CHAPTER VII.
WHITECHAPEL, AND THE OLD REMAINS IN BISHOPSGATE-STREET.
Turning our back on the Docks, and taking the nearest cut to the Mile-end-road, we will at once dash into Whitechapel; for all behind us belongs to the suburbs, and our present descriptions lie not there.
We have in our opening article, entitled “Ancient London,” glanced at the picturesque appearance of this neighbourhood in former years, and now turn to the present to find that these old-world splendours have given place to gin-shops, plate-glass palaces, into which squalor and misery rush, and drown the remembrance of their wretchedness in drowsy and poisonous potations of gin;—splendour and squalor, the very contrast of which makes thinking men pause, but are disregarded by those who contribute to the one and recklessly endure the other.
Our engraving represents the well-known row of butchers’ shops; for the Whitechapel butcher still belongs to the old school, taking a delight in his blue livery, and wearing his steel with as much satisfaction as a young ensign does his sword. He neither spurns his worsted leggings nor duck apron; but, with bare muscular arms, and a knife keen enough to sever the ham-string of an old black bull, takes his stand proudly at the front of his shop, and looks “lovingly” on the well-fed joints that dangle above his head. The gutters before his door literally run with blood: pass by whenever you may, there is the crimson current constantly flowing; and the smell the passenger inhales is not such as may be supposed to have floated over “Araby the blest.” A “Whitechapel bird” and a “Whitechapel butcher” were once synonymous phrases, used to denote a character the very reverse of a gentleman; but in the manners of the latter we believe there is a very great improvement, and that more than one “knight of the cleaver,” who here in the daytime manufactures sheep into mutton-shops, keeps his country-house.
The specimens of viands offered for sale in these streets augur well for the strength of the stomachs of the Whitechapel populace; no gentleman of squeamish appetite would like to run the risk of trying one of those out-of-door dinners, which ever stand ready-dressed. The sheep’s trotters look as if they had scarcely had time enough to kick off the dirt before they were potted; and as for the ham, it appears bleached instead of salted; and to look at the sandwiches, you would think they were veal, or any thing except what they are called. As for the fried fish, it resembles coarse red sand-paper; and you would sooner think of purchasing a pennyworth to polish the handle of a cricket-bat or racket than of trying its qualities in any other way. The black puddings resemble great fossil ammonites, cut up lengthwise; for while you gaze on them you cannot help picturing these relics of the early world, and fancying that they must have been found in some sable soil abounding in broken fragments of gypsum, which would account for the fat-like substance inside. What the “faggots” are made of, which form such a popular dish in this neighbourhood, we have yet to learn. We have heard rumours of chopped lights, liver, suet, and onions being used in the manufacturing of these dusky dainties; but he must be a daring man who would convince himself by tasting: for our part, we feel confident that there is a great mystery to be unravelled before the innumerable strata which form these smoking hillocks
