Part 4

Our American furniture being cosmopolitan it was speedily at home in our English rooms; only these high studded rooms have such a way of devouring furniture! I thought piteously of that which I had rashly flung into the Boston auction-room, and when it came to replacing it, what did I find? That American furniture is much better and much cheaper. My soul yearned even for the big black chest of drawers which I had left behind, and it loathed the brand-new "art furniture," sticky with paste and varnish.

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 passerby. 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 shillings apiece for painted pine chests of drawers for the servants. In New York I saw a pretty one, all of oak with brass handles, for thirteen shillings. 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 competition 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 ungodly 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 shillings for the mere joy of talking to a stately female, the presiding goddess 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 class, 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, class 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 class, but ill-used by circumstances. 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 classes. 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, sunshine 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 muffin), 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 furnishing 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 cushions 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 institution 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 shillings 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 relationship 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 butter 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 clusters of deep blue berries, a five-pound basket of which only costs a shilling. 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 shillings instead of one shilling and three pence. My heart longs for lobster _à la Newburg_ till I remember that it takes three of these poor creatures to make the dish--nine shillings! So I continue to yearn and keep my nine shillings.

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), "muffins," 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 shillings 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 classes. Houses are here singularly devoid of comforts, and, taking the same income, I should say a middle-class 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 lordship 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 godmother 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 nobility 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.

"Give me a new cook every week," she cried, "but deliver me from eating the same cooking for twenty-six years, as we have done. Adolphus says he has eaten four thousand French pancakes filled with raspberry jam, in that time, and that he'll die if he eats another one. I don't blame him," she added gloomily, "but what are we to do? I've urged her to better herself, but she won't. She quarrels with every servant who comes into the house; she's as deaf as a post, and she cooks abominably unless we have a dinner-party. If we weren't poor I'd pension her off; but we can't afford it," and she gave a bounce of resignation. "So don't talk to me of ancient family retainers; I'm sick of them!"

"You don't know what you are talking about," I said solemnly. "Listen to me. Last week I read an advertisement put in by a lady for her cook who was leaving--a cook with all the Christian virtues. I decided to answer it at once, but then I remembered the thirty-five who never replied to my letters. Just then He came down, placid and smiling--you know his way--and I explained to him that an Honourable Mrs. Smith was advertising for a place for her cook, in whom she took a personal interest.

"'My dear,' he said, 'don't write! Hire an ambulance and fetch her back, for a cook so recommended cannot be long for this world.'

"I took his advice and flew there in a hansom, and I was so excited that I forgot to watch the horse's ears. It was ten o'clock when I reached the Honourable Mrs. Smith's, and it was just like a smart 'at home.' At first I thought we had gone to the wrong house. Five ladies were going in, and I passed six in the hall. There were several reception-rooms and not a chair without a lady. A perplexed, willowy creature without a hat, who turned out to be the Honourable Mrs. Smith, led me to a seat under an imitation palm-tree, and said it was dreadful and that she would never do it again. Her cook had received forty-five letters and twenty wires; and fifteen messenger-boys and thirty-two ladies had called.

"There were twenty letters from persons of title. Of course, I thought of Lord Kitchener, and felt it useless to stay, but as I had come the Honourable Mrs. Smith advised me to wait; she was very civil.

"Now, you know my three rules: I won't have mixed religions in the kitchen because of squabbles; I won't take a servant out of a 'flat'; and I don't want one who wears glasses.

"When the paragon and I met under the imitation palm, I found she was all I did not want. She questioned me severely, and said that she was a Roman Catholic. I felt that the religion of a being for whom twenty of the nobility were clamouring was no concern of mine, and I was surprised when she asked me to leave my address. So little did I aspire to the paragon that I did not even ask if she could cook. I passed ladies still arriving, and I was so melancholy that I went home in a 'bus.

"The next morning I had a letter, and I can truly say I never was so flattered in my life, not even when HE asked me to marry him, for the paragon had chosen me out of one hundred and sixty-five ladies, exclusive of twenty of the nobility.

"To be sure, she went against all my principles and I did not even know if she could cook; but she had chosen me!

"So she arrived in company of three cardboard bonnet-boxes and a japanned tin trunk.

"HE suggested that we should try her on a lunch, and we did. Thank goodness, we only had four of his chums, or I should have died of mortification. After all, a clever man is sometimes duller than the dullest woman.

"How she cooked! It was appalling! Our parlour-maid, who has lovely manners, served a series of horrors as if they were a feast for the gods. After luncheon I found cook had broken my best cut-glass salad bowl, and two old Worcester plates, and then finished off with nervous prostration on the kitchen floor. HE and I dined out that night; we had had too much of the comforts of home.

"The next morning the housemaid appeared with joy in her usually blank eyes, and said cook had gone and taken her boxes. At first I thought she had gone to High Mass. But no, she had really gone with her heavy tin trunk and the three bandboxes. How she got them down at midnight over four creaking flights of stairs without being heard, we shall never know, but she did. We found out afterwards that the Honourable Mrs. Smith had had this paragon just one month, and then she was anxious to get rid of her in a hurry; so she advertised. It was cruel, wasn't it? Really, you know, it is wicked of you to complain when a servant has been faithful to you for twenty-six years."

My friend, who had been made cynical through suffering, said her cook wouldn't have been faithful if she could have got a better place.