Twice round the clock; or, The hours of the day and night in LondonSala, George Augustus
General
Twice round the clock; or, The hours of the day and night in London
Sala, George Augustus
London (England) -- Social life and customs -- 19th century
And now, whither away? Shall I cross the road, and commence the first
of a series of six lessons in dancing from Miss Leonora Geary? Shall I
visit the harp and pianoforte establishment of Messrs. Erard, and try
the tone of an “upright grand?” Shall I hie me to Marlborough Street
police-court, and see how Mr. Bingham or Mr. Hardwick may be getting
on? No: I think I will take a walk down Regent Street (one cannot too
frequently perambulate that delightful thoroughfare at the height of the
season), turn off by Vigo Lane, and take a stroll—a five minutes’ stroll,
mind, for I have an appointment close to St. George’s Hospital, and Mr.
Decimus Burton’s triumphal arch, as soon after four as possible—down the
Burlington Arcade.
I remember once refecting myself at a public dinner—the Tenth Anniversary
Festival of the Hospital for Elephantiasis, I think it was—when my next
neighbour to the right (to the left was a rural dean) was a gentleman in
a white waistcoat that loomed large like the lateen sail of a Palermian
felucca, and whose convivial countenance was of the exact hue and texture
of the inside of an over-ripe fig. He took remarkably good care of
himself during dinner time, had twice spring soup, and twice salmon and
cucumber, led the waiters a terrible life, and gathered quite a little
grove of bottles of choice wine round him. I am bound to say that he
was not selfish or solitary in his enjoyment, for he pressed a peculiar
Sautern upon me, and an especial Chateau Lafitte (the landlord must have
known and respected him), with a silver label hanging to its bottle
neck, like the badge of a Hansom cabman. He also recommended gosling to
me, as being the very thing to take after lamb, in a rich husky voice,
that did one good to hear. At the conclusion of the repast, after we
had dabbled with the rosewater in the silver-gilt shield, which it is
the custom to send round, and which nobody knows exactly what to do
with—I always feel inclined to upset it, for the purpose of eliciting an
expression of public feeling, and clearing the atmosphere generally; and
when the business of the evening, as the absurd system of indiscriminate
toast-giving is termed, had commenced, and the professional ladies and
gentlemen were singing something about the “brave and bearded barley” in
execrable time and tune, of course in the most preposterously irrelevant
connection with the health just drank—either the Army and Navy, or the
two Houses of Parliament—my neighbour with the ripe fig countenance
turned to me, and wiping his moist lips with his _serviette_, whispered
these remarkable words: “Sir, a public dinner is the sublimation of an
assemblage of superfluities.” He said no more during the evening, filled
up his name, however, for a handsome amount in the subscription-list (his
name was announced amid thunders of applause by the secretary, but I
really forget whether he was a general or a wholesale grocer), and went
away in anything but a superfluous state of sobriety.
Public-domain text, read in full here on John Shaqi.
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