England -- Social life and customs -- 19th century -- Fiction
“We, the undersigned, highly approving of the personal appearance and
manners of our new colleague, are unanimously of opinion that he should
be invited to join our symposium to-day at the immortal Joe’s.”
This was quietly passed round and signed by all present, and then given
to Mr. Trenchard, who, all unconsciously to the copying Endymion, wrote
upon it, like a minister of state, “Approved,” with his initial.
Joe’s, more technically known as “The Blue Posts,” was a celebrated
chop-house in Naseby Street, a large, low-ceilinged, wainscoted room,
with the floor strewn with sawdust, and a hissing kitchen in the centre,
and fitted up with what were called boxes, these being of various sizes,
and suitable to the number of the guests requiring them. About this time
the fashionable coffee-houses, George’s and the Piazza, and even the
coffee-rooms of Stevens’ or Long’s, had begun to feel the injurious
competition of the new clubs that of late years had been established;
but these, after all, were limited, and, comparatively speaking,
exclusive societies. Their influence had not touched the chop-houses,
and it required another quarter of a century before their cheerful and
hospitable roofs and the old taverns of London, so full, it ever
seemed, of merriment and wisdom, yielded to the gradually increasing but
irresistible influence of those innumerable associations, which, under
classic names, or affecting to be the junior branches of celebrated
confederacies, have since secured to the million, at cost price, all
the delicacies of the season, and substituted for the zealous energy
of immortal JOES the inexorable but frigid discipline of managing
committees.
“You are our guest to-day,” said Mr. Trenchard to Endymion. “Do not be
embarrassed. It is a custom with us, but not a ruinous one. We dine off
the joint, but the meat is first-rate, and you may have as much as you
like, and our tipple is half-and-half. Perhaps you do not know it. Let
me drink to your health.”
Public-domain text, read in full here on John Shaqi.
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