Punch, or the London Charivari, Volume 100, May 16, 1891Various
General
Punch, or the London Charivari, Volume 100, May 16, 1891
Various
English wit and humor -- Periodicals
Since the time of _Richard Feverel_, which I shall always consider his
best, "of the very best" as ZERO of the Monte Carlo Bar has it, G.M.
has developed into a gold-beater of epigrams. What once served him
as a two-line epigram, is now spread out over a couple of pages. Two
volumes instead of three would serve his turn far better, or rather
the public's turn, for his own is a very peculiar one. But to my task,
says the Baron, give me a slight refresher and a suck at the lemon as
it were, or a sip of the lemonade, and at him again. _Festina lente_.
More anon from
THE BARON DE BOOK-WORMS.
* * * * *
ROBERT ON ENGLISH AND FOREIGN WAITERS.
Well, things is cumming to a pretty pass, things is, when I'm acshally
told that, as it used to be said formerly, "No Hirish need apply for
nothing," so now, we are told, that no English Waiters need apply at
the Royal Nawal Xhibishun unless he bes a German!
[Illustration: "RULE, BRITANNIA, BRITANNIA RULES THE WAVES! FOR
BRITONS NEVER, NEVER, NEVER SHALL BE SLAVES!"
_Robert the Waiter_. "WHAT'S THIS! 'NO ENGLISH NEED APPLY! GERMANS
ONLY TAKEN'! THIS _IS_ 'BRITONS NEVER SHALL BE SLAVES' WITH A
WENGEANCE!"]
I never knowed as Jack Tars, and Powder-Munkys, and Admerals (as is so
fond of Port, that they takes the werry name), was so werry parshal
to Germans, that they woud sooner go without their dinners and tease,
than be waited on by any other gennelmen, most suttenly not. "_O
contrare_," as the French Waiters says. It 'ud be a jolly long time,
I shood think, before your real British Sailers wood learn to call
a Waiter a _Gasson_, tho' as it means, I'm told, a Boy, there is sum
little sense in it, coz there's, in course. Old Boys as well as yung
ones; but what on airth meaning is there in a Kelner! as I'm acshally
told all German Waiters insists on being called! Why the thing's too
absurd to tork about.
Public-domain text, read in full here on John Shaqi.
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