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
The great feature of the inn is, however, the noble oak-panelled chamber
known, for whatever inscrutable reason, as the “Globe Room.” Exterior and
interior views of it are the merest commonplaces in Banbury. There are, in
fact, three things absolutely necessary, nay, almost sacramental, for the
stranger to do in Banbury, without having performed the which he is a
scorn and a derision. The first of these indispensable performances is the
eating, or, at any rate, the buying of Banbury cakes. And here let me add
that the Banbury cakes of Banbury have a lightness and a toothsomeness
entirely lacking in the specious impostors made elsewhere. Just as
there are no other such pork-pies as those of Melton Mowbray, and as
Shrewsbury cakes can apparently only be made at Shrewsbury, so the
“Banburys” made in other towns are apt to lie as heavy on your chest as a
peccadillo upon a tender conscience. But in their native town they
disappear, to the accompaniment of cups of tea, with a rapidity alarming
to the pocket, if not to the stomach; for they cost “tuppence” apiece, and
a hungry pedestrian or cyclist finds no difficulty in demolishing half a
dozen of them.
[Illustration: YARD OF THE “REINDEER,” BANBURY.]
The second of these necessary observances is the viewing of Banbury Cross:
not the old original famous Banbury Cross of the nursery rhyme, to which
many generations of children have been invited to “ride a cock-horse” to
see the tintinnabulatory lady with bells on her fingers and bells on her
toes; _that_ cross was destroyed by the Puritans, and the modern one is
not even a copy of it, for no man knoweth what the original was like.
Public-domain text, read in full here on John Shaqi.
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