The Inns and Taverns of "Pickwick": With Some Observations on Their Other Associations — John Shaqi
The Inns and Taverns of "Pickwick": With Some Observations on Their Other AssociationsMatz, B. W. (Bertram Waldrom)
History
The Inns and Taverns of "Pickwick": With Some Observations on Their Other Associations
Matz, B. W. (Bertram Waldrom)
Dickens, Charles, 1812-1870. Pickwick papers; Taverns (Inns) -- England
But there is much for serious reflection in its pages as well,
and one could dilate at length on the propaganda which is so
thinly camouflaged throughout; propaganda against lawyers, prisons,
corruption in Parliament, celebrity hunting, pomposity, fraud,
hypocrisy and all uncharitableness in the abstract; but all this
is wrapped up in the same way that such things are done in all
the fairy tales of which Pickwick is one of the best.
There are, as a fact, innumerable reasons why Pickwick is so popular,
so necessary to-day. The one which concerns us more at the moment is
its appeal as a mirror of the manners and customs of a romantic age
which has fast receded from us. It is, perhaps, the most accurate
picture extant of the old coaching era and all that was corollary
to it. No writer has done more than Dickens to reflect the glory
of that era, and the glamour and comfort of the old inns of England
which in those days were the havens of the road to every traveller.
All his books abound in pleasant and faithful pictures of the times,
and alluring and enticing descriptions of those old hostelries where
not only ease was sought and expected, but obtained; Pickwick is
packed with them.
The outside appearance of an inn alone was in those times so well
considered that it addressed a cheerful front towards the traveller
"as a home of entertainment ought, and tempted him with many mute but
significant assurances of a comfortable welcome." Its very signboard
promised good cheer and meant it; the attractive furnishing of the
homely windows, the bright flowers on the sills seemed to beckon one
to "come in"; and when one did enter, one was greeted and cared for as
a guest and not merely as a customer.
We all know, as Dickens has reminded us elsewhere, the great station
hotel, belonging to the company of proprietors which has suddenly
sprung up in any place we like to name, ". . . in which we can get
anything we want, after its kind, for money; but where nobody is glad
to see us, or sorry to see us, or minds (our bill paid) whether we come
or go, or how, or when, or why, or cares about us . . . where we have
no individuality, but put ourselves into the general post, as it were,
and are sorted and disposed of according to our division." That is
more the modern method and is in direct contrast to the old coaching
method, which, alas! may never return, of which the inns in Pickwick
furnish us with glowing examples.
We certainly are coming back to these roadside inns in the present
age of rapid motor transit; yet we are in too much of a tearing
hurry to make the same use of the old inns as they did in the more
leisurely age.
We believe these old inns attract to-day not only because of their
quaintness and the old-world atmosphere which adheres to them, but
because of the tradition which clings to them; and the most popular
tradition of all, and the one of which the proprietors are most
proud, is the Dickens tradition.
Public-domain text, read in full here on John Shaqi.
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