Down and Out in Paris and London:
There was no work to do in the kitchen, and I sneaked off into a small shed used for storing potatoes, where some workhouse paupers were skulking to avoid the Sunday morning service. There were comfortable packing-cases to sit on, and some back numbers of the Family Herald, and even a copy of Raffles from the workhouse library. The paupers talked interestingly about workhouse life. They told me, among other things, that the thing really hated in the workhouse, as a stigma of charity, is the uniform; if the men could wear their own clothes, or even their own caps and scarves, they would not mind being paupers. I had my dinner from the workhouse table, and it was a meal fit for a boa-constrictor—the largest meal I had eaten since my first day at the Hôtel X. The paupers said that they habitually gorged to the bursting-point on Sunday and were underfed the rest of the week. After dinner the cook set me to do the washing up, and told me to throw away the food that remained. The wastage was astonishing and, in the circumstances, appalling. Half-eaten joints of meat, and bucketfuls of broken bread and vegetables, were pitched away like so much rubbish and then defiled with tea-leaves. I filled five dustbins to overflowing with quite eatable food. And while I did so fifty tramps were sitting in the spike with their bellies half filled by the spike dinner of bread and cheese, and perhaps two cold boiled potatoes each in honour of Sunday. According to the paupers, the food was thrown away from deliberate policy, rather than that it should be given to the tramps.