I like to look at my housekeeper when she carries in the tray. Her mien is festal, yet in her smile there is a certain gravity, as though she performed an office which honoured her. She has dressed for the evening; that is to say, her clean and seemly attire of working hours is exchanged for garments suitable to fireside leisure; her cheeks are warm, for she has been making fragrant toast. Quickly her eye glances about my room, but only to have the pleasure of noting that all is in order; inconceivable that anything serious should need doing at this hour of the day. She brings the little table within the glow of the hearth, so that I can help myself without changing my easy position. If she speaks, it will only be a pleasant word or two; should she have anything important to say, the moment will be _after_ tea, not before it; this she knows by instinct. Perchance she may just stoop to sweep back a cinder which has fallen since, in my absence, she looked after the fire; it is done quickly and silently. Then, still smiling, she withdraws, and I know that she is going to enjoy her own tea, her own toast, in the warm, comfortable, sweet-smelling kitchen.

VII.

One has heard much condemnation of the English kitchen. Our typical cook is spoken of as a gross, unimaginative creature, capable only of roasting or seething. Our table is said to be such as would weary or revolt any but gobbet-bolting carnivores. We are told that our bread is the worst in Europe, an indigestible paste; that our vegetables are diet rather for the hungry animal than for discriminative man; that our warm beverages, called coffee and tea, are so carelessly or ignorantly brewed that they preserve no simple virtue of the drink as it is known in other lands. To be sure, there is no lack of evidence to explain such censure. The cla.s.s which provides our servants is undeniably coa.r.s.e and stupid, and its handiwork of every kind too often bears the native stamp. For all that, English victuals are, in quality, the best in the world, and English cookery is the wholesomest and the most appetizing known to any temperate clime.

As in so many other of our good points, we have achieved this thing unconsciously. Your ordinary Englishwoman engaged in cooking probably has no other thought than to make the food masticable; but reflect on the results, when the thing is well done, and there appears a culinary principle. Nothing could be simpler, yet nothing more right and reasonable. The aim of English cooking is so to deal with the raw material of man's nourishment as to bring out, for the healthy palate, all its natural juices and savours. And in this, when the cook has any measure of natural or acquired skill, we most notably succeed. Our beef is veritably beef; at its best, such beef as can be eaten in no other country under the sun; our mutton is mutton in its purest essence--think of a shoulder of Southdown at the moment when the first jet of gravy starts under the carving knife! Each of our vegetables yields its separate and characteristic sweetness. It never occurs to us to disguise the genuine flavour of food; if such a process be necessary, then something is wrong with the food itself. Some wiseacre scoffed at us as the people with only one sauce. The fact is, we have as many sauces as we have kinds of meat; each, in the process of cookery, yields its native sap, and this is the best of all sauces conceivable. Only English folk know what is meant by _gravy_; consequently, the English alone are competent to speak on the question of sauce.

To be sure, this culinary principle presupposes food of the finest quality. If your beef and your mutton have flavours scarcely distinguishable, whilst both this and that might conceivably be veal, you will go to work in quite a different way; your object must then be to disguise, to counterfeit, to add an alien relish--in short, to do anything _except_ insist upon the natural quality of the viand. Happily, the English have never been driven to these expedients. Be it flesh, fowl, or fish, each comes to table so distinctly and eminently itself that by no possibility could it be confused with anything else. Give your average cook a bit of cod, and tell her to dress it in her own way.

The good creature will carefully boil it, and there an end of the matter; and by no exercise of art could she have so treated the fish as to make more manifest and enjoyable that special savour which heaven has bestowed upon cod. Think of our array of joints; how royal is each in its own way, and how utterly unlike any of the others. Picture a boiled leg of mutton. It is mutton, yes, and mutton of the best; nature has bestowed upon man no sweeter morsel; but the same joint roasted is mutton too, and how divinely different! The point is that these differences are natural; that, in eliciting them, we obey the eternal law of things, and no human caprice. Your artificial relish is here not only needless, but offensive.

In the case of veal, we demand "stuffing." Yes, for veal is a somewhat insipid meat, and by experience we have discovered the best method of throwing into relief such inherent goodness as it has. The stuffing does not disguise, nor seek to disguise; it accentuates. Good veal stuffing--reflect!--is in itself a triumph of culinary instinct; so bland it is, and yet so powerful upon the gastric juices.

Did I call veal insipid? I must add that it is only so in comparison with English beef and mutton. When I think of the "brown" on the edge of a really fine cut of veal--!

VIII.

As so often when my thought has gone forth in praise of things English, I find myself tormented by an after-thought--the reflection that I have praised a time gone by. Now, in this matter of English meat. A newspaper tells me that English beef is non-existent; that the best meat bearing that name has merely been fed up in England for a short time before killing. Well, well; we can only be thankful that the quality is still so good. Real English mutton still exists, I suppose. It would surprise me if any other country could produce the shoulder I had yesterday.

Who knows? Perhaps even our own cookery has seen its best days. It is a lamentable fact that the mult.i.tude of English people nowadays never taste roasted meat; what they call by that name is baked in the oven--a totally different thing, though it may, I admit, be inferior only to the right roast. Oh, the sirloin of old times, the sirloin which I can remember, thirty or forty years ago! That was English, and no mistake, and all the history of civilization could show nothing on the table of mankind to equal it. To clap that joint into a steamy oven would have been a crime unpardonable by G.o.ds and man. Have I not with my own eyes seen it turning, turning on the spit? The scent it diffused was in itself a cure for dyspepsia.

It is very long since I tasted a slice of boiled beef; I have a suspicion that the thing is becoming rare. In a household such as mine, the "round" is impracticable; of necessity it must be large, altogether too large for our requirements. But what exquisite memories does my mind preserve! The very colouring of a round, how rich it is, yet how delicate, and how subtly varied! The odour is totally distinct from that of roast beef, and yet it is beef incontestable. Hot, of course with carrots, it is a dish for a king; but cold it is n.o.bler. Oh, the thin broad slice, with just its fringe of consistent fat!

We are sparing of condiments, but such as we use are the best that man has invented. And we know _how_ to use them. I have heard an impatient innovator scoff at the English law on the subject of mustard, and demand why, in the nature of things, mustard should not be eaten with mutton.

The answer is very simple; this law has been made by the English palate--which is impeccable. I maintain it is impeccable! Your educated Englishman is an infallible guide in all that relates to the table. "The man of superior intellect," said Tennyson--justifying his love of boiled beef and new potatoes--"knows what is good to eat"; and I would extend it to all civilized natives of our country. We are content with nothing but the finest savours, the truest combinations; our wealth, and happy natural circ.u.mstances, have allowed us an education of the palate of which our natural apt.i.tude was worthy. Think, by the bye, of those new potatoes, just mentioned. Our cook, when dressing them, puts into the saucepan a sprig of mint. This is genius. No otherwise could the flavour of the vegetable be so perfectly, yet so delicately, emphasized.

The mint is there, and we know it; yet our palate knows only the young potato.

IX.

There is to me an odd pathos in the literature of vegetarianism. I remember the day when I read these periodicals and pamphlets with all the zest of hunger and poverty, vigorously seeking to persuade myself that flesh was an altogether superfluous, and even a repulsive, food. If ever such things fall under my eyes nowadays, I am touched with a half humorous compa.s.sion for the people whose necessity, not their will, consents to this chemical view of diet. There comes before me a vision of certain vegetarian restaurants, where, at a minim outlay, I have often enough made believe to satisfy my craving stomach; where I have swallowed "savoury cutlet," "vegetable steak," and I know not what windy insufficiencies tricked up under specious names. One place do I recall where you had a complete dinner for sixpence--I dare not try to remember the items. But well indeed do I see the faces of the guests--poor clerks and s...o...b..ys, bloodless girls and women of many sorts--all endeavouring to find a relish in lentil soup and haricot something-or-other. It was a grotesquely heart-breaking sight.

I hate with a bitter hatred the names of lentils and haricots--those pretentious cheats of the appet.i.te, those tabulated humbugs, those certificated aridities calling themselves human food! An ounce of either, we are told, is equivalent to--how many pounds?--of the best rump- steak. There are not many ounces of common sense in the brain of him who proves it, or of him who believes it. In some countries, this stuff is eaten by choice; in England only dire need can compel to its consumption.

Lentils and haricots are not merely insipid; frequent use of them causes something like nausea. Preach and tabulate as you will, the English palate--which is the supreme judge--rejects this farinaceous makeshift.

Even as it rejects vegetables without the natural concomitant of meat; as it rejects oatmeal-porridge and griddle-cakes for a mid-day meal; as it rejects lemonade and ginger-ale offered as subst.i.tutes for honest beer.

What is the intellectual and moral state of that man who really believes that chemical a.n.a.lysis can be an equivalent for natural gusto?--I will get more nourishment out of an inch of right Cambridge sausage; aye, out of a couple of ounces of honest tripe; than can be yielded me by half a hundredweight of the best lentils ever grown.

X.

Talking of vegetables, can the inhabited globe offer anything to vie with the English potato justly steamed? I do not say that it is always--or often--to be seen on our tables, for the steaming of a potato is one of the great achievements of culinary art; but, when it _is_ set before you, how flesh and spirit exult! A modest palate will find more than simple comfort in your boiled potato of every day, as served in the decent household. New or old, it is beyond challenge delectable. Try to think that civilized nations exist to whom this food is unknown--nay, who speak of it, on hearsay, with contempt! Such critics, little as they suspect it, never ate a potato in their lives. What they have swallowed under that name was the vegetable with all its exquisite characteristics vulgarized or destroyed. Picture the "ball of flour" (as old-fashioned housewives call it) lying in the dish, diffusing the softest, subtlest aroma, ready to crumble, all but to melt, as soon as it is touched; recall its gust and its after-gust, blending so consummately with that of the joint, hot or cold. Then think of the same potato cooked in any other way, and what sadness will come upon you!

XI.

It angers me to pa.s.s a grocer's shop, and see in the window a display of foreign b.u.t.ter. This is the kind of thing that makes one gloom over the prospects of England. The deterioration of English b.u.t.ter is one of the worst signs of the moral state of our people. Naturally, this article of food would at once betray a decline in the virtues of its maker; b.u.t.ter must be a subject of the dairyman's honest pride, or there is no hope of its goodness. Begin to save your labour, to aim at dishonest profits, to feel disgust or contempt for your work--and the churn declares every one of these vices. They must be very prevalent, for it is getting to be a rare thing to eat English b.u.t.ter which is even tolerable. What! England dependent for dairy-produce upon France, Denmark, America? Had we but one true statesman--but one genuine leader of the people--the ears of English landowners and farmers would ring and tingle with this proof of their imbecility.

n.o.body cares. Who cares for anything but the show and bl.u.s.ter which are threatening our ruin? English food, not long ago the best in the world, is falling off in quality, and even our national genius for cooking shows a decline; to anyone who knows England, these are facts significant enough. Foolish persons have prated about "our insular cuisine,"

demanding its reform on Continental models, and they have found too many like unto themselves who were ready to listen; the result will be, before long, that our excellence will be forgotten, and paltry methods be universally introduced, together with the indifferent viands to which they are suited. Yet, if any generality at all be true, it is a plain fact that English diet and English virtue--in the largest sense of the word--are inseparably bound together.

Our supremacy in this matter of the table came with little taking of thought; what we should now do is to reflect upon the things which used to be instinctive, perceive the reasons of our excellence, and set to work to re-establish it. Of course the vilest cooking in the kingdom is found in London; is it not with the exorbitant growth of London that many an ill has spread over the land? London is the ant.i.thesis of the domestic ideal; a social reformer would not even glance in that direction, but would turn all his zeal upon small towns and country districts, where blight may perhaps be arrested, and whence, some day, a reconst.i.tuted national life may act upon the great centre of corruption.

I had far rather see England covered with schools of cookery than with schools of the ordinary kind; the issue would be infinitely more hopeful.

Little girls should be taught cooking and baking more a.s.siduously than they are taught to read. But with ever in view the great English principle--that food is only cooked aright when it yields the utmost of its native and characteristic savour. Let sauces be utterly forbidden--save the natural sauce made of gravy. In the same way with sweets; keep in view the insurpa.s.sable English ideals of baked tarts (or pies, if so you call them), and boiled puddings; as they are the wholesomest, so are they the most delicious of sweet cakes yet invented; it is merely a question of having them well made and cooked. Bread, again; we are getting used to bread of poor quality, and ill-made, but the English loaf at its best--such as you were once sure of getting in every village--is the faultless form of the staff of life. Think of the glorious revolution that could be wrought in our troubled England if it could be ordained that no maid, of whatever rank, might become a wife unless she had proved her ability to make and bake a perfect loaf of bread.

XII.

The good S--- writes me a kindly letter. He is troubled by the thought of my loneliness. That I should choose to live in such a place as this through the summer, he can understand; but surely I should do better to come to town for the winter? How on earth do I spend the dark days and the long evenings?

I chuckle over the good S---'s sympathy. Dark days are few in happy Devon, and such as befall have never brought me a moment's tedium. The long, wild winter of the north would try my spirits; but here, the season that follows autumn is merely one of rest, Nature's annual slumber. And I share in the restful influence. Often enough I pa.s.s an hour in mere drowsing by the fireside; frequently I let my book drop, satisfied to muse. But more often than not the winter day is blest with sunshine--the soft beam which is Nature's smile in dreaming. I go forth, and wander far. It pleases me to note changes of landscape when the leaves have fallen; I see streams and ponds which during summer were hidden; my favourite lanes have an unfamiliar aspect, and I become better acquainted with them. Then, there is a rare beauty in the structure of trees ungarmented; and if perchance snow or frost have silvered their tracery against the sober sky, it becomes a marvel which never tires.

Day by day I look at the coral buds on the lime-tree. Something of regret will mingle with my joy when they begin to break.

In the middle years of my life--those years that were the worst of all--I used to dread the sound of a winter storm which woke me in the night.

Wind and rain lashing the house filled me with miserable memories and apprehensions; I lay thinking of the savage struggle of man with man, and often saw before me no better fate than to be trampled down into the mud of life. The wind's wail seemed to me the voice of a world in anguish; rain was the weeping of the feeble and the oppressed. But nowadays I can lie and listen to a night-storm with no intolerable thoughts; at worst, I fall into a compa.s.sionate sadness as I remember those I loved and whom I shall see no more. For myself, there is even comfort in the roaring dark; for I feel the strength of the good walls about me, and my safety from squalid peril such as pursued me through all my labouring life.

"Blow, blow, thou winter wind!" Thou canst not blow away the modest wealth which makes my security. Nor can any "rain upon the roof" put my soul to question; for life has given me all I ever asked--infinitely more than I ever hoped--and in no corner of my mind does there lurk a coward fear of death.

XIII.

If some stranger from abroad asked me to point out to him the most noteworthy things in England, I should first of all consider his intellect. Were he a man of everyday level, I might indicate for his wonder and admiration Greater London, the Black Country, South Lancashire, and other features of our civilization which, despite eager rivalry, still maintain our modern pre-eminence in the creation of ugliness. If, on the other hand, he seemed a man of brains, it would be my pleasure to take him to one of those old villages, in the midlands or the west, which lie at some distance from a railway station, and in aspect are still untouched by the baser tendencies of the time. Here, I would tell my traveller, he saw something which England alone can show.

The simple beauty of the architecture, its perfect adaptation to the natural surroundings, the neatness of everything though without formality, the general cleanness and good repair, the grace of cottage gardens, that tranquillity and security which make a music in the mind of him who gazes--these are what a man must see and feel if he would appreciate the worth and the power of England. The people which has made for itself such homes as these is distinguished, above all things, by its love of order; it has understood, as no other people, the truth that "order is heaven's first law." With order it is natural to find stability, and the combination of these qualities, as seen in domestic life, results in that peculiarly English product, our name for which--though but a pale shadow of the thing itself--has been borrowed by other countries: comfort.

Then Englishman's need of "comfort" is one of his best characteristics; the possibility that he may change in this respect, and become indifferent to his old ideal of physical and mental ease, is the gravest danger manifest in our day. For "comfort," mind you, does not concern the body alone; the beauty and orderliness of an Englishman's home derive their value, nay, their very existence, from the spirit which directs his whole life. Walk from the village to the n.o.ble's mansion. It, too, is perfect of its kind; it has the dignity of age, its walls are beautiful, the gardens, the park about it are such as can be found only in England, lovely beyond compare; and all this represents the same moral characteristics as the English cottage, but with greater activities and responsibilities. If the n.o.ble grow tired of his mansion, and, letting it to some crude owner of millions, go to live in hotels and hired villas; if the cottager sicken of his village roof, and transport himself to the sixth floor of a "block" in Sh.o.r.editch; one sees but too well that the one and the other have lost the old English sense of comfort, and, in losing it, have suffered degradation alike as men and as citizens. It is not a question of exchanging one form of comfort for another; the instinct which made an Englishman has in these cases perished. Perhaps it is perishing from among us altogether, killed by new social and political conditions; one who looks at villages of the new type, at the working-cla.s.s quarters of towns, at the rising of "flats" among the dwellings of the wealthy, has little choice but to think so. There may soon come a day when, though the word "comfort" continues to be used in many languages, the thing it signifies will be discoverable nowhere at all.

XIV.

If the ingenious foreigner found himself in some village of manufacturing Lancashire, he would be otherwise impressed. Here something of the power of England might be revealed to him, but of England's worth, little enough. Hard ugliness would everywhere a.s.sail his eyes; the visages and voices of the people would seem to him thoroughly akin to their surroundings. Scarcely could one find, in any civilized nation, a more notable contrast than that between these two English villages and their inhabitants.