Idle Hours in a Library

by William Henry Hudson

And now a word or two about some of the every-day habits of the time. Among the middle classes, as a whole, the ancient doctrine of early to bed and early to rise, upon which Charles Lamb threw such well-merited ridicule, was currently accepted, and this almost of necessity. Artificial lights were as yet in little use, and being thus more dependent upon the natural alternations of day and night, the good folks under the Virgin Queen inevitably kept better hours than do the Londoners of the present time. In Dekker’s “Shoemaker’s Holiday,” the master shoemaker is depicted roundly rating his wife and maids for their laziness in not having breakfast ready, and his anger seems at least a trifle excessive to the modern Cockney, since it subsequently turns out that it is not yet seven o’clock. In reading the old comedies, we are again and again struck by the complementary facts that the activities of life were well advanced while the day was still young, and that few scenes of a social character are laid in the evening time.

As regards eating, important as the subject doubtless is, we need not say much. Comparing the Elizabethan age with the immediate past, we may safely assert that men were more temperate now than they had been—that they fed less grossly, and spent less time at table. But the abstemiousness was, after all, only relative. It was still, from our point of view, a period of gluttony. The early breakfast of meat and ale; the morning luncheon, or bever; the twelve-o’clock dinner, with its exceedingly substantial fare; and, finally, in the evening, what Don Armado, in “Love’s Labor’s Lost,” described as “the nourishment which is called supper,”—all these made up a series of gastronomic undertakings at which we can look back only with mingled amazement and disgust. The staple articles of diet were the various kinds of meat, which were partaken of in immense quantities, with but little bread and only a limited accompaniment of vegetables. But almost as important as the meats was the pudding, for which the English had acquired so great a reputation that a contemporary foreigner fairly goes into a transport of enthusiasm about it. The worst feature of all was the enormous consumption of intoxicating liquors. Tea, coffee, and cocoa—those delightful cups that cheer but not inebriate, for which we moderns can hardly be too thankful—were as yet unknown in England; and, in their absence, every meal was washed down with mighty draughts of ale and sack. Testimony to the drunkenness of the English at this time is appalling, whether we turn to the plays themselves, or to the writings of professed moralists, such as Camden’s “Elizabeth,” Reeve’s “God’s Plea for Nineveh,” Tryon’s “Way to Health,” Dekker’s “Seven Deadly Sins,” Wither’s “Abuses Stript and Whipt,” and Thomas Young’s “England’s Bane,” which may be mentioned as specimens of a voluminous output of similar character. No wonder that, as Iago and Hamlet remind us, the English people had become a byword for inebriety among the nations of the continent.

It must, however, be added, as one favorable sign of the times, that table manners were, on the whole, distinctly improving. Bad as they still were in many important particulars, a change for the better was quite perceptible. For instance, people thought it incumbent on them now to wash before and after dinner, a ceremony all the more needful, as fingers were still commonly used where we use forks, “the laudable use” of which, as Jonson has it, came in towards the close of Shakspere’s life; and generally a certain amount of delicacy in what Ouida has pronounced the essentially disgusting operation of eating, was for the first time beginning to be looked for, at any rate amongst those in the higher ranks of society.

Hardly less important in social economy than eating is dress, which in turn demands a share of our attention. Unfortunately, however, it is impossible in the small space here at our disposal to give any adequate idea of the extent, variety, and extravagance of the fashions prevalent during the period with which we are now dealing, and which form a curious offset to the crudities we have noticed in household furniture and appliances. Harrison, in his “Description of England,” declares that the taste for change and novelty had simply run wild; and he and the outspoken Stubbs are never weary of declaring that while other nations have their own special extravagances, the English gather up and adopt the follies of all the rest of Europe. Here is a passage from another contemporary writer, Thomas Becon, on the same subject: “I think no realm in the world, no, not among the Turks and Saracens, doth so much in the variety of their apparel as the Englishmen do at this present. Their coat must be made after the Italian fashion, their cloak after the use of the Spaniards, their gown after the manner of the Turks; their cap must be of the French fashion; and at the last their dagger must be Scottish with a Venetian tassel of silk. To whom may the Englishman be compared worthily, but to Esop’s crow? For as the crow decked himself with feathers of all kinds of birds, even so doth the vain Englishman.... He is an Englishman; but he is also an Italian, a Spaniard, a Turk, a Frenchman, a Scotch, a Venetian, and at last what not?”

This is only a sample; passages of similar import might be multiplied almost without number. The fashions of the day were indeed absurd and extravagant to the last degree. Richness and picturesqueness were the two things aimed at alike in male and in female costume; and in both cases the colors were as brilliant as the stuffs were costly. The following speech of Sir Glorious Tipto, in Jonson’s “New Inn,” will give some idea of the run of masculine modes, as seen by the vigorous old satirist:—

“I would put on

The Savoy chain about my neck, the ruff

And cuffs of Flanders; then the Naples hat

With the Rome hatband and the Florentine agate,

The Milan sword, the cloak of Genoa, set