Georgian Personality: Granville Leveson-Gower, 1st Earl Granville

Portrait of Lord Granville Leveson-Gower, later 1st Earl Granville.

Portrait of Lord Granville Leveson-Gower, later 1st Earl Granville.

Granville Leveson-Gower, 1st Earl Granville GCB PC (12 October 1773 – 8 January 1846), known as Lord Granville Leveson-Gower from 1786 to 1814 and as the Viscount Granville from 1814 to 1833, was a British Whig statesman and diplomat.

Granville was a son of Granville Leveson-Gower, 1st Marquess of Stafford and his third wife Lady Susannah Stewart, daughter of Alexander Stewart, 6th Earl of Galloway. He was also a younger, paternal half-brother of George Leveson-Gower, 1st Duke of Sutherland. He was educated at Dr Kyle’s school at Hammersmith, and then by the Revd John Chappel Woodhouse, before matriculating at Christ Church, Oxford, in April 1789. He took no degree, but became a DCL in 1799.

Political and Diplomatic Career
He served as British ambassador to Russia (10 August 1804 – 28 November 1805 and 1806–1807) and France (1824–1828, 1830–1835, 1835–1841). In 1815 he was raised to the peerage as Viscount Granville, of Stone Park in the County of Stafford. In 1833, he was further honoured when he was created Baron Leveson, of Stone Park in the County of Stafford, and Earl Granville.

Family
Lord Granville married Lady Harriet Cavendish (1785–1862), daughter of William Cavendish, 5th Duke of Devonshire and Lady Georgiana Spencer, in 1809. They had two sons and two daughters. Their eldest son, Granville Leveson-Gower, 2nd Earl Granville, became a distinguished politician. Their second son the Hon. Frederick Leveson-Gower was also a politician. Their daughter Lady Georgiana married Alexander Fullerton. She was a biographer, novelist, and great philanthropist. Lord Granville died in January 1846, aged 72. The Countess Granville died in November 1862, aged 77. Lord Granville, prior to marrying Lady Harriet Cavendish, was the lover of Lady Harriet’s maternal aunt, Henrietta Ponsonby, Countess of Bessborough, née Lady Henrietta Frances Spencer, with whom he fathered two illegitimate children: Harriette Stewart and George Stewart.

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Child and Co., the Model for Tellson’s Bank in Dickens’ “A Tale of Two Cities”

This is the logo for Child and Co.

This is the logo for Child and Co.

Child & Co. is a formerly independent private bank that is now a separate wholly owned subsidiary and branch or brand of the Royal Bank of Scotland (RBS) Group. It is based at 1 Fleet Street in the City of London. It is authorised by the Financial Services Authority as a brand of the Royal Bank of Scotland for regulatory compliance purposes.

Child & Co. was one of the oldest independent financial institutions in the UK, and can trace its roots back to a London goldsmith business in the late 17th century. Francis Child established his business as a goldsmith in 1664, when he entered into partnership with Robert Blanchard. Child married Blanchard’s stepdaughter and inherited the whole business on Blanchard’s death. Renamed Child and Co, the business thrived, and was appointed the “jeweller in ordinary” to King William III. In 1923, the bank was acquired by Glyn, Mills & Co., that eventually became part of RBS.

After Child died in 1713, his three sons ran the business, and during this time, the business transformed from a goldsmith’s to a fully fledged bank. The bank claims it was the first to introduce a pre-printed cheque form, prior to which customers simply wrote a letter to their bank but sent it to their creditor who presented it for payment. Its first bank note was issued in 1729.

By 1782, Child’s grandson Robert Child was the senior partner in the firm. However, when he died in 1782 without any sons to inherit the business, he did not want to leave it to his only daughter, Sarah Anne Child, because he was furious over her elopement with John Fane, 10th Earl of Westmorland earlier in the year. To prevent the Earls of Westmorland from ever acquiring his wealth, he left it in trust to his daughter’s second surviving son or eldest daughter. This turned out to be Lady Sarah Sophia Fane, who was born in 1785. She married George Child-Villiers, 5th Earl of Jersey in 1804, and upon her majority in 1806, she became senior partner. She exercised her rights personally until her death in 1867. At that point the Earl of Jersey and Frederick William Price of Harringay House were appointed as the two leading partners. Ownership continued in the Jersey family until the 1920s.

In 1923, George, 8th Earl of Jersey sold the bank to Glyn, Mills & Co., a London-based commercial bank. Williams Deacon’s Bank acquired Glyn’s in 1939 (both subsequently taken over by the Royal Bank of Scotland and known as Williams & Glyn’s Bank from 1970 to 1985), retaining Child & Co. as a separate business, as which it continues to this day at No. 1, Fleet Street.

Clientele

Child and Co. at 1 Fleet Street, London, UK

Child and Co. at 1 Fleet Street, London, UK

Over their 350-year history Child & Co has attracted an exclusive client base including The Honourable Societies of Middle Temple and Lincoln’s Inn, and numerous landowning families. Scholars of the Inns receive their awards by cheques drawn on Child & Co, and many Barristers continue to use the bank throughout their professional lives. Several universities including The London School of Economics, Oxford University, and Imperial College London are reported to hold accounts. Until 1979 there was a ‘representative office’ (technically not a branch) at St Giles Street Oxford.

Relationship with Royal Bank of Scotland
Child & Co. is authorised with the Financial Services Authority for the purposes of the Financial Services Compensation Scheme as a brand of the Royal Bank of Scotland. When the 311 Royal Bank of Scotland branches in England and Wales are sold to another organisation (a requirement of the financial services regulators of the UK and EU), Drummonds Bank and Child & Co. will remain part of RBS.

Literary Reference
Child & Co. was the model for Tellson’s Bank in “A Tale of Two Cities” by Charles Dickens.

Posted in British history, Georgian Era, Living in the Regency, real life tales, Regency era, Scotland | Tagged , , | 2 Comments

Winners of Summer Banquet Blog Hop

summer-banquet-hop-copyI am proud to announce the winners of my part of the Summer Banquet Blog Hop.


Elizabeth MacGregor will receive an autographed copy of A Touch of Mercy.

Heidi S. will receive an autographed copy of Christmas at Pemberley.

Marsha will receive an autographed copy of His: Two Regency Novellasparty-clip-art-balloons-different-colours

Posted in Uncategorized | 2 Comments

Summer Banquet Blog Hop~The Spice Trade Changes the World’s History

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summer-banquet-hop-copyWelcome to the last day of Summer Banquet Hop Giveaway. Like always to be eligible to win one of the three books I have listed below, leave a comment on the post or Tweet or Share the post on Facebook and Twitter. Winners will be drawn by Random.org at noon (EDST) on Sunday, June 9. Also, visit the other authors who are participating in the Blog Hop for additional opportunities to win fabulous books and prizes.

Spices have played a role in many of history’s most famous events from the discovery of new countries to the vanquishing of powerful rulers. According to the Online Etymology Dictionary, spice is a noun from the early 13th Century. It is from Old French espice, from Late Latin species (plural) “spices, goods, wares,” from Latin “kind, sort.” Early druggists recognized four “types” of spices: saffron, clove, cinnamon, nutmeg. Figurative sense of “slight touch or trace of something” is recorded from 1530s. Spice-cake first attested in the 1520s.

Using herbs dates back to primitive people used aromatic leaves to wrap and enhance the taste of their food. Spices and herbs were used to disguise the taste of some foods and, much later, to keep food fresh.

Those in power coveted their spices. According to legend, Queen Sheba offered King Solomon “120 measures of gold, many spices, and precious stones.” According to McCormick’s online resources, “A handful of cardamom was worth as much as a poor man’s yearly wages, and many slaves were bought and sold for a few cups of peppercorns.”

The first spices to come to European ports came via Arab trades. The Phoenicians controlled the 14th Century spice trade. The easily maneuvered their ways across the Mediterranean, as well as the Indian Ocean.

The Roman Empire brought the world’s notice to the use of spices. It is said that Cleopatra seduced Caesar with enchanted spices. The Roman spice of choice was pepper. The Romans used pepper in a fish-based sauce called “garum.” Garum was prepared from the intestines of small fishes through the process of bacterial fermentation. Fishermen would lay out their catch according to the type and part of the fish, allowing makers to pick the exact ingredients they wanted. The fish parts were then macerated in salt, and cured in the sun for one to three months. The mixture fermented and liquefied in the dry warmth, with the salt inhibiting the common agents of decay. Garum was the clear liquid that formed on the top, drawn off by means of a fine strainer inserted into the fermenting vessel. The sediment or sludge that remained was allec. Concentrated decoctions of aromatic herbs might be added. Flavors would vary according to the locale, with ingredients sometimes from in-house gardens.

The Three Kings brought gold, frankincense, and myrrh to the baby Jesus. Frankincense and myrrh were rare spices and were quite expensive. The prophet Mohammed used his roots to a merchant tribe to spread his message and to sell spices. It is said that the Romans celebrated Nero’s entrance into the city by strewing saffron upon the streets.

The Crusades renewed the European interest in the spice trade. Italian ships delivered Oriental spices to the courts of Europe’s most powerful kings and queens. Spiced wines from Spain and Italy became very popular in the Middle Ages, and spices made appearances in market towns. Pepper has been used as a spice in India since prehistoric times. Pepper is native to India and has been known to Indian cooking since at least 2000 BCE. Peppercorns were a much-prized trade good, often referred to as “black gold” and used as a form of commodity money. Until well after the Middle Ages, virtually all of the black pepper found in Europe, the Middle East, and North Africa traveled there from India’s Malabar region. The Ancient History Encyclopedia has a wonderful history of pepper article.

Again from the McCormick’s website, we find, “In court, litigants bribed judges with spices. A prototype of sugared almonds, some spices were covered in honey in order to disguise them as candy. Their culinary and medicinal uses overlapped, and grocers and apothecaries often worked in the same companies. Besides traditional black pepper, some of the other prized spices of the era were long pepper from Sumatra, ginger, cloves, cinnamon, nutmeg, and galanga (a ginger-like spice from Southeast Asia).”

Even before Christopher Columbus, Portuguese geographers had advocated the exploration of the African continent. The hope of following the African shoreline to open new routes to India and its spice trade became an obsession for the Portuguese and Spanish courts. Vasco de Gama arrived in India in 1498, after crossing the Cape of Good Hope. The Spanish, Portuguese, Dutch, and British empires traded positions in the saga of the spice trade. At one time, the British East India Company held a monopoly on all trade with India.

Columbus, of course, did not make it to India, but he did explore the Caribbean islands. He and those who followed into the Americas brought back to their respective courts such common everyday spices as vanilla, allspice, and red pepper.

According to History of Spices, “But the economic value of these products declined as farming sites increased. The Dutch jealously protected access to the Moluccas [Islands in Indonesia] for fear of seeing their clove and nutmeg trees exported to other regions, which would have ruined their monopoly. Thievery of this sort was punishable by death. After many attempts, a few pepper and nutmeg trees were successfully transplanted on Mauritius Island. This eventually led to a dispersion of plant production sites across Dutch, English, and French colonial empires, which involved spices in addition to coffee, cocoa, and many other plants. The tight reins on the industry were loosening.”

In the 18th and 19th Centuries, America’s sleek clipper ships dominated the world trade. “So many pepper voyages were undertaken from New England to Sumatra that the price of pepper dropped to less than three cents a pound in 1843, a disastrous slump that affected many aspects of American business.”

Please visit my website for an introduction to all 17 of my titles (www.rjeffers.com).

Leave a comment below to be eligible for my giveaway. On Sunday, June 9, 2013, I will draw a winner for each of these titles from my catalogue. This giveaway is open internationally. 

I will present a winner for each of these three titles…

His: Two Regency Novellas; A Touch of Mercy (Book 5 of the Realm Series); and Christmas at Pemberley

JeffersC@PemberleyATOMCropHisCrop

Other Participants in the Blog Hop…

Maria Grace

David Phillings

Gillian Bagwell

Violet Bedford

Anna Belfrage

Debra Brown

Allison Bruning

P.O. Dixon

Heather Domin

Grace Elliot

Yves Fey

Lauren Gilbert

Tinney S. Heath

Evangeline Holland

Helen Hollick

Regina Jeffers

Sharon Lathan

Cora Lee

Diane Scott Lewis

Sue Millard

Donna Russo Morin

Ginger Myrick

JL Oakley

Sally Smith O’Rourke

E. M. Powell 

Laura Purcell

Kim Rendfeld

Shauna Roberts

Julie Rose

Margaret Skea

Shannon Winslow

Posted in British history, food and drink, Georgian Era, Living in the Regency, real life tales, Regency era, Scotland | Tagged , , , , | 2 Comments

Summer Banquet Blog Hop~Regency Era Libations

summer-banquet-hop-copyWelcome to Day 4 of the Summer Banquet Hop Giveaway. To be eligible for my giveaway, please leave a comment on the post below or Tweet or Share on Twitter and Facebook. The giveaway ends on Sunday, June 9, 2013. Please visit the others involve for other great giveaways. 

Beer Casks and Tilting: A stillage is like a pallet or skid but with a cage or sides or some form of support specifically tailored to the material it is intended to carry. Some are designed to be stackable.

Stillages are mainly used to transport goods without the need to load and unload the product being carried, which saves time and decreases the chance of damage. An example is the use of stillages in the glass industry, where they are shaped like an upright “A”; the glass leans inward and is strapped to the stillage ready for transport.

A stillage is any device on which a cask of ale is placed for service.
Unlike kegs, which can be simply stood upright on the floor, casks are used lying on their sides. This allows the beer to run from the tap under gravity, with room in the “belly” of the cask below the outlet for the finings to collect. The shive with the spile will then be the highest point on the cask. As the beer clears (see finings), the inside of the cask becomes coated with sediment. It is important that the stillage holds the cask absolutely still with no rocking or shaking, otherwise the sediment will be shaken into suspension and the beer will be cloudy.

A stillage need not be complicated – anything that will support a cask (preferably on three points to avoid any wobbling) will do. At temporary events, sturdy tables or frames made of scaffolding and planks might be used, with the casks placed on wooden wedges (two at the front, one at the back). At the other end of the scale, many pub cellars use specially-made steel racking, often with two rows of casks one above the other. Some pubs have brick or stone stillages, sometimes quite ancient, built into the wall of the cellar.

As the cask empties, it needs to be gently tilted to obtain the last of the beer. With wooden wedges, moving the rear wedge forward will achieve this; purpose-built metal units often have springs incorporated that automatically tilt the cask as it becomes lighter. This requires less effort from bar staff, and also helps beer quality – the lift is so smooth and gradual that there is no danger of stirring up the lees and making the beer cloudy.

Tea_leaves_steeping_in_a_zhong_čaj_05Tea: Until the Victorian era, people blended their own tea at home. Often this was within the housekeeper’s duties. Each tea was stored in a tea chest, with many compartments to keep the teas separate. The chests were equipped with a heavy lock, as the tea was expensive. Afternoon tea was generally served between three and six of the clock. Those closer to three of the clock sported a lighter fare of food. High tea, with heavier selections of food, was closer to six. High tea was never meant to be a “fashionable” event. The practice came from the workers returning home from their jobs at five or six. As was customary, dinner was served between seven and eight of the clock. The “high tea” was a quick meal for the very hungry workers. Housekeepers mixed cheaper tea leaves, usually those known as Common Bohea or Common green leaves, being mixed with more expensive teas: Hyson, Congo, and Gunpowder.

Tea Adulteration: “New tea” was often sold in the marketplace. Estimates say 1500 pounds of “new tea” was processed each week in 19th Century London. Servants and the poor working class often sold used tea leaves to tea vendors. The old leaves were redried on heated plates and redyed. A dye containing copper brought back the green tones to the leaves. Logwood would be used to restore the color to black teas. This recycled black tea leaves were known as “smouch” and were often sold to the lower classes.

SyllabubsSyllabub: Syllabub (also sillabub, sillibub) is a traditional English dessert, popular from the 16th to the 19th century. It is usually made from rich milk or cream seasoned with sugar and lightly curdled with wine. Mrs Beeton (1861) gives two recipes. One author’s recipe says to mix the other ingredients together in a large bowl, “place the bowl under the cow, and milk it full.” The recipe can be traced back to the time of the Tudor Dynasty. In its early variations, syllabub was a drink made of new milk and cider, with the cows milked directly into an ale pot. A variation, known as an Everlasting Syllabub, allows for the cream to rise and thicken by letting it stand for several days.

The Writer’s Guide to Everyday Life in Regency and Victorian England (page 28) lists the Average Wine Prices in 1804 (per dozen bottles [in shillings]) as
Superior Old Port 38 shillings
Prime Old Sherry 42 shillings
Prime Madeira 63 shillings
Superior Claret 70 shillings
Old Jamaica Rum 15 shillings
Holland’s Geneva 10 shillings
Cognac Brandy 20 shillings per gallon

imagesThe middle classes drank port, sherry, and Madeira, brown brandy, and gin in place of the expensive wines.

It is possible that distillation was practised by the Babylonians in Mesopotamia in the 2nd millennium BC, with perfumes and aromatics being distilled, but this is subject to uncertain and disputable interpretation of evidence. The earliest certain chemical distillations were by Greeks in Alexandria in about the 3rd century AD, but these were not distillations of alcohol. The medieval Arabs adopted the distillation technique of the Alexandrian Greeks, and written records in Arabic begin in the 9th century, but again these were not distillations of alcohol. Distilling technology passed from the medieval Arabs to the medieval Latins, with the earliest records in Latin in the early 12th century. The earliest records of the distillation of alcohol are in Italy in the 13th century, where alcohol was distilled from wine. An early description of the technique was given by Ramon Llull (1232 – 1315). Its use spread through medieval monasteries, largely for medicinal purposes, such as the treatment of colic and smallpox.

The art of distillation spread to Ireland and Scotland no later than the 15th century, as did the common European practice of distilling ‘Aqua Vitae’ or spirit alcohol primarily for medicinal purposes. The practice of medicinal distillation eventually passed from a monastic setting to the secular via professional medical practitioners of the time, The Guild of Surgeon Barbers. The first confirmed written record of whisky comes from 1405 in Ireland. In the Irish Annals of Clonmacnoise in 1405, the first written record of whisky attributes the death of a chieftain to “taking a surfeit of aqua vitae” at Christmas.

In Scotland, the first evidence of whisky production comes from an entry in the Exchequer Rolls for 1494 where malt is sent “To Friar John Cor, by order of the king, to make aquavitae,” enough to make about 500 bottles.

James IV of Scotland (r. 1488–1513) reportedly had a great liking for Scotch whisky, and in 1506 the town of Dundee purchased a large amount of whisky from the Guild of Surgeon Barbers, which held the monopoly on production at the time. Between 1536 and 1541, King Henry VIII of England dissolved the monasteries, sending their monks out into the general public. Whisky production moved out of a monastic setting and into personal homes and farms as newly independent monks needed to find a way to earn money for themselves.

The distillation process was still in its infancy; whisky itself was not allowed to age, and as a result tasted very raw and brutal compared to today’s versions. Renaissance-era whisky was also very potent and not diluted. Over time whisky evolved into a much smoother drink.

With a licence to distil Irish whiskey from 1608, the Old Bushmills Distillery in the north coast of Ireland is the oldest licenced whiskey distillery in the world. In 1707, the Acts of Union merged England and Scotland, and thereafter taxes on it rose dramatically.

After the English Malt Tax of 1725, most of Scotland’s distillation was either shut down or forced underground. Scotch whisky was hidden under altars, in coffins, and in any available space to avoid the governmental Excisemen. Scottish distillers, operating out of homemade stills, took to distilling whisky at night when the darkness hid the smoke from the stills. For this reason, the drink became known as moonshine. At one point, it was estimated that over half of Scotland’s whisky output was illegal.

In America, whisky was used as currency during the American Revolution. It also was a highly coveted sundry and when an additional excise tax was levied against it, the Whiskey Rebellion erupted in 1791.

In 1823, the UK passed the Excise Act, legalizing the distillation (for a fee), and this put a practical end to the large-scale production of Scottish moonshine.

In 1831, Aeneas Coffey patented the Coffey still, allowing for cheaper and more efficient distillation of whisky. In 1850, Andrew Usher began producing a blended whisky that mixed traditional pot still whisky with that from the new Coffey still. The new distillation method was scoffed at by some Irish distillers, who clung to their traditional pot stills. Many Irish contended that the new product was, in fact, not whisky at all.

By the 1880s, the French brandy industry was devastated by the phylloxera pest that ruined much of the grape crop; as a result, whisky became the primary liquor in many markets.

During the Prohibition era in the United States lasting from 1920 to 1933, all alcohol sales were banned in the country. The federal government made an exemption for whisky prescribed by a doctor and sold through licensed pharmacies. During this time, the Walgreens pharmacy chain grew from 20 retail stores to almost 400.

Please visit my website for an introduction to all 17 of my titles (www.rjeffers.com).

Leave a comment below to be eligible for my giveaway. On Sunday, June 9, 2013, I will draw a winner for each of these titles from my catalogue. This giveaway is open internationally.  

These three titles are available as part of the Summer Banquet Hop Giveaway…

His: Two Regency Novellas; A Touch of Mercy (Book 5 of the Realm Series); and Christmas at Pemberley

ATOMCropJeffersC@PemberleyHisCrop

 

Other Summer Banquet Hop Participants…
Random Bits of Fascination (Maria Grace)
Pillings Writing Corner (David Pilling)
Anna Belfrage
Debra Brown
Lauren Gilbert
Gillian Bagwell
Julie Rose
Donna Russo Morin
Regina Jeffers
Shauna Roberts
Tinney S. Heath
Grace Elliot
Diane Scott Lewis
Ginger Myrick
Helen Hollick
Heather Domin
Margaret Skea
Yves Fey
JL Oakley
Shannon Winslow
Evangeline Holland
Cora Lee
Laura Purcell
P. O. Dixon
E.M. Powell
Sharon Lathan
Sally Smith O’Rourke
Allison Bruning
Violet Bedford
Sue Millard
Kim Rendfeld

Posted in British history, food and drink, Georgian Era, Living in the Regency, real life tales, Regency era | Tagged , , , , , | 2 Comments

Summer Banquet Blog Hop: Marie-Antoine Carême, the First Celebrity Chef and One Time Head Chef for the Prince Regent

summer-banquet-hop-copyWelcome to Day 3 of the Summer Banquet Blog Hop .  As part of the SBBH, I am giving away an autographed copy of three of my titles (see below). Winners will be chosen at noon on Sunday, June 9 by Random.org. To be eligible for my giveaways, add a comment below or reference the post on Facebook or Twitter. Also, take advantage of the other authors participating in the blog hop. There are LOTS of fabulous prizes available.

TX719_C27c2v1In Private Households during the Regency, the lord and lady of the manor took great pride in employing chefs of great renown. The most influential great French chef of the time was Marie-Antoine (Antonin) Carême (8 June 1784–12 January 1833), the one time head chef to the Prince Regent.

Marie-Antoine Carême was an early practitioner and exponent of the elaborate style of cooking known as grande cuisine, the “high art” of French cooking: a grandiose style of cookery favored by both international royalty and by the newly rich of Paris. Carême is often considered as one of the first internationally renowned celebrity chefs.

Royalty and noblemen throughout Europe courted Carême. Carême’s history was recorded by the French novelist and gastronome, Alexandre Dumas père, who relates how Carême was the sixteenth child of a stonemason.

Abandoned by his parents at the age of 11 in Paris in 1794, at the height of the French Revolution, he worked as a kitchen boy at a cheap Parisian chophouse  in exchange for room and board. In 1798, he was formally apprenticed to Sylvain Bailly, a famous pâtissier  with a shop near the Palais-Royal.  The post-revolutionary Palais Royal was a high profile, fashionable neighborhood filled with vibrant life and bustling crowds. Bailly recognized his talent and ambition. By the time he was prepared to leave Bailly, he could stipulate that he should be free to leave his new employer when a better offer came along. He opened his shop, the Pâtisserie de la rue de la Paix, which he maintained until 1813.

Piece montee calecheCarême gained fame in Paris for his pièces montées, elaborate constructions used as centerpieces, which Bailly displayed in the pâtisserie window. He made these confections, which were sometimes several feet high, entirely out of foodstuffs such as sugar, marzipan, and pastry. He modeled them on temples, pyramids, and ancient ruins, taking ideas from architectural history books that he studied at the nearby The Bibliothèque nationale de France, thanks to the enlightened attitude of his first employer Bailly. He is credited with the inventions of gros nougats and grosses meringues, croquantes, made of almonds and honey, and solilemmes. 

He did freelance work creating pieces principally for the French diplomat and gourmand Charles Maurice de Talleyrand-Périgord,  but also other members of Parisian high society, including Napoleon.  While working on his confections at many private kitchens, he quickly extended his culinary skills to main courses.

Napoleon was famously indifferent to food, but he understood the importance of social relations in the world of diplomacy. In 1804, he gave money to Talleyrand  to purchase Château de Valençay, a large estate outside Paris. The château was intended to act as a kind of diplomatic gathering place. When Talleyrand moved there, he took Carême with him.

Carême was sent a test by Talleyrand: to create a whole year’s worth of menus, without repetition, and using only seasonal produce. Carême passed the test and completed his training in Talleyrand’s kitchens. After the fall of Napoléon, Carême went to London for a time and served as chef de cuisine to the Prince Regent, later George IV. Returning to the continent he followed the invitation of Tsar Alexander I to come to St. Petersburg, where he lived so briefly he never prepared a meal for the Tsar before returning to Paris, where he was chef to banker  James Mayer Rothschild. 

He died in his Paris house on the Rue Neuve Saint Roche at the age of 48, due perhaps to many years inhaling the toxic fumes of the charcoal on which he cooked. He is remembered as the founder of the haute cuisine concept and is interred in the Cimetière de Montmarte. 

In his first major position, Carême worked as chef de cuisine to Talleyrand who actively encouraged Carême in the development of a new refined food style using herbs and fresh vegetable, simplified sauces with few ingredients. Talleyrand became a famous host during the Congress of Vienna – when the congress disbanded, not only the map of Europe but also the culinary tastes of its upper classes were thoroughly revised.

Carême studied architecture, especially classical Grecian, Roman, and Egyptian buildings. His passion for architecture showed itself in the elaborate pièces montées he created. Carême’s tables were decorated with exact replicas of classical temples, bridges, etc., created from spun sugar and pastry. The centerpieces were held together with wax and poisonous glues and so were not edible.

Carême’s impact on culinary matters ranged from trivial to theoretical. He is credited with creating the standard chef’s hat, the toque; he designed new sauces and dishes, he published a classification of all sauces into groups, based on four mother sauces. He is also frequently credited with replacing the practice of service à la française (serving all dishes at once) with service à la russe (serving each dish in the order printed on the menu) after he returned from service in the Russian court, but others say he was a diehard supporter of service à la française.

Carême wrote several books on cookery, above all the encyclopedic L’Art de la Cuisine Française (5 vols, 1833–34, of which he had completed three before his death), which included, aside from hundreds of recipes, plans for menus and opulent table settings, a history of French cookery, and instructions for organizing kitchens.

  • Le Pâtissier royal parisien, ou Traité élémentaire et pratique de la pâtisserie moderne, suivi d’observations utiles au progrès de cet art, et d’une revue critique des grands bals de 18
  • Le Maître d’hôtel français, ou Parallèle de la cuisine ancienne et moderne, considéré sous rapport de l’ordonnance des menus selon les quatre saisons. (Paris, 2 vols. 1822)
  • Projets d’architecture pour l’embellissement de Sainte Petersburg. (Paris, 1821)
  • Projets d’architecture pour l’embellissement de Paris. (Paris, 1826)
  • Le Pâtissier pittoresque, précédé d’un traité des cinq orders d’architecture (Paris, 1828; 4th edition, Paris, 1842)
  • Le Cuisinier parisien, Deuxième édition, revue, corrigée et augmentée. (Paris, 1828)
  • L’Art de la cuisine française au dix-neuvième siècle. Traité élémentaire et pratique. (Volumes 1-5. [Work completed after Carême’s death by Armand Plumerey.] Paris, 1833-1847)
  • The royal Parisian pastrycook and confectioner ([From the original of Carême, edited by John Porter] London, 1834)

Visit Monday’s post for a look at an elaborate menu for one of the Prince Regent’s fetes. The menu has over 100 items. You will be amazed.

 

Please visit my website for information on all 17 titles in my catalogue (www.rjeffers.com).

For the Summer Banquet Blog Hop, I am offering three different titles…A Touch of Mercy (Book 5 in the Realm Series); His: Two Regency Novellas; and Christmas at Pemberley. This giveaway is available internationally. 
ATOMCrop HisCrop JeffersC@Pemberley

Please visit the other authors participating in the Summer Banquet Blog Hop…
Random Bits of Fascination (Maria Grace)
Pillings Writing Corner (David Pilling)
Anna Belfrage
Debra Brown
Lauren Gilbert
Gillian Bagwell
Julie Rose
Donna Russo Morin
Regina Jeffers
Shauna Roberts
Tinney S. Heath
Grace Elliot
Diane Scott Lewis
Ginger Myrick
Helen Hollick
Heather Domin
Margaret Skea
Yves Fey
JL Oakley
Shannon Winslow
Evangeline Holland
Cora Lee
Laura Purcell
P. O. Dixon
E.M. Powell
Sharon Lathan
Sally Smith O’Rourke
Allison Bruning
Violet Bedford
Sue Millard
Kim Rendfeld

Posted in British history, legends and myths, Living in the Regency, Regency era, Victorian era | Tagged , , , , | 11 Comments

Summer Banquet Blog Hop~Everyone to the Table – The Regency Breakfast Hour(s)

summer-banquet-hop-copy Welcome to Day 2 of the Summer Banquet Blog Hop. As part of the SBBH, I am giving away an autographed copy of three different titles (see below) from my catalogue. The giveaway is open internationally. Winners will be chosen at noon on Sunday, June 9. To be eligible, leave a comment below or connect the post to Facebook or Twitter. Random.org will choose the winners from all those who have participated. Be certain to visit the other authors involved in the blog hop for LOADS of great prizes.

food

How did those in Regency London begin their days? The answer is not so simple. Different classes when about their days in their distinct ways. They rose and ate at different times depending on their class structure. There was also distinct differences between the social habits of those who lived in London proper, usually referred to as the City, and those who lived in Winchester. As different as were the architectural structures for these two adjoining cities, so were there differences in the residents daily lives.

Nine of the clock was considered the “breakfast hour” by bankers, merchants, etc. The whole family gathered about the table. The said “breakfast” did not fit what we now think of the morning meal. Instead, it was bread and tea. Karl Moritz in his Travels in England (1782) described a typical breakfast: “The slices of bread and butter, which they give you with your tea, are as thin as poppy-leaves – But there is another kind of bread and butter usually eaten with tea, which is toasted by the fire, and is incomparably good. You take one slice after the other and hold it to the fire on a fork till the butter is melted, so that it penetrates a number of the slices all at one; this is called toast.”

M.Grosley wrote of his visit in A Tour to London, published in 1772:
“The Butter and Tea which the Londoners live upon from morning until three or four in the afternoon, occasions the chief consumption of bread, which is cut in slices, and so thin, that it does as much honour to the address of the person that cuts it, as to the sharpness of the knife.”

Robert Southey in Letters from England {used the pseudonym Don Manuel Alvarez Espriella (1807)} describes the breakfast table as holding a sporting a tea pot of silver of of fine porcelain, a smaller coffee vase.

The journeyman would take his breakfast at about eight of the clock. Normally, he would have been at work for 2-3 hours before breaking his fast. He, too, partook of bread and tea, which was available for sale at public houses. He could purchase it at the public house or the establishment would have it delivered to him.

The working man could also purchase a breakfast with tea from a street stall. Benjamin Franklin described his 1725 breakfast as one of “warm gruel, in which was a small slice of butter, with toasted bread and nutmeg.”

From Time and Work in England 1750-1830, by Hans-Joachim Voth, we discover, “Individuals would rise early, at around 6:00 in the morning. Within the next half-hour or so, people would start work. Breakfast would be taken later, at around 9:00 and afterwards. The morning’s work would finish with ‘dinner’–probably taken between 12:30 and 14:00. Work continued until late. For some, there was tea in the late afternoon, between 17:00 and 18:00. It would be common not to leave one’s work before 19:00. After the evening meal, people would go to bed at around 22:00.”  – 

From The Regency Town House, we learn, “After breakfast with the children, the first job of the lady of the house would be to talk to the housekeeper. It would be important for them to communicate about the other servants, making sure they were doing their jobs properly and behaving correctly above and below stairs.

They would also discuss the evening meal. If visitors were expected, the lady would choose meals that were lavish and unusual. (They loved showing off) When these matters were dealt with the wife would then check through the household accounts. Bills for meat, candles and flour would usually be paid weekly. When the early morning activities were finished, the social whirl would begin! High society ladies would either receive calls or visit others. Tea would be drunk and snacks eaten.”

Please visit my website (www.rjeffers.com) to view all 17 titles in my catalogue.

Winners will be chosen for each of these titles: Christmas at Pemberley; His: Two Regency Novellas; and A Touch of Mercy (Book 5 of the Realm Series). 

JeffersC@Pemberley HisCrop ATOMCrop

Visit the other participants in the Summer Banquet Blog Hop…
Random Bits of Fascination (Maria Grace)
Pillings Writing Corner (David Pilling)
Anna Belfrage
Debra Brown
Lauren Gilbert
Gillian Bagwell
Julie Rose
Donna Russo Morin
Regina Jeffers
Shauna Roberts
Tinney S. Heath
Grace Elliot
Diane Scott Lewis
Ginger Myrick
Helen Hollick
Heather Domin
Margaret Skea
Yves Fey
JL Oakley
Shannon Winslow
Evangeline Holland
Cora Lee
Laura Purcell
P. O. Dixon
E.M. Powell
Sharon Lathan
Sally Smith O’Rourke
Allison Bruning
Violet Bedford
Sue Millard
Kim Rendfeld

Posted in British history, Jane Austen, Living in the Regency, Regency era | Tagged , , | 33 Comments

Summer Banquet Blog Hop~An Age of Indulgence~Dining with the Prince Regent

summer-banquet-hop-copy Welcome to the first day of the Summer Banquet Blog Hop. As part of the blog hop, I will be giving away three of my titles (see below) to those who comment on my blog posts this week or who share the post on Facebook and Twitter.  All names from the comments and shares will be added to Random.org to choose the winners. The winners will be chosen at noon on Sunday, June 9. This giveaway is open internationally. Visit daily and enjoy the others participating in the Blog Hop for more opportunities to win.

This long excerpt comes from “The Age of Indulgence” in Venetia Murray’s An Elegant Madness: High Society in Regency England. It is the menu for a dinner served on 15 January 1817 by Careme at the Prince Regent’s Brighton Pavilion. There are more than 100 hot foods on the list.

Table de S.A.R. Le Prince Regent

Servie au pavillon de Brighton, Angleterre

15 Janvier 1817

Menu de 36 entreés

QUATRE POTAGES

Le potage à la Monglas

Le potage d’orge perleé à la Crécy

La parbure aux chous

Le potage de poisons à la Russe

QUATRE RELEVÉS DE POISSONS

La matelote au vin de Bordeaux

Les truites au bleu à lad Provençale

Le turbot à l’Anglaise, sauce aux homards

La grosse anguille à la régence

QUATRE GROSSES PIÈCES POUR LES CONTRE-FLANCS

Le jambon à la brouche, au Madere

L’oie braisée aux raciness glacéea

Les poulardes à la Périgeux

Le rond de veau à la royale

TRENTE-SIX ENTRÉES, DONT QUATRE SERVENT DE CONTRE-FLANCS

Les filets de volaille à la maréchale

Le sauté de merlans aux fines herbes

La timbale de macroni à la Napolitaine

La noix de veau à la jardinière

Les filets de volaille à l’Orléans

 

Le Jambon à la Broche

La darne de saumon au beurre de Montpellier

Le sauté de faisans aux truffles

La fricassee de poulets à l’Italienne

Le turban de filets de lapereaux

Les Truites au Bleu

Les boudin de volaille à la Bechamel

Le sauté de ris de veau à la Provençale

Les ailes de poulardes glacées à la chicorée

Les galantine de perdreaux à la gelée

L’Oie Braisée aux Racines Glacées

Les petites canetons de volaille en haricots vierges

Les poulets à la reine, à la Chevry

Les petities croustades de mauviettes au gratin

Les côtelettes de mouton à l’Irlandaise

Les filets de sarcelles à la Bourguignotte

Les petits poulets à l’Indienne

Les petites patés de mouton à l’Anglaise

L’épigramme de poulardes, purée de céleri

Le faisan à la Minime, bordure de racines

Les Poulardes à la Périgueux

L’aspic de blanc de volaille à la rivigote

Les filets de perdreaux à la Pompadour

L’emincé de poulardes au gratin

La cote de boeuf aux oignons glacés

Le Turbot à l’Anglaise

Le sauté de poulardes  làa Provençale

Le salmis de cailles au vin de Madére

Les escalopes de volaille aux truffles

La salade de filets de brochets aux huîtres

Le Rond de Veau à la Royale

Le pain de carpes au beurre d’anchois

Les côtelettes d’agneau glacées à Toulouse

Le vol-au-vent de quenelles à l’Allemande

Les ailerons de poulardes aux champignons

Les pigeons à la Mirepoix financière

POUR EXTRA, DIX ASSIETTES VOLANTES DE FRITURE

5 De filets de soles

5 De filtets de gelinottes à l’Allemande

HUIT GROSSES PIÈCES DE PÂTISSERIE

La brioche au fromage

Le croque-en-brouche aux pistaches

Le nougat à la Françasise

Le biscuit àà l’Orange

La ruine d’Antioche

L’hermitage chinois

L’hermitage Syrien

La ruine de las mosquée turque

QUATRE PLATS DE ROTS

Les coqs de Bruyères

Les canards sauvages

Les poulets gras bardés

Les gelinottes

TRENTE-DEUX ENTREMETS

Les truffles à la cendre

La gelée d’oranges moulée

Les épinards à l’essence

La Brioche au Fromage

Les homards a gratin

Les petits pains à la duchesse

Les sckals au beurre

Le pouding de pommes au Muscat

Les mirlitons aux citrons

Les Canards Sauvages

Les bouchées perlées aux groseilles

Les oeufs brouillés aux truffles

Le Nougat à la Française

Les pommes de terre à la Hollandaise

La gelée de punch renversée

Les champignons à la provençale

Les navets glacés à la Chartre

Les coqs de Bruyères

Les gâteux glacés aux abricots

Le fromage bavarois aux

La purée de haricots

L’Hermitage Chinois

Les petits panniers aux confitures

Les Poulets Gras Bardés

Les génoises glacées au café

La charlotte à l’Amérucaube

Les choux-fleurs au Parmesan

L’Hermitage Syrien

Le céleri en cardes à l’Espagnole

La crème Française à l’ananas

Les petits soufflés d’abricots

Les Gelinottes

Les gateaux de feuilletage pralines

Les huîtres au gratin

Les Croques-en-Bouche

Les petites carottes à l’essence

La gelée de citrons moulée

Les laities farcies à la Béchamel

Les Biscuits de Fécule à l’Orange

Les truffles à l’Italienne

POUR EXTRA, DIX ASSIETTES VOLANTÉS

5 De Petites soufflés de pommes

5 De petites soufflés chocolat

Below is a rough translation of the dishes for those of you who have forgotten your French lessons. This is from a French-English translating program. My French and Spanish often become mixed in a not so kind manner. LOL!!! Disclaimer! This is not a perfect translation, but it will assist those of you would are most curious. In other words, do not ask me what “spinach gasoline” is.

Table S.A.R. The Prince Regent

Served at the Pavilion in Brighton, England

January 15, 1817

Menu of 36 entries

FOUR SOUPS

Soup to Monglas

The pearl barley soup at Crécy

Parbure to the cabbages

Soup of poisons Russian

FOUR FISH RECORDS

The stew wine from Bordeaux

Trout in blue lad Provençale

The English turbot, lobster sauce

The big eel in the regency

FOUR LARGE PARTS FOR COUNTER-SIDES

The Ham brouche at Madeira

The braised goose with raciness glacéea

Pullets to Périgeux

The round veal Royal

THIRTY-SIX INPUTS WHICH SERVE FOUR SIDES OF COUNTER

Fillets of chicken with Marshal

Sauté whiting herbs

The timbale Macroni the Neapolitan

Nuts gardener Veal

Nets Poultry Orleans

Ham to Pin

Salmon steak butter Montpellier

Sauté pheasant with truffles

The fricassee of chicken with Italian

The turban nets rabbits

The Trout in Blue

The roll of chicken with Bechamel

The sautéed sweetbreads Provencal

Pullets wings glazed chicory

The galantine partridge in aspic

Goose Braised with Glazed Roots

Small ducklings poultry beans virgin

Chickens to the queen, the Chevry

The Small pies wimps au gratin

The mutton chops to the Irish

Nets teal to Burgonet

Small chickens Indian

Patés small sheep in English

The epigram pullets, celery puree

The pheasant Minimal, border roots

Pullets in Périgueux

The aspic of chicken stock to rivigote

Nets partridge in Pompadour

The pullets Sliced ​​au gratin

The cote de boeuf with glazed onions

Turbot in English

The LAA jumped pullets Provençale

The quail stew of Madeira wine

Cutlets of chicken with truffles

Salad filet of pike oyster

The Round Veal Royale

Bread carp anchovy butter

Lamb chops glazed Toulouse

The vol-au-vent with German dumplings

Fins pullets mushroom

Pigeons in Mirepoix financial

FOR EXTRA TEN FLYING PLATE OF FRIED

5 From sole fillets

5 From filtets of grouse in German

EIGHT LARGE PARTS OF PASTRY

Brioche cheese

The croque-en-brouche pistachios

The nougat to Françasise

The biscuit àà Orange

The ruin of Antioch

L’hermitage Chinese

The Syrian hermitage

Ruin las Turkish mosque

FOUR DISHES ROTS

Bruyères cocks

Wild ducks

Wrapped chicken fat

The grouse

THIRTY-TWO CAKES

The truffles to ash

Jelly orange molded

Spinach gasoline

Cheese Brioche

A lobster gratin

Buns Duchess

The sckals butter

Pudding apples Muscat

The kazoos lemons

The Wild Ducks

Bites beaded gooseberry

Scrambled eggs with truffles

Nougat in French

Potatoes to the Dutch

Jelly reverse punch

Mushrooms Provencal

The turnips to the Charter

Bruyères cocks

The senile frozen apricots

Bavarian cheese

Mashed beans

The Hermitage Chinese

Small baskets with jams

Chickens Gras Bardés

The Genoese chilled coffee

The charlotte Amérucaube

Cauliflower with Parmesan

The Hermitage Syrian

Celery chard in Spanish

French cream with pineapple

Small apricot soufflé

Grouse

The pastry cakes chocolates

Oysters au gratin

The Croques-in-Mouth

Baby carrots with gasoline

Lemon jelly molded

The laities stuffed with Béchamel

Biscuits of starch in Orange

The truffles with Italian

FOR EXTRA~TEN flying disks

5 Of Small puffed potatoes

5 Small chocolate soufflés

Please visit my website (www.rjeffers.com) for information on my personal appearances, exquisite excerpts, etc. Learn more of the 17 titles in my catalogue. 

For this giveaway, I am offering an autographed copy of my Austen-inspired, award-winning Christmas at Pemberley; an autographed copy of my Realm series anthology, His: Two Regency Novellas; and an autographed copy of book 5 in my highly popular Realm Series, A Touch of Mercy

JeffersC@Pemberley HisCrop ATOMCrop

Please visit with the other participants in the Summer Banquet Blog Hop…
Random Bits of Fascination (Maria Grace)
Pillings Writing Corner (David Pilling)
Anna Belfrage
Debra Brown
Lauren Gilbert
Gillian Bagwell
Julie Rose
Donna Russo Morin
Regina Jeffers
Shauna Roberts
Tinney S. Heath
Grace Elliot
Diane Scott Lewis
Ginger Myrick
Helen Hollick
Heather Domin
Margaret Skea
Yves Fey
JL Oakley
Shannon Winslow
Evangeline Holland
Cora Lee
Laura Purcell
P. O. Dixon
E.M. Powell
Sharon Lathan
Sally Smith O’Rourke
Allison Bruning
Violet Bedford
Sue Millard
Kim Rendfeld

Posted in book excerpts, British history, Living in the Regency, real life tales, Regency era | Tagged , , , , | 39 Comments

Changing the Face of London: The Great Fire of 1666

The development of new standards and statutes after The Great Fire of 1666 changed London forever. The years following the fire saw the building of St Paul’s Cathedral, along with numerous other churches. Public buildings and domestic buildings introduced new standards of design, many still enforced today.

The Monument

The Monument

After the fire, Sir Matthew Hale drew up An Act for Rebuilding the City of London. Compiled jointly by City authorities and the Privy Council, this Act was a comprehensive statue. An earlier Act, the Fire of London Disputes Act 1666, had set up a court to settle disputes arising from buildings destroyed by fire. This Act regulated the rebuilding as well as authorizing the City of London Corporation to reopen and widen roads, making the anniversary of the fire a feast day and erecting the Monument. A duty of one shilling on a tonne of coal was imposed to pay for all these measures.

Technical advisers, comprised of the City’s surveyors (Robert Hooke, Edward Jerman, and Peter Mills) and the Principal Architect, Dr Christopher Wren, were charged with rebuilding of the City. According to W. G. Bell’s The Great Fire of London, Wren’s efforts were centered on St Paul and other churches. Wren reportedly drew up a hypothetical plan to rebuild the City shortly after the disaster. Unfortunately, he did not consider the monetary exigency of putting people back to work quickly.

The initial plan to rebuild the City included:
1. The need to raise funds to rebuild the public (NOT the private) buildings by levying a duty on coal
2. The limited standardization of the buildings, chiefly when it came to fire resistance
3. Forethought regarding the previous deficiencies in the City’s layout

The most obvious improvement to the streets was the development of King Street and the conversion of Queen Street from a narrow lane to a street, which would hold horse-drawn traffic. These two changes provided easy access from Guildhall to the Thames. Guildhall is the only stone building not belonging to the Church to have survived the Great Fire. It is a building off Gresham and Basinghall streets, in the wards of Bassishaw and Cheap. It has been used as a town hall for several hundred years, and is still the ceremonial and administrative centre of the City of London.

The standardization of the building styles proved more beneficial. The Act was the first time such measures were taken. The City divided the four categories:

Neither more nor less than four storeys’ houses were permitted on ‘high and principal streets.’
Three storeys’ houses on ‘streets and lanes of note.’
Two storeys’ houses on ‘by-lanes.’
Houses of ‘the greatest bigness,’ which “did not front the street but which lay behind, with courtyards and gardens” were limited to four storeys.

Houses were to have walls of brick or stone, but the Act went as far as setting thickness of the walls at various heights, as well as the timber scantlings and the ceiling heights of the various floors. For the larger houses, a first floor balcony was required, with a ‘pent house’ below, which protected pedestrians from rainfall. The exteriors were left to the owners’ tastes. There were plenty vagaries of taste displayed.

800px-City_of_London_Ogilby_and_Morgan's_Map_of_1677 Although the City struggled to finance its part of the rebuilding, private wealth prevailed. According to Bell, by the spring of 1668, 1600 houses were under development. In 1670, fourteen churches broke ground. By the time Ogilby and Morgan produced their large-scale map of London in 1677, the City was well on its way to new greatness. The original map is 8 feet 5 inches by 4 feet 7 inches in 20 sheets. In 1894, the British Museum granted permission to the London and Middlesex Archaeological Society to make a reduced copy of the source. An excellent source for viewing the individual sheets of the map is British History Online. The map’s authors surveyed every corner of the City with each individual house noted. In addition, John Strype gives those interested in this time a compete catalog of every street, lane, alley, court, and yard in one square mile of the city. His observations are recorded in Strype’s 1720 edition of Stow’s Survey. To each noted structure, Strype includes personal comments describing the area in which the item sat, in such terms as “indifferent good” and “a pretty open place.”

Public buildings fell into two categories:

Guildhall

Guildhall

The various guildhalls were “regular City architecture.” These stood some distance from the street, with small courtyards and gardens. Master craftsmen built the majority of these establishments, and several survive, most notably Skinners’ Hall and Vintners’ Hall and Apothecaries’ Hall.

The Vintners’ Hall likely existed as early as the 12th Century and received a Royal Charter in 1363. The Vintners Hall is situated by Southwark Bridge, in Vintry ward. The Worshipful Company of Skinners is one of the Livery Companies in London. It was originally an association of those engaged in the trade of skins and furs. It has evolved into an educational and charitable instution, supporting the Tonbridge School and several others. The Apothecaries’ Hall is based in Blackfriars. The building, originally part of the Dominican priory of Black Friars, was called Cobham House prior to its purchase by the society in 1632. The original building was destroyed in the Great Fire. A new hall was built on the same site in 1672 to the design of Edward Jerman; an “Elaboratory” was included at the time for the first ever large-scale manufacture of drugs.

St_Pauls_Cathedral_in_1896 Sir Christopher Wren’s “brilliance” is displayed when one looks upon its churches. While the house and buildings rose no more that forty feet, Wren’s fifty steeples dominated the skyline. With its spiritual history of the 17th Century firmly instilled, St Paul’s easily outshines the others. Wren had earlier made a journey to Paris in 1665, where he studied the architecture of the city, as well as the drawings of Bernini, the great Italian sculptor and architect. He made his first designs for St Paul’s upon his return, but the Great Fire changed his plans. He submitted his plans for rebuilding the city to King Charles II, although the plans were never adopted. With his appointment as King’s Surveyor of Works in 1669, Wren had a presence in the general process of rebuilding, but was not directly involved in the designs for houses and guildhalls. Although each did not represent Wren’s own fully developed design, he was personally responsible for the rebuilding of 51 churches.

Posted in British history, Georgian Era, Living in the Regency, real life tales, Regency era, Victorian era | Tagged , , | Comments Off on Changing the Face of London: The Great Fire of 1666

The Great Fire of London and Its Aftermath

"This painting shows the great fire of London as seen from a boat in vicinity of Tower Wharf. The painting depicts Old London Bridge, various houses, a drawbridge and wooden parapet, the churches of St Dunstan-in-the-West and St Bride's, All Hallow's the Great, Old St Paul's, St Magnus the Martyr, St Lawrence Pountney, St Mary-le-Bow, St Dunstan-in-the East and Tower of London. The painting is in the [style] of the Dutch School and is not dated or signed." The painting itself is thought to be from the 17th century, and so in the public domain.

“This painting shows the great fire of London as seen from a boat in vicinity of Tower Wharf. The painting depicts Old London Bridge, various houses, a drawbridge and wooden parapet, the churches of St Dunstan-in-the-West and St Bride’s, All Hallow’s the Great, Old St Paul’s, St Magnus the Martyr, St Lawrence Pountney, St Mary-le-Bow, St Dunstan-in-the East and Tower of London. The painting is in the [style] of the Dutch School and is not dated or signed.”
The painting itself is thought to be from the 17th century, and so in the public domain.

The Great Fire of London was a major conflagration that swept through the central parts of the English city of London, from Sunday, 2 September to Wednesday, 5 September 1666. The fire gutted the medieval City of London inside the old Roman City Wall. It threatened, but did not reach, the aristocratic district of Westminster, Charles II’s Palace of Whitehall, and most of the suburban slums. It consumed 13,200 houses, 87 parish churches, St. Paul’s Cathedral and most of the buildings of the City authorities. It is estimated to have destroyed the homes of 70,000 of the City’s 80,000 inhabitants. The death toll is unknown but traditionally thought to have been small, as only six verified deaths were recorded. This reasoning has recently been challenged on the grounds that the deaths of poor and middle-class people were not recorded, while the heat of the fire may have cremated many victims leaving no recognisable remains.

The Great Fire started at the bakery of Thomas Farriner (or Farynor) on Pudding Lane, shortly after midnight on Sunday, 2 September, and spread rapidly west across the City of London. The use of the major firefighting technique of the time, the creation of firebreaks by means of demolition, was critically delayed owing to the indecisiveness of the Lord Mayor of London, Sir Thomas Bloodworth. By the time large-scale demolitions were ordered on Sunday night, the wind had already fanned the bakery fire into a firestorm which defeated such measures. The fire pushed north on Monday into the heart of the City. Order in the streets broke down as rumours arose of suspicious foreigners setting fires. The fears of the homeless focused on the French and Dutch, England’s enemies in the ongoing Second Anglo-Dutch War; these substantial immigrant groups became victims of lynchings and street violence. On Tuesday, the fire spread over most of the City, destroying St. Paul’s Cathedral and leaping the River Fleet to threaten Charles II’s court at Whitehall, while coordinated firefighting efforts were simultaneously mobilising. The battle to quench the fire is considered to have been won by two factors: the strong east winds died down, and the Tower of London garrison used gunpowder to create effective firebreaks to halt further spread eastward.

The social and economic problems created by the disaster were overwhelming. Evacuation from London and resettlement elsewhere were strongly encouraged by Charles II, who feared a London rebellion amongst the dispossessed refugees. Despite numerous radical proposals, London was reconstructed on essentially the same street plan used before the fire.

By the 1660s, London was by far the largest city in Britain, estimated at half a million inhabitants. Comparing London to the Baroque magnificence of Paris, John Evelyn called it a “wooden, northern, and inartificial congestion of Houses,” and expressed alarm about the fire hazard posed by the wood and about the congestion. By “inartificial,” Evelyn meant unplanned and makeshift, the result of organic growth and unregulated urban sprawl. A Roman settlement for four centuries, London had become progressively more overcrowded inside its defensive City wall. It had also pushed outwards beyond the wall into squalid extramural slums such as Shoreditch, Holborn, and Southwark and had reached far enough to include the independent City of Westminster.

By the late 17th Century, the City proper—the area bounded by the City wall and the River Thames—was only a part of London, covering some 700.0 acres (2.833 km2; 1.0937 sq mi), and home to about 80,000 people, or one sixth of London’s inhabitants. The City was surrounded by a ring of inner suburbs, where most Londoners lived. The City was then as now the commercial heart of the capital, and was the largest market and busiest port in England, dominated by the trading and manufacturing classes. The aristocracy shunned the City and lived either in the countryside beyond the slum suburbs, or in the exclusive Westminster district (the modern West End), the site of Charles II’s court at Whitehall. Wealthy people preferred to live at a convenient distance from the traffic-clogged, polluted, unhealthy City, especially after it was hit by a devastating outbreak of bubonic plague in the Plague Year of 1665.

Central London in 1666, with the burnt area shown in pink.

Central London in 1666, with the burnt area shown in pink.

The relationship between the City and the Crown was very tense. During the Civil War, 1642–1651, the City of London had been a stronghold of Republicanism, and the wealthy and economically dynamic capital still had the potential to be a threat to Charles II, as had been demonstrated by several Republican uprisings in London in the early 1660s. The City magistrates were of the generation that had fought in the Civil War, and could remember how Charles I’s grab for absolute power had led to that national trauma. They were determined to thwart any similar tendencies of his son, and when the Great Fire threatened the City, they refused the offers Charles made of soldiers and other resources. Even in such an emergency, the idea of having the unpopular Royal troops ordered into the City was political dynamite. By the time Charles took over command from the ineffectual Lord Mayor, the fire was already out of control.

Fire hazards in the City
The City was essentially medieval in its street plan, an overcrowded warren of narrow, winding, cobbled alleys. It had experienced several major fires before 1666, the most recent in 1632. Building with wood and roofing with thatch had been prohibited for centuries, but these cheap materials continued to be used. The only major stone-built area was the wealthy centre of the City, where the mansions of the merchants and brokers stood on spacious lots, surrounded by an inner ring of overcrowded poorer parishes whose every inch of building space was used to accommodate the rapidly growing population. These parishes contained workplaces, many of which were fire hazards—foundries, smithies, glaziers, which were theoretically illegal in the City, but tolerated in practice. The human habitations intermingled with these sources of heat, sparks, and pollution were crowded to bursting point and their construction increased the fire risk: the typical six- or seven-storey timbered London tenement houses had “jetties” (projecting upper floors): they had a narrow footprint at ground level, but would maximise their use of land by “encroaching,” as a contemporary observer put it, on the street with the gradually increasing size of their upper storeys. The fire hazard posed when the top jetties all but met across the narrow alleys was well perceived—”as it does facilitate a conflagration, so does it also hinder the remedy”, wrote one observer—but “the covetousness of the citizens and connivancy [that is, the corruption] of Magistrates” worked in favour of jetties.

In 1661, Charles II issued a proclamation forbidding overhanging windows and jetties, but this was largely ignored by the local government. Charles’ next, sharper, message in 1665 warned of the risk of fire from the narrowness of the streets and authorised both imprisonment of recalcitrant builders and demolition of dangerous buildings. It too had little impact.

The river front was important in the development of the Great Fire. The Thames offered water for firefighting and the chance of escape by boat, but the poorer districts along the riverfront had stores and cellars of combustibles, which increased the fire risk. All along the wharves, the rickety wooden tenements and tar paper shacks of the poor were shoehorned amongst “old paper buildings and the most combustible matter of Tarr, Pitch, Hemp, Rosen, and Flax which was all layd up thereabouts.” London was also full of black powder, especially along the river front. Much of it was left in the homes of private citizens from the days of the English Civil War, as the former members of Oliver Cromwell’s New Model Army still retained their muskets and the powder with which to load them. Five to six hundred tons of powder were stored in the Tower of London at the north end of Tower Bridge. The ship chandlers along the wharves also held large stocks, stored in wooden barrels.

17th Century Firefighting
Fires were common in the crowded wood-built city with its open fireplaces, candles, ovens, and stores of combustibles. There was no police or fire department to call, but London’s local militia, known as the Trained Bands, was at least in principle available for general emergencies, and watching for fire was one of the jobs of the watch, a thousand watchmen or “bellmen” who patrolled the streets at night. Self-reliant community procedures for dealing with fires were in place and were usually effective. Public-spirited citizens would be alerted to a dangerous house fire by muffled peals on the church bells and would congregate hastily to fight the fire. The methods available for this relied on demolition and water. By law, the tower of every parish church had to hold equipment for these efforts: long ladders, leather buckets, axes, and “firehooks” for pulling down buildings. Sometimes taller buildings were levelled to the ground quickly and effectively by means of controlled gunpowder explosions. This drastic method of creating firebreaks was increasingly used towards the end of the Great Fire, and modern historians believe it was what finally won the struggle.

Failures in Fighting the Fire
London Bridge, the only physical connection between the City and the south side of the river Thames, was itself covered with houses and had been noted as a deathtrap in the fire of 1632. By dawn on Sunday these houses were burning, and Samuel Pepys, observing the conflagration from the Tower of London, recorded great concern for friends living on the bridge. There were fears that the flames would cross London Bridge to threaten the borough of Southwark on the south bank, but this danger was averted by an open space between buildings on the bridge, which acted as a firebreak. The 18 foot (5.5 m) high Roman wall enclosing the City put the fleeing homeless at risk of being shut into the inferno. Once the river front was on fire and the escape route by boat cut off, the only exits were the eight gates in the wall. During the first couple of days, few people had any notion of fleeing the burning City altogether: they would remove what they could carry of their belongings to the nearest “safe house,” in many cases the parish church, or the precincts of St. Paul’s Cathedral, only to have to move again hours later. Some moved their belongings and themselves “four and five times” in a single day. The perception of a need to get beyond the walls only took root late on the Monday, and then there were near-panic scenes at the narrow gates as distraught refugees tried to get out with their bundles, carts, horses, and wagons.

The crucial factor which frustrated firefighting efforts was the narrowness of the streets. Even under normal circumstances, the mix of carts, wagons, and pedestrians in the undersized alleys was subject to frequent traffic jams and gridlock. During the fire, the passages were additionally blocked by refugees camping in them amongst their rescued belongings, or escaping outwards, away from the centre of destruction, as demolition teams and fire engine crews struggled in vain to move in towards it.

Demolishing the houses downwind of a dangerous fire by means of firehooks or explosives was often an effective way of containing the destruction. This time, however, demolition was fatally delayed for hours by the Lord Mayor’s lack of leadership and failure to give the necessary orders. By the time orders came directly from the King to “spare no houses,” the fire had devoured many more houses, and the demolition workers could no longer get through the crowded streets.

The use of water to extinguish the fire was also frustrated. In principle, water was available from a system of elm pipes which supplied 30,000 houses via a high water tower at Cornhill, filled from the river at high tide, and also via a reservoir of Hertfordshire spring water in Islington. It was often possible to open a pipe near a burning building and connect it to a hose to play on a fire, or fill buckets. Further, Pudding Lane was close to the river.

Theoretically, all the lanes from the river up to the bakery and adjoining buildings should have been manned with double rows of firefighters passing full buckets up to the fire and empty buckets back down to the river. This did not happen, or at least was no longer happening by the time Pepys viewed the fire from the river at mid-morning on the Sunday. Pepys comments in his diary that nobody was trying to put it out, but instead they fled from it in fear, hurrying “to remove their goods, and leave all to the fire.” The flames crept towards the river front with little interference from the overwhelmed community and soon torched the flammable warehouses along the wharves. The resulting conflagration not only cut off the firefighters from the immediate water supply from the river, but also set alight the water wheels under London Bridge which pumped water to the Cornhill water tower; the direct access to the river and the supply of piped water failed together.

London possessed advanced fire-fighting technology in the form of fire engines, which had been used in earlier large-scale fires. However, unlike the useful firehooks, these large pumps had rarely proved flexible or functional enough to make much difference. Only some of them had wheels, others were mounted on wheelless sleds. They had to be brought a long way, tended to arrive too late, and, with spouts but no delivery hoses, had limited reach. On this occasion an unknown number of fire engines were either wheeled or dragged through the streets, some from across the City. The piped water that they were designed to use had already failed, but parts of the river bank could still be reached. As gangs of men tried desperately to manoeuvre the engines right up to the river to fill their reservoirs, several of the engines toppled into the Thames. The heat from the flames was by then too great for the remaining engines to get within a useful distance; they could not even get into Pudding Lane.

Development of the Fire
The personal experiences of many Londoners during the fire are glimpsed in letters and memoirs. The two most famous diarists of the Restoration, Samuel Pepys (1633–1703) and John Evelyn (1620–1706), recorded the events and their own reactions day by day, and made great efforts to keep themselves informed of what was happening all over the City and beyond. For example, they both travelled out to the Moorfields park area north of the City on the Wednesday—the fourth day—to view the mighty encampment of distressed refugees there, which shocked them. Their diaries are the most important sources for all modern retellings of the disaster. The most recent books on the fire, by Tinniswood (2003) and Hanson (2001), also rely on the brief memoirs of William Taswell (1651–82), who was a fourteen-year-old schoolboy at Westminster School in 1666.

Sunday
After two rainy summers in 1664 and 1665, London had lain under an exceptional drought since November 1665, and the wooden buildings were tinder-dry after the long hot summer of 1666. A fire broke out at Thomas Farriner’s bakery in Pudding Lane a little after midnight on Sunday 2 September. The family was trapped upstairs, but managed to climb from an upstairs window to the house next door, except for a maidservant who was too frightened to try, and became the first victim. The neighbours tried to help douse the fire; after an hour the parish constables arrived and judged that the adjoining houses had better be demolished to prevent further spread. The householders protested, and the Lord Mayor Sir Thomas Bloodworth, who alone had the authority to override their wishes, was summoned.

When Bloodworth arrived, the flames were consuming the adjoining houses and creeping towards the paper warehouses and flammable stores on the river front. The more experienced firemen were clamouring for demolition, but Bloodworth refused, on the argument that most premises were rented and the owners could not be found. Bloodworth is generally thought to have been appointed to the office of Lord Mayor as a yes man, rather than for any of the needful capabilities for the job. He panicked when faced with a sudden emergency. Pressed, he made the often-quoted remark “Pish! A woman could piss it out,” and left. After the City had been destroyed, Samuel Pepys, looking back on the events, wrote in his diary on 7 September 1666: “People do all the world over cry out of the simplicity [the stupidity] of my Lord Mayor in general; and more particularly in this business of the fire, laying it all upon him.”

On Sunday morning, Pepys, who was a senior official in the Navy Office, ascended the Tower of London to view the fire from a turret, and recorded in his diary that the eastern gale had turned it into a conflagration. It had burned down several churches and, he estimated, 300 houses and reached the river front. The houses on London Bridge were burning. Taking a boat to inspect the destruction around Pudding Lane at close range, Pepys describes a “lamentable” fire, “everybody endeavouring to remove their goods, and flinging into the river or bringing them into lighters that lay off; poor people staying in their houses as long as till the very fire touched them, and then running into boats, or clambering from one pair of stairs by the water-side to another.” Pepys continued westward on the river to the court at Whitehall, “where people come about me, and did give them an account dismayed them all, and word was carried in to the King. So I was called for, and did tell the King and Duke of Yorke what I saw, and that unless His Majesty did command houses to be pulled down nothing could stop the fire. They seemed much troubled, and the King commanded me to go to my Lord Mayor from him, and command him to spare no houses, but to pull down before the fire every way.” Charles’ brother James, Duke of York, offered the use of the Royal Life Guards to help fight the fire.

A mile west of Pudding Lane, by Westminster Stairs, young William Taswell, a schoolboy who had bolted from the early morning service in Westminster Abbey, saw some refugees arrive in hired lighter boats, unclothed and covered only with blankets. The services of the lightermen had suddenly become extremely expensive, and only the luckiest refugees secured a place in a boat.

The fire spread quickly in the high wind. By mid-morning on Sunday, people abandoned attempts at extinguishing the fire and fled; the moving human mass and their bundles and carts made the lanes impassable for firemen and carriages. Pepys took a coach back into the city from Whitehall, but only reached St Paul’s Cathedral before he had to get out and walk. Handcarts with goods and pedestrians were still on the move, away from the fire, heavily weighed down. The parish churches not directly threatened were filling up with furniture and valuables, which would soon have to be moved further afield. Pepys found Bloodworth trying to coordinate the fire fighting efforts and near to collapse, “like a fainting woman,” crying out plaintively in response to the King’s message that he was pulling down houses. “But the fire overtakes us faster then [sic] we can do it.” Holding on to his civic dignity, he refused James’s offer of soldiers and then went home to bed. King Charles II sailed down from Whitehall in the Royal barge to inspect the scene. He found that houses were still not being pulled down, in spite of Bloodworth’s assurances to Pepys, and daringly overrode the authority of Bloodworth to order wholesale demolitions west of the fire zone. The delay rendered these measures largely futile, as the fire was already out of control.

By Sunday afternoon, 18 hours after the alarm was raised in Pudding Lane, the fire had become a raging firestorm that created its own weather. A tremendous uprush of hot air above the flames was driven by the chimney effect wherever constrictions such as jettied buildings narrowed the air current and left a vacuum at ground level. The resulting strong inward winds did not tend to put the fire out, as might be thought: instead, they supplied fresh oxygen to the flames, and the turbulence created by the uprush made the wind veer erratically both north and south of the main, easterly, direction of the gale which was still blowing.

In the early evening, with his wife and some friends, Pepys went again on the river “and to the fire up and down, it still encreasing.” They ordered the boatman to go “so near the fire as we could for smoke; and all over the Thames, with one’s face in the wind, you were almost burned with a shower of firedrops.” When the “firedrops” became unbearable, the party went on to an alehouse on the South Bank and stayed there till darkness came and they could see the fire on London Bridge and across the river, “as only one entire arch of fire from this to the other side of the bridge, and in a bow up the hill for an arch of above a mile long: it made me weep to see it.” Pepys described this arch of fire as “a bow with God’s arrow in it with a shining point.”

Monday
By dawn on Monday, 3 September, the fire was principally expanding north and west, the turbulence of the fire storm pushing the flames both further south and further north than the day before. The spread to the south was in the main halted by the river, but had torched the houses on London Bridge, and was threatening to cross the bridge and endanger the borough of Southwark on the south bank of the river. Southwark was preserved by a pre-existent firebreak on the bridge, a long gap between the buildings which had saved the south side of the Thames in the fire of 1632 and now did so again; flying embers started a fire in Southwark but it was quickly stopped. The fire’s spread to the north reached the financial heart of the City. The houses of the bankers in Lombard Street began to burn on Monday afternoon, prompting a rush to get their stacks of gold coins, so crucial to the wealth of the city and the nation, to safety before they melted away. Several observers emphasise the despair and helplessness which seemed to seize Londoners on this second day, and the lack of efforts to save the wealthy, fashionable districts which were now menaced by the flames, such as the Royal Exchange—combined bourse and shopping centre — and the opulent consumer goods shops in Cheapside. The Royal Exchange caught fire in the late afternoon, and was a smoking shell within a few hours. John Evelyn, courtier and diarist, wrote:

“The conflagration was so universal, and the people so astonished, that from the beginning, I know not by what despondency or fate, they hardly stirred to quench it, so that there was nothing heard or seen but crying out and lamentation, running about like distracted creatures without at all attempting to save even their goods, such a strange consternation there was upon them.”

Evelyn lived four miles (6 km) outside the City, in Deptford, and so did not see the early stages of the disaster. On Monday, joining many other upper-class people, he went by coach to Southwark to see the view that Pepys had seen the day before, of the burning City across the river. The conflagration was much larger now: “the whole City in dreadful flames near the water-side; all the houses from the Bridge, all Thames-street, and upwards towards Cheapside, down to the Three Cranes, were now consumed.” In the evening, Evelyn reported that the river was covered with barges and boats making their escape piled with goods. He observed a great exodus of carts and pedestrians through the bottleneck City gates, making for the open fields to the north and east, “which for many miles were strewed with moveables of all sorts, and tents erecting to shelter both people and what goods they could get away. Oh, the miserable and calamitous spectacle!”

Suspicion soon arose in the threatened city that the fire was no accident. The swirling winds carried sparks and burning flakes long distances to lodge on thatched roofs and in wooden gutters, causing seemingly unrelated house fires to break out far from their source and giving rise to rumours that fresh fires were being set on purpose. Foreigners were immediately suspects because of the current Second Anglo-Dutch War. As fear and suspicion hardened into certainty on the Monday, reports circulated of imminent invasion, and of foreign undercover agents seen casting “fireballs” into houses, or caught with hand grenades or matches.

There was a wave of street violence. William Taswell saw a mob loot the shop of a French painter and level it to the ground, and watched in horror as a blacksmith walked up to a Frenchman in the street and hit him over the head with an iron bar.

The fears of terrorism received an extra boost from the disruption of communications and news as facilities were devoured by the fire. The General Letter Office in Threadneedle Street, through which post for the entire country passed, burned down early on Monday morning. The London Gazette just managed to put out its Monday issue before the printer’s premises went up in flames (this issue contained mainly society gossip, with a small note about a fire that had broken out on Sunday morning and “which continues still with great violence”). The whole nation depended on these communications, and the void they left filled up with rumours. There were also religious alarms of renewed Gunpowder Plots. As suspicions rose to panic and collective paranoia on the Monday, both the Trained Bands and the Coldstream Guards focused less on fire fighting and more on rounding up foreigners, Catholics, and any odd-looking people, and arresting them or rescuing them from mobs, or both together.

The inhabitants, especially the upper class, were growing desperate to remove their belongings from the City. This provided a source of income for the able-bodied poor, who hired out as porters (sometimes simply making off with the goods), and especially for the owners of carts and boats. Hiring a cart had cost a couple of shillings on the Saturday before the fire; on the Monday it rose to as much as £40, a fortune (equivalent to over £4000 in 2005).

Seemingly every cart and boat owner within reach of London made their way towards the City to share in these opportunities, the carts jostling at the narrow gates with the panicked inhabitants trying to get out. The chaos at the gates was such that the magistrates ordered the gates shut on Monday afternoon, in the hope of turning the inhabitants’ attention from safeguarding their own possessions to the fighting of the fire: “that, no hopes of saving any things left, they might have more desperately endeavoured the quenching of the fire.” This headlong and unsuccessful measure was rescinded the next day.

Even as order in the streets broke down, especially at the gates, and the fire raged unchecked, Monday marked the beginning of organised action. Bloodworth, who as Lord Mayor was responsible for coordinating the fire-fighting, had apparently left the City; his name is not mentioned in any contemporary accounts of the Monday’s events. In this state of emergency, Charles again overrode the City authorities and put his brother James, Duke of York, in charge of operations. James set up command posts round the perimeter of the fire, press-ganging any men of the lower classes found in the streets into teams of well-paid and well-fed firemen. Three courtiers were put in charge of each post, with authority from Charles himself to order demolitions. This visible gesture of solidarity from the Crown was intended to cut through the citizens’ misgivings about being held financially responsible for pulling down houses. James and his life guards rode up and down the streets all Monday, rescuing foreigners from the mob and attempting to keep order. “The Duke of York hath won the hearts of the people with his continual and indefatigable pains day and night in helping to quench the Fire,” wrote a witness in a letter on 8 September.

On the Monday evening, hopes were dashed that the massive stone walls of Baynard’s Castle, Blackfriars, the western counterpart of the Tower of London, would stay the course of the flames. This historic royal palace was completely consumed, burning all night.

A contemporary account said that, that day or later, King Charles in person worked manually to help to throw water on flames and to help to demolish buildings to make a firebreak.

Tuesday
Tuesday, 4 September, was the day of greatest destruction. The Duke of York’s command post at Temple Bar, where Strand meets Fleet Street, was supposed to stop the fire’s westward advance towards the Palace of Whitehall. Making a stand with his firemen from the Fleet Bridge and down to the Thames, James hoped that the River Fleet would form a natural firebreak. However, early on Tuesday morning, the flames jumped over the Fleet, driven by the unabated easterly gale, and outflanked them, forcing them to run for it. There was consternation at the palace as the fire continued implacably westward: “Oh, the confusion there was then at that court!” wrote Evelyn.

Ludgate in flames, with St. Paul's Cathedral in the distance (square tower without the spire) now catching flames. Oil painting by anonymous artist, ca. 1670.

Ludgate in flames, with St. Paul’s Cathedral in the distance (square tower without the spire) now catching flames. Oil painting by anonymous artist, ca. 1670.

Working to a plan at last, James’s firefighters had also created a large firebreak to the north of the conflagration. It contained the fire until late afternoon, when the flames leapt across and began to destroy the wide, affluent luxury shopping street of Cheapside.

Everybody had thought St. Paul’s Cathedral a safe refuge, with its thick stone walls and natural firebreak in the form of a wide, empty surrounding plaza. It had been crammed full of rescued goods and its crypt filled with the tightly packed stocks of the printers and booksellers in adjoining Paternoster Row. However an enormous stroke of bad luck meant that the building was covered in wooden scaffolding, undergoing piecemeal restoration by a then relatively unknown Christopher Wren. The scaffolding caught fire on Tuesday night. Leaving school, young William Taswell stood on Westminster Stairs a mile away and watched as the flames crept round the cathedral and the burning scaffolding ignited the timbered roof beams. Within half an hour, the lead roof was melting, and the books and papers in the crypt caught with a roar. “The stones of Paul’s flew like grenados, the melting lead running down the streets in a stream, and the very pavements glowing with fiery redness, so as no horse, nor man, was able to tread on them”, reported Evelyn in his diary. The cathedral was quickly a ruin.

During the day, the flames began to move eastward from the neighbourhood of Pudding Lane, straight against the prevailing east wind towards Pepys’s home on Seething Lane and the Tower of London with its gunpowder stores. After waiting all day for requested help from James’s official firemen, who were busy in the west, the garrison at the Tower took matters into their own hands and created firebreaks by blowing up houses in the vicinity on a large scale, halting the advance of the fire.

Wednesday
The wind dropped on Tuesday evening, and the firebreaks created by the garrison finally began to take effect on Wednesday 5 September. Pepys walked all over the smouldering city, getting his feet hot, and climbed the steeple of Barking Church, from which he viewed the destroyed City, “the saddest sight of desolation that I ever saw.” There were many separate fires still burning themselves out, but the Great Fire was over. Pepys visited Moorfields, a large public park immediately north of the City, and saw a great encampment of homeless refugees, “poor wretches carrying their good there, and every body keeping his goods together by themselves,” and noted that the price of bread in the environs of the park had doubled. Evelyn also went out to Moorfields, which was turning into the main point of assembly for the homeless, and was horrified at the numbers of distressed people filling it, some under tents, others in makeshift shacks: “Many [were] without a rag or any necessary utensils, bed or board… reduced to extremest misery and poverty.” Evelyn was impressed by the pride of these distressed Londoners, “tho’ ready to perish for hunger and destitution, yet not asking one pennie for relief.”

Fears of foreign terrorists and of a French and Dutch invasion were as high as ever among the traumatised fire victims, and on Wednesday night there was an outbreak of general panic in the encampments at Parliament Hill, Moorfields and Islington. A light in the sky over Fleet Street started a story that 50,000 French and Dutch immigrants, widely rumoured to have started the fire, had risen and were marching towards Moorfields to finish what the fire had begun: to cut the men’s throats, rape the women, and steal their few possessions. Surging into the streets, the frightened mob fell on any foreigners they happened to encounter, and were, according to Evelyn, only “with infinite pains and great difficulty” appeased and pushed back into the fields by the Trained Bands, troops of Life Guards, and members of the court. The mood was now so volatile that Charles feared a full-scale London rebellion against the monarchy. Food production and distribution had been disrupted to the point of non-existence; Charles announced that supplies of bread would be brought into the City every day, and safe markets set up round the perimeter. These markets were for buying and selling; there was no question of distributing emergency aid.

Deaths and Destruction
Only a few deaths from the fire are officially recorded, and deaths are traditionally believed to have been few. Porter gives the figure as eight and Tinniswood as “in single figures,” although he adds that some deaths must have gone unrecorded and that, besides direct deaths from burning and smoke inhalation, refugees also perished in the impromptu camps. Hanson takes issue with the idea that there were only a few deaths, enumerating known deaths from hunger and exposure among survivors of the holocaust, “huddled in shacks or living among the ruins that had once been their homes” in the cold winter that followed, including, for instance, the dramatist James Shirley and his wife. Hanson also maintains that “it stretches credulity to believe that the only papists or foreigners being beaten to death or lynched were the ones rescued by the Duke of York,” that official figures say very little about the fate of the undocumented poor, and that the heat at the heart of the firestorms, far hotter than an ordinary house fire, was enough to consume bodies fully, or leave only a few skull fragments. The fire, fed not merely by wood, fabrics, and thatch, but also by the oil, pitch, coal, tallow, fats, sugar, alcohol, turpentine, and gunpowder stored in the riverside district, melted the imported steel lying along the wharves (melting point between 1,250 °C (2,300 F) and 1,480 °C (2,700 F)) and the great iron chains and locks on the City gates (melting point between 1,100 °C (2,000 F) and 1,650 °C (3000 F)). Nor would anonymous bone fragments have been of much interest to the hungry people sifting through the tens of thousands of tons of rubble and debris after the fire, looking for valuables, or to the workmen clearing away the rubble later during the rebuilding. Appealing to common sense and “the experience of every other major urban fire down the centuries,” Hanson emphasises that the fire attacked the rotting tenements of the poor with furious speed, surely trapping at the very least “the old, the very young, the halt and the lame” and burying the dust and ashes of their bones under the rubble of cellars; making for a death toll not of four or eight, but of “several hundred and quite possibly several thousand.”

The material destruction has been computed at 13,500 houses, 87 parish churches, 44 Company Halls, the Royal Exchange, the Custom House, St. Paul’s Cathedral, the Bridewell Palace and other City prisons, the General Letter Office, and the three western city gates, Ludgate, Newgate, and Aldersgate. The monetary value of the loss, first estimated at £100,000,000 in the currency of the time, was later reduced to an uncertain £10,000,000 (over £1 billion in 2005 pounds). Evelyn believed that he saw as many as “200,000 people of all ranks and stations dispersed, and lying along their heaps of what they could save” in the fields towards Islington and Highgate.

Aftermath

The Monument to the Great Fire of London to commemorate the Great Fire of London, designed by Sir Christopher Wren

The Monument to the Great Fire of London to commemorate the Great Fire of London, designed by Sir Christopher Wren

An example of the urge to identify scapegoats for the fire is the acceptance of the confession of a simple-minded French watchmaker, Robert Hubert, who claimed he was an agent of the Pope and had started the Great Fire in Westminster. He later changed his story to say that he had started the fire at the bakery in Pudding Lane. Hubert was convicted, despite some misgivings about his fitness to plead, and hanged at Tyburn on 28 September 1666. After his death, it became apparent that he had not arrived in London until two days after the fire started. These allegations that Catholics had started the fire were exploited as powerful political propaganda by opponents of pro-Catholic Charles II’s court, mostly during the Popish Plot and the exclusion crisis later in his reign.

Abroad in the Netherlands the Great Fire of London was seen as a divine retribution for Holmes’s Bonfire, the burning by the English of a Dutch town during the Second Anglo-Dutch War.

In the chaos and unrest after the fire, Charles II feared another London rebellion. He encouraged the homeless to move away from London and settle elsewhere, immediately issuing a proclamation that “all Cities and Towns whatsoever shall without any contradiction receive the said distressed persons and permit them the free exercise of their manual trades.” A special Fire Court was set up to deal with disputes between tenants and landlords and decide who should rebuild, based on ability to pay. The Court was in session from February 1667 to September 1672. Cases were heard and a verdict usually given within a day, and without the Fire Court, lengthy legal wrangles would have seriously delayed the rebuilding which was so necessary if London was to recover.

Encouraged by Charles, radical rebuilding schemes for the gutted City poured in. If it had been rebuilt under some of these plans, London would have rivalled Paris in Baroque magnificence. The Crown and the City authorities attempted to establish “to whom all the houses and ground did in truth belong” to negotiate with their owners about compensation for the large-scale remodelling that these plans entailed, but that unrealistic idea had to be abandoned. Exhortations to bring workmen and measure the plots on which the houses had stood were mostly ignored by people worried about day-to-day survival, as well as by those who had left the capital; for one thing, with the shortage of labour following the fire, it was impossible to secure workmen for the purpose. Apart from Wren and Evelyn, it is known that Robert Hooke, Valentine Knight and Richard Newcourt proposed rebuilding plans.

With the complexities of ownership unresolved, none of the grand Baroque schemes for a City of piazzas and avenues could be realised; there was nobody to negotiate with, and no means of calculating how much compensation should be paid. Instead, much of the old street plan was recreated in the new City, with improvements in hygiene and fire safety: wider streets, open and accessible wharves along the length of the Thames, with no houses obstructing access to the river, and, most importantly, buildings constructed of brick and stone, not wood. New public buildings were created on their predecessors’ sites; perhaps the most famous is St. Paul’s Cathedral and its smaller cousins, Christopher Wren’s 50 new churches.

On Charles’ initiative, a Monument to the Great Fire of London, designed by Christopher Wren and Robert Hooke, was erected near Pudding Lane. Standing 61 metres (200 ft) tall and known simply as “The Monument”, it is a familiar London landmark which has given its name to a tube station. In 1668 accusations against the Catholics were added to the inscription on the Monument which read, in part:

“Here by permission of heaven, hell broke loose upon this Protestant city…..the most dreadful Burning of this City; begun and carried on by the treachery and malice of the Popish faction…Popish frenzy which wrought such horrors, is not yet quenched…”

Aside from the four years of James II’s rule from 1685 to 1689, the inscription remained in place until 1830 and the passage of the Catholic Emancipation Act.

Another monument, the Golden Boy of Pye Corner in Smithfield, marks the spot where the fire stopped. According to the inscription, the fact that the fire started at Pudding Lane and stopped at Pye Corner was an indication that the Fire was evidence of God’s wrath on the City of London for the sin of gluttony.

The Great Plague epidemic of 1665 is believed to have killed a sixth of London’s inhabitants, or 80,000 people, and it is sometimes suggested, as plague epidemics did not recur in London after the fire, that the fire saved lives in the long run by burning down so much unsanitary housing with their rats and their fleas which transmitted the plague. Historians disagree as to whether the fire played a part in preventing subsequent major outbreaks. The Museum of London website claims that there was a connection, while historian Roy Porter points out that the fire left the most insalubrious parts of London, the slum suburbs, untouched.

Alternative epidemiological explanations have been put forward, along with the observation that the disease disappeared from almost every other European city around the same time.

Following the Fire, the thoroughfares of Queen Street and King Street were newly laid out, cutting across more ancient thoroughfares in the City, creating a new route up from the Thames to the Guildhall; they were the only notable new streets following the fire’s destruction of much of the City.

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