At Home - Bill Bryson [35]
And on that note, we can drop our outerwear here and step into the room where the house truly begins.
* The low doors of so many old European houses, on which those of us who are absent-minded tend to crack our heads, are low not because people were shorter and required less headroom in former times, as is commonly supposed. People in the distant past were not in fact all that small. Doors were small for the same reason windows were small: they were expensive.
• CHAPTER IV •
THE KITCHEN
I
In the summer of 1662, Samuel Pepys, then a rising young figure in the British Navy Office, invited his boss, Naval Commissioner Peter Pett, to dinner at his home on Seething Lane, near the Tower of London. Pepys was twenty-nine years old and presumably hoped to impress his superior. Instead, to his horror and dismay, he discovered that when his plate of sturgeon was set before him it had within it “many little worms creeping.”
Finding one’s food in an advanced state of animation was not a commonplace event even in Pepys’s day—he was truly mortified—but being at least a little uncertain about the freshness and integrity of food was a fairly usual condition. If it wasn’t rapidly decomposing from inadequate preservation, there was every chance that it was colored or bulked out with some dangerous and unappealing substances.
Almost nothing, it seems, escaped the devious wiles of food adulterers. Sugar and other expensive ingredients were often stretched with gypsum, plaster of paris, sand, dust, and other forms of daft, as such additives were collectively known. Butter reportedly was bulked out with tallow and lard. A tea drinker, according to various authorities, might unwittingly take in anything from sawdust to powdered sheep’s dung. One closely inspected shipment, Judith Flanders reports in The Victorian House, proved to be only slightly more than half tea; the rest was made up of sand and dirt. Sulphuric acid was added to vinegar for extra sharpness, chalk to milk, turpentine to gin. Arsenite of copper was used to make vegetables greener or to make jellies glisten. Lead chromate gave bakery products a golden glow and brought radiance to mustard. Lead acetate was added to drinks as a sweetener, and red lead somehow made Gloucester cheese lovelier to behold, if not safer to eat.
There was hardly a foodstuff, it seems, that couldn’t be improved or made more economical to the retailer through a little deceptive manipulation. Even cherries, Tobias Smollett reported, could be made to glisten afresh by being gently rolled around in the vendor’s mouth before being put on display. How many unsuspecting ladies of quality, he wondered, had enjoyed a plate of luscious cherries that had been “rolled and moistened between the filthy and, perhaps, ulcerated chops of a St Giles’s huckster”?
Bread seems to have been particularly a target. In his popular novel The Expedition of Humphry Clinker (1771), Smollett characterized London bread as a poisonous compound of “chalk, alum and bone-ashes, insipid to the taste and destructive to the constitution,” but such charges were in fact already a commonplace by then and probably had been for a very long time, as evidenced by the line in “Jack and the Beanstalk”: “I’ll crush his bones to make my bread.” The earliest formal allegation of widespread bread adulteration yet found came in a book called Poison Detected: Or Frightful Truths, written anonymously in 1757 by “My Friend, a Physician,” who revealed on “very credible authority” that “sacks of old bones are not infrequently used by some of the Bakers” and that “the charnel houses of the dead, are raked to add filthiness to the food of the living.” Almost at the same time another, very similar book came out: The Nature of Bread, Honestly and Dishonestly Made, by Joseph Manning, M.D., who reported that it was common for bakers to add bean meal, chalk, white lead, slaked lime,