'Rude, rough and lawless' was one view of the women and children employed on the land in Victorian England. But was theirs a harsher fate than work in the factory system?
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During the nineteenth and early twentieth centuries, writes Marjorie Sykes, the arrival of migrant labourers, who often visited the same district year after year, was a distinctive feature of English country-life.
During the 1730s, writes Michael Paffard, the modest and unassuming Duck achieved considerable fame.
Douglas Hilt introduces the scholar, innovator and agricultural reformer, Pablo de Olavide, who brought to Spain the ideas of the French Enlightenment.
Ian Beckwith describes how one of the chief first settlers of Virginia came from Lincolnshire farming stock.
Anthony Dent describes how the last wolves of Yorkshire lived on into the reign of Henry VIII, but by then had almost vanished from England.
Henry Marsh describes how England and Scotland became the first European countries to begin freeing their serfs, towards the close of the twelfth century.
Resolved to examine the prospect before his younger brother emigrated, Shirreff undertook an arduous perambulation of the United States and Canada. G.E. Mingay describes events.
Much of the history of any English district is recorded in its farmhouses. This, writes W.G. Hoskins, is particularly true of Devon; where, at some places, “farming has been carried out without a break since Romano-British times,” and possibly from the prehistoric period.
S. Gopal describes how, in the course of eight years, Dalhousie greatly extended the territories of the East India Company. Today his memory is respected by Indians not as one of the builders of the British Empire but as one of the architects of the Indian Republic.
Long a beautiful feature of the English landscape, William Seymour explains how forests have played an important part in the economic history of Great Britain.
From the earliest beginnings, there has always been more to fisheries than the discovery and capture of fish. C.M. Yonge studies how their processes have evolved around the world.
Avril Lansdell takes the reader on a visit to Oatlands, founded by Henry VIII and a royal residence until Cromwell’s time.
The English aversion to eating horse flesh, recently highlighted in a number of food scandals, dates back to the coming of Christianity, as Jordan Claridge explains.
L.E. Harris shows how, by draining the Fens, Charles I hoped to replenish his Exchequer; but that the Dutch engineers he employed began a work that still continues.
In an age of opportunity, G.E. Fussell describes how the Elizabethan farmer lived under pioneer conditions.
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