SEA-HORSE FOUNTAIN IN THE VILLA BORGHESE
The glades of Roman villas offer us some of the rare green effects, the colouring which prevails being that in [picture 27]. See page [46].
The single entrance-gateway, which is locked at night, is under the charge of a porter whose appearance varies according to the social standing of his employer from an imposing figure in gold lace and a cocked hat, to a surly fellow out at heels and elbows who ekes out a precarious livelihood by cobbling or carpentering while he keeps a vigilant but no friendly eye upon the incomings and outgoings of the inhabitants of the wretched tenement under his care. Often, even in good houses, a single room by the side of the gateway serves the porter with his wife and family for bedroom, kitchen, living room, and workshop, and sometimes the same number of human beings are stowed away at night in a mere hole, windowless and doorless, under the stairs. Yet this employment is so sought after that a cabinet minister's portfolio is said to be easier to obtain than a position as house-porter.
One or more public staircases lead up from the central courtyard. Before 1870 it was not obligatory to light these, and many a crime has been committed on a long dark flight, the only witness the dwindling oil-lamp before an image of the Madonna.
Even now a front door will seldom be opened at once in answer to your ring; a little shutter is pushed back, and you are first inspected through a grating. Or you are greeted with a shrill chi è, and only when you have given the reassuring reply, amici, "friends," will you be admitted. A middle-class Italian household is not very approachable in the morning. Although extremely early risers—no hour seems too early in Rome for people to be up and about—the house remains en déshabillé till the afternoon. The beds are unmade, the mistress shuffles about in dressing-gown and slippers, adjuring her maid-of-all-work in shrill tones; she even goes out to shop unwashed, in an old skirt and jacket. At first sight all the rooms appear to be bedrooms which are used indifferently to sit in. Nevertheless one room, generally the smallest and least attractive, is set aside as the "reception room." The family never sit in it, and never enter it except to receive their visitors. It is kept carefully closed and shuttered, and if you arrive unexpectedly the maid lets in some light for you with pretty apologies while you wait in the doorway afraid of falling in the dark over the innumerable objects, what-nots and small tables, which crowd the room. A jute-covered sofa of the most uncomfortable pattern, with a strip of carpet before it, is de rigueur, and a visitor would consider herself slighted if she were not ushered to this post of honour. There are no carpets on any of the stone floors, and no stoves or fireplaces. If there happens to be a chimney, it is considered unwholesome and is blocked up. There are no comfortable sofas and no lounge chairs. If the weather is fine and warm all is well with such a household. But Rome knows fog, frost, and snow, and though none last for long, wintry days may succeed each other and bitter winds blow down upon the city from the snow-capped Sabine mountains, and then the Romans, forced to stay at home, uncomplainingly wear their coats and jackets within doors to keep body and soul together, and sit warming their fingers over little pans of glowing wood-ash.
Like cats, they have a constitutional horror of rain, and will prefer to remain indoors than risk a wetting in search of some place of amusement, or to keep an engagement. Every carter, every beggar, every peasant carries an umbrella; horses and draught oxen are swathed in flannel and mackintosh in the wet, and the drivers of the little open cabs cower beneath leathern aprons and enormous umbrellas, under the dripping edges of which their "fares" creep in and out as best they can. Brigands only, so it is popularly believed, carry no umbrellas, and by this you may know them.
The Romans' cheerful acquiescence in what we should consider considerable hardship is nothing less than admirable. After long working hours spent in government offices for example, which are for the most part despoiled monasteries and always bitterly cold, they return to their homes where creature comforts as we understand them are unknown, not because they cannot be afforded, but because they are not desired or missed; and their gaiety or their enjoyment of one another's society is in nowise diminished because they spend the evening sitting at a dining-room table on straight-backed chairs.
On the other hand much attention is devoted to the preparation of the meals. Food is daintily prepared and cooked, well flavoured and seasoned. Meat and vegetables are generally cooked in oil- or bacon-fat, and no Roman would look at a dish of food plainly boiled or roasted. Even the poor are skilful in concocting a savoury dish with polenta (ground Indian corn) bread and potatoes flavoured with a dash of onion or tomatoes. All cooking and eating utensils are kept scrupulously clean, and the dirtiest contadino will wipe out his glass carefully before he is satisfied as to its fitness for his use. Romans break their fast with a cup of black coffee and bread without butter, but it is quite usual for them to eat nothing at all until twelve or one o'clock. Their midday dinner begins with either soup or macaroni (minestra or minestra ascuitta). If with the soup, then the meat which has been boiled to make it is served next with vegetable garnishings. The macaroni is served with butter, cheese, and tomatoes and there are numberless tasty ways of preparing it. Half a kilogram (eighteen ounces) is considered the portion for each person. If the meal begins with macaroni, this dish would be followed by meat in umido, a favourite Roman dressing of tomatoes and onions. People who live quite simply will never touch stale bread, and it is no unusual thing for a fresh batch to be delivered at the door three times a day. Salad, cheese, and eggs done in a variety of ways form the staple of the Roman's evening meal.
It is a perpetual wonder to the foreigner what elaborate and excellently cooked dinners can be produced in the unpromising Roman kitchens. Larders and sculleries are almost unknown. A white marble sink—marble fills the lowliest offices in Rome—and a tap in a corner do duty for the latter. The kitchen is often a slip of a room, and the "range" is little more than a table of brick and tiles fitted with small holes for holding charcoal, and with a shaft above for carrying away the unwholesome fumes. Upon these small holes all the cooking is done; the charcoal is fanned into a glow with a feather fan, and if there are many pots and saucepans they must take their turn upon the tiny fires. Scuttles do not exist, and the stock of charcoal for use is kept on the floor beneath the range.