It is interesting, before we leave Labouchere's Etonian career, to
record his views on fagging, that venerable institution, which is
generally considered by Englishmen to have contributed so largely
towards their superiority to the rest of mankind. "When I was at
Eton," he wrote, "fags thought that all was fair in regard to their
masters. I had a master who used to send me every morning to a
farmhouse to get him cream for his breakfast. On my return I
invariably added a trifle of my milk to the cream and thickened my
milk with an infusion of my master's cream. Thus, by the light of
that revenge, which Lord Bacon calls a 'rude sense of justice,' I
anticipated the watering process which has been practised by so many
public companies. Sometimes he would have jugged hare. These
occasions were my grand opportunity, and, unknown to him, I used to
pour out into my own slop basin a portion of the savoury mess, and
conceal the deficit by an addition of pure water. Fagging in fact,
is productive of more evil to the fag than the fagger. The former
learns all the tricks and dodges of the slave."[6]
Labouchere's matured judgment of Dr. Hawtrey was expressed as follows:
Dr. Hawtrey was the headmaster when I was at Eton. He was {21} an
amiable and kindly man and a fine gentleman. He probably flogged
about twenty boys every day, on an average. He did it with exquisite
politeness, and, except on rare occasions, the whole thing was a
farce. Four cuts were the ordinary application, and ten cuts were
never exceeded. The proceedings took place in public, and any boy
who had a taste for the thing might be a spectator. If the victim
flinched there was a howl of execration. Far from objecting to this,
the doctor approved of it. I remember once that a boy fell on his
knees, and implored him to spare him. "I shall not condescend to
flog you, but I leave you to your young friends," said the doctor. I
happened to be one of the young friends, and I remember aiding in
kicking the boy round the quadrangle for about half an hour.[7]
Public-domain text, read in full here on John Shaqi.
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