Tables for Calculating the Quantity of Provisions Consumed by Any Number of Persons According to the Workhouse Dietary
"Tables for Calculating the Quantity of Provisions Consumed by Any Number of Persons According to the Workhouse Dietary" offers a detailed system for managing resources within workhouses and similar institutions. This practical guide provides precise tables designed to streamline the calculation of food provisions based on dietary requirements. The book is an invaluable resource for administrators, economists, and historians interested in the logistical challenges of institutional care and the economics of poverty. Its enduring value lies in its meticulous approach to resource management and its insights into historical social welfare practices.
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