As for me, I get on charmingly with the English nobility and sufficiently well with the gentry, but the upper servants strike terror to my soul. There is something awe-inspiring to me about an English butler. If they would only put him in livery, or make him wear a silver badge; anything, in short, to temper his pride and prevent one from mistaking him for the master of the house or the bishop within his gates. When I call upon Lady DeWolfe, I say to myself impressively, as I go up the steps: ‘You are as good as a butler, as well born and well bred as a butler, even more intelligent than a butler. Now, simply because he has an unapproachable haughtiness of demeanour, which you can respectfully admire, but can never hope to imitate, do not cower beneath the polar light of his eye; assert yourself; be a woman; be an American citizen!’ All in vain. The moment the door opens I ask for Lady DeWolfe in so timid a tone that I know Parker thinks me the parlour-maid’s sister who has rung the visitors’ bell by mistake. If my lady is within, I follow Parker to the drawing-room, my knees shaking under me at the prospect of committing some solecism in his sight. Lady DeWolfe’s husband has been noble only four months, and Parker of course knows it, and perhaps affects even greater hauteur to divert the attention of the vulgar commoner from the newness of the title.
Dawson, our butler at Smith’s private hotel, wields the same blighting influence on our spirits, accustomed to the soft solicitations of the negro waiter or the comfortable indifference of the free-born American. We never indulge in ordinary democratic or frivolous conversation when Dawson is serving us at dinner. We ‘talk up’ to him so far as we are able, and before we utter any remark we inquire mentally whether he is likely to think it good form. Accordingly, I maintain throughout dinner a lofty height of aristocratic elegance that impresses even the impassive Dawson, towards whom it is solely directed. To the amazement and amusement of Salemina (who always takes my cheerful inanities at their face value), I give an hypothetical account of my afternoon engagements, interlarding it so thickly with countesses and marchionesses and lords and honourables that though Dawson has passed soup to duchesses, and scarcely ever handed a plate to anything less than a baroness, he dilutes the customary scorn of his glance, and makes it two parts condescending approval as it rests on me, Penelope Hamilton, of the great American working class (unlimited).
Apropos of the servants, it seems to me that the British footman has relaxed a trifle since we were last here; or is it possible that he reaches the height of his immobility at the height of the London season, and as it declines does he decline and become flesh? At all events, I have twice seen a footman change his weight from one leg to the other, as he stood at a shop entrance with his lady’s mantle over his arm; twice have I seen one stroke his chin, and several times have I observed others, during the month of July, conduct themselves in many respects like animate objects with vital organs. Lest this incendiary statement be challenged, levelled as it is at an institution whose stability and order are but feebly represented by the eternal march of the stars in their courses, I hasten to explain that in none of these cases cited was it a powdered footman who (to use a Delsartean expression) withdrew will from his body and devitalised it before the public eye. I have observed that the powdered personage has much greater control over his muscles than the ordinary footman with human hair, and is infinitely his superior in rigidity. Dawson tells me confidentially that if a footman smiles there is little chance of his rising in the world. He says a sense of humour is absolutely fatal in that calling, and that he has discharged many a good footman because of an intelligent and expressive face.
I tremble to think of what the powdered footman may become when he unbends in the bosom of the family. When, in the privacy of his own apartments, the powder is washed off, the canary-seed pads removed from his aristocratic calves, and his scarlet and buff magnificence exchanged for a simple neglige, I should think he might be guilty of almost any indiscretion or violence. I for one would never consent to be the wife and children of a powdered footman, and receive him in his moments of reaction.
Chapter III.
Eggs a La Coque
Is it to my credit, or to my eternal dishonour that I once made a powdered footman smile, and that, too, when he was handing a buttered muffin to an earl’s daughter?
It was while we were paying a visit at Marjorimallow Hall, Sir Owen and Lady Marjorimallow’s place in Surrey. This was to be our first appearance in an English country house, and we made elaborate preparations. Only our freshest toilettes were packed, and these were arranged in our trunks with the sole view of impressing the lady’s-maid who should unpack them. We each purchased dressing-cases and new fittings, Francesca’s being of sterling silver, Salemina’s of triple plate, and mine of celluloid, as befitted our several fortunes. Salemina read up on English politics; Francesca practised a new way of dressing her hair; and I made up a portfolio of sketches. We counted, therefore, on representing American letters, beauty, and art to that portion of the great English public staying at Marjorimallow Hall. (I must interject a parenthesis here to the effect that matters did not move precisely as we expected; for at table, where most of our time was passed, Francesca had for a neighbour a scientist, who asked her plump whether the religion of the American Indian was or was not a pure theism; Salemina’s partner objected to the word ‘politics’ in the mouth of a woman; while my attendant squire adored a good bright-coloured chromo. But this is anticipating.)
Three days before our departure, I remarked at the breakfast-table, Dawson being absent: “My dear girls, you are aware that we have ordered fried eggs, scrambled eggs, buttered eggs, and poached eggs ever since we came to Dovermarle Street, simply because we do not know how to eat boiled eggs prettily from the shell, English fashion, and cannot break them into a cup or a glass, American fashion, on account of the effect upon Dawson. Now there will certainly be boiled eggs at Marjorimallow Hall, and we cannot refuse them morning after morning; it will be cowardly (which is unpleasant), and it will be remarked (which is worse). Eating them minced in an egg-cup, in a baronial hall, with the remains of a drawbridge in the grounds, is equally impossible; if we do that, Lady Marjorimallow will be having our luggage examined, to see if we carry wigwams and war-whoops about with us. No, it is clearly necessary that we master the gentle art of eating eggs tidily and daintily from the shell. I have seen English women—very dull ones, too—do it without apparent effort; I have even seen an English infant do it, and that without soiling her apron, or, as Salemina would say, ‘messing her pinafore.’ I propose, therefore, that we order soft-boiled eggs daily; that we send Dawson from the room directly breakfast is served; and that then and there we have a class for opening eggs, lowest grade, object method. Any person who cuts the shell badly, or permits the egg to leak over the rim, or allows yellow dabs on the plate, or upsets the cup, or stains her fingers, shall be fined ‘tuppence’ and locked into her bedroom for five minutes.”
The first morning we were all in the bedroom together, and, there being no blameless person to collect fines, the wildest civil disorder prevailed.
On the second day Salemina and I improved slightly, but Francesca had passed a sleepless night, and her hand trembled (the love-letter mail had come in from America). We were obliged to tell her, as we collected ‘tuppence’ twice on the same egg, that she must either remain at home, or take an oilcloth pinafore to Marjorimallow Hall.
But ‘ease is the lovely result of forgotten toil,’ and it is only a question of time and desire with Americans, we are so clever. Other nations have to be trained from birth; but as we need only an ounce of training where they need a pound, we can afford to procrastinate. Sometimes we procrastinate too long, but that is a trifle. On the third morning success crowned our efforts. Salemina smiled, and I told an anecdote, during the operation, although my egg was cracked in the boiling, and I question if the Queen’s favourite maid-of-honour could have managed it prettily. Accordingly, when eggs were brought to the breakfast-table at Marjorimallow Hall, we were only slightly nervous. Francesca was at the far end of the long table, and I do not know how she fared, but from various Anglicisms that Salemina dropped, as she chatted with