The Uncommercial Traveller by Charles Dickens (best book recommendations TXT) 📖

the machines that drove him at his work, were all toys in one little paper box, and he the baby who played with them, he could not have been discoursed to, more impertinently and absurdly than I have heard him discoursed to times innumerable. Consequently, not being a fool or a fawner, he has come to acknowledge his patronage by virtually saying: 'Let me alone. If you understand me no better than THAT, sir and madam, let me alone. You mean very well, I dare say, but I don't like it, and I won't come here again to have any more of it.'

Whatever is done for the comfort and advancement of the working man must be so far done by himself as that it is maintained by himself. And there must be in it no touch of condescension, no shadow of patronage. In the great working districts, this truth is studied and understood. When the American civil war rendered it necessary, first in Glasgow, and afterwards in Manchester, that the working people should be shown how to avail themselves of the advantages derivable from system, and from the combination of numbers, in the purchase and the cooking of their food, this truth was above all things borne in mind. The quick consequence was, that suspicion and reluctance were vanquished, and that the effort resulted in an astonishing and a complete success.

Such thoughts passed through my mind on a July morning of this summer, as I walked towards Commercial Street (not Uncommercial Street), Whitechapel. The Glasgow and Manchester system had been lately set a-going there, by certain gentlemen who felt an interest in its diffusion, and I had been attracted by the following hand- bill printed on rose-coloured paper:


SELF-SUPPORTING COOKING DEPOT FOR THE WORKING CLASSES

Commercial-street, Whitechapel, Where Accommodation is provided for Dining comfortably 300 Persons at a time.

Open from 7 A.M. till 7 P.M.

PRICES.

All Articles of the BEST QUALITY.

Cup of Tea or Coffee
One Penny Bread and Butter
One Penny Bread and Cheese
One Penny Slice of bread
One half-penny or
One Penny Boiled Egg
One Penny Ginger Beer
One Penny

The above Articles always ready.

Besides the above may be had, from 12 to 3 o'clock,

Bowl of Scotch Broth
One Penny Bowl of Soup
One Penny Plate of Potatoes
One Penny Plate of Minced Beef
Twopence Plate of Cold Beef
Twopence Plate of Cold Ham
Twopence Plate of Plum Pudding or Rice One Penny

As the Economy of Cooking depends greatly upon the simplicity of the arrangements with which a great number of persons can be served at one time, the Upper Room of this Establishment will be especially set apart for a

PUBLIC DINNER EVERY DAY

From 12 till 3 o'clock,

Consisting of the following Dishes:

Bowl of Broth, or Soup, Plate of Cold Beef or Ham, Plate of Potatoes, Plum Pudding, or Rice.

FIXED CHARGE 4.5d.

THE DAILY PAPERS PROVIDED.

N.B.--This Establishment is conducted on the strictest business principles, with the full intention of making it self-supporting, so that every one may frequent it with a feeling of perfect independence.

The assistance of all frequenting the Depot is confidently expected in checking anything interfering with the comfort, quiet, and regularity of the establishment.

Please do not destroy this Hand Bill, but hand it to some other person whom it may interest.


The Self-Supporting Cooking Depot (not a very good name, and one would rather give it an English one) had hired a newly-built warehouse that it found to let; therefore it was not established in premises specially designed for the purpose. But, at a small cost they were exceedingly well adapted to the purpose: being light, well ventilated, clean, and cheerful. They consisted of three large rooms. That on the basement story was the kitchen; that on the ground floor was the general dining-room; that on the floor above was the Upper Room referred to in the hand-bill, where the Public Dinner at fourpence-halfpenny a head was provided every day. The cooking was done, with much economy of space and fuel, by American cooking-stoves, and by young women not previously, brought up as cooks; the walls and pillars of the two dining-rooms were agreeably brightened with ornamental colours; the tables were capable of accommodating six or eight persons each; the attendants were all young women, becomingly and neatly dressed, and dressed alike. I think the whole staff was female, with the exception of the steward or manager.

My first inquiries were directed to the wages of this staff; because, if any establishment claiming to be self-supporting, live upon the spoliation of anybody or anything, or eke out a feeble existence by poor mouths and beggarly resources (as too many so- called Mechanics' Institutions do), I make bold to express my Uncommercial opinion that it has no business to live, and had better die. It was made clear to me by the account books, that every person employed was properly paid. My next inquiries were directed to the quality of the provisions purchased, and to the terms on which they were bought. It was made equally clear to me that the quality was the very best, and that all bills were paid weekly. My next inquiries were directed to the balance-sheet for the last two weeks--only the third and fourth of the establishment's career. It was made equally clear to me, that after everything bought was paid for, and after each week was charged with its full share of wages, rent and taxes, depreciation of plant in use, and interest on capital at the rate of four per cent. per annum, the last week had yielded a profit of (in round numbers) one pound ten; and the previous week a profit of six pounds ten. By this time I felt that I had a healthy appetite for the dinners.

It had just struck twelve, and a quick succession of faces had already begun to appear at a little window in the wall of the partitioned space where I sat looking over the books. Within this little window, like a pay-box at a theatre, a neat and brisk young woman presided to take money and issue tickets. Every one coming in must take a ticket. Either the fourpence-halfpenny ticket for the upper room (the most popular ticket, I think), or a penny ticket for a bowl of soup, or as many penny tickets as he or she choose to buy. For three penny tickets one had quite a wide range of choice. A plate of cold boiled beef and potatoes; or a plate of cold ham and potatoes; or a plate of hot minced beef and potatoes; or a bowl of soup, bread and cheese, and a plate of plum-pudding. Touching what they should have, some customers on taking their seats fell into a reverie--became mildly distracted--postponed decision, and said in bewilderment, they would think of it. One old man I noticed when I sat among the tables in the lower room, who was startled by the bill of fare, and sat contemplating it as if it were something of a ghostly nature. The decision of the boys was as rapid as their execution, and always included pudding.

There were several women among the diners, and several clerks and shopmen. There were carpenters and painters from the neighbouring buildings under repair, and there were nautical men, and there were, as one diner observed to me, 'some of most sorts.' Some were solitary, some came two together, some dined in parties of three or four, or six. The latter talked together, but assuredly no one was louder than at my club in Pall-Mall. One young fellow whistled in rather a shrill manner while he waited for his dinner, but I was gratified to observe that he did so in evident defiance of my Uncommercial individuality. Quite agreeing with him, on consideration, that I had no business to be there, unless I dined like the rest, 'I went in,' as the phrase is, for fourpence- halfpenny.

The room of the fourpence-halfpenny banquet had, like the lower room, a counter in it, on which were ranged a great number of cold portions ready for distribution. Behind this counter, the fragrant soup was steaming in deep cans, and the best-cooked of potatoes were fished out of similar receptacles. Nothing to eat was touched with his hand. Every waitress had her own tables to attend to. As soon as she saw a new customer seat himself at one of her tables, she took from the counter all his dinner--his soup, potatoes, meat, and pudding--piled it up dexterously in her two hands, set it before him, and took his ticket. This serving of the whole dinner at once, had been found greatly to simplify the business of attendance, and was also popular with the customers: who were thus enabled to vary the meal by varying the routine of dishes: beginning with soup-to-day, putting soup in the middle to-morrow, putting soup at the end the day after to-morrow, and ringing similar changes on meat and pudding. The rapidity with which every new-comer got served, was remarkable; and the dexterity with which the waitresses (quite new to the art a month before) discharged their duty, was as agreeable to see, as the neat smartness with which they wore their dress and had dressed their hair.

If I seldom saw better waiting, so I certainly never ate better meat, potatoes, or pudding. And the soup was an honest and stout soup, with rice and barley in it, and 'little matters for the teeth to touch,' as had been observed to me by my friend below stairs already quoted. The dinner-service, too, was neither conspicuously hideous for High Art nor for Low Art, but was of a pleasant and pure appearance. Concerning the viands and their cookery, one last remark. I dined at my club in Pall-Mall aforesaid, a few days afterwards, for exactly twelve times the money, and not half as well.

The company thickened after one o'clock struck, and changed pretty quickly. Although experience of the place had been so recently attainable, and although there was still considerable curiosity out in the street and about the entrance, the general tone was as good as could be, and the customers fell easily into the ways of the place. It was clear to me, however, that they were there to have what they paid for, and to be on an independent footing. To the best of my judgment, they might be patronised out of the building in a month. With judicious visiting, and by dint of being questioned, read to, and talked at, they might even be got rid of (for the next quarter of a century) in half the time.

This disinterested and wise movement is fraught with so many wholesome changes in the lives of the working people, and with so much good in the way of overcoming that suspicion which our own unconscious impertinence has engendered, that it is scarcely gracious to criticise details as yet; the rather, because it is indisputable that the managers of the Whitechapel establishment most thoroughly feel that they are upon their honour with the customers, as to the minutest points of administration. But, although the American stoves cannot roast, they can surely boil one kind of meat as well as another, and need not always circumscribe their boiling talents within the limits of ham and beef. The most enthusiastic admirer of those