The Private Papers of Henry Ryecroft [35]
write a letter, only the worst pen and the vilest ink is forthcoming; this, even in the "commercial room" of many an inn which seems to depend upon the custom of travelling tradesmen. Indeed, this whole business of innkeeping is incredibly mismanaged. Most of all does the common ineptitude or brutality enrage one when it has possession of an old and picturesque house, such as reminds you of the best tradition, a house which might be made as comfortable as house can be, a place of rest and mirth.
At a public-house you expect public-house manners, and nothing better will meet you at most of the so-called inns or hotels. It surprises me to think in how few instances I have found even the pretence of civility. As a rule, the landlord and landlady are either contemptuously superior or boorishly familiar; the waiters and chambermaids do their work with an indifference which only softens to a condescending interest at the moment of your departure, when, if the tip be thought insufficient, a sneer or a muttered insult speeds you on your way. One inn I remember, where, having to go in and out two or three times in a morning, I always found the front door blocked by the portly forms of two women, the landlady and the barmaid, who stood there chatting and surveying the street. Coming from within the house, I had to call out a request for passage; it was granted with all deliberation, and with not a syllable of apology. This was the best "hotel" in a Sussex market town.
And the food. Here, beyond doubt, there is grave degeneracy. It is impossible to suppose that the old travellers by coach were contented with entertainment such as one gets nowadays at the table of a country hotel. The cooking is wont to be wretched; the quality of the meat and vegetables worse than mediocre. What! Shall one ask in vain at an English inn for an honest chop or steak? Again and again has my appetite been frustrated with an offer of mere sinew and scrag. At a hotel where the charge for lunch was five shillings, I have been sickened with pulpy potatoes and stringy cabbage. The very joint--ribs or sirloin, leg or shoulder--is commonly a poor, underfed, sapless thing, scorched in an oven; and as for the round of beef, it has as good as disappeared--probably because it asks too much skill in the salting. Then again one's breakfast bacon; what intolerable stuff, smelling of saltpetre, has been set before me when I paid the price of the best smoked Wiltshire! It would be mere indulgence of the spirit of grumbling to talk about poisonous tea and washy coffee; every one knows that these drinks cannot be had at public tables; but what if there be real reason for discontent with one's pint of ale? Often, still, that draught from the local brewery is sound and invigorating, but there are grievous exceptions, and no doubt the tendency is here, as in other things--a falling off, a carelessness, if not a calculating dishonesty. I foresee the day when Englishmen will have forgotten how to brew beer; when one's only safety will lie in the draught imported from Munich.
XVII
I was taking a meal once at a London restaurant--not one of the great eating-places to which men most resort, but a small establishment on the same model in a quiet neighbourhood--when there entered, and sat down at the next table, a young man of the working class, whose dress betokened holiday. A glance told me that he felt anything but at ease; his mind misgave him as he looked about the long room and at the table before him; and when a waiter came to offer him the card, he stared blankly in sheepish confusion. Some strange windfall, no doubt, had emboldened him to enter for the first time such a place as this, and now that he was here, he heartily wished himself out in the street again. However, aided by the waiter's suggestions, he gave an order for a beef-steak and vegetables. When the dish was served, the poor fellow simply could not make a start upon it; he was embarrassed by the display of knives and forks, by the arrangement of the dishes, by the sauce bottles
At a public-house you expect public-house manners, and nothing better will meet you at most of the so-called inns or hotels. It surprises me to think in how few instances I have found even the pretence of civility. As a rule, the landlord and landlady are either contemptuously superior or boorishly familiar; the waiters and chambermaids do their work with an indifference which only softens to a condescending interest at the moment of your departure, when, if the tip be thought insufficient, a sneer or a muttered insult speeds you on your way. One inn I remember, where, having to go in and out two or three times in a morning, I always found the front door blocked by the portly forms of two women, the landlady and the barmaid, who stood there chatting and surveying the street. Coming from within the house, I had to call out a request for passage; it was granted with all deliberation, and with not a syllable of apology. This was the best "hotel" in a Sussex market town.
And the food. Here, beyond doubt, there is grave degeneracy. It is impossible to suppose that the old travellers by coach were contented with entertainment such as one gets nowadays at the table of a country hotel. The cooking is wont to be wretched; the quality of the meat and vegetables worse than mediocre. What! Shall one ask in vain at an English inn for an honest chop or steak? Again and again has my appetite been frustrated with an offer of mere sinew and scrag. At a hotel where the charge for lunch was five shillings, I have been sickened with pulpy potatoes and stringy cabbage. The very joint--ribs or sirloin, leg or shoulder--is commonly a poor, underfed, sapless thing, scorched in an oven; and as for the round of beef, it has as good as disappeared--probably because it asks too much skill in the salting. Then again one's breakfast bacon; what intolerable stuff, smelling of saltpetre, has been set before me when I paid the price of the best smoked Wiltshire! It would be mere indulgence of the spirit of grumbling to talk about poisonous tea and washy coffee; every one knows that these drinks cannot be had at public tables; but what if there be real reason for discontent with one's pint of ale? Often, still, that draught from the local brewery is sound and invigorating, but there are grievous exceptions, and no doubt the tendency is here, as in other things--a falling off, a carelessness, if not a calculating dishonesty. I foresee the day when Englishmen will have forgotten how to brew beer; when one's only safety will lie in the draught imported from Munich.
XVII
I was taking a meal once at a London restaurant--not one of the great eating-places to which men most resort, but a small establishment on the same model in a quiet neighbourhood--when there entered, and sat down at the next table, a young man of the working class, whose dress betokened holiday. A glance told me that he felt anything but at ease; his mind misgave him as he looked about the long room and at the table before him; and when a waiter came to offer him the card, he stared blankly in sheepish confusion. Some strange windfall, no doubt, had emboldened him to enter for the first time such a place as this, and now that he was here, he heartily wished himself out in the street again. However, aided by the waiter's suggestions, he gave an order for a beef-steak and vegetables. When the dish was served, the poor fellow simply could not make a start upon it; he was embarrassed by the display of knives and forks, by the arrangement of the dishes, by the sauce bottles