This is not the place for a discussion of the art of Thrice Great Hermes; the matter is cited here as an example of the odd and unexpected way in which my attention, I being some eight or nine years old, was directed to a singular and perplexing subject which has engaged my curiosity at intervals ever since. I see myself sitting on a stool by the rectory hearth, propping up “Household Words” against the fender, quite ravished by the story of Nicholas Flamel, who found by chance “The Book of Abraham the Jew,” who journeyed all over Europe in search of one who would interpret its figures to him, who succeeded at last in the Operation of the Great Work, and was discovered by the King’s Chamberlain living in great simplicity, eating cabbage soup with Pernelle, his wife. These fireside studies of mine must have been made forty-three or forty-four years ago, but I still think the story of Nicholas Flamel and Pernelle, his wife, an enchanting one. But then I re-read the tale of Aladdin and the Wonderful Lamp only the other day, and I am still thrilled and perplexed by that most singular and important fact; that the genie declared himself to be the servant of the Roc’s Egg.
I am sorry to have to confess that the rectory shelves held no copy of “The Arabian Nights.” I made up this deficiency soon after I went to school by buying an excellent edition, issued, I think, by Routledge for a shilling. This edition is now, the booksellers tell me, out of print, and it is a pity, for now if you want the book there is nothing between an edition obviously meant for the nursery, with gaudy plates, and Lane’s version for thirty shillings. I speak not of Burton, for I found myself unable to read a couple of pages of his detestable English, made more terrible by the imitations of the rhymed prose of the original. I came upon something which went very much as follows:—
Then followed the dawn of day, and the Princess finished her allotted say,
Praise be to the Lord of Light alway, who faileth not to send the appointed ray—
and so on, at much greater length; highly ingenious, no doubt, and also infinitely foolish.
I remember once wasting hours—nay, days—in the effort to render Rabelais’ “Verses written over the Great Gate of the Abbey of Thelème” into English, following as far as I could the rhyme system. Now, according to the French notion, “don” is a perfect rhyme to “pardon,” and so Rabelais wrote:—
Or donné par don,
Ordonne pardon
A cil qui le donne;
Et bien guerdonne
Tout mortel preudhom
Or donné par don.
That is, the final sound of each line is almost identical with the final sound of every other line; and of this I made:—
For given relief,
Forgiven and lief
The giver believe;
And all men that live
May gain the palm leaf
For given relief.
Soon afterwards, while I was resting from this mighty effort, I read in Disraeli’s “`Curiosities of Literature” a quotation from Martial: Turpe est difficiles habere nugas—’Tis folly to sweat o’er a difficult trifle.’ I was convinced of my sin. I suppose that the real translator when confronted by such puzzles contrives to think of an indirect rather than a direct solution. For example, the right way of getting the effect of the Arabic jingle into English might be sought by the path of alliteration; or possibly blank verse might give to the English reader something of the same kind of pleasure as that enjoyed by the Oriental in reading a prose which infringes on the region of poetry. And it may be that the queer music of Rabelais could be echoed, at least, in English by the use of assonance.
Here is, indeed, a diversion, but it has arisen, legitimately enough, from that shilling, paper wrapper volume of “The Arabian Nights” bought in 1875 or ’76 or thereabouts. And another event of like importance was my seeing De Quincey’s “Confessions of an English Opium Eater” at Pontypool Road Station. This also I instantly bought and as instantly loved, and still love very heartily. It always vexes me to detect, as I constantly do detect in modern critics, the subtle desire to run down De Quincey. The critic is afraid to make a frontal attack—the stress of these times will win pardon for the phrase—since he knows that he will be opposed by such splendours and such terrors—“an army with banners”—as the English language can scarce show elsewhere. He is quite aware, since he is, ex hypothesi, an able critic, that De Quincey deliberately used our tongue as if it had been a mighty organ in mightier cathedral, so that the very stones and the far-lifted vault and the hollow spaces of the towers re-echo and reverberate and thrill with tremendous fugal harmonies. And our critics are advised also that De Quincey was no mere player of clever tricks with the language; his was not the amusing Stevensonian method of counting the “l’s” and estimating the value of medial “s’s” and the terrifying effect of the final reiterated “r.” There was none of this; he wrote in the great manner because he thought in the great manner. The critic cannot deny this; he must admit the beauty and pathos of the Ann episode and of the vision of Jerusalem; but still he will hint a fault and hesitate his dislike of this greater master. The reason is not far to seek. All realism is unpopular, and De Quincey was eminently a realist.
Now I know that I am touching here on a great question. I hope to debate it at length later on; for the moment I would merely say that I define realism as the depicting of eternal, inner realities—the “things that really are” of Plato—as opposed to the description of transitory, external surfaces; the delusory masks and dominoes with which the human heart drapes and hides itself. But, all this apart, I cannot help dwelling on the manner in which I associate these early literary discoveries of mine with the places where they were made.
You may hear friends and lovers discussing after many years the manner of their first meeting; Daphnis as Darby will remind Chloe—now Joan—how they saw one another for the first time at the Smiths’ garden-party, and one plate of their bread and butter tasted slightly of onions, and the curate achieved six faults running at lawn-tennis, and it came on to rain. So I can never take up De Quincey without thinking of the dismal platform at Pontypool Road, and the joy of coming home for the holidays, and the mountains all about me as I stood and waited for my father and the trap and read the first pages of the magic book. Those great mountains, and the drive home by the green arched lanes, abounding in flowers, and the very dear look of home amidst its orchards; all these are part and parcel of my joy in the “Confessions” for ever. And so again with another noble book; with one of the noblest of all books, as I have ever esteemed it. I am a very small boy; about seven or eight years old, I conceive, and my mother takes me with her to pay a call on Mrs. Gwyn, of Llanfrechfa Rectory. The ladies talk, and I, seeking quietly for something to entertain me, light in a low bookcase on a fat, dumpy little book. I suspect it was the oddity of the shape, the extreme squabness of the volume, that first took my fancy, and then I open the pages—and I have never really closed them. For the dumpy book was a translation of “The Ingenious Gentleman, Don Quixote de la Mancha”; and those are words that will thrill a lettered man as the opening notes of certain fugues of Bach will thrill a musician. I heard nothing of the amiable talk of the ladies. I was deep in the small print—alas! It would now blind my tired eyes—and when my mother rose to go I clung so desperately and piteously to the fat little book that the kind Mrs. Gwyn said she would lend it to me, and I might take it home. For which benevolence I am ever bound to pray for her good estate, or for her soul; as it may chance to be.
So, as Hereford Station spells for me, principally, “The Arabian Nights,” as De Quincey is linked with domed mountains and green lanes and the return home: the Ingenious Gentleman advanced to greet me, mysteriously enough, in the drawing-room of the rectory of Llanfrechfa, and I shall always reckon Frechfa—the “freckled”—as among the most venerated of the Celtic saints.
* * * *
For a long time, as it seems to me, I have been talking of discoveries of books; discoveries in our own Llanddewi shelves, in the shelves of neighb
ours, on railway bookstalls. We shall hear more of books by and by, of books found in very different places—Clare Market and the Strand of 1880 and back streets by Notting Hill Gate are even now looming before us—so for the present we may hear more of the conditions of that Gwent where I was a boy and a young man.
I have said that I was born just a little too late to witness the Passing of the Gentry. Few of them survived into my day, and I was too young to see with intelligence that which still remained to be seen of the old order. But one thing I do remember, that the gentry of those times, even when they were wealthy, lived with a simplicity that would astonish the people of today. Those who know “Martin Chuzzlewit” will remember how Tigg Montague, who was Montague Tigg, lunched luxuriously in the board room of his city office. The meal was brought in on a tray and consisted of “a pair of cold roast fowls, flanked by some potted meats and a cool salad.” There was a bottle of champagne and a bottle of Madeira. This was the luncheon of vulgar and ostentatious luxury in the ’forties; compare it with the kind of midday meal that the modern Montague would eat at the Hôtel Splendide or the Hôtel Glorieux; the meal of the man who eats and drinks as much to impress others with his wealth as to gratify his own appetite.
Well, I have often seen “the old Lord Tredegar” eating his luncheon. My father and I would be in the coffee-room of the King’s Head, Newport, waiting for the ostler to put in the pony. And there in one of the boxes sat the old lord—a very wealthy man—eating his luncheon; which was bread and cheese and a tankard of ale. And, oddly enough, on the one occasion on which I visited the Ham, the magnate thereof, Mr. Iltyd Nicholl, was enjoying a meal similar in every respect to that of Lord Tredegar—though I believe he had a little cold apple tart after his cheese. We, of the middle people, always dined at one on meat, pudding, and cheese; tea followed at five, an affair of bread and butter and jam, with, possibly, a caraway loaf. Hot buttered toast was distinctly festal. The day closed so far as meals were concerned with bread and cheese and beer at nine o’clock. On rare occasions, once in three years or so, a number of clergy who called themselves collectively the Ruridecanal Chapter came to hear a paper read and also to a dinner. This would probably consist of a salmon of Severn or Usk—which muddy waters breed incomparably the finest salmon in the world—of a saddle of Welsh mutton from the mountains, and of a rich sweet called, very lightly and unworthily, a trifle. There would be a dessert of almonds and raisins and, according to the season, home-grown apples and pears or greengages. These delicates would be displayed on a service which showed green vine-leaves in relief against a buff ground, bordered with deep purple and gold. It was hideous, and, I should think, Spode.
In the autumn my mother used to concoct a singular dish which she called fermety. It is more generally known as frumenty; you will find it mentioned in Washington Irving’s “Christmas,” where the squire makes his supper off it on Christmas Eve—no doubt because it was the traditional fasting dish for the Vigil of the Nativity. It was made, so far as I can remember, of the new wheat of the year, of milk, of eggs, of currants, of raisins, of sugar, and of spices, “all working up together in one delicious gravy.” No doubt a very honourable dish and a most ancient and Christian pottage; but I am not quite sure that I should like it, if it were proffered to me now. Among the farmers a few of the elder people still breakfasted on cawl, a broth made of fat bacon and vegetables, and decorated, oddly enough, with marigold blossoms. And a fine old man whom I once met in a lane spoke violently against tea, as a corrupting thing and a very vain novelty. For women, he said, it might serve, but the breakfast for a man was a quart of cider with a toast. But most of the farming people breakfasted on rashers of bacon, cooked by being hung on hooks before the fire in a Dutch oven. With the bacon they ate potatoes, which were done in a very savoury manner. Take cold boiled potatoes, break into small pieces, fry (or rather, faites sauter) in bacon fat, then press into a shallow dish, pat to a smooth surface, and brown before the fire. This is a breakfast that goes very well with a keen mountain breath of a morning.
And I believe that cheese always formed part of the farmers’ breakfast, as a kind of second or cold course. This was of their own making, and was of the kind called after Caerphilly, a little town with a huge ruinous castle in a hollow of giant hills. It is a white cheese of a creamy consistency and delicate flavour, and is to be commended for the making of Welsh rarebit. The farmers, as I say, ate it at breakfast, again at twelve o’clock dinner, after hot boiled fat bacon and beans or cabbage, and again at tea, where, to their tastes, it seemed to go very well with bread and butter—I find it hard to realise in London that bread and butter can be a choice delicacy—and a sweet, such as an open-work raspberry tart. And, of course, the Caerphilly cheese appeared again at supper, and with bread and onions it was always the hedgerow snack of the man in the fields.
And the cider of that land was good. It was a greenish yellow in colour, with a glint of gold in it if held up to the light, as it were a remembrance of the August and September suns that had shone mellow on the deep orchards of Gwent. It was of full body and flavour and strength, smooth on the palate, neither sweet nor sharp; and I do not think there was anyone in Llanddewi parish so poor as not to have a barrel or two in his cellar against Christmastide and snowy nights, though to be sure in years wherein apples were a scanty crop some of the smaller folk increased the bulk of their cider by strange expedients. Pears went to the mill always, and as a matter of course. In most of the orchards there were one or two big pear trees, and possibly the wisdom of the Gwentian ancients had concluded that a slight admixture of pears with the apples improved and mellowed the cider. But in scanty years, when the man with but a few trees saw bare boughs in autumn, he went to his garden, dug up a barrow load or two of parsnips and added them to his apples. I cannot say anything as to the resultant juice, since I never tasted it.
There was no wretched poverty in Llanddewi, because almost everybody had a little land of his own. Tenant farmers there were, of course, who held of Mr. John Hanbury, of Pontypool Park, lord of the manor of Edlogan; a manor named after a certain Edlogion who was a prince of the sixth century and the protector of Cybi Sant. But besides his tenants and those of other landlords there was a numerous race of small freeholders, who owned eighty, fifty, ten acres of land, and so down till you came to a holding of a house and a garden and a mere patch by the roadside. But with a garden and a patch of land a clever cottager of the old school could do a great deal. I remember an old man named Timothy who lived in a house very small and very ancient in the midst of the fields, far, even, from a by-road; and he thought in greengages as a Stock Exchange man thinks in shares. For about his old cottage there were three or four, or maybe half a dozen, greengage trees that had been planted so long ago that they had grown almost to the dignity of timber, and spread wild branches high and low and far and wide, so that one might say that old Timothy lived in a grove or wood of greengage trees. So you may conceive how deeply the poor old man thought of these gages, beside which his little orchard of damsons and bullaces was of small account. A really plentiful crop, when the big boughs were heavy and drooping with rich green, sun-speckled fruit, meant to him abundance and luxury; and bare trees spelt on the other hand a bare winter and some pinching of poverty, though nothing beyond endurance. Timothy was a smallholder on the smallest scale, but there were many people of two, six, or twelve acres who did very well in their humble way—which I have always thought is the happy way, if one can attain to it. The man would work for a farmer in the day-time, and often be sturdy enough to do many things on his own estate on summer evenings; and all the day long his wife was busy with her pigs and bees and fowls, and perhaps with two or three cows. There was a good market for their produce at Pontypool, a town on the verge of the industrial district, for the colliers and the tinplate workers love to feed richly. I once saw a woman putting the last touches to a flat apple tart in a little tavern called Castell-y-bwch (Bucks’ Castle) on the mountain side. She
drew out the tart from the oven, prised open the lid of pastry, and inserted some half-pound of butter and half pound of moist Demerara sugar, and then put back the lid and replaced the pastry in the oven; so that apple juice, sugar, butter should fuse all together. That is a fair sample of hill cookery; other people of the hills would buy fresh butter at a high price, and give what they were asked for “green” Caerphilly cheese, still melting from the press; and they loved to plaster butter heavily on hot new bread and then crown all with an equal depth of golden honey. And they had a goodly appetite also for great fat salmon, caught in the yellow Usk water; and so the fishermen of Caerleon and the little farmers of such parishes as Llanddewi profited hugely by these mountain tastes.
The Arthur Machen Megapack: 25 Classic Works Page 104