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When bread and lard appeared alone, the men would spread mustard on their slices and the children would be given a scraping of black treacle or a sprinkling of brown sugar. Some children, who preferred it, would have 'sop'—bread steeped in boiling water, then strained and sugar added.

Milk was a rare luxury, as it had to be fetched a mile and a half from the farmhouse. The cost was not great: a penny a jug or can, irrespective of size. It was, of course, skimmed milk, but hand-skimmed, not separated, and so still had some small proportion of cream left. A few families fetched it daily; but many did not bother about it. The women said they preferred their tea neat, and it did not seem to occur to them that the children needed milk. Many of them never tasted it from the time they were weaned until they went out in the world. Yet they were stout-limbed and rosy-cheeked and full of life and mischief.

The skimmed milk was supposed by the farmer to be sold at a penny a pint, that remaining unsold going to feed his own calves and pigs. But the dairymaid did not trouble to measure it; she just filled the proffered vessel and let it go as 'a pen'orth'. Of course, the jugs and cans got larger and larger. One old woman increased the size of her vessels by degrees until she had the impudence to take a small, new, tin cooking boiler which was filled without question. The children at the end house wondered what she could do with so much milk, as she had only her husband and herself at home. 'That'll make you a nice big rice pudding, Queenie', one of them said tentatively.