Going to the Zoo – Upstairs

PolitoIn Sense and Sensibility one of John Dashwood’s feeble excuses for not calling promptly on his half-sisters was that he had to take his young son Harry to see the wild beasts at Exeter Change on the Strand.
I was prompted to find out more when I bought a print from Ackermann’s Repository which shows the interior of “Polito’s Royal Menagerie” in 1812 and then found a copper token issued by one of the earlier owners, Mr Pidcock. “The collection of divers beasts and birds [was] only exceeded in rarity by those of the Royal Menagerie in the Tower,” according to The Picture of London for 1807, but what neither the guide book nor the Ackermann’s article appear to find worthy of comment was that this little zoo was on the first floor of a building otherwise occupied by shops and offices. The collection included at various times adult elephants, two rhinoceroses, a pair of kangaroos, a “gigantic male ostrich”, a Bengal tigExeter Change 2er and a pair of lions. How any of these were coaxed or carried up a flight of stairs is not explained.
Exeter Change was built in around 1676 as a not very successful collection of small shops specialising in millinery, drapery and hosiery, but by the late 18th century many were let as offices. An animal dealer, Thomas Clark, began a menagerie on the first floor in 1770, advertising that the animals could be viewed “in complete safety.” In 1793 Gilbert Pidock, who had been using it as a winter headquarters for his travelling show, bought the menagerie and on his death in 1810 it was acquired by an Italian, Stephen Polito, and renamed The Royal Menagerie.
Edward Cross worked for Polito and his daughter married Polito’s brother. When Polito died in 1814 Cross took over the menagerie. He tried on two occasions to sell the collection to the Zoological Society of London and moved it to the Royal Mews on the site of The National Gallery when Exeter Change was demolished in 1829. He eventually managed to sell some animals to the new London Zoo and moved the rest to the Surrey Zoological Gardens, which he created.
The Morning Chronicle for 17 May 1808 reported that, “The grandest spectacle in the universe is now prepared at PidcoUntitled-1 copyck’s Royal Menagerie, Exeter Change, Strand, where a most uncommon collection of foreign beasts and birds, many of them never before seen alive in Europe, are ready to entertain the wondering spectators. This affords an excellent opportunity for Ladies and Gentlemen to treat themselves with a view of some of the most beautiful and rare animals in creation. Amongst innumerable others are five noble African lions, tigers, nylghaws, beavers, kangaroos, grand cassowary, emus, ostriches etc. Indeed such a numerous assemblage of living birds and beasts may not be found for a century. This wonderful collection is divided into three apartments, at one shilling each person, or the three rooms for two shillings and sixpence each person.”Untitled-2 copy
Of course the conditions were utterly unsuited to keeping wild animals and complaints were made even in the early 19th century. In 1796 Pidcock had three elephants in one room. The most horrifying example of the cruelty was the fate of Chunee the elephant who weighted 5 tonnes and who became so irritable – understandably in view of a rotten and untreated tusk – that in 1826 it was decided he must be destroyed. When the first attempt to kill him by shooting failed, soldiers were brought from Somerset House further along the Strand. They also failed to destroy the poor creature, now maddened by pain and a cannon was ordered. Thankfully the keeper managed to kill Chunee before it arrived. The carcase was dissected by the Royal College of Surgeons.
Numerous copper tokens were issued for the menagerie. These were produced for many businesses in the late 18th century to supplement the poor supply of small coinage. The one I own shows an elephant with the words “Pidcock’s Exhibition” on one side and a bird and “Exeter Change, Strand London” on the other. Other designs showed lions, beavers and a rhino.
Celebrity visitors included Lord Byron, who was amused by Chunee taking his money and then courteously returning it. He also saw a hippopotamus there which, he said, reminded him of Lord Liverpool.

Exeter ChangeAs the Ackermann’s print shows, this was very much a family entertainment. In my next post I’ll visit Bullock’s Museum where the public could view a wide range of exotic species, but, probably fortunately for the animals concerned, all stuffed.

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The Great Parasol Mystery – or Which Way Is Up?

I have a large collection of original fashion prints 1795-1825. All right, I admit it, an indulgently large collection and a bit of a fashion print habit. But having so many does allow me to notice trends I wouldn’t normally spot – how the way long evening gloves are held up changed, how fans were held – and, something that has mystified me ever since I first saw it – the way parasols were carried.

These days we carry our umbrellas (and parasols, if we have them) by the curved handle which finishes the long shaft. At the other end, protruding from the top, is a short extension of the shaft ending in a metal ferrule to protect it when it touches the ground.  The lady wearing a Walking Dress in this print of July 1819 (Ackermann’s Repository) is holding her parasol in this way (Note the ring around it to keep the folds under control).

1819But before about 1816 the vast majority of the prints I own show the parasol being held either at its body like the pair of prints below, or by the short length of shaft at the top.

 

Ladies' Monthly Museum 1804 (pair to the left) and detail from 1805

I’ve included a variety of prints below to illustrate the ‘upside down’ way closed parasols (and I can only assume umbrellas also) were held.

From The Ladies Own Memorandum Book 1806

From The Ladies Own Memorandum Book 1806

London Walking Dresses July 1807 for La Belle Assemblee

London Walking Dresses July 1807 for La Belle Assemblee

Promenade Dresses Ackermann's Repository August 1809

Promenade Dresses Ackermann’s Repository August 1809

The 1807 print shows a carrying loop at the top of the open parasol and the tasselled design for 1809 shows an opening mechanism just like a modern umbrella. Even when a hooked handle appears (1812 & 1813 prints) it is at the top end.

Then gradually I find them being shown the ‘right’ way up from 1814 onwards, although not exclusively – it doesn’t seem to settle down to the modern way of doing things until about 1817.

But what I can’t understand is why the upside down way of holding the closed parasol persisted for so long. Surely this method meant that the lady risked soiling her gloves with dust, mud or grass when she carried the parasol/umbrella open? None of the books I’ve looked at even mentions this. What do you think?

Promenade Costume Ackermann's Repository September 1811

Promenade Costume Ackermann’s Repository September 1811

Promenade Dress Ackermann's Repository 1812

Promenade Dress Ackermann’s Repository 1812

Morning Walking Dress Ackermann's Repository 1813

Morning Walking Dress Ackermann’s Repository 1813

Journal des Dames et des Modes 1816

Journal des Dames et des Modes 1816

Walking Dress July 1818 La Belle Assemblee

Walking Dress July 1818 La Belle Assemblee

 

 

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Coach-fevered, coach-crazed and coach-stunn’d

“Coach-fevered, coach-crazed and coach stunn’d” was how the poet Samuel Taylor Coleridge described himself after arriving at Hatchett’s Hotel, Piccadilly in November 1817 after an all-night journey on the Bristol to London mail coach. It made me wonder if everyone had such a ghastly experience of coach travel and the result of my research is my new book Stagecoach Travel, out in the UK this month from Shire Publications (September in the US).

The first 1-Stagecoach coverstagecoaches appeared in the mid-17th century – and wise passengers made their will before setting out as well as allowing considerable time – the 182 miles from London to Chester took six days in 1657 (if the weather was kind). But at least in those days speed was not going to kill you and the coach would stop overnight so you had a chance of a meal at your leisure and a night’s sleep. (Prudent travellers would bring their own bed linen). If you were very hard up and could not afford the £1 15s for the London-Chester route you could perch on the roof (no seats or handrail) or ride in the basket with the luggage. To be ‘in the basket’ became slang for being hard-up. Passengers riding this way can be seen in this print of the quite fabulous sign (below) for the White Hart, Scole, Norfolk. The sign really was this ornate and was unfortunately demolished as a traffic hazard in the 19th century. The inn is still operating.

inn sign

 

By the early 19th century roads had improved greatly, at least along the turnpike routes, coach design incorporated lighter bodies and better springs and reliable timetables were in place. But although this meant the passengers got to their destination faster and on time it did not necessarily translate into greater SONY DSCcomfort or safety. I measured the interior of one of the few, genuine, surviving stagecoaches – the Old Times (Shown left in Birmingham Museum stores). It carried six inside passengers who would have been wearing bulky outdoor clothing. Each had 14 inches (35 cm) width on seats 13.5 inches (34 cm) deep. They and the passenger seated opposite had 18.5 inches (47 cm) of leg room to share. It makes budget airline seating seem luxurious.

Then there was the question of your fellow passengers who might be smelly, noisy, offensive or simply excessively chatty. As the Hon. John Byng ranted “…box’d up in a stinking coach, dependent on the hours and guidance of others, submitting to miserable associates and obliged to hear their nonsense, is great wretchedness!” Nor were the live human passengers the only source of discomfort. Coaches might carry the occasional turtle (live and strapped to the roof) on its way to some nobleman’s soup tureen, a smuggled veal calf (also live) in the guard’s box (definitely against regulations) or the sinister ‘box of book’ containing a body-snatcher’s ill-gotten corpses addressed to a London surgeon for dissection.

Travelling outside was cheaper and you were in the fresh air, but you were also exposed to the weather. Jane Austen’s nephews Edward and George arrived in Southampton in October 1808, “…very cold, having by choice travelled on the outside, and with no great coat but what Mr Wise, the coachman, good-naturedly spared them of his, as they sat by his side. They were so much chilled when they arrived, that I am afraid they must have taken cold.” They were fortunate, during very cold spells passengers sometimes died of exposure on the outside seats.

Then there were the inns, another source of misery, although foreign travellers usually wrote with admiration of “…that picture of convenience, neatness and broad honest enjoyment, the kitchen of an English inn.” (Washington Irving). With overnight stops a thing of the past, the 19th century innkeeper had to make his money where he could which meant over-priced, rushed meals. A useful trick was to serve it slowly and make it very hot but to prevent passengers removing any uneaten portions of the meal once the coach was ready after its 20 minute stop. The half-eaten food would go back in the pot for the next arrivals. You could, of course, bring your own picnic or buy from a vendor. The scene below is of an inn yard with passengers waiting to board their coaches with, to the left, the pie-seller carrying his wares on his head.inn yardI’ll post again about the pleasures of coaching, its dangers – from the highwayman (uncommon) to overturnings (all too frequent) – and those essential ingredients of the experience: the coachman, the guard, the vehicle and, of course, the horses.

Stagecoach Travel is available from Shire Publications http://tinyurl.com/ot6p2os, Amazon.co.uk  http://tinyurl.com/nafrkfs and, for pre-order, Amazon.com http://tinyurl.com/k52g7bd

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The Old Goat of Piccadilly

Old QThe unprepossessing character above is William Douglas, 4th Duke of Queensbury, otherwise known as Old Q or, as this print published in 1796 when he was 71 years of age, puts it, ‘The Old GOAT of Piccadilly.’

His Grace was every bit as dissolute and dissipated as this print shows him. He had a long life – 1725-1810 – and, as Jerry White says, he was ‘one of the most outrageous gamblers and sybarites of his own or any other age.’ (London in the 18th Century). He succeeded his father as Earl of March in 1731 and was known for most of his long and scandal-filled life by that title, only inheriting the dukedom on the death of his uncle in 1786. He was a passionate gambler, so it was fortunate that he was incredibly wealthy. In 1750 he bet that he could make a four-wheeled carriage drawn by four horses and carrying one man cover a nineteen mile course in one hour. This was considered impossible but, by throwing money at it, the earl had a series of experimental carriages made, each stripped down to nothing more than a basic framework. The harness was made of silk and whalebone and the unfortunate groom driving it had virtually nothing to cling to. He won in a time of 53 minutes 27 seconds. His other notorious bet was that he could send a letter 50 miles in an hour which he achieved by putting it in a cricket ball and having twenty bowlers stand in a measured circle throwing it from one to another continuously.

Throughout his adult life the duke was a passionate pursuer of women, especially actresses to whom he was exceedingly generous, for example building Kitty Frederick a house at 135, Piccadilly next door to his own at 138. He never married but, not surprisingly he had numerous illegitimate children.  In 1795 he had the woods around Drumlanrigg and Neidpath castles in Scotland felled and sold to provide a dowry for Maria Fagniani whom he believed to be his natural daughter. (She did rather well financially – George Selwyn left her a fortune under the impression that she was his child!)

Felling the forests made him the enemy of Robert Burns – ‘The worm that gnawed my bonny trees, That reptile wears a ducal crown…’ and William Wordsworth  – “Degenerate Douglas! Oh the unworthy Lord!”

Old Q’s interest in women did not diminish with age and he became what we would now probably call a sex pest, driving around with a groom whose job it was to get down from the carriage and take notes to any young woman who caught his master’s roving eye. He would walk along Piccadilly, accosting women as he went and when he became too elderly for that he retreated to the balcony of his house and winked at women as they passed.

He was famous for his huge muff, shown in this print. Two medicine bottles are poking out of his pocket, one labelled “Renovating Balsam” the other “Velno’s vegetable syrup.” Presumably these are to revive his flagging energies. The caption reads:

A Shining Star – in the British Peerage

And a usefull Ornament to Society___Fudge.

 

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Turn Again Whittington – there’s a traffic jam ahead

If you follow the Great North Road out of London towards York and Edinburgh you come to the village of Highgate four miles after leaving Smithfield, the traditional starting point of the road. These days you fight your way out through heavy traffic on the A1 along the Holloway Road to a one-way system encircling the Victorian Archway Tavern and next to the Archway Underground statiBlack and white Archway cropon. Ahead lies Archway Road running through a deep cutting and spanned after half a kilometre by the bridge carrying Hornsea Lane over the top. If you want to visit Highgate Village itself you need to take the fork off the one-way system just before Archway Road, to drive up Highgate Hill, past the modern Whittington Stone pub and the Whittington Stone itself sitting beside the pavement.
If you had been making your way along this route in the mid-14th century you would have no problem with traffic, fumes, noise or jams. But you would have been lurching along a muddy track sunk deep between the fields on either side – the original Hollow Way – until it turned and followed the route of Highgate Hill, for there was no cutting and easy route where Archway Road now runs. You would have armed outriders if you could afford them and a stout cudgel if you could not, because you would be deep in the country here and making your way through an area notorious for footpads or worse.

In the mid 14th century a hermit, William Phelippe, was living in a cell on the lower slopes of Highgate Hill – a great lump of London Clay rising to 423 feet above sea level, a formidable obstacle. William seems to have been that unlikely creature, a wealthy hermit, for he approached the King Edward III with the proposal that he pay for the excavation of gravel from near-by pits and use it to improve the road surface. In return he would set up a toll-bar to tax all wheeled traffic and pack-horses that passed carrying goods. The king duly granted a decree “to our well-beloved William Phelippe, the hermit” who charged two pence per week to each cart with iron-shod wheels, one penny if not iron-shod. Pack horses were charged one farthing a week.Stone crop

It was north along this improved road that young Dick Whittington, a poor apprentice who had failed to make his fortune in London, was trudging one day, with, so legend tells us, his cat. He paused near to where the Whittington Stone now stands, to rest before tackling Highgate Hill and there he heard the bells of the City calling, “Turn again Whittington, thrice mayor of London.” So he did, and made his fortune and the rest is the stuff of traditional tales and modern pantomime.

But Richard Whittington did exist – he was Lord Mayor in 1397, 1406 and 1420, he was knighted, he was one of the richest men of his time and a notable philanthropist whose charities are still in existence. A succession of Stones has marked the spot – the current one was erected in 1821. The etching above shows the previous version, dated 1608.

By the late 18th century Highgate was a prosperous village with a tollgate on the Great North Road and a good coaching and posting trade, for all the traffic still had to climb the hill and go down its main street at the summit. It was a popular place for early commuters, amongst them Grimaldi the clown who was robbed on the hill by footpads in 1807 returning home from performing at Sadler’s Wells theatre. Fortunately when the thieves saw his pocket watch with his portrait in costume painted on the dial they apologized profusely and returned it!

But the increase in coaching traffic meant something had to be done about the hill. Ackermann’s Repository (November 1822) records that, “At Highgate-Hill, over which one of the great north roads branches from the metropolis, a formidable steep presents itself, and which, until about ten years ago, was endured, but liberally abused, by the sufferers obliged to pass it.”

Archway 1822
First, attempts were made to tunnel through it but the tunnel collapsed in April 1812, fortunately after the workmen had left at the end of the working day. The tunnel was abandoned and a great cutting driven through, bridged by a massive archway designed by John Nash to carry Hornsea Lane. It took up a considerable width of the carriageway and was eventually replaced in 1900.

The new Archway Road was cut through on the eastern side of the old Archway Tavern which can be seen with the tollgate to the right in the black and white engraving at the top of the post. This is dated in Old And New London as 1825, but trying to accurately date the prints I have of the Archway is a nightmare.

The small rectangular coloured one above is from the Repository (1822) and shows the view beyond the tollgate. But the two rectangular images below are much more problematic if compared to the black and white oneArchway early 1. They are two sides of a very large print that was too big to go in my scanner so the unfortunate cow in the middle has lost its hindquarters, I’m afraid.

One shows the Archway Tavern which, oddly, has lost the upper part of the right-hand wing which is clearly illustrated in the black and white print. Highgate Hill goes off to the side and the pond, which is shown in the black and white print as walled, has no wall. The other sideArchway east shows Holloway Road coming in from the right and the tollgate before Archway Hill.
To the right just beyond the tollgate is a neo-Gothic building which, according to my early Victorian Ordnance Survey maps, is the Whittington College almhouses, one of Dick Whittington’s charities. The almshouses were moved to this site in 1809 but the neo-Gothic building was not erected until 1822 which means that the black and white print must have been made before that date. This print is an 1823 re-working of an 1813 print which has been changed to show the new almshouses. There’s an image of the original version on the Government Art Collection website.
It is difficult to reconcile this largely rural, village scene with the urban chaos on this site now – I doubt very much that Dick Whittington would have been able to hear the bells and hs cart would have probably been run over by a passing delivery van!

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The Funeral of Mr Edward Comely 1811

On April 11th 1811 a funeral procession made its way up Gray’s Inn Lane (now Road) to the New Burial Ground of the parish of St Andrew’s, Holborn. The burial ground is still there and is St Andrew’s Gardens now.
The funeral was that of Mr Edward Comely who had died five days earlier on the 11th April and it was “performed” by Samuel Page, Undertaker, Auctioneer and Appraiser of 232, High Holborn.
005 funeral
I have not been able to find out anything about Edward Comely, other than to deduce that the scale of his funeral and the fact that he lived in a City parish make it likely that he was in trade, probably a as merchant or shopkeeper. His executor who paid the bill, very promptly, on 18th April, was James Meycock, who was probably the same man who appeared as a plaintiff in a burglary case at the Old Bailey in 1809. He was a haberdasher in Broad Street in the adjacent parish of St Giles.
Under the handsome billhead with its picture of a black-clad woman mourning next to a tomb in a churchyard is the detailed account which paints a vivid picture of the details of an early 19th century funeral. Spelling and capitalization are as given in the invoice.
A Strong Elm Coffin covered with fine Black Serge close drove with double Rows of the best Japanned Nails on a Double Flowered Plate & Urn. 6 large Cherubim Escutcheons with wrought handles sett off and decorated with enriched ornaments chas’d and Blk Japanned in the best manner. Lined and furnished. £5 10s
A fine crape Mattress 12s
A fine Crape Shroud Cap and Pillow 18s
3 [?] with the Ditto 6s
Strong screws making up the Body [of the coffin] 3s
The use of a Handsome velvet Pall 7s
A Hearse and Mourning Coach with Pairs [of horses] each 12s
2 Coachmens Cloaks 2s
2 Hatbands and gloves for Ditto 10s
2 Porters in proper dresses to stand at the door and walk in procession 12s
2 Hatbands and gloves for Ditto 10s
4 men to Bear the Corpse 10s
2 Mourners Cloaks 3s
2 Hatbands for use of Ditto 2s
2 hoods and scarves 4s
A man attending the funeral 5s
A hatband and gloves for Ditto 5s
Gravedigger 5s

This totalled £13 16s but a discount of 13s 6d (for prompt payment perhaps?) was given.
Church service etc £4 7s
Paid to Mr Peckring (the clergyman?) £1 9s
The total bill came to £18 18s 6d

Price comparisons are notoriously difficult to make, but at this time a footman in a great house would expect to earn between £25 and £35 a year.
Catherine Arnold in Necropolis: London and Its Dead notes that undertaking as a specific trade developed in the 18th century, probably as a reflection of changing attitudes towards death by the middle classes who both wanted to show a refined sensibility by displays of mourning and meditation on death and also to reflect their growing wealth and confidence by a fine display.
The coachmen, coffin bearers, porters and the ‘man attending the funeral’ – presumably the funeral director’s representative – must all be correctly attired in black cloaks and gloves, with black bands on their hats and with long black scarves, the hearse would move at walking pace and passers-by would have ample opportunity to admire the coffin, draped in its hired velvet pall.
Mourning for the family and relatives would be another major cost to be considered, although that merits a post of its own. However, until I manage to collect all my images and scan them, here is “Evening Mourning Dress” from Ackermann’s Repository December 1810. The afflicted lady sits all in black and white, mopping her eyes next to a suitably funereal urn. Her jewellery is black jet. Although she has dressed formally for the evening she does not seem to be looking forward to socialising, poor thing.

Mourning 1810 crop

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Banns or Licence? Ways To Marry in Georgian England

After Lord Hardwicke’s Marriage Act of 1753 the Georgian couple in England and Wales had three ways of getting married: by banns, by common licence or by special licence. (There was actually a fourth option – to get themselves over the border to Scotland and be married under Scottish law, but I’m leaving the elopements out of this post!)

Bridal Dress. Ackermann’s Repository June 1816

Banns are intended to give anyone an opportunity to declare reasons why a marriage may not go ahead and the requirement for banns goes back to 1215. They must be called on three Sundays before the wedding date in the church of the parish where the couple intend to marry. Since 1823 it has been a requirement to call them in the parish or parishes where the bride and groom are resident if that is not the parish where the wedding will take place.

Banns are fine if you have no objection to the whole parish knowing your business, but you might want more privacy or you might wish to marry in a hurry. The alternative was a common licence, which cost more than banns and this was the option chosen by many people with pretensions to gentility and by anyone who could afford it and who wanted a hasty marriage – for whatever reason.

A common licence could be issued by archbishops, bishops, some archdeacons and ministers in parishes which were ‘peculiars’ (eg St Paul’s cathedral). The 1753 Act required a marriage by licence to take place in a parish where one of the spouses had been resident for at least four weeks, but this was often ignored.

To obtain a licence someone, usually the bridegroom, had to apply at the registry for the appropriate jurisdiction and submit an allegation which was a statement, under oath, that there were no impediments to the marriage. Usually the document included the names, ages, occupations and marital status (single or widowed) of the parties and, if one of them was a minor, it had to name the parent or guardian giving their consent. Sometimes a money bond was provided to back up the allegation.

Allegations, bonds and the licences themselves survive quite rarely. The licence was given to the couple to hand to the clergyman who would perform the marriage and, presumably, they often did not give them back, so I was delighted to find the one shown below.

 

 

Marriage Licence 3
It has a tax stamp in the top left corner for ten shillings (on top of the cost of the licence) and the Archbishop’s seal is suspended in a paper envelope at the bottom. It reads:
Charles, by Divine Providence, Archbishop of CANTERBURY, Primate of all ENGLAND and Metropolitan, by the Authority of Parliament lawfully authorized for the Purposes within written: To our well-beloved in CHRIST,
Curtis Graves of the Parish of Saint Andrew Holborn in the County of Middlesex, Bachelor and Mary Dunn of the same parish a Widow
GRACE and HEALTH. WHEREAS it is alledged [sic] that ye have resolved to proceed to the Solemnization of true and lawful Matrimony and that you greatly desire to cause and obtain that the same may be solemnized in the Face of the Church; We being willing that these your Desires may be the more speedily obtain a due Effect, and to the End thereof, that this Marriage may be publicly and lawfully solemnized in the Parish Church of Saint Andrew Holborn, London by the RECTOR, VICAR or CURATE thereof, without the Publication or Proclamation of the Banns of Matrimony, and at any Time in the Year, provided there shall appear no lawful Impediment in this Case by Reason of any Pre-contract, Consanguinity, Affinity, or any other Cause whatsoever, nor any Suit, Controversy, or Complaint be moved, or now depending before any Judge Ecclesiastical or Civil, for or by Reason thereof; and likewise, That the Celebration of this Marriage be had and done publicly in the aforesaid Church between the Hours of Eight and Twelve in the Forenoon. We for lawful Causes, graciously grant this our Licence and Faculty, as well as to you the Parties contracting as to the RECTOR, VICAR or CURATE of the aforesaid Parish who is designed to solemnize the Marriage between you, in the Manner and Form above specified, according to the Rites of the Book of Common Prayer, set forth for that Purpose by the Authority of Parliament. Provided always, that if in this Case there shall hereafter appear any Fraud suggested to us, or Truth suppressed at the Time of obtaining this Licence, then this Licence to be void and of no Effect in Law, as if the same had never been granted; and in that Case we inhibit all Ministers, if any Thing of the Premises shall come to their Knowledge, that they do not proceed to the Celebration of the said Marriage without first consulting us, or our Commissary of the Faculties. GIVEN under the Seal of our OFFICE OF FACULTIES, this Eighth Day of May in the Year of our Lord, One Thousand Eight Hundred and Five and in the First Year of our Translation.
[Signed] Chas. Moore Regr.
The back has been signed by Chas. Pryce, St Andrews. May 10th 1805 – the day Curtis and Mary were married.

The Archbishop was Charles Manners-Sutton who was Archbishop 1805-28. Charles Moore Esq. who signed it was one of the Principal Registrers [sic] of the Prerogative Court of Canterbury and the Revd. Charles Pryce who performed the ceremony was elevated to a Prebendal Chair at Hereford Cathedral in 1814.

Bridal Dress Ackermann's Repository April 1818

Bridal Dress Ackermann’s Repository April 1818

There was also the possibility of marriage with a Special Licence which was very rare. These could only be obtained from the Archbishop of Canterbury and allowed a marriage to take place anywhere, not just within a place of worship licenced for marriages. A handful were granted each year, usually to members of the upper reaches of the aristocracy.

Ralph Rylance in his Epicure’s Almanac (1815) describes the scene in the Horn Tavern, Godliman Street. This lay between St Paul’s Cathedral and Doctor’s Commons, which was where the lawyers practicing civil and ecclesiastical law were based and was the easiest place to get a licence for those living in London.
‘…the fond expectant bridegroom sips his soup or savoury jelly, waiting for his licence, which is to be obtained from the Prerogative Court. This soup, jelly, and licence, form the prelude to his occupancy of his (perhaps) equally important bride. Good easy man! He little thinks that the licence aforesaid is to rob him of his liberty for and during the remainder of his, the aforesaid bride-groom’s life.’

Parisian Evening Bridal Dress La Belle Assemblee October 1819

Parisian Evening Bridal Dress La Belle Assemblee October 1819

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The Eloping Lord Chancellor

On the 18th November, 1772, a twenty year old university student called John Scott crept along Sandhill on the bank of the Tyne in Newcastle under the shadow of the castle. He was equipped with a ladder and, when he reached the very handsome half-timbered house that stands on the corner of Sandhill and Side, the steep street up to the cathedral, he propped the ladder against the wall and helped Miss Elizabeth “Bessie” Surtees to climb down from a first floor window.SONY DSC
Conveniently, the Great North Road runs along Sandhill and up Side so it was easy enough to hand the daughter of wealthy banker Mr Aubone Surtees into a post chaise and head for the Scottish border. They were married at Blackshiels on the next day, eighty eight miles from Newcastle, so John must have left the major road and taken the most direct route towards Edinburgh, via Jedburgh on what is now the A68.

So far, so romantic, although you are probably wondering by now what this has to do with Jane Austen’s London. Young John Scott was the third son of a respectable coal-fitter (a sort of broker) of Newcastle and was studying at University College Oxford with the intention of entering holy orders. His school career appears to have been marked by truancy and regular whippings for misdemeanors so his father was probably hoping he would settle down, study hard and become a respectable clergyman. All looked set when he graduated in 1770 and was awarded a fellowship.
The elopement ruined all chance of a career in the church and he lost his fellowship as a result. However his father stood by the pair and John entered the Middle Temple in 1773 to study for the bar. Despite his father’s support the young couple seem to have been hard up. “Many a time have I run down from Cursitor Street to Fleet Market to buy sixpenny-worth of sprats for our supper,” he recalled later.
However he did well eventually, argued several difficult and interesting cases and began to rise in his profession. He became a Member of Parliament, then entered the Lords as Baron Eldon in 1801 to become Lord Chancellor. He held that position for over twenty years and was known for his opposition to Catholic emancipation and his support for the Prince Regent against his wife, Princess Caroline. He was created Earl of Eldon by George IV in 1821, probably in recognition for that support.SONY DSC
William Hazlitt wrote of him, “Lord Eldon has one of the best-natured faces in the world; it is pleasant to meet him in the street, plodding along with an umbrella under his arm, without one trace of pride, of spleen, or discontent in his whole demeanour, void of offence, with almost rustic simplicity and honesty of appearance – a man that makes friends at first sight, and could hardly make enemies, if he would; and whose only fault is that he cannot say Nay to power, or subject himself to an unkind word or look from a King or a Minister. …There has been no stretch of power attempted in his time that he has not seconded: no existing abuse so odious or so absurd, that he has not sanctioned it. He has gone the whole length of the most unpopular designs of Ministers … On all the great questions that have divided party opinion or agitated the public mind, the Chancellor has been found uniformly and without a single exception on the side of prerogative and power, and against every proposal for the advancement of freedom.”
I first came across Eldon when I was researching Walks Through Regency London and explored Bedford Square where he had a very fine town house at number 6. He also had a pretty uncomfortable time there! In 1815 he was besieged by Corn Law rioters who fixed a noose to the lamp post outside. The only way he could get out to attend Parliament or the King was to creep through his back garden into the grounds of the British Museum escorted by Townsend the Bow Street Runner.
Probably just as uncomfortable was to be laid up with gout and have the Prince Regent barge into the house and refuse to leave until Eldon appointed one of the Prince’s cronies to the office of Master of Chancery. Eldon yielded.
And then to cap it all his daughter Lady Elizabeth eloped in 1817 with George S Repton (son of Humphry Repton) after Eldon had refused to allow them to marry. Given that the circumstances of Elizabeth’s parents’ marriage were well known there was considerable satirical humour at Eldon’s expense.Elopement
Even more ironic was that when George III was asked to give his consent for a reform of the marriage laws he found that both his Lord Chancellor and his Archbishop of Canterbury had made run-away marriages!

I was reminded of Lord Eldon during my current research for a book on the Great North Road. It seems that Eldon liked to take a holiday from the pressures of London and used to stay at the Wheatsheaf, a posting inn at Rushyford Brook, a charming hamlet on the Great North Road just south of Ferryhill and the River Wear. At least it used to be charming. Now a large roundabout sits right on top of “…a pretty scene, where a little tributary of the Skerne prattles over its stony bed and disappears under the road…” Eldon established a cellar at the inn and he and Holt the landlord used to dispose of seven bottles a day of ‘Carbonell’s Fine Old Military Port.’ According to Sidney Smith they would drink eight bottles on Sunday to fortify themselves before church service. Apparently Eldon always went to church at Rushyford, but rarely in London. When reproached because, in his position he should be “a buttress of the church” he retorted that he was merely “an outside buttress.”

Modern newspapers would have a field day with Lord Eldon!

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Eating Out In Georgian London 2 – Some Recipes

In my last post I wrote about the world of Regency London eating places described by Ralph Rylance in his Epicure’s Almanac, so this time I thought I’d track down some typical recipes of the period.
These are all taken from original cookery books in my collection, but I haven’t tried them all myself, so experiment at your own risk!

Oysters were one of the most easily obtainable cheap fast foods and could be bought for home consumption in oyster warehouses, eaten in speciality oyster shops or from itinerant oyster-sellers in taverns such as the Cock in Fleet Street. ‘Marsh, the oyster-man, attends here the whole season with his Native’s, Milton’s, and Pyfleet’s…he has the dexterity of the squirrel in opening them.’
The Cock Inn is not the same as the building of that name today which is a heavily restored building of the 1880s, close to, but not on the same site as the original.

Cook & Albany

The title page from The Housekeeper’s Instructor by Jacob C Schnebbelie (1807) with his portrait above the front of the Albany where he was head cook.

March the oyster-man’s oysters would have been eaten raw, but The Housekeeper’s Instructor by Jacob C Schnebbelie, principal cook at the Albany (1807) has ten oyster recipes: fried; in Bechemel sauce; stewed; scalloped; fricassee; in a ragoo; sauce; loaves; pickled and soup. Here is the one for oyster sauce:

When the oysters are opened, preserve the liquor, and strain it through a fine sieve. Wash the oysters very clean, and take off the beards. Put them into a stew-pan, and pour the liquor over them. Then add a large spoonful of anchovy liquor, half a lemon, two blades of mace, and thicken it with butter rolled in flour. Put in half a pound of butter, and boil it up till the butter is melted. Then take out the mace and lemon, and squeeze the lemon juice into the sauce. Give it a boil, stirring it all the time, and put it into your sauce boat.

Oyster sauce seems to have been a relatively quick and cheap way of adding interest to boiled meat. Boiled fowl and beefsteaks in oyster sauce were two staples of club and chop house fare and it was to avoid both that the Prince Regent suggested to his chef, Jean-Baptise Watier, that he establish a gentlemen’s club with fine dining. As a result Watier’s, the “dandy club”, opened in 1807 on the corner of Bolton Street and Piccadilly. Brummell was perpetual president and fortunes were won and lost at the high-stakes macao tables.

To Fry Beef-Steaks from The Female Economist by ‘Mrs Smith’ (1810).
Take rump-steaks; beat them well with a roller; fry them in as much butter as will moisten the pan. For sauce, put to the gravy that comes out of them a glass of red wine, half an anchovy, a little nutmeg, pepper, salt and a shallot, cut small; give it a boil; pour it over the steaks, and send them hot to table.
If you like them done in a plainer way, you may put a little flour and water into the pan, with the gravy, when you have taken the steaks out; and a spoonful of ketchup and walnut-pickle, and use onion, or shallot, as you like, and omit the wine and anchovy.

Recipes0001

Frontispiece from A New System of Domestic Cookery (1817) showing a servant surrounded by ingredients

To Boil Chicken, from The Housekeeper’s Instructor

After you have drawn them, lay them in skimmed milk for two hours, and trus [sic] them. When you have properly singed, and dusted them with flour, cover them close in cold water, and set them over a slow fire. Having taken off the scum, and boiled them slowly five or six minutes, take them off the fire, and keep them close covered for half an hour in the water, which will do them sufficiently, and make them plump and white. Before you dish them, set them on the fire to heat; then drain them and pour over them white sauce, which you must have made ready in the following manner:
Take the heads and necks of the chickens, with a small bit of scrag of veal, or any scraps of mutton you may have by you, and put them into a saucepan, with a blade or two of mace, and a few black peppercorns, an anchovy, a head of celery, a slice of the end of a lemon, and a bunch of sweet herbs. Put to these a quart of water, cover it close, and let it boil till it is reduced to half a pint. Then strain it, and thicken it with a quarter of a pound of butter mixed with flour, and boil it five or six minutes. Then put in two spoonful of mushrooms, and mix the yolk of two eggs with a tea cup full of cream, and a little nutmeg grated. Put in your sauce, and keep shaking it over the fire, till it is near boiling; then pour it into your boats and serve it with your chickens.

Turtles were a luxury food and so popular that mock turtle soup features in most family cook books. The unfortunate turtles were shipped into the country alive from the West Indies towards the end of May and then kept in vast tanks to be sent to caterers, taverns or private buyers. One of the main suppliers was Mr Bleaden at the King’s Head in Poultry – very conveniently situated for supplying elaborate City banquets. He kept large tanks in his yard and had scores of turtles at any one time.
When I was researching for my new book Travelling By Stagecoach in Britain (Shire, July 2014) I came across a mail coach superintendent who declared that, ‘such a thing as a turtle tied to the roof directed to any gentleman once or twice a year might pass unnoticed, but for a constancy cannot be suffered.’ The guard would have received a sizable tip for accepting the turtle and the mail coach companies tried to stamp out such private enterprise.

Schnebbelie gives detailed and complex instructions on how to kill, prepare and cook your turtles, but this is something no-one would want to do these days so here is a recipe for Mock Turtle Soup from Mrs Smith.
Scald a calf’s head with the skin on; saw it in two, take out the brains; tie the head up in a cloth, and let it boil for one hour; then take the meat from the bones, cut it into small square pieces, and wash them clean in cold water; then put the meat into a stew-pan, with as much good broth as will cover the meat; let it boil gently for an hour, or until tender; then take it off the fire; put a piece of butter into a stew-pan, and half a pound of lean ham, or gammon, cut very fine; some chopped parsley, sweet marjoram, basil, three onions, chopped mushrooms, and a few shallots; put a pint of broth or gravy to the herbs and butter; put them on a stove or slow fire, and let them simmer for two hours; put as much flour as will dry up the butter; add good broth or gravy, so as to make two tureens; also add a pint of Madeira, or sherry; let it boil a few minutes, rub it through a sieve, and put it to the calf’s head; put force-meat balls and egg-balls; season it with Cayenne pepper, and a little salt, if wanted; squeeze two Seville oranges and one lemon; add a little fine spice and sugar to make it palatable. You may add oysters if you like.

Pineapple0001

The ultimate luxury ingredient, a pineapple, from one of the leading confectionery cookbooks of the day – Fred Nutt’s The Complete Confectioner (1815)

This is obviously very time-consuming, and not very cheap either, with its spices and wine. Finally, to take our mind off the poor turtles, we can follow Rylance on a country walk to Chalk Farm tavern where there was ‘a large room for public tea-drinking, an oven for baking hot rolls, and a stock of milch cows for the supply of milk for syllabubs.’
Here is Schnebbelie’s recipe for Common Syllabub which does require that you have a cow to hand so that it could be milked directly into the bowl, thus creating a thick foam.
Put a pint of cyder and a bottle of strong beer into a large bowl, grate in a small nutmeg, and sweeten it to your taste. Then milk from the cow as much milk as will make a strong froth. Let it stand an hour, and then strew over it a few currants, well washed, picked and plumbed before the fire and it will be fit for use.

First, catch your cow!

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Eating Out In Georgian London – A Regency Good Food Guide

My starrylanceting point for this post is a book that will fascinate anyone interested in Georgian London  – The Epicure’s Almanac: Eating and Drinking in Regency London by Ralph Rylance, edited by Janet Ing Freeman (British Library 2012).

In 1815 Rylance published the first guide to London eating, with, as he put it, the intention of guiding his readers to those establishments where they might ‘dine well and to the best advantage.’  Incredibly, Rylance claimed to have investigated all the locations himself, over 600 of them. His recommendations range from smart Mayfair hotels, inns, chop houses, markets, tea gardens and cake shops. Poor Rylance must have hoped his work would go into many editions, but it survived only the one and the publisher, Longmans, did not reprint.

Janet Ing Freeman has taken Rylance’s original text and investigated all the establishments he mentions, giving us notes on location and lots of interesting snippets about how they developed, who ate there and quotes from other sources. There are original maps to assist. Her detailed scholarly work turns Rylance’s book from a curiosity into a useable guide for the modern reader.

In addition to the places where one might eat there is a ‘Review of Artists Who Administer to the Wants and Conveniences of the Table’ ie shops for kitchen equipment and ingredients. These include Deakin’s Philosophical Kitchen Range which may be obtained from the inventor at 47, Ludgate Hill.  We are told it ‘combines economy with simplicity. It contains an improved oven for bread or pies; a capacious boiler, a place for several stewpans and saucepans with the addition of a moveable steaming apparatus…’ The boiler can also be used for distilling. The editor explains that ‘philosophical’ is used in the sense of ‘scientific’  and in 1817 prices ranged from 11 to 20 guineas.

One of the most frequently mentioned type of eating place is the oyster room. Oysters were cheap fast food and could be eaten at various shellfish warehouses and in most other eateries. Rylance mentions many oyster rooms such as Lynn’s at 145 Fleet Street where ‘the best accommodations are upstairs’, and Sawyer’s, St Martin’s Lane noting that it is, ‘One of the largest concerns of the kind in London, for the sale not only of shell-fish, but also of pickled and dried salmon, spruce beer and other beverages.’

In my collection I have this print, ‘A noted Oyster Room near the theatres -Time 3 o’Clock in the Morning’. (Drawn by Samuel AlOyster rooms_0001ken, published 1823). A very good time is being had by everyone and I strongly suspect that the gentlemen are not accompanied by their wives!

Another popular type of eating place was the coffee house, a very masculine preserve, where coffee was drunk, newspapers read and matters of business and politics discussed. Food was also served in many of them, for example the Piazza Coffee House in Covent Garden, founded by actor Charles Macklin, where ‘dinners for large and small parties are served up in the most consummate style of elegance.’

This illustration from Ackermann’s Repository of October 1811 shows the Auction Mart Coffee Room in Throgmorton Street. Auctions were often held in coffee houses and the Auction Mart was an attempt to move some of them into a purpose-built venue, although of course it still had to have its coffee room.  RylanAuction martce observes that it was ‘fitted up in very neat style. Here soups, and the usual coffee-house refreshments, are served up.’ The notes in the Repository are only concerned with the architecture, not the refreshments unfortunately, and the illustration shows an unconvincingly  quiet and uncrowded space.

Finally, for another type of establishment, we have the confectioners. As I have an invoice from Parmentier’s in my collection I’ve chosen that one from the many that Rylance describes. Parmentiers was located in Edwards Street (now part of Wigmore Street). ‘Here every article is perfected in the true Parisian style of excellence. You find eau de Cologne, pâte de guimauve [marshmallow confections], cachou à la rose, cachou à l’orange et à la violette [lozenge-shaped sweetmeats], papillottes avec devises [small candies wrapped in paper containing jokes or mottoes]. Here are to be had preserves and conserves, wet and dry, jellies, jams, coloured transparent pastes, fruits dried or preserved in French brandies, comfits, lozenges, drops of every colour and flavour, superior macaroons, and rout cakes of the most fanciful forms, with ices and creams.’ My invoice is for lemon and orange syrups.

Parmentier0001It is still possible to eat in some of the establishments that Rylance mentions. For example The Cheshire Cheese is still in Wine Office Court off Fleet Street, and close to the Bank of England you can eat at Simpson’s Tavern in Ball’s Court and the nearby George and Vulture in George Yard.

For my next post I’ll be discovering some recipes for popular foods in Georgian London.

 

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