Sixteen years ago, the first restaurant for women in the City of
London was started at 16, Jewin Street. The "Welcome" was opened in
a five-storeyed house in the very midst of factories. It is now the
centre of help of every kind for a class brought before the public
in Sir Walter Besant's "Children of Gibeon." Hundreds of women
frequent this place to refresh their jaded and chilled bodies with
soup and bread at three halfpence or excellent meat-puddings at
twopence. In cases of distress and starvation free dinner tickets
are granted. Who can tell how many women this aid has saved from
crime when hunger has driven them to the verge of stealing? The
work of the "Welcome" is not limited to care for the bodies of City
toilers. Three rooms are used for dinner and tea, three others for
evening classes of various kinds. From six to half-past nine clubs,
musical drill, sewing and improvement classes, services of song,
missionary or Gospel temperance meetings, attract an attendance
averaging from 270 to 300. The largest number come on Thursday
evening, which is devoted to Bible classes. To many whose days are
spent in hot workrooms the shady gardens lent on Saturdays by kind
friends are like a new world. One girl asked if she could see the
strawberry trees; another, why the bunches of grapes were tied to
the top of glass-houses. The revelation of a new world outside their
own limited sphere helps to raise the ambition to live a new and
higher life.
[Illustration: (_Photo: Cassell and Co., Ltd._)
IN THE "WELCOME" CLUB AT MIDDAY.]
"Nobody's Own."
Many regiments in the British army are called after and said to be
owned by this or that prince or princess. There is "The Princess of
Wales's Own," "Princess Charlotte's Own," and so on. One regiment,
however, rejoices in the nickname of "Nobody's Own," because it
is not named after anybody. It is a grand thing to think that no
Christian can be called "Nobody's Own," for we are all called after
Christ and owned by our Father in heaven.
New Books.
Public-domain text, read in full here on John Shaqi.
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