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At the beginning of the Victorian period, people relied on the foods that were in season and available locally or those which had been pickled or preserved. Later, when the railways were built, many new and fresh foods came to the towns and cities. The invention of the steam ship, and of transport refrigeration, meant that also meat, fish and fruit could be imported from overseas quite cheaply. Food was not to be kept in the homes for a long time, so meals were limited by the available local food supply or food which had been pickled or preserved. They did have a large amount of basic foods there: beef, mutton, pork, bacon, cheese, eggs, bread, and many more were also available in those days. The daily work of a Victorian was Health and medicine in the Victorian Age In early Victorian times the very young were greatly at risk. Nationally, 50 per cent of all recorded deaths were of children aged five and under. Later in the Victorian Age it has been slightly lower, but the children were always at the mercy of diarrhoea, whooping cough, smallpox and measles, with measles being a major killer at this time. In rural areas there still persisted a general belief that 'fever' was forever in the air waiting to strike. Although age brought greater immunity, people were subjected to greater dangers at work, such as dust in the bakeries, quarries, mills and barns, as well as mishaps with mill and barn equipment, work implements and horses. For example a man could jump from a 'Rick' and get impaled on a pitchfork; a blacksmith could be kicked in the face by a horse and a child could burn to death in a cottage. Conclusion The Victorian Age was both a time of prosperity and peace, as it was of poverty and danger. A time of many social restrictions as well as funny games played in leisure time! Even though there were so many diseases, killing so many people, mostly children, the era will be remembered more for its previously stated positive aspects.