The Champagne Standard Part 4

I demanded Chippendale and such--but, alas! their day is over, except for millionaires! Praed Street, Brompton Road, Great Portland Street, and Wardour Street should blush for the faked-up antiquities that ogle the pa.s.serby. I have no prejudice against modern furniture if it is good; nor do I love old furniture simply because it is old, but undoubtedly the old taste was artistic and simple, and workmen had plenty of leisure and used their hands. But when it comes to American or English machine-made furniture I prefer the American because, it is in better taste, is made of better wood, and is cheaper.

I paid twenty-four s.h.i.+llings apiece for painted pine chests of drawers for the servants. In New York I saw a pretty one, all of oak with bra.s.s handles, for thirteen s.h.i.+llings. That is only a sample. Perhaps it is ungenerous urging the importation of American wares that can, because of English free trade, undersell the English manufacturer, but it remains true that it can be done, and ought to be done, and compet.i.tion will improve the home produce, and there is room for improvement.

Well, having finally got my dwelling into some kind of order, I and my new British and old American household goods proceeded to keep house together.

This brings me to the question of English and American domestic service.

It is an article of faith that America being the home of the free (and independent) will before long have no servants, but only "mississes."

It is not quite so bad, by any means. To be sure wages are much higher, but the American servant does twice the work of an English servant.

The average American family keeps two servants and a man who comes in twice a day to "tend" the furnace--the central stove which heats the entire house. The cook gets fifty pounds a year, the housemaid forty pounds, and the man, who gets neither food nor lodging, eighteen pounds.

The total is one hundred and eight pounds, which includes the baking of all the bread and the doing of the weekly laundry for the entire house; the only additional expenses being for coal and soap.

Now for the wages in an English family of the same standing:--Cook thirty-five pounds, parlour-maid twenty-six pounds, housemaid twenty pounds, char-boy eight pounds, and fifty pounds to the laundry for work which is quite disgraceful. The sum total is one hundred and thirty-nine pounds, which does not include the feeding of an additional person, and a servant's board is a greater expense than her wages. Distinctly the economy is on the American side.

That the servant business is a trade was a fact impressed on me for the first time by my very intelligent English cook. Each English servant has her trade which she knows and she declines to meddle with what she does not know, for which reason the dividing lines are rather strictly laid down. It was something I had to learn so as not to call on one servant to do the duties of another. Our American servants are more liberal, but now I realise that a good English servant is not so much an amateur as an American; but unless you wish to be unpleasantly enlightened as mistress, you must learn her line of duty well.

To keep house one must have servants, and in a strange place the first problem is how to get them. Supposing no friend can recommend you one, you are reduced either to advertising or the registry office. Registry offices, through which the majority of sufferers get their "help," riot in unG.o.dly prosperity. They have managers and clerks, like a bank and, like other corporations, they have no souls. If you are a meek lady they snub you, and if you are undecided they give you bad advice. At any rate the unscrupulous ones, and there are plenty of these, take your fee whether you get a servant or not.

It seems as if a certain amount of honesty should obtain even in this business, and I protest against paying five s.h.i.+llings for the mere joy of talking to a stately female, the presiding G.o.ddess in the generally ill-ventilated temple, who pockets my money and, as soon as my fee is safe, takes no further earthly interest in me. The methods of English registry offices seem to me the brazenest kind of piracy. Why don't English women rebel? Are they not the daughters and wives of grumblers, and probably the mothers also? However, fate was kind to me, and I got three servants, two of good village families, while the superior cook was the legacy of a brilliant woman, a good deal of whose wisdom I have since had at second-hand.

In the economy of the universe I know that there is a serving cla.s.s, but we people of New England are not glib in the use of the word "servant."

Do we not (in the country) call them "helps" when the expression is base flattery? Here, cla.s.s distinctions have put the matter on a practical footing--servants are servants and recognise themselves as such, and have that outward and visible sign of well-trained domestics which the Irish girl, direct from her paternal pig-sty, scorns in New York.

"You must not think," said my intelligent cook, "that we don't have our feelings as much as you." There it was, and she put herself as a matter of course on quite a different plane of human beings; the American servant, on the other hand, would consider herself of the same cla.s.s, but ill-used by circ.u.mstances. A clever woman once said to me, "You can't expect all the Christian virtues in the kitchen for five dollars a week!" But we do! Perhaps the most precious gift I received when I left Boston was this advice: "Don't see too much."

Servants are like children; to keep them under control you must impress them. They object to a mistress who is too clever with her hands, but they like her praise. An American servant does not lose respect for a mistress who, if necessary, can "lend a hand," but the English servant sees in such readiness a distinct loss of dignity. Many a time have my American servants seen me on the top of a step-ladder doing something that required more intelligence than strength, and they have respected my power to "do." Here something keeps me from the top of the step-ladder--instinct probably.

An American treats her servants more considerately than an Englishwoman.

I am conscious of saving my servants too much; often (I confess it with shame) I run down a flight or two to meet them, and there is no doubt that the more I do the more unwilling and ungrateful they become.

With three English servants, besides a boy (not to speak of the laundry), now doing the work of two American servants, I proceed. I have mentioned a vital and nearly fatal subject--the laundry. In London it is awful but inevitable, and one cannot wonder any more at the stupendous dirt of the lower cla.s.ses. Are their things ever washed, and if so who pays? After much observation I have decided that they make up by a liberal use of starch what they lack in soap and water and "elbow-grease."

Language fails an American direct from the land of clear skies, suns.h.i.+ne and soap and water, when she contemplates the harrowing results of steam laundries. Really the most expensive of luxuries in London is to keep clean! When on Sunday afternoons one sees in Kensington Gardens a poor infant with a terribly starched and dirty cap on its head (in the form of a m.u.f.fin), enveloped in an equally dirty and starched cape, and carried by a small girl in fearfully starched and dingy petticoats, one recognises maternal pride which rises superior to London dirt.

I am the client of a "model" laundry which sends our linen back a delicate pearl-grey. We call it affectionately the "muddle" laundry, and it costs us one pound a week to keep up to the pearl-grey standard. I wish we could go back to the days of chain-armour! What remedy? There is none, except country laundries for the rich and great, and starch for the poor! The only result of soft coal and dire necessity is the excellence and cheapness of the cleansing establishments, without which the long-suffering householder would indeed sit in sackcloth and ashes!

The one aim in furnis.h.i.+ng our little house has been to keep the rooms free from all unnecessary draperies, which are merely traps for dust. It is hard for me to curb my feminine taste, which runs to sofa cus.h.i.+ons and Oriental nooks lighted by Venetian lamps, but the exigencies of the London climate make me strictly Colonial (New England Colonial), and I can look into every corner--blessed privilege. The laundry being an accepted evil, one inst.i.tution I willingly proclaim cheap--the scrub-woman who gets half a crown a day. Why don't all English scrub-women emigrate to the States in a body? They would get from six to eight s.h.i.+llings a day, overtime overpay.

Coming to the details of housekeeping. The custom here is that tradesmen call for orders. That also obtains in America, but many ladies there go to the markets and select and order for themselves, which is distinctly more economical. Here, as the result of inadequate storage room, the expense of ice, and the by no means common use of the ice-box, there is not much food kept in the house. Now the laying-in of a good supply once or twice a week, if the mistress understands ordering and goes where she pleases, is undoubtedly cheaper than a daily ordering of driblets. It is the same with groceries, and these should be kept under lock and key! To the American that is not only an impossibility, it is nearly an insult, and I know of not a single American housekeeper who weighs out the groceries and other articles to be used week by week. It seems to start the mutual relations.h.i.+p of mistress and maid on a basis of suspicion.

A tabulated list of values is useless where prices fluctuate. I simply compare the differences as I have found them in my own little housekeeping. Meat, with the exception of fillet and sirloin, is dearer here, and so is poultry. Groceries average about the same, but coffee and flour are dearer. So are b.u.t.ter and eggs. Milk is the same, but tea, dear to the English heart, is so cheap that one can undermine one's nervous system at a very small expense. Vegetables are good and cheap, but there is little variety, while fruit is dear.

How one does miss the ordinary cheap, good fruits, the California grapes and the Concords with their cl.u.s.ters of deep blue berries, a five-pound basket of which only costs a s.h.i.+lling. These were first grown in the old New England town that Emerson made famous. As for apples, pears and peaches, they are among the cheap fruits over the sea, and I maintain their superiority to their English kin.

What oranges equal the Floridas? The "forbidden-fruit" and the "grape-fruit," are only just making their conquering way into the English shops. If, as it is claimed, the one is the forbidden fruit of the Garden of Eden, Eve is nearly justified!

Yes, there are many good things in America and at reasonable prices. One has only to think of the divine "sweet corn" and "squash" and "sweet potatoes," and even the modest white bean from which all New England makes its national dish of "pork and beans."

Fish there is in great variety in London, but that also I find dear.

How is it possible for me to live in a land where lobsters and oysters are a luxury and not a necessity? Only a housekeeper knows what a refuge they are in trouble--when an unexpected visitor turns up. Is not the "oyster stew" (a soup of milk and oysters) an American national dish?

But it could only reach perfection in that blessed land where to eat oysters is not to suck a copper key, and where they exist in regal profusion. I look with scorn at the measly, little lobsters for each of which the fishmonger demands three ridiculous s.h.i.+llings instead of one s.h.i.+lling and three pence. My heart longs for lobster _a la Newburg_ till I remember that it takes three of these poor creatures to make the dish--nine s.h.i.+llings! So I continue to yearn and keep my nine s.h.i.+llings.

I cannot, however, leave the subject without expressing my admiration for the beauty of the English fish shops and butcher shops. To see a fish shop in London is to see a trade haloed with poetry. If I were a fishmonger I would sit among my stock-in-trade and be inspired. The fishmonger is an artist, he constructs pictures of still-life which would have been revelations to the greatest of Dutch masters. In America our fish shops are devoid of poetry--the only compensation being to see the mountainous piles of oysters, ready to be opened, and innumerable great red lobsters.

To one item of American economy I wish to return with added stress; that is, the baking of bread in each house. This household-bread, if well made, is delicious, substantial, and economical. Usually the cook bakes twice a week, and besides that she is expected to have ready for breakfast either fresh baked "biscuits" (scones), "m.u.f.fins," or "pop-overs." The yearly allowance of flour for each person is one barrel, and one reckons the expense to be about half what bread costs here. The English "double-decker" is a fearful and wonderful production that errs on the side of heaviness, just as the American baker's bread errs on the side of frivolous lightness, and nourishes like froth.

Whenever Americans proclaim the cheapness of a visit to London one finds without exception that they live here as they would not dream of living at home. Were they to take lodgings there in the same economic manner, they could live quite as cheaply.

Another inexpensive commodity--which becomes very expensive in the end--is cabs. There is no doubt that they are cheap, and the fatal result is that they are used to an extent which makes them a serious item of expense to a family of moderate means. In America we pay two s.h.i.+llings each for a short drive in that stately vehicle called a "hack," and the price is prohibitive for an average family except on "occasions." So cab fares are not a serious item in domestic expenses.

From experience, I believe that America has a very unmerited reputation for expense. Live well, even if not ostentatiously, in London, and it costs fully as much as in New York or Boston. One does not judge by millionaires or beggars, for both are independent of statistics, but by the middle cla.s.ses. Houses are here singularly devoid of comforts, and, taking the same income, I should say a middle-cla.s.s American family could live there as cheaply as here, but with more comfort; and when it comes to schooling for children, an item to which I have not alluded, with infinitely greater advantages.

In writing down these desultory reflections, I have been actuated by the thought that what I have learned may be of use to some puzzled American creature, who, having married an Englishman, proposes to live in England with only American standards to guide her. She must not believe, as I was told, that an American income will go one-third farther here. It does not. She must be prepared to accept other methods, even if, secretly, she modifies them a little to suit her American notions; but she must not boast, for her well-meaning efforts will, at best, be regarded with good-natured tolerance.

How I wish I could clap a big, stolid, conservative, frost-bitten English matron into a snug American house, with a furnace, and heaps of closet (cupboard) room, and all sorts of bells and lifts and telephones, and then force her to tell me the absolute, unvarnished truth! What would she say?

In conclusion, I wonder if I, as an exiled American sister, might make a plea to my American brethren? It is that when they send their wedding invitations, as well as others, printed on their swellest "Tiffany"

paper, they will kindly put on enough postage. Why should one have to pay five-pence on each joyful occasion? On some, bristling with pasteboard, I have even had to pay tenpence,--why add this pang to exile?

_Kitchen Comedies_

My superior cook had just given me notice, and I felt that the bottom had dropped out of the universe. She was an ancient retainer, according to twentieth-century standard, for she had been with me three months.

Her claim to fame rested on her once having cooked for Lord Kitchener.

Whenever we had a trifling difference of opinion, which was seldom, because I didn't dare, she always retorted that she had cooked for Lord Kitchener, and, of course, I realised that I was but an unworthy successor to that great man. I suffered a good deal from his lords.h.i.+p in those days, and fervently pray that Fate will not throw in my blameless path either his parlour-maid or his laundress.

I had felt so safe, for cook lured me on with false hopes: she offered to make marmalade, and she demanded a cat. This was tantamount to staying for ever. She made the marmalade, and we scoured the neighbourhood for a cat.

It may be a digression, but I really must remark here on the scarcity of any particular commodity of which one happens to stand in need. If the world can be said to be overstocked by any one article it really might be said to be cats; but had we been in search of a Koh-i-noor it could not have been more hopeless. We waited three months for a cat to be made to order, so to speak, and the very day his G.o.dmother left--we named him in honour of our departed cook--he appeared in the person of a long, lank, rattailed, ignominious tabby, on whom food made no earthly impression. His name is Boxer--Mister Boxer.

There is a great daily paper in London in whose columns the n.o.bility and gentry clamour for what the Americans delicately call "help." I have myself pressed into four alluring lines a statement of the advantages I had to offer, and have received no reply. I have answered thirty-five advertising parlour-maids, enclosing stamped envelopes, and have had no reply. My cook having retired from the scene, and there being nothing left to remind me of her but Mister Boxer, I again sought solace in those delusive columns.

"What have I done," I cried in anguish, "that all cooks should avoid me?"

Just then my dearest friend was announced; at least, she is as dear as distance will permit in London.

"What's happened?" she asked at once.

I explained mournfully that cook had gone.

"Whenever we had company she always said it wasn't Lord Kitchener, though I never said it was."

"I wish to goodness," and my friend flung herself into the nearest chair, "that my cook would go."

For a moment I gasped; it sounded so audacious.