Dickensian Inns & TavernsMatz, B. W. (Bertram Waldrom)
History
Dickensian Inns & Taverns
Matz, B. W. (Bertram Waldrom)
Dickens, Charles, 1812-1870 -- Settings; Taverns (Inns) -- England
of them ever do dine, with a bottle of wine per man, in this desert of the
Dodo, it must make good for the doctor next day!"
If the Dodo is undiscoverable, the same need not be said of the
Pavilionstone Hotel, because we know that Dickens gave that name to the
town of Folkestone, in the chapter entitled "Out of Town." The lion of
Pavilionstone, he tells us, is its great hotel, and one sees at once how
he manufactured the name, for its hotel was, and is to-day, called the
Pavilion.
"A dozen years ago, going over to Paris by South-Eastern Tidal Steamer,"
the narrative goes on, "you used to be dropped upon the platform of the
main line Pavilionstone Station (not a junction then) at eleven o'clock on
a dark winter's night, in a roaring wind; and in the howling wilderness
outside the station was a short omnibus which brought you up by the
forehead the instant you got in at the door; and nobody cared about
you, and you were alone in the world. You bumped over infinite chalk,
until you were turned out at a strange building which had just left off
being a barn without having quite begun to be a house, where nobody
expected your coming, or knew what to do with you when you were come, and
where you were usually blown about, until you happened to be blown against
the cold beef, and finally into bed. At five in the morning you were blown
out of bed, and after a dreary breakfast, with crumpled company, in the
midst of confusion, were hustled on board a steamboat, and lay wretched on
deck until you saw France lingering and surging at you with great
vehemence over the bowsprit."
[Illustration: THE LORD WARDEN HOTEL, DOVER
_See page 253_]
[Illustration: THE PAVILION HOTEL, FOLKESTONE
_From old Engravings_]
This was written in 1855, and even by then Dickens had to admit that
things had changed considerably for the better.
Public-domain text, read in full here on John Shaqi.
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