An Introduction On English Economic History And Theory (volume 1) by Sir William James AshleyAn Introduction On English Economic History And Theory (volume 1) by Sir William James Ashley

An Introduction On English Economic History And Theory (volume 1)

bySir William James Ashley

Paperback | February 1, 2012

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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1913. Excerpt: ... Personarum, a century and a half earlier in date.11 Of all the later surveys, inquests, or rentals for three centuries, such lists of services form the most important and characteristic part. At first sight bewildering in their complexity, the duties they register may readily be distinguished as falling under two main heads: (1) a man's labour for two or three days a week throughout the year, known as week work or daily works;12 and (2) additional labour for a few days at spring and autumn ploughing and at harvest time. On such occasions the lord frequently demanded the labour of the whole family, with the exception of the housewife.19 These additional services were known as precariae or precationes (i.e. at the request of the lord, ad precem), for which the commonest English expressions were boondays, loveboons, and bedrips (reaping specially bidden).11 Besides these, there were usually small quarterly payments to be made in money, and miscellaneous dues in kind, differing from manor to manor,--so many hens and eggs, or so many bushels of oats at various seasons; as well as miscellaneous services, also differing in the different manors, of which the one most frequently mentioned is "carting" (averagium, summagium). During the boondays it was usual for the lord to feed the labourers; and, in the later custumals, the precise definition of the days upon which they were and were not to be fed at the lord's expense, or, even more minutely, when they were to have drink and nothing else, when bread and no drink--a "dry repast," when black bread, when white, when even meat, broth, and cheese, often enlivens the dull record with a gleam of humour. In one place, indeed, we are told that on the last two days of harvesting each labourer could bring a comrade to supp...
Title:An Introduction On English Economic History And Theory (volume 1)Format:PaperbackDimensions:76 pages, 9.69 × 7.44 × 0.16 inPublished:February 1, 2012Publisher:General Books LLCLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0217172547

ISBN - 13:9780217172547