Shortly after the Prison at Berwick-upon-Tweed was transferred from the Town Hall to its new building in Wallace Green at the end of November 1849 an amended “Table of Dietaries for Prisoners “ was produced by the Gaoler, William Whinna. The table set out what prisoners were given to eat – differentiating male and female - depending on their length of sentence and need to undertake hard labour.

For example, Class 3 prisoners, employed at hard labour for between 3 and 6 weeks were given 1 pint of Oatmeal Gruel and 6 oz (150g) bread for breakfast; Dinner on Sundays and Thursdays – soup, 1 pint and bread 8oz (200g); Dinner on Tuesday and Saturdays – cooked meat without the bone 3 oz (75g); bread 8oz (200g) and potatoes ½ lb (200g). Whilst on Mondays, Wednesdays and Fridays, they received Bread 8 oz and potatoes 1 lb (400g ). Supper was always the same as breakfast. In contrast, a class 9 prisoner under punishment for prison offences not exceeding 3 days only received 1 lb (400g) of bread per day. The table also includes the exact ingredients required for the Soup and the Oatmeal Gruel.