Lamb's mode of life was temperate, his dinner consisting of meat, with
vegetables and bread only. "We have a sure hot joint on Sundays," he
writes, "and when had we better?" He appears to have had a relish for
game, roast pig, and brawn, &c., roast pig especially, when given to him;
but his poverty first, and afterwards his economical habits, prevented his
indulging in such costly luxuries. He was himself a small and delicate
eater at all times; and he entertained something like aversion towards
great feeders. During a long portion of his life, his means were much
straitened. The reader may note his want of money in several of his
letters. Speaking of a play, he says, "I am quite aground for a plan; and
_I must do something for money_."
He was restless and fond of walking. I do not think that he could ride on
horseback; but he could walk during all the day. He had, in that manner,
traversed the whole of London and its suburbs (especially the northern and
north-eastern parts) frequently. "I cannot sit and think," he said. Tired
with exercise, he went to bed early, except when friends supped with him;
and he always rose early, from necessity, being obliged to attend at his
office, in Leadenhall Street, every day, from ten until four o'clock--
sometimes later. It was there that his familiar letters were written. On
his return, after a humble meal, he strolled (if it was summer) into the
suburbs, or traversed the streets where the old bookshops were to be
found. He seldom or never gave dinners. You were admitted at all times to
his plain supper, which was sufficiently good when any visitor came; at
other times, it was spare. "We have _tried_ to eat suppers," Miss Lamb
writes to Mrs. Hazlitt, "but we left our appetites behind us; and the dry
loaf, which offended you, now comes in at night unaccompanied." You were
sure of a welcome at his house; sure of easy, unfettered talk. After
supper you might smoke a pipe with your host, or gossip (upon any subject)
with him or his sensible sister.
Public-domain text, read in full here on John Shaqi.
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