Bars (Drinking establishments) -- England; England -- Social life and customs; Hotels -- England; Taverns (Inns) -- England
The settle in some form or other is the best possible seat for the inn,
particularly if space is limited. It might be pleasanter to have small
tables and chairs, but in many an old building there is only enough room
for a couple of long seats and a table. A long bench upon which people can
sit in a row side by side is the best seat in existence for saving
space. Light furniture is utterly unsuitable for inns. For one thing it is
usually nothing like strong enough, and even if it be it commits an
artistic sin in looking too fragile for its purpose. Take the respective
merits of the very many forms in which the old Windsor chair has been
made, and the modern bent-wood chair. Now the latter is without doubt the
strongest seat for its weight which has been invented in modern times. It
is one of the few successes in chair-making which can claim to be the
direct outcome of scientific methods. It has absolutely no ancestors
whatever, and can attach itself to no tradition. It is a bald product of
the application of science to furniture, and when the Austrian inventor
finally made it perfect he had achieved utility, nothing more, nothing
less. The bent-wood chair is in pretty nearly every concert hall in the
world. It has conquered completely the restaurants and cafés of the
Continent, and it is to be seen often in old inns of the English
countryside. Now, the last is a regrettable fact. The Austrian bent-wood
chair or settee looks positively effeminate in the country inn with its
thin polished legs, its slender-looking back, and perforated,
mechanically made seat. Something is called for of a greater weight of
timber, which shall look more in keeping with the building and more in
accordance with the solid unimpassioned, phlegmatic way of life of rural
districts. Let us have the chair or settle made by the village wheelwright
or carpenter, rather than the product of an Austrian factory.
Public-domain text, read in full here on John Shaqi.
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