CAMP OF THE FOURTH DIVISION.
Excellent quality of the stoves--Mr. Phillips--Strange way of
repairing--Interview with General Codrington--installed on
Cathcart’s Hill--Gourmet and gourmand--Lessons to the
soldier-cooks--Receipt to cook salt meat for fifty men--Army soup
for fifty men--Success of my stoves--The grand
breakfast--Guests--Economy--Use of the fat--General Garrett’s
testimony--Giving-parties mania--Invitations--My first
dinner--Amusements--General Lüders’s invitation to the Allied
Commanders--Scene on the Mackenzie
Heights--Fraternization--Hospitality of the Tartar families.
I thus had the opportunity of taking my civilian cooks away with me, as
I wanted their services in the Crimea. Upon my arrival at Balaklava, I
paid my respects to General Codrington. My stoves had arrived just
before, and the fact of their having been adopted was mentioned in the
orders of the day.
Mr. Phillips, the engineer I had requested the Government to send out to
superintend or repair the stoves if required, arrived on board the
_Argo_. I am happy to say that, as far as repairs were concerned, this
gentleman’s services were not needed. Although the stoves were
frequently moved from camp to camp, and from one regiment to
another--were in continual use in the open air, exposed to all weathers,
and some of them for above twelve months, they did not stand in need of
any repairs. This fact speaks volumes for their fitness for campaigning.
Mr. Phillips was the son of one of the partners of the firm of Smith and
Phillips. He had nothing to do professionally as regards the repairing
of the stoves, but I must acknowledge that he made himself very useful
as well as agreeable. He rose very early, and accompanied me in my camp
cruises, racing from stove to stove. He woke at daybreak, but always
felt rather drowsy till he had taken a strong cup of tea, with a
stronger drop of rum in it, which set him, as he said, upon his mettle.
He then mounted his horse, which had gloriously served his country for
nearly fourteen years in the French cavalry under a heavy cuirassier.
The only inconvenience with this warrior quadruped was that my cockney
Zouave was never sure which regiment he should visit first, as he was no
sooner on the back of this old pensioner, than he began to fidget, and
off he went in any direction, but always stopped at some regimental
stable. This did not so much matter, as I had stoves in almost every
regiment. The only plan was to make no positive appointment.
On two or three occasions he was less successful, for
_Ventre-à-terre_--such was the French name of that Pegasus--took him
full gallop through the French camp. The first inconvenience was my
having no stove there; the second, the French had arrested him for
galloping through the camp, and were about to put his horse in the pound
and himself in prison. I arrived quite by chance, and he was liberated.
As he spoke no French, he was endeavouring to assure them in English
that he was not the culprit, but his horse. I explained the case to the
French sergeant, and recommended, as a point of justice, as it was the
animal’s fault, that he should be put in the stable and the horse in
prison. This amused the group of Imperial Guards, who surrounded us by
scores, and a few bottles of very, very acid wine, procured at Madame
Fleur des Bois’, the mistress of the canteen, terminated in full glee
the adventure of my cockney Zouave of Snow-hill in the French camp of
the Crimea.
Mr. Phillips was an excellent vocalist, and his collection, unlike that
of my Zouave Bornet, with his “En avant les Bataillons d’Afrique,”
“Storm of Constantine,” “Bravest of the Brave,” “Cannon Ball,” “Shell
Polka,” &c., was of a softer nature, including “Sally in our Alley,”
who, he pretended, was the love of his heart. Another of his favourite
pieces intimated that the soft part of that organ was bursting for the
love of Alice Gray, whom he very much wished to meet by moonlight alone,
or in company with the “Ratcatcher’s Daughter,” while walking round the
garden with “Villikins and his Dinah.” I am induced thus minutely to
depict the merits of my Snow-hill Zouave, because he will be so well
recognised by those who were in the camp. He was short, fair, fat, and
full of London jokes, which he had the fault of laughing at more himself
than those did who listened to him. He is a good son, good husband, good
father, a good fellow, but a bad punster.
The chief evil in the old canteen cooking apparatus was, that it so
easily got out of repair. There was no possibility either of mending
them or of obtaining new ones, as they were only issued at certain
periods. I saw some that had been mended in a most extraordinary style.
When the hole was too small, the soldiers would poke a rusty nail into
it; if large, a nail with a piece of leather attached. Other operators
would cut a piece off the cover in order to mend the bottom or side; and
as after that scientific repair leakage was unavoidable, they were
obliged to keep putting in fresh water, or to let the canteen burn.
After our interview, General Codrington promised me his assistance. The
Congress was then sitting, and rumours of peace were flying about. I
asked the general whether it would not be better to prevent more stoves
being sent out. He replied--
“Perhaps it would.”
“I am glad to hear you say so, your excellency, it being a sign of
peace, as war I consider at all times unprofitable.”
“On the contrary, Monsieur Soyer; we are making greater preparations
than ever for war.”
It was decided that, for the time being, one stove should be delivered
to each regiment, and be removed from company to company, in order to
give all the men an insight into the method of using them, and of my
system of cooking. This was immediately done; and on the receipt of the
following from Colonel Blane, I went to Colonel Halliwell:--
[Illustration: SOYER’S VILLARETTE ON CATHCART’S HILL.
Taken unexpectedly by a Non-Commissioned Artist in the Rifle Brigade.]
HEAD-QUARTERS, CRIMEA.
MY DEAR SIR,--By applying to Colonel Halliwell of the Fourth
Division, he will give you possession of the hut which has been
built for yourself and suite, and will assist you in every manner
possible.
I am, yours ever,
S. J. BLANE, Col.,
_Mil. Sec. to Gen. Sir W. Codrington, Commanding_.
To Monsieur Soyer.
In a very short space of time my tents were pitched, and myself and my
people were installed, on that celebrated spot called after that great
and deeply-regretted man, General Cathcart--viz., Cathcart’s Hill.
This was now my castle, and proud was I of the noble site granted to me,
as well as of my neighbours, from whom I received a most kind and
friendly reception. Indeed, it was with the highest gratification that I
found in the Fourth Division the same welcome and urbanity I had
received in the First. I shall ever be grateful to Colonel Halliwell,
who, by the bye, is a very distinguished artist and a discriminating
epicure. Excuse the remark, dear reader, but a man, as I have already
remarked in my _Regenerator_, may be either a gourmet or a gourmand, but
never both: “car le gourmand n’est jamais gourmet; l’un mange sans
déguster, l’autre déguste en mangeant.” The gourmet is the Epicurean
dilettante, who eats scientifically and with all his organs--ears, of
course, included. The gourmand’s stomach alone acts; he swallows all
that is put before him, never praises the culinary artist, and seldom
complains of the quality of the food, but frequently of the want of
quantity.
Therefore, gourmets, epicures, high-livers, and wealthy merchants, who
are gifted with a fine intellect, never allow yourselves to be called a
gourmand if you are really deserving of the title of gourmet--and this
title I confidently bestow upon my honourable friend Colonel Halliwell,
who was not only a gourmet, but also a very good amateur cook. I defy
any one to make a better mayonnaise, not even excepting professionals.
The plan I had adopted for the introduction of my stoves was as
follows:--I first had an interview with the colonel of the regiment,
who introduced me to the quartermaster--the latter to the storekeeper.
Then I went to the commissariat in each division, where I looked over
the stores, in order to regulate the distribution of the provisions and
condiments with judgment and according to common sense.[22]
To remedy this evil in a private family would only require a few
minutes’ conversation with the cook; while in an army it would take
years, as military rules would have to be changed and fresh ones
introduced. Simple as the change may appear, it is still very difficult
to carry out, particularly in a camp extending over such a large space
of ground. Fortunately, I was invested with the power of doing so
without troubling the authorities: nevertheless, it was only by the
following plan that I succeeded. To effect this very important object,
as well as to introduce my new system, I devoted an hour to attend in
person and give the first lesson myself to the soldier-cooks. As the
colonel, quartermaster, and a serjeant were present, besides many
officers as lookers-on, a great impression was thus created upon the
men, who immediately saw the importance of following my instructions. I
supplied the cooks with receipts printed at head-quarters, which gave
them quite an official appearance. The annexed specimen will give an
idea of their simplicity, and of the facility with which they might be
adopted:--
SOYER’S SIMPLIFIED RECEIPT TO COOK SALT MEAT FOR FIFTY MEN.
HEAD-QUARTERS, CRIMEA, _12th May, 1856_.
1. Put 50 lbs. of meat in the boiler.
2. Fill with water, and let it soak all night.
3. Next morning wash the meat well.
4. Fill with fresh water, and boil gently three hours.
P.S.--Skim off the fat, which, when cold, is an excellent
substitute for butter.
SOYER’S ARMY SOUP FOR FIFTY MEN.
1. Put in the boiler 30 quarts, 7½ gallons, or 5½ camp-kettles of water.
2. Add to it 50 lbs. of meat, either beef or mutton.
3. The rations of preserved or fresh vegetables.
4. Ten small table-spoonfuls of salt.
5. Simmer three hours, and serve.
P.S.--When rice is issued, put it in when boiling. Three pounds
will be sufficient. About 8 lbs. of fresh vegetables, or 4 squares
from a cake of preserved ditto. A table-spoonful of pepper, if
handy.
Skim off the fat, which, when cold, is an excellent substitute for
butter.[23] (For other variations of receipts, see Addenda.)
Thanks to the kindness of the colonels and of the authorities of each
regiment, every man did his best, and not one found fault with either
the stoves or the receipts: on the contrary, they all took pride in
their task, and only regretted being compelled to return to the use of
the camp-kettles, as sufficient of my stoves had not then arrived to
enable me to supply them all. The cooking out of doors was also very
agreeable to them, besides the saving of labour, in not having to cut,
split, or saw several hundredweight of wood for each company, as they
now only required a few pounds.
Having proved the utility of the stoves, the military authorities and
doctors tasted the different soups and messes, with which they were also
well pleased. The following letters, with those in Addenda,[24] will
fully corroborate my statement on both these points:--
WAR-OFFICE, _June 8th, 1855_.
SIR,--I am directed to acknowledge the receipt of your letter of
the 11th ultimo, reporting your arrival at Balaklava, and the steps
taken by you for improving the condition of the kitchens and
cooking arrangements of the hospitals there; and to acquaint you,
that your account of your proceedings and progress is very
satisfactory.
I am, Sir, your obedient servant,
FREDERICK J. PRESCOTT.
Monsieur Soyer,
The _Robert Lowe_,
Balaklava Harbour, Crimea.
WAR OFFICE, _19th September, 1855_.
SIR,--I am directed to acknowledge the receipt of your letter of
the 6th ultimo, enclosing a copy of your arrangements at Scutari
prior to your leaving for the Crimea, and to convey to you the
thanks of the Secretary-at-War for that very satisfactory
communication.
I am, Sir, your obedient servant,
FRED. J. PRESCOTT.
Monsieur A. Soyer,
Scutari.
0112/19
WAR DEPARTMENT, _20th October, 1855_.
SIR,--I am directed to convey to you his lordship’s thanks for your
communications of the 8th and 22nd September, and 2nd instant;
and, in reply, to inform you, that on your recommendation his
lordship has sanctioned an order for 400 stoves to be manufactured
by Messrs. Smith and Phillips, of Snow Hill, London; and has given
direction that every exertion be used to despatch them at as early
a period as possible.
I am, Sir, your obedient servant,
JOHN CROOMES.
Monsieur Soyer,
Crimea.
0112/26
WAR DEPARTMENT, _7th December, 1855_.
SIR,--With reference to your letters of the 10th and 14th November,
I am directed to acquaint you that Lord Panmure has pleasure in
affording you the facilities you desire in making another visit to
the Crimea for the purpose of seeing that a proper use is made of
the cooking stoves which have been ordered to be sent out.
His lordship has written to Sir W. Codrington, instructing him to
allow you the use of a hut, and to extend to you the same
advantages which you were afforded under Sir James Simpson’s
command; but I am to add, that up to the present time, none of the
stoves have been actually dispatched, although it is expected that
a portion of them will be ready very shortly.
You must exercise your own discretion, therefore, as to the time
for your proceeding to the Crimea.
I am, Sir, your obedient servant,
E. CHUMLEY.
Monsieur Soyer,
Scutari.
WAR DEPARTMENT, _25th April, 1856_.
SIR,--I am directed by Lord Panmure to acknowledge the receipt of
your letter dated 31st March, and to express his lordship’s
pleasure in learning that the cooking arrangements which you have
introduced in the hospitals at Scutari have answered so perfectly.
Lord Panmure approves of your presenting one of the stoves to
Marshal Pelissier, provided you previously obtain the concurrence
of Sir W. Codrington.
I am, Sir, your obedient servant,
JOHN CROOMES.
Monsieur Alexis Soyer,
Crimea.
WAR DEPARTMENT, _6th June, 1856_.
SIR,--I am directed to acknowledge the receipt of your letter of
the 6th ultimo, reporting the success of your field-stoves in the
Crimea, and enclosing two receipts for the preparation of food for
the army, and to express Lord Panmure’s satisfaction thereon.
I am, Sir, your obedient servant,
J. BACON.
Monsieur Soyer, &c.,
Crimea.
After having started them in person, I sent my cooks every morning on
their rounds to see if the men followed my instructions, and I visited
each regiment daily. The hospitals, thank God, were at this time almost
empty. When a division had made use of the stoves about a week, I
requested the general commanding that division to inquire of the
colonel, officers, and men, their opinion of the results of my labours;
and in that manner I acquired the above-mentioned numerous letters of
commendation, having in my possession many others, but space will not
allow of their insertion.
One of the days on which salt rations were issued, I requested General
Garrett to go round his division and ask the men what they did with the
fat. This he very kindly did, accompanied by his aide-de-camp, Major
Dallas. The first cook we visited, in the 18th Regiment, had rations for
94 men (the whole of his company). They were being cooked in one stove:
the two stoves for the same quantity would have been much better, as the
more water the meat is boiled in, the more salt is extracted from it.
The boiler was filled to the brim, the contents simmering gently: the
meat was beautifully cooked. There were about four inches of clear fat,
as sweet as butter, floating on the top. The stove was in the open air,
and the cook only burnt from ten to fifteen pounds of wood (or hardly so
much) to cook for that number--viz., the whole of his company. The
allowance of wood had been reduced from 4½lbs. to 3½lbs. per man
daily. The advent of peace gave me a full opportunity of thoroughly
instructing the men, and thus I was enabled firmly to establish my new
system. The saving in wood alone, supposing each company to consist of
one hundred men, would, at the former rate of allowance, amount to
450lbs. per company per diem, allowing 25lbs. for cooking, which is
ample. This in a regiment of eight companies would make a daily saving
of 3600lbs. of wood, independent of the economy of transport, mules,
labour, &c. In an army of forty thousand men, it would amount to the
immense figure of 180,000lbs., or 90 tons, per day saved to the
Government, or 32,850 tons per annum.
General Garrett asked the man what he was going to do with the fat.
“Throw it away, general,” was the answer.
“Throw it away!--why?” said the General.
“I don’t know, sir, but we always do.”
“Why not use it?”--“The men don’t like it, sir.”
I observed that when the salt meat was cooked in the small canteen pans,
the fat was lost for want of the necessary quantity of water to allow it
to rise to the surface, as well as to purify it of the salt. Asking the
man for a leaden spoon and a tin can, I removed the fat as I had before
done in the Guards’ camp. On weighing it the next day, I found upwards
of 14lbs. of beautiful clean and sweet dripping, fit for use as
described in the receipts. Thus about 800lbs. of this were wasted weekly
by each regiment--salt rations being issued four days a week.
General Garrett expressed a decided opinion that my apparatus was much
superior to the old canteen pan, and gave me a letter, which I append in
the Addenda.
The signature of the treaty of peace changed all the proceedings in the
camp, except mine; for in anticipation of the distribution of the
remainder of the stoves among the various regiments in the camps at
Aldershot barracks, &c., as well as to those on foreign stations, I
continued my daily course of instruction, in order that the men, upon
arrival at home or elsewhere, might be well acquainted with their use,
and be able to impart their knowledge to others. I have since hit upon a
plan by which I shall introduce an oven and steamer, and thus do all
that is required to vary the cooking of the daily meals in barracks--a
subject of great importance.
War having ceased, the camp bore the appearance of a monster
banqueting-hall. “We have done fighting,” said every one, “so let us
terminate the campaign by feasting, lay down our victorious but
murderous weapons, and pick up those more useful and restorative
arms--the knife and fork.”
All appeared to have caught a giving-parties mania. You could scarcely
meet a friend or even a slight acquaintance without being apostrophized
by, “When will you dine with me?” as regularly as though it had been
inserted in the order of the day. The first invitation I received was
from the witty General Barnard, who so generously entertained his
friends, under the superintendence of his major-domo, Captain Barnard
(the gallant general’s son). A good table, good wine, and plenty of
everything, or at least the best that could be obtained, were provided;
and no less than five times had I the honour of being invited to enjoy
the noble general’s good cheer. Next came invitations from my noble
friend and neighbour, General Garrett, Lord W. Paulet, Colonel de Bathe,
Colonel Peel, Major Fielden, Lord Vane, Lord Dunkellin, and the great
epicure of epicures, Colonel Haley, of the 47th, &c., &c.; to each and
all of whom I cannot but feel grateful--not alone for their liberal
welcome, but also for the honour of having been admitted to their
friendship.
I could do no less than return the compliment, which was of course
expected from me, the Gastronomic Regenerator. The first dinner I gave
was honoured by the presence of the following gentlemen--viz., Lord
William Paulet, Gen. Garrett, Gen. Wyndham, Gen. Barnard, Col.
Halliwell, Col. R. Campbell (90th), Col. Haley (47th), Major Earle,
Major Dallas, Captain Barnard, &c.
The bill of fare was as follows:--
Potage à la Codrington.
Filet de turbot clouté à la Balaklava.
* * * * *
Quartier de mouton à la bretonne.
Poulets à la tartarine.
* * * * *
Queues de bœuf à la ravigotte.
Cotelettes de mouton à la vivandière.
Rissolettes de volaille à la Pelissier.
Filet de bœuf pique mariné, sauce poivrade.
* * * * *
La mayonnaise à la russe, garnis de cavea.
* * * * *
Les plum-puddings à la Cosaque.
Les haricots verds à la poulette.
Les gelées de citron garni.
Les croutes à l’abricot.
La bombe glacé à la Sebastopol.
* * * * *
HORS-D’ŒUVRES.
Les anchoix--sardines--lamproies à l’huile--mortadelle
de Vérone--olives farcies--thon--cornichons à
l’estragon--salade--legumes--dessert--café--liqueurs.
Though there was nothing very _recherché_ in the dinner, it met with the
approval of all the guests. The appearance of my humble but
originally-decorated hut, profusely lit up with wax lights, and a rather
nicely laid-out table, surrounded by military men of high standing, in
their various uniforms, was exceedingly novel. The occasion formed quite
an epoch in my life, and I shall probably never again have the honour of
entertaining such a distinguished circle under similar circumstances.
Encouraged by this my first success, I felt in duty bound to continue
the series of these _petites fêtes Anacréontiques_, at which were
assembled wit, mirth, good appetite, and delightful harmony. Amateur
artistes of no little note, who had emerged triumphant from the murky
atmosphere produced by the incessant bombardment of Sebastopol, were
there. By their exertions the barriers of freedom and civilization were
opened to all, and the autocrat Czar was compelled to submit. Those who
but a few days before had been enemies were now friends. In fact, the
war had ceased, and peace, that mother of sociability, offered her
delights freely to all. Care seemed banished from every brow, excepting
the sincere regret devoted to the memory of those brave men who had so
nobly died for the glory of their country. In addition to the theatres,
which had amused the camp throughout the winter, madrigal and glee clubs
were instituted. At one of my _petits dîners_ (at which the filet de
bœuf pique mariné was duly discussed and highly praised by my
Epicurean guests) the leader of the madrigal club, Colonel de Bathe,
proposed that, as I had the largest and most convenient hut for the
purpose, besides being well provided with culinary as well as table
utensils, as a finale, and to crush the last vestige of sorrow in every
one’s heart on account of this memorable war, I should give a
dinner-party, after which the whole of the members of the Crimean
Madrigal Club would harmoniously close the evening with a concert. The
proposition was unanimously agreed to. I promised my guests to do my
best to close the season of war by producing an excellent gastronomic
popotte. A general invitation was given, and the day fixed.
When General Lüders courteously invited the French and English generals
to honour him with their presence at his famed camp on the well-known
Mackenzie Heights, the invitation was accepted for the following day.
Everybody was anxious to go, and the invitation being a general one,
lucky were they who had heard of it. The next day a stream of general
officers of the Allied armies poured towards the Tchernaya Bridge. This
was our first friendly meeting with those who had so bravely defended
themselves and sacrificed their blood in defence of the national cause:
General Lüders himself had lost two of his sons in the battle-field. The
reception was grand and interesting, the review imposing, the lunch
excellent, the bizarrerie of some very eccentric performance by the
Cossacks highly amusing, the weather very fine, and the welcome joyous
and hearty. It showed what marvels could be produced by a few strokes
from a pen guided by a powerful and prudent hand. Only a few days
before, the soil upon which we were treading peacefully was trodden by
these same human beings with hearts full of revenge, thirst of blood,
and destruction. In place of these, good understanding, as if by magic,
restored to each heart the feelings of humanity and religion. Thousands
of enemies were in a few minutes changed to hospitable friends. The
hostile line of demarcation was now removed, and the camp of our late
enemies free to all; and, instead of gaining inch by inch of ground by
the sweat of the brow and waste of blood and life, there was welcome for
all. Such was the effect produced upon my mind by the advent of peace,
after that memorable and sanguinary Eastern war, through which I thank
God for sparing my life during my humble mission, in the prosecution of
which I had the honour of witnessing the finale of that great European
question, in which the honour and glory of mighty nations were deeply
involved.
After this solemn day of reception, the fusion of the armies took place.
Our camp was invaded by Russians, as theirs was by our men. The works
and fortifications, as well as Bakschiserai, Simpheropol, Perekop, &c.
&c., were immediately taken without bloodshed. The popping of the
well-corked champagne had replaced the monstrous and unsociable voice of
the cannon. The sparkling liquid, poured in tin pots or cups--anything
but crystal champagne-glasses--seemed to unite all hearts. All the
taverns, hotels, inns, huts, marquees, bell tents, &c., had their
visitors; and no people more than the Russians proved their immediate
attachment to us, by making it a rule not to disoblige any one who asked
the favour of their company. Rather than do this, they preferred staying
a week, a fortnight, or even a month. This I, as well as some of my
friends, had the felicity of experiencing, as often the whole
family--father, mother, sons and daughters, horse, cart, and dogs
included--would take up their residence with one. Most of us made a
pilgrimage to Bakschiserai, Simpheropol, Yalta, and other places, after
the proclamation of peace; and, to the honour and credit of the
inhabitants, all were received with a cordial welcome, after being first
introduced to the governor of the city. Freely indeed was their
hospitality bestowed, and it was our duty to return the compliment by an
invitation to our camp, which seldom failed to be accepted, and shortly
after put in execution, after the style above mentioned.
Justice must also be done to the Tartar families whom we visited, for
their liberality and friendship. I never saw a man more put out than one
near Bakschiserai on an occasion when a friend and myself had entered a
house in order to obtain some refreshment. We there found a very
numerous family, among which were three small children, from three to
ten years of age. The father, who was an old man, made us understand by
telegraphic signs, _à la Tartare_, that he, and he alone, was the
father, which we had not the slightest objection to believe. Two rather
good-looking girls, also daughters, waited attentively upon us, and in
less than ten minutes a frugal repast was offered. The old man and his
rather young wife gave us to understand that they had laid before us the
best they had, for which we, by telegraphic signs, made them comprehend
that we were quite pleased and very grateful. When we had satisfied our
appetites, we made ready to start, and offered to pay for the
accommodation we had received: but scarcely had the English sovereign
fallen upon the stone slab before the old father, who was nursing the
two youngest scions of his race upon his knees, than he rose up with a
spring, dropped the children on the floor, and stroking his long white
hair with one hand, made a sign for the sovereign to be immediately
returned to the pocket with the other, as if he feared that the heaven
towards which his eyes were directed would punish him for violating the
laws of hospitality if he accepted the money. We did as he desired, and
peace and friendship were at once restored. It was a scene worthy of the
_Dame Blanche_ of Boieldieu, taken from Sir Walter Scott’s _Monastery_,
where the Highland farmer says to travellers like ourselves, “The Scotch
mountaineers dispense their hospitality, but never sell it.”
Soon after this charming incident had occurred, we left our generous
host and his fine family in their peaceable dwelling. This love of
hospitality did not prevail amongst the retail dealers, who, on the
contrary, endeavoured to fleece visitors in every possible way, as if
anxious to get one’s skin in order to sell it for what it would fetch.
As curiosity had allured us thus far into the bowels of the land, and as
we were not particular about trifles, even in money matters, on this
auspicious occasion, these human vultures were permitted to gorge
themselves at our expense and that of our pockets. Champagne was sold at
a pound and more the bottle, stout at ten shillings, and everything else
at the same exorbitant rate, but by way of compensation all was of an
inferior quality.