The daily dispatch. [volume] (Richmond [Va.]) 1850-1884, 1883-12-09
LONDON DRINKING RESORTS.
A Few PLACES OF C0NvIvIALITY AND
HISTORIC rNTERksT.
I'VE Old Chsshlrs cheese" and its
wOudsrfui Puddings-A Call
IT "Dfrsy Dfek's."

Wonderful Puddings-A Call
~ "Dirsy Dicks"
Drinking customs do not improve as they
gravitate toward the region Of the setting
suB. In the new settlements OF the far
West, says the Boston Herald, 1t Is an Of
fence punishable with deadly cartridge
from 45-calibrc Colt to refuse "a swal
low" In a public place, even with the
greenest OF strangers. The bottle-pusber
Is transfxed with horror, and gazes In
mute and open-mouthed establishment at
the man who, by word or act, disturbs the
shingles Of the ranch, and he who extends
an invitation TO drink is dred with indig-
nation II "aIl hands" do not report for
rations promptly and without talking in
the ranks. Farther East extreme mea-
sures are not resorted TO in the event
OF refusal to drink; yet IN Boston and
other eastern cities the man who de-
lights TO blow his money over the bar
takes offence IL his invitations are declined.
Men who like bar-room conviviallty, and
have money to spend lavishly, feel mean
unless "all hands" are invited to drink
with them, and il there are strangers about
entertainers must needs draw them into the
circle Of the social party by requesting the
obliging wine.clerk to "serye the gentle
men," II man in need OF drink drops
| into a saloon and finds party OF friends
there. he offends il he declines to drink
with them, is rated "cheap cuss" II he
| imbibes and then leaves without making
a call on his own account, and whether
he goes OF STAYS he feels uncomfort-
able. In England absurd drinking customs
do not prevail to the extent to which
they are tolerated In America. yet Ameri-
can impressions regarding English drink
ling customs are not altogether correct.
| The "all-hands- take-a-drink" rallying cry
| is not common there; the practice OF or
dering "another drink" while the face IL
vet screwed up with grimaces produced by
| the finest OF hand. made sour-mash, cop
per-distilled" whiskey, does not prevail,
and, while treating is not tabooed. time,
a place, and a company are happily chosen
| for it, II Is not considered a breach Oh
drinking etiquette for man who, while
slipping a drink at bar or table, permits
| friend coming into the place later than he
| to buy his own liquor, and should he who
| first came in insist on paying for both
drinks, retreat is not expected, because,
| II one drink is enough for either, he who
| has had sufficient bauls off. Another time,
perhaps, return OF the compliment may
| be had, but such thing is not booked in
the mind as debt.
II party Of friends settle down for an
evening OF merrment and good cheer the
cup goes round from one TO another as 1t
does in America, and should any member
Of the party show indication Of having a
Z. Load akAarI ~ Ia "a fArnHnntlU omitted
from subsequent invitations to drink, and,
Ike q sensible fellow. does not take offence.
Englishmen, especially LondonerS, take
great pleasure in meeting each other over
the social cup, and the surprise Is that go
little intoXication is seen in London. Very
seldom is man observed under excessive
influence of stimulants in the resorts
Of the city ITSELF and yet the drink
ing-places are as thick rs flies around
o molssses hogshead in summer. Some
OF the city resorts are retreats OF historic
interest. Among them Is the Cheshire
Cheese, which has retained its distinctive
character since the days "when George
III. was king, Wine-Ofhce Court, Fleet
street, has been made to some degree IA
nous by being the entrance to 1e Old
Cheese. Through the dark passage OF the
court long ago passed Oliver Goldsmith,
Benjamin Jonson "the rare" because
there were few like him. Johnson the doc
tor OF photographed fame, Thackeray,
Chatterton, Douglas Jerrold. Dickens, and
in later years many who have earned fame
and others who are still striving for litera-
ry renown. IN this court, il is said, Ii
censes were once issued permitting the
sale Of beer and wine; hence its name.
''That's the cheese " Il an expression as
much used in America rs in England. Ere
quenters OF the old place weighed by the
Cheese standard the quality OF the chops,
the ale, or the spirits they bought else
where. That's not just the cheese" was
the deprecatory remark used II in tender
ness, flavor, bouquet, or age, the goods
they ordered did not bear comparison with
what was sold in Wine-Ofiice Court.
&" That's the cheese! !" was the lively COM
ment on what was up to the Cheese stand
ard. A stranger in London, however.
must become familiar with the place and
its hdbitueS before he gets favorable inn
pressiOns OF the Cheese. The building is
a converted dwelling, changed from a
place Of family residence TO public house.
There is nothing on the outside TO make it
attractive, except the old-fashioned lam
tern, with its inscription: "Ye Old
Cheshire Cheese" On the lower floor
are two rooms, one used for drinking
and the other for lunching. The
former is very dimly-lighted apart
ment, in which on cloudy day
it is difficult, while entering from
the street, to distinguish the iea-
lures OF those who sit in the remote cor
ners on the common wooden benches that
range along two sides OF the room. The
bar, though small enough for an American
shanty, is well supplied with liquors and
wines, and is presided over by u couple OF
chatty maids Of excellent disposition. who
were never known TO lose their tempers in
consequence OF being chaffed or 10 have
had their heads turned by fiattery. One
OF the Cheese bar-maids, after service Of
several years, recently married a surgeon
OF good practice, whose people settled
upon her G200 year. The furnishings OF
the Cheese are rather primitive-that Is,
they are made to conform as closely as pos
sible to what they were In Jonson's time.
A large, open fre-grate, set well up from
the floor and capped by heavy
black mantel, attracts the eye as the
stranger enters the drinking-room. Two
or three small tables and few benches for
the use CT patrons while drinking, smok-
ing, and chatting comprise the furniture.
The floors OF both rooms are always cleanIy
sanded. In the chop-room, across the
landing from the bar, are another antique
crate and mante. Very little attempt at
decoration is made. A picture OF an old
walter hangs from the wall above the fire.
place. and the mantel usually hears sup
ply Of long-stemmed pipes. High-backed
benches surround the hardwood tables.
Linen table-covers are not used unless
called for, and napkins may be had on
asking for them. Chops and steaks are
broiled, Cheshire cheese Is stewed (all
served in little tin platters), and potatoes
are fried In the kitchen above the chop-