Bathilde d'Orléans

Bathilde d'Orléans was a French princess of the blood of the House of Orléans. She was sister of Philippe Égalité, the mother of the Duke of Enghien and aunt of Louis Philippe I, King of the French. Married to the young Duke of Enghien, a distant cousin, she was known as the Duchess of Bourbon following the birth of her son. She was known as Citoyenne Vérité during the French Revolution.

Common clothing colors

Common women’s clothing colors were mostly dark, with black, gray, and brown making up 45 percent of garments, while red accounted for 21 percent.

Cost of men's shoes

Men's shoes were considered expensive items, costing twice as much as those worn by women.

Cost of a village festival license

To host a village fair or festival, peasants applied for a license from the commandant that cost about one French crown.

Instruments for common dance and festivals

At festivals and fairs, ordinary people danced to the music of fiddles and the pipe and tabor, also known as the pipe and drum.

Rapid descent by ramasse sled

When crossing the snowy Mount Cenis pass in the Alps, travelers could descend into Lanslebourg in just 15 minutes using a specialized sled called a ramasse.

Sledding down the Alps

Adventurous travelers crossed the snowy Mont-Cenis pass in winter using a sled called a ramasse, which could slide down the slope in just fifteen minutes.

Basic structure of rural peasant homes

Peasant homes were typically built of wattle and daub with thatched roofs, often consisting of a single room used for sleeping, working, and daily activities. Many rural homes had small windows without glass, and the floor was made of packed earth.

Demanding daily tasks for water and light

Domestic tasks like fetching water from fountains and managing oil lamps or candles for light were costly and physically demanding labor for all of society. Home access to abundant, affordable water and lighting did not occur until the 1950s.

Bread as the Daily Staple

Adult men were expected to consume between 4 and 5 livres of bread daily, making it the essential staple of their diet.

Simple Meals of Bread and Soup

Ordinary meals typically consisted of bread dipped into soups made of boiled water, vegetables, or legumes, with meat being a rare addition.

Cost of bread and meat

Bread was the essential staple, though its price fluctuated wildly; by the 1770s, it cost between 4 and 5 sols in the heart of the kingdom. Meat was expensive, with beef, mutton, or veal often costing 9 to 15 sols per pound.

Daily wages for ordinary workers

In the mid-18th century, a rural laborer typically earned about 16 sols per day, while city workers could earn between 10 and 30 sols. A full day's work was often required just to afford bread for the family.

Annual wages for servants

Servants were often paid annually, with a female servant receiving 24 to 33 livres plus small benefits, while a foreman might earn 84 to 90 livres.

Long hours and mixed payments

A daily working day lasted from 10 to 13 hours, with agricultural work often paid in a mix of money and goods, such as wooden shoes or cloth.