OXFORD—FROM A STUDENT’S NOTE BOOK.
OXFORD.—Everything at Oxford is quaint and charming, but its inns are unique and it is impossible to find one that sells bad beer,—the undergrads would never stand it,—and where a better judge of bitter beer than a Christ-Church, or a Magdalen, or a “Johns” man is to be found, it is hard to say. The names even of these inns are soothing. It is such a relief to get away from the American hotel abomination, with its gilded radiator, and from its cold, stiff restaurants and pretentious name; to the sanded coffee room of the quaint, cosy “Mitre,” or to the bar-parlour of the “Bell” or the “Plough.” And although these small, low-built inns are old—older than New York City several of them—they are radiant with a fresh lavender-smelling cleanliness that is never found in the big American hostelries, where the befringed and be-ribboned Irish importation reigns in her pride.
Rosy-cheeked country lasses serve the public here, and are shining examples of civil service, while behind the bar stands a lively, neat and pretty barmaid, who is an adept in chaffing the college men, but with too much self-respect to allow any vulgar jesting in her domain. We undergrads were not allowed to frequent every inn, but the “Clarendon” was a great favourite, and I have heard many jolly stories in its quaint old “Smoke Room,” lined with prints after Hogarth. When I was “in residence” at the University, three years ago, there used to be a very pretty barmaid who officiated at the “Plough,” opposite my rooms, and I noticed that she was usually at the window when Connigsby Disraeli, nephew to the great Earl of Beaconsfield, who was then a student at “New,” passed by. A queer fellow, Disraeli, and sure to make his mark if he lives. I met him at the theatre constantly, where he always led the applause. He is very popular still in Oxford, for he is hail fellow well met with everyone, be it “town” or “gown”; and he is “up” on dogs and horses as well as in the classics. His kennels were famous when he was “in residence” or “up,” as it is sometimes called. If his uncle had not been the first Earl, and had the title not therefore been confined to his direct line (he had no sons), Disraeli would have been “Milord”; but he is sure to make his own way. At the last general election he was elected to Parliament from the Altrincham Division of Sussex by a large majority over his Liberal opponent. The Queen is said to take a personal interest in his success, and Her Majesty’s partiality for his uncle is well known. He has already begun to attract attention by active work in the Conservative cause and by clever addresses at Primrose League meetings all over England.
My rooms in the college days were in Cornmarket Street, near the “High,” and my landlord (who was duly licensed by the all-powerful Proctors) rejoiced in the name of Huckings. He was formerly valet to the Marquis of Queensberry, and never allowed one to forget the fact; few were the days when allusions to “His Lordship the Markis” failed to greet my ears. Huckings is very proud of his “acquaintance” with the Nobility, and often boasted that Prince Christian-Victor, a grandson of Her Majesty and a student of Magdalen, once knocked him down in the cricket field. But Huckings is eminently respectable and very civil.
His furniture was usually covered with a green material stiffly starched, that crackled and rustled like an Irish-American servant out for a Sunday walk,—no English housemaid would dream of taking the liberty of allowing herself to rustle. Huckings was a capital cook and an experienced butler, and his welsh-rarebits were as light as air.