future, some such previous process would certainly have to be adopted. But, then, in order to calculate the probabilities of the crisis, an examination of the status in quo was necessary. Having a habit of going to head-quarters in such questions, I resolved to do so on the present occasion; so I took my hat, and, as Sam Slick says, "I off an' out."
The actual head-quarters of the men I found to be at the Pewter Platter, White Lion Street, Bishopsgate. Thither I adjourned, and, after drinking the conventional glass of bitter at the bar, asked for a baker. One came forth from an inner chamber, looking sleepy, as bakers always look. In the penetralia of the parlour which he left I saw a group of floury comrades, the prominent features of the gathering being depression and bagatelle. By my comatose friend I was referred to the Admiral Carter, in Bartholomew Close, where the men's committee sat daily at four. The society in front of the bar there was much more cheerful than that of the Pewter Platter, and the bakers were discussing much beer, of which they hospitably invited me to partake. Still I learned little of their movements, save that they were to a man resolved to abide by the now familiar platform of work from four to four, higher wages, and no Sunday bakings. These were the principal features of the demands, the sack money and perquisites being confessedly subsidiary. Nauseated as the public was and is with strikes, there are certain classes of the community with whom it is disposed to sympathize; and certainly one of those classes is that of journeymen bakers. Bread for breakfast we must have, and rolls we should like; but we should also like to have these commodities with as little nightwork as possible on the part of those who produce them. The "Appeal to the Public" put forth by the Strike Committee on the evening of the day concerning which I write was, perhaps, a trifle sensational; but if there was any truth in it, such a state of things demanded careful investigation—especially if it was a fact that the baker slept upon the board where the bread was made, and mingled his sweat and tears with the ingredients of the staff of life. Pardonably, I hope, I wished to eat bread without baker for my breakfast; but how could I probe this dreadful problem? I had it—by a visit to the bakehouse of my own baker, if possible, during the hours of work.
So I set out afresh after supper, and was most obligingly received by the proprietor of what one may well take as a typical West-end shop—neither very large nor very small—what is graphically termed a "snug" concern with a good connexion, doing, as the technical phrase goes, from sixteen to twenty sacks a week. The resources of this establishment were at once placed at my disposal for the night. Now, the advantage of conferring with this particular master was, that he was not pig-headed on the one hand, nor unduly concessive, as he deemed some of his fellow-tradesmen to be, on the other. He did not consider a journeyman baker's berth a bed of roses, or his remuneration likely to make him a millionaire; but neither did he lose sight of the fact that certain hours must be devoted to work, and a limit somewhere placed to wage, or the public must suffer through the employer of labour by being forced to pay higher prices. The staff of this particular establishment consisted of four men at the following wages: A foreman at 28s. and a second hand at 20s. a week, both of whom were outsiders; while, sleeping on the premises, and, at the time of my arrival, buried in the arms of Morpheus, were a third hand, at 16s., and a fourth, at 12s. Besides these wages they had certain perquisites, such as bread, butter, sugar, flour, sack-money, yeast-money, &c.; and the master, moreover, took his adequate share of day-work. He was seated outside his shop, enjoying the cool breezes, not of evening, but of midnight, when I presented myself before his astonished gaze. His wife and children had long since retired. The foreman and second "hand" had not arrived; the third and fourth "hands" were, as I said, sweetly sleeping, in a chamber on the basement, well out of range of the bakehouse, to which, like a couple of conspirators, we descended. It was not exactly the spot one would have selected for a permanent residence if left free to choose. It was, perhaps, as Mr. Dickens's theatrical gentleman phrased it, pernicious snug; but the ventilation was satisfactory. There were two ovens, which certainly kept the place at a temperature higher than might have been agreeable on that hot September night. Kneading troughs were ranged round the walls, and in the centre, like an altar-tomb, was the fatal "board" where, however, I sought in vain for the traces of perspiration or tears. All was scrupulously clean. In common phrase, you might have "eaten your dinner" off any portion of it.
Soon after midnight the outsiders turned in, first the second hand and then the foreman, and, plunging into the "Black Hole," made their toilettes du soir. Then active operations commenced forthwith. In one compartment of the kneading-trough was the "sponge," which had been prepared by the foreman early in the evening, and which now, having properly settled, was mixed with the flour for the first batch, and left to "prove." The process of making the dough occupied until about one o'clock, and then followed two hours of comparative tranquillity, during which the men adjourned to the retirement of certain millers' sacks hard by, which they rolled up cleverly into extempore beds, and seemed to prefer to the board. The proving takes about two hours, but varies with the temperature. If the dough is left too long, a sour batch, or a "pitch in," is the result. It is then cut out, weighed, and "handed up;" after which it stands while the dough for the second batch is being made, and those fatal rolls, around which so much of this contest is likely to turn, are being got forward. It must be understood that I am here describing what took place in my typical bakehouse. Proceedings will of course vary in details according to the neighbourhood, the season, and other circumstances. This makes, as my informant suggested, the race of bakers necessarily in some degree a varium atque mutabile genus, whom it is difficult to bind by rigid "hard and fast" lines. The first batch is in the oven at four, and is drawn about 5.30. During the intervals there has been the preparation of fancy bread and the "getting off" of the rolls. Then the "cottage" batch is moulded and got off, and comes out of the oven at eight. From three o'clock up to this hour there has been active