The Old Inns of Old England, Volume 1 (of 2): A Picturesque Account of the Ancient and Storied Hostelries of Our Own Country — John Shaqi
The Old Inns of Old England, Volume 1 (of 2): A Picturesque Account of the Ancient and Storied Hostelries of Our Own CountryHarper, Charles G. (Charles George)
History
The Old Inns of Old England, Volume 1 (of 2): A Picturesque Account of the Ancient and Storied Hostelries of Our Own Country
Harper, Charles G. (Charles George)
England -- Social life and customs; Hotels -- England
There were no chops that night for supper, nor chickens; and they fed,
with what grace they could summon up, on a “small leg of starved mutton
and a duck,” which, by the scent of them, had been cooked a fortnight. For
sauce they had hunger only.
“Our bedrooms,” says Wigstead, “were most miserable indeed: the rain
poured in at every tile in the ceiling,” and the sheets were literally
wringing wet; so that, in Wigstead’s elegant phrasing, they “thought it
most prudent to sacrifice to _Somnus_ in our own garments, between
blankets”: which may perhaps be translated, into everyday English, to mean
that they slept in their own clothes.
They saw strange sights on that wild tour, and, in the course of their
hazardous travels through the then scarcely civilised interior of the
Principality, came to the “pleasant village” of Newcastle Emlyn,
Carmarthenshire, where they found a “decent inn” in whose kitchen they
remarked a dog acting as turnspit. That the dogs so employed did not
particularly relish the work is evident in Wigstead’s remark: “Great care
must be taken that this animal does not observe the cook approach the
larder. If he does, he immediately hides himself for the remainder of the
day,” acting, in fact, like a professional “unemployed” when offered a
job!
A familiar sight in the kitchen of any considerable inn of the long ago
was the turnspit dog, who, like the caged mouse or squirrel with his
recreation-wheel, revolved a kind of treadwheel which, in this instance,
was connected with apparatus for turning the joints roasting at the fire,
and formed not so much recreation as extremely hard work. The dogs
commonly used for this purpose were of the long-bodied, short-legged,
Dachshund type.
Machinery, in the form of bottle-jacks revolved by clockwork, came to the
relief of those hard-working dogs so long ago that all knowledge of
turnspits, except such as may be gleaned from books of reference, is now
lost, and illustrations of them performing their duties are exceedingly
rare. Rowlandson’s spirited drawing is, on that account, doubly welcome.
[Illustration: THE KITCHEN OF A COUNTRY INN, 1797: SHOWING THE TURNSPIT
DOG. _From the engraving after Rowlandson._]
Public-domain text, read in full here on John Shaqi.
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