Old and New Paris: Its History, Its People, and Its Places, v. 1

by H. Sutherland Edwards

Telescopic distances have not been published. It can be seen, however, that this loftiest of observatories would be of immense use to Paris in {239} case of her being again approached by invading armies.

The Eiffel Tower was one of the greatest attractions of the Exhibition of 1889; and it remains a lasting memorial of that greatest of great exhibitions, which, on certain Sundays and holidays, attracted as many as 400,000 visitors. It has been calculated that it received altogether twenty-five million visitors—or, what is not quite the same thing, twenty-five million visits—which gives an average of 139,000 daily. Apart from the rich and varied interest belonging to the manufactures, the works of art, the products of all kinds, natural and artificial, that were on view, the Exhibition possessed a high significance in a political sense. It showed to Europe and to the world that France had more than recovered from the calamities of the war, and that she was once more in the very foremost rank of civilised powers. As in all exhibitions, the scientific departments attracted less attention, and were less frequented than the restaurants and the refreshment rooms; though here, also, there were opportunities for study, especially for those interested in ethnology.

Universal exhibitions have been compared to small towns, but they bear a greater resemblance to small worlds; and this was particularly the case with the Paris Exhibition of 1889, which was a microcosm on rather a large scale. There was no part of the world unrepresented in its varied departments, especially in the departments consecrated to eating and drinking, where national dishes and beverages were served by attendants in national costume. Here, side by side with an Algerian or Turkish coffee-house, where Mocha of guaranteed authenticity was provided, with narghilis, chiboucks, and Oriental cigarettes as appropriate accompaniments, stood a Dutch tavern purveying genuine curaçoa, or a Bavarian beerhouse. Vienna was in evidence by its so-called “cutlets” of chopped meat, and Austria generally, together with Hungary, by rare and characteristic wines. The Spanish Café was as remarkable for the black mantillas, with eyes to match, of the waitresses, as for its Malaga and its Xeres. The Danish Café was distinguished by its kümmel, and the Swedish Café by its punch, made in the Swedish style, and handed to the customer (also in the Swedish fashion) by fair-haired, fresh-complexioned Swedish maidens. The Russian traktir, taken in connection with specimens of Russian village huts, formed a compendium of Russian popular life, in a country where the popular and the aristocratic, often strangely opposed, are sometimes strangely intermingled. The wooden isbas, with their high roofs, curiously surmounted by semblances of horses’ heads, which have not only a picturesque, but a mystical significance—true examples of Russian rural architecture—showed such artistic carving above the portico, and at other points, that many a dull cynic declined to regard them as authentic, and held them to be mere fabrications, intended to astonish and delude the foreigner, even as Catherine II. is supposed to have been deluded by the village panoramas got up for her benefit in desert tracts by the ingenious Potemkin.

In England and other countries which are supposed to have attained the highest point of civilisation, the humbler classes know nothing of art work in connection with their daily life. But the Russian peasant, poor and uneducated, tasting meat once, perhaps, in a month, and living principally on black bread, salt cucumbers, dried mushrooms, and porridge, wears a costume full of colour, a red shirt, or a blue kaftan with a scarlet sash; and he adorns in his own rough but picturesque fashion the house he lives in, and every article of its modest furniture. The Russian peasant, like the peasant in other countries, makes none too frequent a use of the towel; but every towel that he possesses is ornamented with an embroidered fringe, worked by women who have never studied in any sort of art school, but who have acquired certain arts by tradition, and possibly through inherited aptitude. The Russian peasantry are still, for the most part, ignorant of reading and writing. But when the whole population of the Russian Empire is sent to school its native artistic faculties will, it is to be feared, disappear. At present the brain of the poor moujik must somehow occupy itself during his periods of leisure; and it works for the most part—and exclusively when he happens to be quite unlettered—through eye and hand.

At the Russian restaurant, or traktir, such national delicacies as caviar, dried salmon, pickled cucumbers, salt mushrooms, the ordinary components of the Russian zakouska or præprandium, were tasted by the visitor to the great Exhibition with less avidity than curiosity. These excellent comestibles (only one has got to know them first) were, if the Russian mode was followed, washed down with a glass of vodka; not, it must be admitted, the ordinary vodka of the Russian rural districts, but vodka of a more refined description, as swallowed (at least by the men) at the simple preparatory lunches given immediately before {240} dinner at the houses of the great.

Those were wrong who, at the Russian restaurants of the Exhibition, confined themselves to making the acquaintance of the strange preparations offered at every well-ordered zakouska; for Russia has a cuisine of her own well worthy of practical study—a cuisine which, like Russian civilisation, consists partly of what is truly Russian, but largely of what has been adapted or simply borrowed from various foreign nations. The stchee, or cabbage soup, the borsch, or beetroot soup, the oukha, or fish soup, and the batvinia, or iced soup of Russia, are thoroughly national, and, except that the Poles have also an iced soup called cholodiec, are not to be found in any other country. The Russians have many solid dishes, too (such as boiled sucking-pig with horse-radish sauce) which are quite peculiar to Russia; but, on the other hand, they have adopted all kinds of entrées from the French, together with various dishes of German and of Viennese origin; while they have likewise, in the art of cookery, taken lessons from their eastern neighbours.

Roumania, Servia, and what remains of Turkey were represented by dishes, drinks, and graceful female figures, all intensely national. Even such unpicturesque countries as England and America had their characteristic refreshment places. The English bars, served by much admired English barmaids, practised in the wiles and stratagems of casual flirtation, had many frequenters; while the American bars, typical of a country where women and liquor are becomingly kept apart, attracted amateurs {241} of all classes and from all countries. Nor must Italy be forgotten; the land which gave to France not only its music and its drama, but also its ices and its pastry. It is believed that in some of the cafés whose appearance was most strikingly foreign, France was secretly represented; for numbers of young women attired in garments of Oriental make, while perfectly ignorant of Eastern languages, talked fluently, and often very agreeably, in French.

“Trocadéro” is the name of one of the forts which the army of the Duke of Angoulême, operating in Spain, found it necessary to take before advancing upon Cadiz. The stronghold in question was constructed on an island of the same name, which, apart from walls, bastions, and batteries, was defended against assailants by a broad canal, in which, even at low tide, the water was four feet deep. The French approached the Trocadéro by regular siege works, and, after completing their second parallel, prepared to take the place by assault. The attack was made on the 15th of August, 1823, at three o’clock in the morning, just before daybreak, that is to say, when the Spanish garrison, trusting overmuch to the supposed efficiency of the water defences, were by no means on the alert. The French troops passed the water without firing a shot, scaled the walls, turned the guns and wall-pieces against the Spaniards, and, acting with great rapidity, were soon in possession of the fort. {242}