“Really?”
“Yes. His factory is in the Goose Dubs. He’ll take you to see it willingly. Ship loads o’ his shoes go to the Yankees, but they are getting on to his ways, and he had better make shoes while he can, for they’ll beat him at his own game soon. The little body in violet silk is his wife; she is aye trotting after him. How long have you known John Humphreys?”
“A few hours, but he is an old friend of my father’s.”
“Weel, that’s a fine beginning. John is another Glasgow notable. He’s only an exciseman, if you come dawn to facts, but they ca’ him a Supervisor. It’s a grand place for John, and he fills it wi’ great credit to himsel’. The big man he is talking to is called Sage. His wife hasna’ ta’en her e’en off you since you came into the room. She’ll be telling hersel’ that you will make a braw wife for her son Alick. Alick will be here anon. Tak’ care, or you’ll lose your heart to him. Thanks be! there’s the dinner bell at the last, but it is three minutes past ordered time. Annie Humphreys ought to be reprimanded—only her husband daurna do it,” and she lifted her long velvet train, and took Mr. Sage’s arm as she expressed this opinion.
I never was at such a dinner before, and I never saw such dinners outside of Scotland. I do not remember a thing we had to eat, except ice cream, and, as it was the first time I ever saw, or tasted ice cream, there is no wonder it has a place in my memory. It was a lingering pleasure of food eaten with constant merriment that charmed me. Then, when there was 94 nothing on the shining mahogany but the nuts and fruits and the big toddy bowl, then, indeed, if it was not the feast of reason, it was the flow of soul. Song followed song, and story followed story. At first the songs were comic, such as the “Laird o’ Cockpen,” or “O Johnnie Cope, Are You Waking Yet?”, but, as the music opened their hearts, these easily passed into the most passionate national songs; and, in an hour, there were only sentimental Scotchmen present. Every one was then tearful about Prince Charlie. Two generations previously, the dinner would have been broken up as a Jacobite meeting. But, oh, how I enjoyed it! A little later I said so to Mrs. Semple, and she answered,
“Dinna delude yoursel’ anent thae men wiping their eyes, as they sing, they are only specimens of the after-dinner Scot.”
“They are full of patriotic feeling,” I said.
“To be sure, after dark, and over the toddy, but they have been in Union Street, and Buchanan Street, Virginia Street, and the Cowcaddens all day long, doing what? Getting their shilling’s worth for their shilling, ay, their farthing’s worth for their farthing. Where was their patriotism then? Wait till the Sawbath Day, and I’ll show you the Scot who is a Son of the Covenant, and who wouldn’t lose his soul—on that occasion—for the whole world.”
Just as she said these words, she rose hurriedly to her feet, crying pleasantly, “There’s my Willie! We’ll hae the dancing now,” and immediately a bevy of girls and young men pushed aside the portières, and curtsied to the company. Then the elder men and women went into the out-of-the-way corners, and played “Catch the Ten” or “Bagatelle,” though some men of fifty years old, or even more, danced with great spirit in the national reels and strathspeys. I danced once with Mr. Humphreys, and was stepping a pretty measure with Mrs. Semple’s Willie, when Mrs. Sage’s son, Alick, entered. Immediately I caught his look of pleasure and admiration, and something I knew not what, passed between us, so that, when he was introduced to me, we both felt it to be a supernumerary ceremony.
I have been a little diffuse concerning this dinner, because it 95 represented fairly the household hospitality of that time. I dare say that they have a more stylish mode now, but I doubt if, with the elegant restraint of later days, they have preserved the old delightful flow of song and story, and that intense national spirit, which made one involuntarily listen for the bagpipes, though the music was all in the imagination. Many such entertainments I went to that winter; always on Saturday nights to the McIntoshes’, where there was sure to be a boiled turkey stuffed with oysters and served with oyster sauce. In another house, to which I went frequently, they had roast turkey stuffed with plum pudding, and an old negro cook in Texas told me his old master always had his turkeys stuffed in the latter way. If any one thinks it could not be good, I advise them just to try the recipe.