LITMIR.BIZ

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may thus concisely be stated: the manager cannot by the terms of his licence allow the audience to smoke and drink in presence of a dramatic performance; and, correlatively, the music hall proprietor ought not to be allowed to give dramatic performances while smoking and drinking are going on.

      Paris is celebrated above all the capitals of Europe for its cafés; and the beverage which gives its name to these establishments seems to have been known earlier in France than in any other European country. Coffee was introduced into central Europe in 1683, the year of the battle of Vienna; and from the Austrian capital the use of coffee spread rapidly to all parts of Germany. The circumstances under which the Austrians first became acquainted with it were somewhat curious.

      The Turks had brought with them to Vienna an imposing siege train. No European power possessed such formidable artillery; and their stone balls of sixty pounds each were not only the largest projectiles ever fired, but were regarded as the largest which by any possible means could be fired. According to the ingenious, but incorrect, view of one of Sobieski’s biographers (the Abbé Coyer), the amount of powder requisite for the discharge of a missile of greater weight would be so enormous as not to give time for the whole of it to become ignited before the ball left the cannon.

      Kara Mustapha, the Turkish general, had also brought with him a number of archers; and when a letter from Sobieski to the Duke of Lorraine was intercepted by a Turkish patrol, the document was attached to an arrow and shot into the town, accompanied by a note in the Latin language to the effect that all further resistance was out of the question, and that the Vienna garrison had now nothing to do but accept its fate. The Turks, moreover, brought to Vienna an immense number of women, whose throats, when the Turkish army was forced to retire in headlong flight, they unscrupulously cut. The stone cannon balls of prodigious weight, the arrows, and the women could all be accounted for. But the Turks left behind them a large number of bags containing white berries, of which nothing could be made. Of these berries, however, after duly roasting and pounding them, an Austrian soldier, who had been a prisoner in Turkey, made coffee; and as he had distinguished himself during the battle, the Emperor granted him permission to open a shop in Vienna for the sale of the Turkish beverage which he had learned under such interesting circumstances to prepare.

      According to another less authentic anecdote, the use of the mysterious white berries found among the stores of the defeated Turks was first pointed out by a Turkish soldier who had been working in the trenches before the besieged city, and had so fatigued himself by his ceaseless toil, that he fell asleep and slumbered on throughout the whole of the battle, undisturbed by the cavalry charges, the musketry fire, and the explosions of the artillery with its terrible sixty-pounders. When at last, after sleep had done its restorative work, the exhausted soldier woke up to find himself in the hands of the Christians, he was terribly alarmed. But his life was spared, and in return for this clemency on the part of his enemies he taught them how to make coffee.

      Parisians, however, pride themselves on having known coffee fourteen years earlier than the Viennese. It is said, indeed, that an enterprising Levantine started a coffee-house at Paris in the very middle of the seventeenth century, and not later than the year 1650. The name of the stimulating beverage that he offered for sale was, as he wrote it, cahoue. But the unhappy man had not taken the necessary steps for getting his new importation spoken of beforehand in good society; and, no one knowing what to make of the strange liquor he wished to dispense – hot, black, and bitter – the founder of the first coffee-house or café became bankrupt.

      The French, however, during, the seventeenth and eighteenth centuries were sworn friends of the Turks, whose power they played off on every occasion against that of the hated Empire. Vienna might, indeed, on two occasions have been captured, plundered, and burnt by the infidels for all France cared to do towards saving it. France, on her side, was viewed with favour by the Turks; and in 1669 an ambassador, Soliman Aga by name, was sent by the Porte on a mission to Louis XIV., at whose court he made known the virtues of the berry which long previously the Arabs had introduced throughout the East.

      Properly presented, coffee met in Paris with a success which elsewhere it had failed to attain, and before long it became the rage in fashionable society. When it was at the height of its first popularity, however, Madame de Sévigné condemned it, saying that the taste for coffee, like the taste for Racine, would pass away. Racine, in spite of the beauty of his at once tender and epigrammatic lines, is not much read in the present day, and is scarcely ever acted. Coffee, on the other hand, is as popular now as in the days when Pope wrote his couplet on

      “Coffee, which makes the politician wise,

      And see through all things with his half-shut eyes.”

      “There are in this capital,” wrote the author of the “Tableau de Paris” more than a hundred years ago, “between six and seven hundred coffee-houses, the common refuge of idleness and poverty, where the latter is warmed without any expense for fuel, and the former entertained by a view of the crowds who make their entrance and exit by turns. In other countries, where liberty is more than an empty name, a coffee-house is the rendez-vous of politicians who freely canvass the conduct of the Minister, or debate on matters of State. Not so here! I have already given a very good reason why the Parisians are sparing of their political reflections. If they speak at all on State matters it is to extol the power of their sovereign, and the wisdom of his counsellors. A half-starved author, with all his wardrobe and movables on his back, dining at these restaurants on a dish of coffee and a halfpenny roll, talks big of the immense resources of France, and the abundance she offers of every necessary of life; whilst his only supper is the steam arising from the rich man’s kitchen, as he returns to his empty garret.”

      The writer goes on to show that the coffee-houses were haunted by cliques of critics, literary and artistic, and his description sometimes reminds one of Button’s, in the days of Addison and Steele. “Those,” he says, “who have just entered the lists of literature stand in dread of this awful tribunal, where a dozen of grim-looking judges, whilst they sip and sip, deal out reputation by wholesale. Woe to the young poet, to the new actor or actress! They are often sentenced here without trial. Catcalls, destined to grate their affrighted ears, are here manufactured over a dish of coffee.”

      The writer then proceeds to lament the absence of sociability at the coffee-house, and the gloomy countenances of its frequenters, as contrasted with the convivial faces of those “brave ancestors” of his generation who used to pass their leisure, not at coffee-houses, but at taverns. One cause of the difference he finds in the change of beverage. “Our forefathers,” he explains, “drank that mirth-inspiring liquor with which Burgundy and Champaign supplied them. This gave life to their meetings. Ours are more sober, no doubt, but is this sobriety the companion of health? By no means. For generous wine we have substituted a black beverage, bad in itself, but worse by the manner in which it is made in all the coffee-houses of this fashionable metropolis. The good Parisians, however, are very careless in the matter; they drink off whatever is put before them, and swallow this baneful wash, which in its turn is driven down by more deadly poisons, mistakenly called cordials.”

      Since the above was written, coffee, far from dying out, has become more and more popular, and musical cafés, theatrical cafés, and literary cafés have been everywhere established in Paris. There are financial cafés, too, chiefly, of course, in the region of the Bourse; and among the cafés by which the Bourse is partly surrounded used to be one which owed its notoriety to the fact that Fieschi’s mistress – in the character of “dame du comptoir” – was exhibited there to the public.

      Two days after the execution of the would-be regicide and actual maker of the famous infernal machine, a crowd of people might have been seen struggling towards the doors of a café on the Place de la Bourse, which was already as full as it could hold. “Those,” says an eye-witness, “who performed the feat of gaining admission, saw, gravely seated at a counter, adorned with costly draperies, an ordinary-looking woman, blind of one eye, and possessing in fact no external merit but that of youth: It was Nina Sassave. There she was, her forehead radiant, her lip quivering with delight, her whole expression that of unmingled pride and pleasure at the eager homage thus offered to her celebrity. A circumstance eminently characteristic of the epoch! Here had a creature, only known to the world as a base and treacherous informer, as the

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