In 1855, under the pressure of extreme circumstances, a Metropolitan Board of Works had been established to remedy the unhappy situation. Three years later, during a long and hot summer, Joseph Bazalgette began his scheme to divert all sewage from the Thames through different types of sewer (main line and intercepting, storm relief and outfall) to outfalls at Barking and Crossness; it was described by the Observer as “the most extensive and wonderful work of modern times,” and by the end of this great engineer’s ministrations 165 miles of main sewers had been reconstructed in Portland cement with a further 1,100 miles of new local sewers. For all practical purposes, large parts of Bazalgette’s system remain in place at the beginning of the twenty-first century. It was a signal example of public health enterprise in the face of a rapidly deteriorating urban environment; characteristic of London administration, however, was that it occurred very quickly and in conditions of near panic. All the great works of the city seem to be in one sense improvised and haphazard.
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By the early twentieth century the dust mounds and open ash-pits were removed from the capital, and most of the rubbish was pulverised, burned or treated with chemicals; the environmental theory of disease, which simply prescribed that waste should be removed to as distant a point as possible, was replaced by the “germ” theory, which meant that waste had effectively to be neutralised. So changes in epidemiological research can affect the topography of the city. The fabric of London is susceptible to theory, therefore, and in the previous century huge areas of sewage purification were complemented by vast incineration plants. The enormous Solid Waste Transfer Station by Smugglers Way in Wandsworth and the great Sewage Works of Beckton are largely unseen; they are monuments to the city’s secret industry.
There are still rubbish tips located in various parts of the capital and, although gulls and pigeons have now taken the place of ravens and kites, the vagrant scavenger (once known as a “totter”) is still to be seen in the streets of London searching through bins and garbage for cigarette ends, food or drink. The ability-in fact the necessity-of the city to discharge its own rubbish continues in various guises. The quantity of waste in the ever-increasing city has risen higher than any nineteenth-century dust mound, with an average of ten million tonnes produced by the capital each year, among it almost one and a half million tonnes of scrap metal, and half a million tonnes of paper. It is only to be expected, too, that the history of modern effluent is still part of the history of commerce. In the sixteenth century it was discovered that the nitrogen from excreta could be used in the manufacture of gunpowder, but in the twentieth century human faeces yielded a different form of power. Incineration plants, like that at Edmonton, produce hundreds of thousands of megawatts of electricity each year. Gold and platinum are being emitted by the catalytic converters fitted to cars and deposited within exhaust fumes; soon, according to one scientist reported in The Times of 1998, “it will make economic sense to pan the deposits” along the city thoroughfares. So London’s streets are also now truly paved with gold.
CHAPTER 37
A Little Drink or Two
And, with the food, arrives the drink. The inhabitants of the London region, some four thousand years ago, imbibed a variety of beer or mead. Londoners have been drinking it ever since. Close to the Old Kent Road a Roman brooch of jasper was recently uncovered. Engraved upon it was the head of Silenus, the drunken satyr who was tutor to Bacchus; no better divinity of London could have been discovered. Thomas Brown noted of London, in 1730, that “to see the Number of Taverns, Alehouses etc. he would imagine Bacchus the only God that is worshipp’d there.”
In the thirteenth century London was already notorious for “the immoderate drinking of the foolish.” The wines of the Rhineland and of Gascony, of Burgundy and Maderia, the white wine of Spain and the red wine of Portugal, flooded in, but the less affluent drank ale and beer; the hop seems to have been cultivated by the beginning of the fourteenth century, but most ale was spiced with pepper and known as “stingo.” This again suggests the partiality of Londoners for highly flavoured comestibles, perhaps as a fitting adjunct to their energetic and competitive lives in the city. In Chaucer’s Canterbury Tales (c. 1387-1400) the Cook is well aware of the requirements for what the poet elsewhere calls “a draught of moist and corny ale,” while his Miller, an ale-drinker, “far-dronken was all pale.” In the same period Glutton, in William Langland’s Piers the Plowman (c. 1362), “yglubbed a galon and a gille” of ale. Certainly there were many establishments for that purpose. By the early fourteenth century there were in London “354 taverns and 1,334 breweries,” more familiarly known later as boozing kens or tippling offices. Early in the fifteenth century it was recorded that there were some 269 brewers and in 1427 the London Company of Brewers was incorporated with its own coat of arms. Already it had composed rules for its members, such as that in 1423 which ordered that “retailers of ale should sell the same in their houses, in pots of peutre, sealed; and that whoever carried ale to the buyer should hold the pot in one hand and a cup in another, and that all who had pots unsealed should be fined.” A similar respect for quality was imposed upon the vintners who by city statute in the early fifteenth century were forbidden to “colaire ne medle” with their wine. One William Harold was, in 1419, sentenced to the pillory for an hour on the charge of “contrefetyng of old and feble spaynissh wyn for good amp; trewe Romeney, in the parisshe of seynt Martyns in the vyntry.”
By the sixteenth century, according to John Stow, the problems of drunkenness had become so acute that two hundred London alehouses were suppressed in 1574. There were some twenty-six brewers in London by that time, and their produce was variously known as Huffe Cup, Mad Dog, Angels’ Food, Lift Leg and Stride Wide. The ingredients seem to have varied, with constituents including broom, bay-berries and ivy-berries, together with malt and oats, although only the concoction brewed from hops was given the name of true beer. The Elizabethan chronicler William Harrison noted the drunkards in the streets and remarked that “our malt bugs lie in a row lugging at their dames teats, till they lie still againe, and not be able to wag.” Certain alehouses of the period were so identified with London itself, both in ballad and in drama, that they became representative of the city. The Boar’s Head in Eastcheap was the vivid setting of Falstaff and Pistol, Doll Tearsheet and Mistress Quickly, and so impressed itself upon the folk memory of Londoners that it was generally agreed that Shakespeare himself must have drunk on the premises. In the eighteenth century members of a literary club assembled there in order to assume Shakespearean roles, and such was the power of its associations that it attracted pilgrims to its site long after its destruction in 1831. There is, however, one specific remembrance. Robert Preston “late Drawer at the Boar’s head Tavern” departed this life at the age of twenty-seven on 16 March 1730; he “drew good Wine, took care to fill his Pots” and his headstone lay against the wall of St. Magnus the Martyr.
“The Myter in Cheape,” the Mitre of Cheapside, was a haunt of locals where according to Ben Jonson if “any stranger comes in amongst ‘em, they all stand up and stare at him, as he were some unknown beast brought out of Africk.” The drawer here, George, attained immortality when named in 1599 by Jonson in Every Man Out of His Humour-“Where’s George? call me George hither quickly”-and in 1607 by Dekker and Webster in Westward Ho!-“O, you are George the drawer at the Mitre.” It is evidence of the way in which a particular Londoner can become fixed as a type or character in the eyes of his contemporaries. The peculiar and persistent connection of alehouses with drama was also maintained by the memory of the Mermaid.