Blackwood's Edinburgh Magazine, Vol. 66, No 409, November 1849

Gingham could do the handsome thing. Two days before our embarkation he insisted on my dining with him – taking my chop with him, he called it – in return for half a beefsteak, which he had accepted from me at breakfast, his own being delayed. I entered the coffee-room at the appointed hour; but was ushered up stairs into a private room with some degree of ceremony by the waiter, who, I observed, had on gloves, knees, silk stockings, and pumps.

Gingham was there. He had ordered a regular spread. We sat down. The landlord, who had not hitherto made himself visible, emerged on this festive occasion, brought in the soup, bowed, and retired. Gingham said grace. The soup excellent: it was turtle! "Capital turtle!" said I; "had no idea that anything half so good was to be had in all Falmouth." "Always take a small stock when I travel," said Gingham; "got a dozen three-quart cases from Cornhill. Just found room for it in my travelling store-closet." "Travelling store-closet!" thought I: "what a capital fellow to campaign with!"

Soup removed. Re-enter landlord, attended by waiter. John dory, in compliment to me, splendid. Large soles, fried. "I despise the man that boils a sole," said Gingham. It was despicable, I admitted. "My dear sir," said he, "allow me to lay down a principle, which you will find useful as long as you live. With boiled fish – turbot, for instance, or john dory – always take sauce. You did quite right, in allowing me to help you to sauce just now. But with fried fish, at least with fried sole – this, for instance – never, never permit sauce or melted butter to be put upon your plate." It was a manœuvre to get me to try the sole, after the john dory. "Fried sole without butter?" said I. "Try it my way," said Gingham, helping me: "take some salt – that's right – now put to that a modicum of cayenne – there – a little more – don't be afraid of putting enough – cayenne, though hot, is not heating, like common pepper – now mix them well together with the point of your knife." I obeyed implicitly. "Now then," said Gingham, with a look of exultation, "TRY THAT." I tried it; and owned that I had never known, till then, the right way of eating fried sole. It was excellent, even after the john dory. Try it, only try it, the first time a fried sole appears on the dinner table, under which are your legs.

A peculiar sound at the side-table now announced that he of the pumps was opening a bottle of champagne. Up to that moment we had managed to put up with Madeira, which was the fashionable dinner wine in those days. N.B. – Good wine to be got at Falmouth. It comes direct from abroad, not viâ London.

Fish removed. Door opens. Though rejoicing in those days in a very fair appetite, I was rather alarmed, after such a commencement of our humble meal, at the thought of what might be coming. But Gingham had a delicacy of taste, which never overdid things. Enter once more the landlord, bearing an elegant little saddle of Dartmoor mutton, and audibly whispering to the waiter, "Boiled fowls and tongue to follow." I commenced this history with a resolution to conceal nothing; therefore, away with reserve: both mutton, fowls, and tongue were excellent. "A little more Madeira, Mr Y – ," said Gingham. The currant jelly had distasted my mouth. I merely put the glass to my lips, and set it down again. Gingham observed, and at once discovered the reason. "Take a mouthful of potato," said Gingham, "the hottest you can find in the dish." My taste was restored. Table cleared again. I hoped the next entrée would be the cheese and celery.

During the short armistice, Gingham, who delighted to communicate useful knowledge, resumed the subject of the potato. Like all merchants who pay frequent visits to the Peninsula – and Gingham had been there often – he was knowing in wines, and in everything vinous. "Yes," said he, "nothing like a mouthful of hot potato to make you taste wine. There are lots of things besides, but none equal to that. The invention is my own."

"Then," replied I, "I presume you use it at Oporto and Xeres, when you make purchases?"

"Why, not exactly that neither," said he. "The worst of it is, it makes all wine relish alike, bad as well as good. Now, in buying wine, you want something to distinguish the good wine from the bad. And for this purpose – " The landlord and waiter reappeared.

"Sorry, Mr Y – , there is no game," said Gingham. "Fine jack hare in the larder this morning, but rather late in the season. Wouldn't have it. Can you finish off with one or two light things in the French way?"

"My dear sir, my dear sir!"

The table was this time covered with such a display of pâtisserie, macaroni, and made dishes, as would have formed of itself a very handsome petit souper for half-a-dozen people. Gingham wanted me to try everything, and set me an example.

The whole concluded, and the cloth about to be removed, "Mr Gingham," said I, "you said grace before dinner, and I think I ought to say grace now." The waiter drew up reverently with his back to the sideboard, adjusted his neckcloth, and tightened with his right hand the glove upon his left.

We sat sipping our wine, and nibbling at a very handsome dessert. I wanted to know more about distinguishing good wine from bad.

"I have made large purchases of wine on commission," said Gingham, "for private friends; and that, you know, is a delicate business, and sometimes a thankless one. But I never bought a bad lot yet; and if they found fault with it, I wouldn't let them have it – kept it myself, or sold it for more in the market."

"You were just on the point," said I, "of mentioning a method of distinguishing good wine from bad."

"Well," replied he, "those fellows there, on the other side of the Bay of Biscay, have methods innumerable. After all, taste, judgment, and experience must decide. The Oporto wine-merchants, who know what they are about, use a sort of silver saucer, with its centre bulging upwards. In this saucer they make the wine spin round. My plan is different."

"I should like to know it," said I.

"Well, sir," said he, "mix with water – two-thirds water to one-third wine. Then try it."

"Well?"

"If there is any bad taste in the wine, the mixing brings it out. Did you never notice in London, even if the port or sherry seems passable alone, when you water it the compound is truly horrid, too nauseous to drink?"

"The fact is, though a moderate man, I am not very fond of watering wine."

"The fact is," continued Gingham, "there is very little good wine to be got in London, always excepting such places, for instance, as the Chapter. When you return, after having tasted wine in the wine countries, you will be of my opinion. Much that you get is merely poor wine of the inferior growths, coloured, flavoured, and dressed up with bad brandy for the London market. That sort comes from abroad. And much that you get is not wine at all, but a decoction; a vile decoction, sir; not a drop of wine in its composition. That sort is the London particular." I felt that I was receiving ideas.

"Now, sir," said Gingham, "my cold-water test detects this. If what you get for wine is a decoction, a compound, and nothing but a compound, no wine in it, then the water – about two-thirds to one-third – detects the filthy reality. Add a lump or two of sugar, and you get as beastly a dose of physic as was ever made up in a doctor's shop."

"Just such a dose," I replied, "as I remember getting, now you mention it, as I came down here by the fast coach, at an inn where I asked, by way of a change, for a glass of cold white-wine negus. The slice of lemon was an improvement, having done duty before in a glass of gin punch."

"Shouldn't wonder," said Gingham. "And if what you buy for port or sherry be not absolutely a decoction, but only inferior wine made up, then the water equally acts as a detective. For the dilution has the effect of separating, so to speak, the respective tastes of the component parts – brings them out, sir; and you get each distinct. You get, on the one hand, the taste of the bad brandy, harsh, raw, and empyreumatic: and you get, on the other hand, the taste of the poor, paltry wine, wretched stuff, the true vinho ordinario flavour, that makes you think at once of some dirty roadside Portuguese posada, swarming with fleas."

"But what if you water really good wine?"

"Why, then," said Gingham, "the flavour, though diluted, is still the flavour of good wine."

"I should like," said I, "to be knowing in wines."

Seeing in me a willing learner, he was about to open. But at this moment the mail drove into the yard of the hotel; and, knowing that Gingham was always ravenous for the London journals on their first arrival, I insisted on our going down into the public room, taking a cup of coffee, and reading the papers. We had talked about wines; but, being neither of us topers, had taken only a moderate quantum suff., though all of the best kind. Gingham, out of compliment to me, wished to prolong the sitting. But, knowing his penchant for a wet newspaper, I was inflexible. We rose from the table.

I felt that I had been handsomely entertained, and that something handsome ought to be said. The pleasing consciousness, however, of having eaten a good dinner, though it excited my finest feelings, did not confer the faculty of expressing them. I began:

"Sir, Mr Gingham; I feel we ought not to leave this room, till I have expressed the emotions – " Then, taking a new departure, "Really, sir, your kind hospitality to a comparative stranger – "

"Well, sir," said Gingham, laughing, "I will tell you how it was. Do you remember your first breakfast in the coffee-room, the day after your arrival by the mail? I was present, and enjoyed it amazingly."

"Oh, sir! oh, sir!" said I, a leetle taken aback; "really I was enormously hungry. In fact I had eaten nothing during my two days' previous journey; and was so sleepy on my arrival, that I got to bed as fast as I could, without thinking of ordering supper. And when I came down next morning, or rather afternoon, why, to tell you the truth, I made it breakfast and dinner in one; and perhaps I did seem a little savage in my first onset on the Falmouth – "

"No, NO, NO!" exclaimed Gingham, interrupting me. "That was not it. No, NO, NO! far from it. My dear sir, you merely disposed of two or three plates of ham and eggs; then a few muffins, with about half-a-dozen basins of tea. After that – let me see – after that, to the best of my recollection – after that, you took nothing, no, nothing, but the mutton chops. No, sir, it was not the quantity. I have often made as hearty a meal myself; and, if we campaign together, I trust we shall often make as hearty a meal together. Nothing like campaigning for an appetite. No, sir; that was not it. It was your manner of taking it."

"My manner of taking it? Really! And pray what did you see in my manner of taking it?"

"Sir," said Gingham, with emotion, "I know this house. I have long used this house. Everything in this house is good. The accommodation is good. The attendance is good. The wine is good. The dinners are good. The breakfasts are good. Now, sir, I have seen some persons conduct themselves in this house in a manner that filled me with scorn, disgust, and indignation. They arrive by the London mail, sir, as you did, and go to bed. In the morning they come down into the public room, and order breakfast. They breakfast, not like you, my dear sir, very moderately, but enormously. That I could forgive; after a long journey it is excusable. But, sir, what I cannot tolerate is this: They find fault with everything. The tea is bad; the coffee is bad. They take up the silver cream-jug; examine the clouted cream; smell to it – yes, sir; they actually smell to it – and smelling to anything, I need not say, is as great a bêtise as a man can commit at table – ask the waiter what he means by bringing them such stuff as that; and, before they have done, gobble up the whole, and perhaps call for more."

"Call for more? Why, that, I think, is exactly what I did."

"Yes, my dear sir," said Gingham, "you enjoyed it; and you took a pretty good lot of it; but you did not find fault with it. Not so the people I am talking of. The fact is, sir, we Londoners have a great idea of keeping up our dignity. These persons wish to pass for people of importance; and they think importance is announced by finding fault. Item, they are enormously, indecently hungry, and fully intend to make a breakfast for two, but wish to do it surreptitiously. On the arrival of the beefsteak, they turn round the dish, and look at it contemptuously, longing, all the while, to fall to. Yes, sir, they turn round the dish two or three times; then stick their fork into the steak, and turn it over and over; perhaps hold it up, suspended by a single prong, and examine it critically; and end all by pushing away their plate, drawing the dish into its place, and bolting the whole beefsteak, without taking time to masticate. Sir, there was a man in that coffee-room this morning, who grumbled at everything, and ate like a dog. In short, they clear the table of eatables and drinkables; then call the waiter, and reproach him, with a savage look, for bringing them a tough beefsteak; and, in a plaintive voice, like ill-used men, inquire if there is any cold meat-pie."

I owned, from personal observation in the public room, to the general correctness of this sketch.

"Now you, sir," continued Gingham, "enjoyed your breakfast, and made a good one; but found fault with nothing; because, I presume, there was nothing to find fault with. I like to see a man enjoy his meals. And if he does, I like to see him show it. It is one of the tokens by which I judge of character. Your conduct, my dear sir, commanded my respect. Shall I say more? It won my esteem. Then and there my resolution was formed, to invite you, at the first convenient opportunity, to partake of my humble hospitality."

It was too much. I extended my fist. A shaking of hands, of some continuance – cordial on my part, and evidently so on Gingham's, by the pain I felt in my shoulder.

"Well, sir," said Gingham, "I had already learned that you were a passenger for the Peninsula. I was a passenger for the Peninsula; and, as we were to sail together, and probably to campaign together, I resolved to introduce myself. I said, this lad – I beg your pardon, this youth – excuse me, this gentleman, this young gentleman – for I guess you have some ten years the advantage of me in that respect – this gentleman is, like myself, bound for the headquarters of the Peninsular army. I know something of campaigning; he knows nothing. We campaign together."

"Well now," said I, "that is just what I should like amazingly."

Gingham now took the initiative, and put forth his paw. Again we tackled, and, in the true pump-handle style, so dear to Englishmen, expressed mutual cordiality: only that this time, being better prepared, I reversed the electric stream, and brought tears into Gingham's eyes. He sung out, "Oh!" and rubbed his arm.

"The rest," said Gingham, "is easily told. After breakfast you walked out into the court-yard, lit a cigar, and stood on the steps. I lit another, followed, and had the pleasure of making your acquaintance."

I gave audible expression to my profound self-congratulations.

"Allow me, however, to add," said Gingham, "you raised yourself greatly in my esteem by asking the waiter for a red herring. The request evinced a superiority to vulgar prejudices. Your way of putting it, too, was in perfect good keeping: for you did not commit yourself by ordering a red herring; but asked whether you could have one in the coffee-room. Believe me, I was pained, when he stated that red herrings were not permitted; and could but admire your self-denial, in accepting, as a substitute, the mutton-chops."

We adjourned to the public room.

Gingham had entertained me hospitably and handsomely. Yet this was the same Gingham who, when I made him take part of my beefsteak at breakfast, because his own was delayed, proposed that we should desire the waiter to tell the landlady to charge only half a beefsteak to me, and half a beefsteak to him, Gingham. My rejection of this proposal was the immediate occasion of the dinner, at which the reader has just been present.

While we were eviscerating the papers, fresh from London, Gingham leaned over the table, with the air of a man who had something important to communicate. He looked me earnestly in the face.