‘I say, old fellow, how do you go to the Derby this year?’
‘O, the old way—hamper-and-four.’
(From a drawing by John Leech in ‘Punch.’)
AT THE DERBY
(From a drawing by John Leech in ‘Punch.’)
The Turf is said to be our national pastime, and no one will deny the close connection existing between sport and Champagne. From the highest to the lowest of that wonderful agglomeration of individuals interested in equine matters, it is recognised as the only standard ‘tipple.’ Champagne goes down to the Derby in its hamper-and-four, like other pertinacious patrons of the race, and its all but ubiquitous presence on the course is warmly welcomed by thousands of thirsty visitors of very various grades. At Ascot, does H. R. H. the Prince of Wales seek to congratulate the Marquis of Hartington on his success, it is by wishing him further success in a glass of sparkling wine. Does Mr. William Kurr, welsher, desire to make the acquaintance of Mr. Druscovitch, detective, he seeks an introduction from Mr. Meiklejohn over a bottle of ‘fiz.’ Does the favourite horse win—quick, fill high the bowl with sparkling wine, to celebrate his triumph; does he lose, the same vintage will serve to drown our sorrows and obliterate the recollection of our losses. How many cunning coups, how many clever combinations, have there not been worked out in all their details over a bottle of ‘Cham.’ in quiet hotel-parlours at Doncaster or Newmarket! How many bets have been laid and paid in the same medium! How many a jockey has been bought, and how many a race has been sold, owing to the moral as well as physical obliquity of vision which the ingurgitation of the wine has induced! Nor should the existence of Champagne Stakes be forgotten. There are now several races of this name at different meetings; but the oldest is that established at Doncaster in 1828, and taking its title from the fact of the owner of the winner having to present six dozen of Champagne to the Doncaster Club.
Jones: ‘I say, Brown, things are deuced bad in the City.’
Brown: ‘Then I’m deuced glad I’m at Epsom.’
(From a drawing by John Leech in ‘Punch.’)
Look, too, at the influence exercised by the wine on the British drama, or rather on what to-day passes as such. Plagioso the playwright freely opens a bottle of Champagne with the object of stimulating the wit of his friend and collaborateur in the task of adapting Messrs. Meilhac & Halévy’s latest production to the London stage. Adverse critics, moreover, are said to be mollified by the subjugating influence of the wine; while authors, enraged at the way in which their pieces have been ‘cut,’ are similarly soothed; squabbles too between rival artistes as to parts and lengths are satisfactorily arranged in the managerial sanctum over a bottle of fiz. Does Lord Nortiboy wish to smooth over a tiff with the tow-haired young lady who is making ducks and drakes of his money at the Gynarchic Theatre, and whose partiality for sparkling wine is notorious, a dinner at Richmond and floods of ‘Cham’ for herself and friends is the plan that naturally suggests itself. Should the enterprising lessees of the Chansonnette Theatre determine to celebrate the thousand and first night of the run of Their Girls, a Champagne supper is recognised as the fit and proper method of doing so. Supper is the favourite meal of the profession, and Champagne is of course the best of all wine to take at that repast. On the stage itself it has often proved of very serious service. Robust tragedians and prima donnas in good training may indulge in stout, as more ‘mellering to the organ;’ but by the judicious administration of Champagne many a nervous débutant has been encouraged to conquer ‘stage fright’ and to face the footlights, many a jaded tragédienne enabled to rally her fainting energies in the last act, and to carry her audience with her in a final outburst of pathos or passion.