What’s Your Ride – Regency Carriages

I’ve been trying to write a Regency story. Unfortunately, I’ve been in Victorian land for so long that I’ve forgotten a great deal of the Regency detail. So I decided to go straight to the source and read The Annotated Pride and Prejudice by Jane Austen and David M. Shapard. I’m having a blast. One of the resources Mr. Shapard cites is An Essay on Wheel Carriages by T Fuller, published in 1828. I’m a bit of a carriage dunce, so I scurried over to Internet Archive and looked up the book.  It’s quite informative so I decided to excerpt a bit on my blog (so that I might always know where to find it.)

I’ve supplemented Mr. Fuller’s black and white sketches with additional pictures of carriages from Wikipedia,  Ackermann’s The Repository of Arts, Literature, Commerce, Manufactures, Fashions and Politics (Thanks, Sarah Waldock,  for the Ackermann tip),  Carriages & Coaches :Their History & Their Evolutionand, and Modern Carriages.

Enjoy!

The_Gallery_of_Fashion,_August_1794
1794

The Chariot and Coach.

The modern chariot is understood to be on four wheels, the body part covered, and differing from the coach in having one seat only, instead of seats facing each other.

chariot-1809
from Akermann’s The Repository of arts, literature, commerce, manufactures, fashions and politics 1809

In weight both carriages are nearly equal; in fact, many modern chariots are constructed of greater weight than the generality of coaches. Chariots are usually required for two principal purposes ; viz. for town use and for travelling. Those for the former purpose are furnished with a seat in the front for the driver; which seat, in well-finished carriages, is ornamented with a handsome drapery of cloth, trimmed round with fringe, &c. as will be hereafter described, under the name of “hammer-cloth.” Those for the latter purpose have a seat behind, the horses being driven by a postilion: by this arrangement the view from the carriage is unobstructed. By far the greater number of modern chariots are made to combine both these properties.

fig1
No. 1

No. I. is the representation of a modern travelling-chariot with its various appurtenances and accommodations for luggage. The body (by this is meant the covered part, having one seat of sufficient width to contain three persons, a door on each side, folding steps, and glasses to draw up, &c. and is suspended by leather braces, from springs upon each corner of the carriage part), fashion requires this part to be made large, very large in comparison with those which were made some few years since. This increase of size affords so much more interior accommodation, that small seats for the younger branches of a family are not unfrequently placed under the front windows, facing the back seat, and being made to remove at pleasure, does not affect the appearance of the carriage as a town chariot, and affords, in many instances, the accommodation of a coach. Between the front of the body and the splashing fence is carried the bonnet case, marked (c). Upon the roof of the body are two imperials, marked (i i).Upon the front of the carriage part (by this is meant the whole of that part of the vehicle to which the wheels and axles are attached, with the springs before named, upon each corner for supporting the body) is a large boot, marked (b), in which, is received a trunk or boxes, and upon it may be carried the imperial, marked (b i), usually designated “the boot imperial.” The hind part of the carriage supports a seat for two servants, which is constructed upon a boot of a suitable form, usually denominated “the hind rumble,” and is calculated to contain two large boxes or trunks.

By removing from this carriage the bonnet case (c), the imperials (i i) and (b i), and the hind rumble seat, and then attaching upon the front boot a driving seat, and also a pair of standards upon the hind part of the carriage from whence the hind rumble has been removed, and you have the complete town chariot No. 2.

fig2
No. 2

This description of chariot is very heavy, and although it is used for town work with a pair of horses, will require four when loaded with its appendages for travelling.

The front or driving seat is sometimes used also, in which case this chariot affords accommodation for seven persons: viz. three in the body, two upon the driving seat, and two upon the hind seat; and sometimes, as before mentioned, two small seats are introduced to the inside of the body, making in all nine persons; affording, as already observed, the conveniences of a coach with the additional advantage of a very useful article for package, viz. the bonnet case (c), which the form of the body of a coach does not admit.

fig3
No. 3

No. 3. is a different style of chariot; its appearance as a town chariot is sufficient for general purposes, and being somewhat lighter in its construction than No. 2. is more suitable for the country. This chariot also admits of a similar adaptation for travelling, although on a more limited scale. Thus, the driving seat can be removed from the front boot (b) to the hind platform (p), and the imperial upon the roof with the bonnet case in front, as described in No. 1., might be added: such a chariot with these appendages might at all times be drawn with a pair of horses.

The greater part of the better finished carriages for town use are now constructed with springs horizontally fixed upon the axletrees: these are denominated “under spring carriages.” By the action of such springs the carriage part is relieved from the shaking of paved roads, and its durability much increased. A carriage so constructed admits of the boots and seats for servants to be fixed upon the beds of the carriage part, instead of being attached to and swinging upon the same springs as the body. The drawings Nos. 1. and 2. are upon this construction. No. 3. being without this improvement, it will be observed, that the boot in front and the platform behind are attached to iron work branching from the body: the whole is in consequence supported by the same springs, which are required to be made stronger for that purpose.

The coach, as before observed, differs only from the chariot in the form of its body, which is made with seats facing each other. The large modern chariots having almost superseded coaches for the purposes of travelling, excepting with families of large establishment, coaches are now mostly used for town work, for which purpose they are sometimes very expensively finished.

fig4
No. 4

No. 4. is the representation of a town coach: the body is usually built of sufficient size to contain two persons on each seat. The driving seat is supported upon the front beds of the carriage by what are termed “coach-box standards,” and is furnished with a hammer cloth; upon the centre of which is placed the crest, and sometimes the armorial bearings, in embroidery, or chased in silver or yellow metal, to suit the furniture of the carriage. A row of deep fringe is continued round the bottom edge, and occasionally another of less depth upon the top.

Upon the hind beds are the footman’s standards. This appendage is not only ornamental, but is found of great use in places of public resort, as it prevents the poles of other carriages coming too close. These appendages are not confined to the coach; they are applied with equal effect to the town chariot; but as they appear more in character with the former vehicle, we have described them in connection with it. Coaches are sometimes made to contain one person only on each seat: such a carriage is designated a vis-à-vis, and is used only by persons of high fashion and large establishment.

The style of finishing modern carriages has been for some time past with as little external embellishment as possible (those kept expressly for town-work excepted). Fashion seems now to require some additional ornament.

The linings are of superfine cloth, with squabs of morocco leather or silk tabberett, trimmed with handsome laces of silk and worsted, and sometimes entirely of silk: the colours are claret, crimson, and different shades of drab: these are determined partly by the taste of the owner, and partly by the colour of the painting, upon which fashion does not appear to exercise much influence. At present, clarets, pale greens, browns, and yellows appear in almost equal proportions.

postingchariot

Landaus and Landaulets.

Landau_carriage,_1816
1816

The observations already made upon coaches and chariots apply equally to these carriages; the only difference being in the bodies, which are made to throw open. To effect this properly, much skill is required in making the body itself, or the doors will soon be found to open and shut with difficulty. The means employed to remedy this inconvenience affect the grooves in which the glasses slide, and render repair necessary to these parts also: this soon leads to a derangement of the whole.

landau
From Ackermann’s The Repository of arts, literature, commerce, manufactures, fashions and politics in 1809

The use of these carriages has of late much declined, probably in some measure from this circumstance, but chiefly on account of the additional attention required to them, and their increased weight, from the greater proportion of iron work employed in their construction.

See an image of a Landau at the Carriage Museum of America.

landaulet

The Barouch and Barouchel.

fig5
No. 5

The Barouch was introduced from Germany to this country about the year 1802. It was the fashion at that time to build carriages extremely low; and the better to effect this purpose, the front part of the body was arched upwards, as in the drawing No. 5., to admit of the front wheel passing under the body in locking the carriage for the purpose of turning. The barouch has seats inside facing each other, similar to the coach and landau; but with a view to lightness the half head was contrived, which, when put up as in the drawing, covers only the hind seat. These constitute the leading features of the barouch: the most conspicuous is the arching up of the front part, which soon became fashionable, and was applied to other carriages, particularly to landaus, and these carriages when so made were termed barouch landaus.

As higher carriages became fashionable, this arched front part being no longer of use, was gradually abandoned; yet, notwithstanding, the half headed carriage still retains the name of barouch.

The barouchet bears the same affinity to the barouch as the landaulet does to the landau; viz. that of having only one seat in the inside, instead of seats facing each other. No. 6. is the representation of a barouchet.

fig6
No. 6

The barouch and barouchet will accommodate the same number of persons as the landau and landaulet; and being made of much lighter construction, they are on this account greatly to be preferred for summer use and short excursions in fine weather. Indeed, the barouchet is often built so light as to allow of being drawn by one horse. For this purpose the body is usually constructed upon what are termed “nut-cracker” or elliptical springs, similar to No. 7– If due attention be paid in the building, a carriage on this construction may be made sufficiently light to form a very neat and convenient one-horse equipage.

fig7
No. 7

barouche

The Britska.

This carriage is also of continental origin, and was introduced to this country soon after the peace of 1814. The Britska is a carriage peculiarly adapted for travelling, being so well calculated for receiving luggage. The bottom of the body is nearly straight, with a large boot in the front part in continuation: this boot and the spaces under the seats admit of large square boxes, and the form of the body allows of the perch being made nearly straight, and shorter than to other carriages: the steps being placed on the outside, gives room for two ample pockets in the space which they would otherwise occupy if folded into the carriage in the usual way. The head is furnished with glasses in mahogany frames which inclose the whole of the front, and are so contrived as to fold up in a portable form, and fasten to the upper part of the head when not required.

fig8
No. 8

These carriages are constructed either with one seat, like the barouchet, or with seats facing each other, like the barouch, as may be required. No. 8. is the design of one with a back seat only, which is generally made of sufficient width to contain three persons. The folding glasses in front render this seat equally secure from wet as that of a chariot. The front part of the body, as well as the boot in continuation, are usually appropriated to luggage, or will afford sufficient space for those who travel inside to repose at length.

The seat behind contains two servants, with room in the boot part below for additional luggage. Another seat, capable of accommodating one or two persons, is obtainable in the front by affixing the small portable seat (marked P. S.) upon the boot, with the small footboard at the bottom, which, when not required, turns back underneath the body.

These carriages are very convenient for travelling, and a pair of post-horses will generally draw them at a quicker pace than most other carriages, although when loaded the weight might be greater: this arises from an idea of lightness on account of the shortness of the carriage, and the luggage being concealed by the form of the body.

The Phaeton.

fig12
No. 12
High_flyer_phaeton_carriage,_1816
1816

About the time that driving became fashionable, the Phaeton was introduced; and as this appears to be the only four-wheel carriage of any decided character of English origin…we must refer the reader again to Plate 3., and solicit attention to the preposterous situation of the body, which was gradually brought to this extremity with the view of obtaining a better command over four horses. In descending hills, the weight of this body frequently preponderated so much as to raise the hind wheels from the ground, to prevent which it became necessary to place a weight between them. This phaeton was for a considerable time looked upon as a most elegant carriage, and the only one from which four horses could be driven. Indeed, our most gracious sovereign himself, to whose valuable patronage the coachmaking trade are so deeply indebted, used frequently to drive an equipage of this sort.

As driving became more fashionable, more attention was bestowed upon the driving-seats of other carriages, and the compact and then novel form of the mail-coach gave rise to the adoption of carriages upon this principle for driving four horses; and about twenty-five years since, a number of fashionables, termed the “Whip Club,” used to assemble with elegant equipages of this form drawn by four horses in hand.

The author has frequently seen from twenty to thirty assemble in the vicinity of Cavendish Square, and drive off in procession. A more imposing and gratifying sight could not be imagined. From this period phaetons have been looked upon as carriages more suitable for a pair of horses; and they now appear to be brought to perfection, as they seem to want nothing either as to ease or convenience.

fig9
No. 9

The first we shall describe is No. 9., which is certainly the most complete and serviceable phaeton now in use; it is usually denominated the double-seated phaeton, and is generally constructed upon horizontal or mail-coach springs. The advantage of this plan consists, in the weight being supported by each corner, immediately over the bearing of each wheel; and each spring being fixed at its centre, allows the carriage part to be constructed much shorter and lighter, and at the same time with more strength and simplicity than if the body was suspended from upright springs and leather braces.

The body part, containing both seats, is one continuation of light frame-work, cased with pannel board, affording space inside for large boxes and other accommodation. These seats are also so contrived as to admit of being changed from back to front at pleasure, a source of great convenience when a servant is required to drive. It will be observed, that the carriage part of this phaeton is constructed with a perch, consequently the front wheel can only lock to a certain degree; but as gentlemen keeping such equipages are generally proficients in the art of driving, this circumstance becomes a matter of little moment: should it be otherwise, an iron perch can be used, which could be arched upwards to admit of the wheel passing under: this is termed a swan perch, and possesses all the advantage in this respect of the old crane neck carriage, which has been laid aside for some time on account of its weight.

fig10
No. 10

No. 10. is another plan of phaeton: its construction differs considerably from the other, being built without a perch, and possessing all the advantage of a crane-neck carriage without its weight. The greatest proportion of these phaetons are built sufficiently light to allow of being used with one horse, for which purpose the property of locking freely round is of great importance, as one horse will turn more suddenly than can a pair of horses harnessed together; and the event of a sudden and violent turn (if the front wheel has not a free lock) must be to overturn the carriage or break the shafts. The same effect takes place if the horse should back on a hill, as the slightest deviation of the hind wheels from a straight line brings the carriage upon the lock, when, if checked, the same consequence necessarily follows.

A phaeton, if required to carry two persons only, and to be drawn entirely by one horse, can be built equally light as a Stanhope; and by arching upwards the bottom of the body, a higher front wheel may be obtained, thereby rendering the carriage much more suitable for using with the sort of horse generally driven in Stanhopes. No. 11. will give an idea of such a carriage. The form may be varied to suit the pleasure or accommodation of the owner. An additional seat for two persons may be added, when required, to the hind part; or it may be so contrived as to turn back and form a seat.

fig11
No. 11

Some of these carriages are constructed on a smaller scale to go with lesser horses; others have seats behind, which are made to fold into the hind part of the body when not required, similar to No. 10. or 11., and a considerable proportion are made with detached seats in the front to drive from. Some of these cannot properly be termed phaetons; they appear to have more claim to the appellation of barouchets, or perhaps barouch phaeton may be an appropriate name. The word phaeton is ‘certainly meant to imply a carriage to be driven from; that is to say, the body itself should form the seat for the driver, and, when the construction of the carriage and form of the body does not allow of this, the name of phaeton is clearly misapplied.

The additional safety of a carriage upon four wheels over one with two only, is a circumstance of great importance to the timid and infirm; yet many are induced to forego this advantage from an idea of the increased weight and resistance of four wheels in draft. The better to enable the reader to judge how far this opinion is correct, we propose to make some further remarks on these carriages in comparison with those upon two wheels, in the course of which we. shall point out the peculiar advantages of each.

Two Wheel Carriages.

two-wheel

Curricle.

Curricle
1806

The curricle is a carriage so generally known, and at the same time so little in use at present, that a slight description will sufficiently answer our present purpose without any graphic illustration.

The curricle is usually constructed with large springs behind, and lever springs in the front. Like other two wheel carriages, it is necessary that the preponderance of weight should be in the front part: this weight is supported from a bar attached to the horses’ backs, by upright irons fixed in a secure manner upon the saddles: from the centre of this bar is a brace, by which is suspended the pole of the carriage between the horses; the pole is connected to the brace by a long spring, the elasticity of which relieves the rider from the up and down motion communicated to the carriage by the action of the horses. Curricle horses require to be matched with great attention; for unless they step together, the motion of the carriage becomes extremely unpleasant.

Under proper management, the curricle forms a most elegant carriage. If built by an experienced builder, who would not fail to attend particularly to its construction, more especially to the form and hanging of the body, the apportioning of just sufficient weight to the horses’ backs as is necessary to keep the carriage steady, and to tastefully ornament and finish the whole; if to such a carriage be attached a pair of horses not less than 16 hands high, matching in courage and action, with two outriders behind, no style of carriage can equal it. The park loses much of its splendour by the absence of such equipages as these; and this circumstance is the more to be regretted as we find them supplanted in a great measure by the

Cabriolet.

We are indebted to our neighbours for this machine: with them it may be a useful carriage, answering, no doubt, the purposes of individuals of limited means sufficiently well.

The modern cabriolet is large and commodious in the body, which is furnished with a head, and framed knee-flap. Hung with curricle cee springs behind, long under springs in the front, and others horizontally fixed under the shafts, and a platform behind for a servant to stand upon, this carriage is equal in weight with a curricle. That it is convenient cannot be denied; but it has no claim to elegance. The eye is at once offended by the disproportion of the means employed to draw it. Certainly some of the finest horses in Europe are driven in them, and, perhaps, to this circumstance is to be attributed the preference given to these carriages by persons of rank and fortune; as the high price such superior horses command will always prevent the cabriolet becoming too common.

The lighter descriptions of two-wheel carriages were generally comprehended under the names of gigs and one horse chaises, until Mr. Tilbury, of South Street, Grosvenor Square, introduced the carriage which has borne his name.

The Tilbury.

See an image of a Tilbury from Science and Society Picture Library.

The principal advantage of this carriage is its superior adaptation for a large horse. This desirable property chiefly consists in compassing the shafts upwards to the horse’s back, thereby obtaining a short back strap without depressing the hind part of the carriage; and by giving them at the same time a similar direction sideways, the animal has room to move without his sides being chafed by the close contact of the shafts: thus, by this contrivance, a low carriage was rendered completely suitable for a large horse. In addition to this, the body being hung between the shafts by means of springs and leather braces very advantageously arranged, it was found to be a carriage peculiarly adapted for town use; the action of the springs and braces being sufficient to relieve the rider from the concussions arising from the uneven pavements of the London streets. The Tilbury became very general, and for a considerable time scarcely any other two-wheel carriages were used. It is now almost superseded by

The Stanhope.

Stanhope_gig,_c_1815-1830

This carriage possesses the same advantages as the Tilbury, with more convenience for traveiling, the body being formed to receive large boxes or luggage under the seat. This carriage as well as the Tilbury is too well known to require the assistance of drawings, for illustration. Indeed, a two-wheel carriage can be only imperfectly represented by a drawing in elevation. It must be seen round before an idea can be formed: in fact, it should be seen with the horse in it. As much depends upon the form and position of the springs as upon the construction itself. The adjustment of the weight to the horse’s back and the line of draught are principal objects; besides which, there are a variety of minutiae without attention to which the carriage is not complete, and the experienced driver will soon perceive that something is wanting. This carriage and the Tilbury require fine-actioned horses with plenty of bone, about fifteen hands two inches high. With a Stanhope a lower and more compact horse is sometimes used; but, when speaking of a Tilbury horse, the description of animal first mentioned would be understood.

A variety of other two-wheel carriages have been contrived to suit the taste or convenience of the owners; but none have arrived at sufficient notoriety to require any separate notice. Some have been called buggies, others dennets, others having capacity for carrying dogs have been named Dog Carts. The construction of these carriages is various.

The idea of two wheel carriages being unsafe has lately gained much ground in public opinionbut when we consider the extensive use of these carriages, the improper horses so often applied to them, and the unskilful or inexperienced hand which so frequently undertakes to direct them, it is only surprising we do not hear of more accidents.

There is a description of horse much used in the west of England, from fourteen and a half to fifteen hands high, and worth about thirty-five pound. Some of these horses, although they look well from good keep and grooming, are heavy in the shoulder, and not calculated for quick travelling. If a horse of this sort be driven in a Tilbury or Stanhope, in event of a stumble (which is very likely to occur) he must fall; and as the front part of the carriage descends with him, the riders are necessarily thrown out. The fault is then attributed to the carriage, when it more justly appertains to the horse; and if such an animal was driven in a four wheel carriage, the riders would have remained steady during a similar fall, and thus escaping injury, the occurrence would not be called an accident. For horses of this description, it is scarcely necessary to observe, a carriage with four wheels is the most suitable. Hence it becomes evident, before we condemn two wheel carriages as unsafe, or reckon upon the advantage of one with four wheels, we should pay some attention to the horses to be used in drawing them.

hansom

 

For more information:

The Carriage Museum of America

rowlandson

 

Having a Tea in 1885

I’ve been reading Mrs. Dalloway at the rate of about fifteen pages a day. It’s all I can manage. The book reads like wonderful dark chocolate. It cannot be eaten quickly, but savored, and just a small bit satisfies. Two nights ago I finally reached the chapters of Mrs. Dalloway’s party.  I love how Virginia Woolf used her words and sentence structures to convey the motion and energy of the party. As the reader, you feel that you are in the middle of its whirl. Most of the characters, whom you have come to intimately know, are present. And you are a guest there like the others.

Yesterday afternoon as I was cleaning my desk, I came across some pages I had printed from Etiquette: What To Do, and How To Do It, by Lady Constance Eleanora C. Howard, and published in 1885.  I smiled as I read the pages, thinking of Mrs. Dalloway’s party. Although Lady Constance Howard goes into depth about the etiquette at balls, dinners, luncheons, etc., I opted to excerpt the pages on giving teas because I haven’t posted anything about teas before. I must admit, reading this description was rather stressful. I could never give an “At Home” for I would inadvertently insult all my acquaintances. Good heavens, I might use the wrong invitation format or introduce the wrong people or have my imaginary servants stationed in the wrong rooms. Teas are an etiquette minefield and not for the faint-hearted, casual hostess.

The images are taken from The London and Paris Ladies’ Magazine of Fashion, from 1881

header

‘Five-o’clock Tea’ makes an agreeable break between luncheon and dinner, and is welcomed by all, whether ladies who have been riding or walking, or just arrived from a journey, or by keen sportsmen after a day’s
shooting or hunting.

In many country houses it is the custom to have ‘School-room Tea,’ to which all the guests are bidden ; they come, or not, as it pleases them. In some houses, the hostess only receives a few intimate friends in her boudoir, but most generally tea is served in the drawing-room, or library, or hall, when the latter is arranged as a sitting-room—often the case both in London and the country.

dress1881-tea2

The usual way is to have a low table covered with a pretty cloth embroidered with, say ‘poppies, wheat and cornflowers.’

On this should be placed the teapot, cream, and milk jugs, sugar and slop basins, cups and saucers, each having a teaspoon, and plates.

Another table has plates of brown and white bread, little cakes, scones or muffins, in the winter, and jam, honey or marmalade.

When guests are expected from a journey it is usual to add sandwiches of game or potted meat, and to have a tray with sherry, brandy, and seltzer on another table for those who prefer it to tea.

The hostess would pour out the tea, saying to each guest,—’ Do you take sugar?’ and ‘ Will you take cream or only milk?’

Then she hands the cups to the gentlemen, who, in their turn, hand them to the ladies who are sitting about the room in groups.

Conversation would be general at ‘ five-o’clock teas,’ as the number of guests does not generally admit of ‘tête-à-têtes.’

The gentlemen would hand the cakes, etc., to the ladies in the same way as the tea, saying,— ‘May I give you some cake or muffin?’ at the same time seeing that each lady had a plate. Plates should always be used at five-o’clock tea, just as much as they are at any other meal. There can be no possible reason why they should not be—people cannot put their cake or scone in their saucers, nor on the table, as that would be very vulgar—therefore plates are an imperative necessity; also slop basins, as no one likes the dregs of a previous cup of tea left in their cup if they wish to take a second.

Knives are only used for cutting a cake, not by each person, unless toast is provided, with butter, jam, honey, or marmalade, when they are necessary to spread these condiments.

Serviettes are never used at five-o’clock tea. Hot water to replenish the teapot should be sent up in an urn, a silver or china kettle, or a jug with a silver or plated top; it is sometimes put in a silver jug, but it is not a good plan as the water so soon gets cold in them. The teaspoons should if possible be silver, and sometimes teapot, sugar-basin, cream and milk jug, are in silver, as also the sugar-tongs; where this is too expensive, all china takes its place, in which the service is either all one pattern or else ‘harlequin.’

Scones, muffins, buttered toast should be served in dishes with covers to keep them hot.

Salt should always be sent up, as many people eat it with bread and butter, etc.—a small silver muffineer is best for it.

China or coloured Venetian glass dishes are best for butter, jam, etc.

Some people add mustard, cress and radishes, but this is not generally done.

dress1881-8

The footman would place the tables in their proper places, cover them with the tea-cloths, and then carry in a tray with the various things needful.

The butler would place them on the tables, and then they would both leave the room, as it is not usual for servants to wait upon the guests at these meals; they wait upon each other, which is far less formal and much more agreeable.

Where no men-servants are kept, the parlour-maid would do exactly the same.

‘Five-o’clock tea’ in London is a very different thing. Ladies like it extremely; gentlemen, as a rule, detest it most cordially.

Generally say fifty ladies and five gentlemen is about the average at these assemblages, so that the ladies are all powerful, being in such an overwhelming majority.

The reason is this, ladies like them because at ‘five-o’clock teas ‘ they form new acquaintances, meet their favourite friends, make numerous plans for further meetings, and future interchange of civilities and entertainments; and, although as a rule few gentlemen put in an appearance at ‘five o’clock tea’ in London, considering this form of gathering too insipid; if they do honour it by their presence at rare intervals it is either because they want to meet a particular lady, or as a compliment to a popular hostess, one at whose house it is the correct thing to be seen, and where absence would proclaim that they were not on her list of friends and acquaintances. Yet, ladies are always ready, even in the middle of the rush of the London season, to look in at ‘five o’clock tea’ for twenty minutes or half-an-hour, if they cannot remain longer, in the course of their afternoon drive.

The refreshment of a cup of tea, whether in summer or winter, is at all times an agreeable and welcome one.

Invitations to ‘five-o’clock teas’ are either given verbally, by the intending hostess saying to any friend or acquaintance, lady or gentleman, whom she meets and wishes to invite,—

‘Will you come to me to-morrow, Mrs Green, at five o’clock, and have a cup of tea? You will find a few mutual friends.’

Or else invitations are issued on an ordinary visiting card, not on the cards used for ‘at homes’ or ‘ balls.’ The following is the correct form to use:—

invite

 

the word ‘ music’ would be added if any, whether amateur or professional were to be provided, and the letters,’ R. S. V. P.,’ signifying ‘ Reponse s’il vous plait,’ or ‘an answer is requested,’ where one is wished for.

R. S. V. P.’ would be written on the right-hand corner of the invitation card, when such is the case, and where these letters are put, an immediate answer should be forwarded; at the same time it is unusual to require an answer, as it is generally of no consequence how many people avail themselves of such an invitation, or what numbers are conspicuous by their absence.

If, however, any of those invited are aware, when they receive the card, that it is quite certain they cannot accept the invitation, it would only be a mark of courtesy to send excuses at once.

Strict etiquette does not require this civility, but good-breeding and politeness, such as those ought to possess who go into society, would make it a matter of course.

‘Five-o’clock teas  may be classed under three distinct heads, as they are varied in the number of guests invited to them.

Both invitations and replies can be sent by post, or if a lady is out driving it is customary that if she needs an object for her afternoon drive, she should make a list of her proposed guests, and leave at any rate some of the cards herself.

Cards should be left by those who have been present within a week of the tea.

At ceremonious teas, it is usual to give a fortnight’s notice; for smaller ones the invitation should be sent out about a week before; for very small teas, a couple of days’ notice is sufficient.

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Some ladies, for small teas, are at home a given day each week; for instance, all the Tuesdays in May, or all the Fridays in July.

This is a very good plan, as it admits of people choosing the week most convenient to them, so that if one Tuesday does not suit, the next or the one following may do so.

A ceremonious tea consists of from fifty to a hundred and fifty or two hundred guests; when this number have been invited, it is customary to provide some amusement for them, such as vocal or instrumental music, with amateur and professional performers; the music should be as good as possible, though not important enough to be actually a ‘ concert.’

The semi-ceremonious tea numbers forty to a hundred people, then recitations, good amateur talent, vocal or instrumental, is enough to amuse people and take off any formality and shyness. I think the most agreeable teas consist of ten to twenty-five people, who all are more or less acquainted, then general conversation or tête-à-tête chats take the place of music, or any other form of instructing and amusing people, intimate friends, not merely acquaintances, and comparative strangers, forming the majority of these ‘sans gêne’ gatherings.

It would not be etiquette to put ‘ five-o’clock tea’ on the card of invitation; if the hostess invited a guest personally, she would use the words ‘afternoon tea ;’ she would not say,’ Will you come to a kettledrum?’ that expression is obsolete; the correct term for ‘five-o’clock tea’ is ‘At Home,’ except when spoken of in conversation or verbally, then they would be mentioned, and allusion made to them as ‘five o’clock tea,’ just as a reception of a few friends after dinner is always called an ‘At Home’; never should ‘evening party’ be printed or written on the card of invitation; society recognises no such sentence with regard to the invitation to such an entertainment, although in talking to a friend it would be correct to say,—’ I am going to a party at the Duke of B.’s to-night,’ never, ‘I am going to an At Home at H— House.’

Terms correct in conversation would be incorrect, pedantic, and show ignorance in the matter of a written or printed invitation.

The name of the host does not appear on the invitations to ‘At Homes’ or ‘ five-o’clock teas.’ The name of the hostess only, not the united names of the host and hostess, appears upon the cards.

In sending an invitation, the hostess would include the husband of her guest in the invitation as follows :—’ Mr and Mrs de L’Isle ‘ would be written at the right-hand corner of the visitingcard; where it is a father and daughter,—’ Colonel and Miss or the Misses F.’

The sons in a family would receive separate cards of invitation; thus, ‘Lord G.,’ or ‘The Hon. B. Turner;’ and where there is a whole family to be invited, it would be ‘The Duke and Duchess of C, and Lady D. M.,’ or the ‘Ladies M.’

If only a mother and daughter, or daughters, ‘Lady C. and Miss C.,’ or the ‘ Misses C.,’ if the wife of a baronet or knight; if a Marchioness, it would be ‘The Marchioness of W. and Lady C. H.,’ or the ‘Ladies H.;’ a Countess, the correct term is, ‘The Countess of G. and Lady H. R.,’ or ‘Ladies R. ;’ a Viscountess, ‘The Viscountess L. and Honourable Mary B.,’ or ‘Honourable Misses B.;’ the same for a Baroness when she is a Peeress in her own right, such as Baroness Burdett Coutts, Baroness Berners, Baroness Bolsover, etc. ; when such is not the case, it would be ‘Lady F. and Honourable E. V.,’ or ‘Honourable Misses D.,’ unless there were only one daughter, when it would be ‘Honourable Miss D.’

Titles are recognised on invitation cards, but complimentary denominations, such as K.C.B., K.T., etc., are only written on the envelopes in which the cards are sent, not on the cards themselves.

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Cloak-rooms are only necessary at very large formal teas, when the dress of the ladies is more magnificent, and probably a long velvet coat in winter, or a light dolman in summer, is thrown over the wearer’s dress in the carriage, which she is glad to lay aside while having her tea. At small teas it is not necessary, as rooms are less hot and more empty, and the dresses of a more simple description.

The hats, sticks or umbrellas, and overcoats of the gentlemen, at small or large teas, are always left in the hall, when a servant takes charge of them until they leave.

When those who have been invited arrive, they walk straight into the house, without asking is ‘Lady B. at home?’ as they know that such is the case.

Except at large teas, when the names of those present appear in the Morning Post next day, it is not correct for a lady’s servant to give her name to the servant who answers the door, and the house door should be left open until all the guests have arrived, or each person would have to ring the bell. The only time when it is allowable to station a servant on the steps, who rings as each guest arrives, and says, ‘Coming in,’ is in winter, when an open door for so long a time would make the house cold, and be disagreeable to those already assembled.

Red cloth is never put down at any party, whether ball, concert, theatricals, at home, five-o’clock tea, except when Royalty is present.

An awning should always be provided, whether it is an afternoon gathering or an evening party, as a protection against bad weather.

When visitors are ready to leave, they give their names to the servant, who stands by the door in readiness, he passes it to the lady’s footman (if she has one), who departs in search of her carriage, and announces it when it comes up; or when there is no footman, the linkman shouts out the name, and calls it out on the arrival of the carriage.

At ‘teas’ and ‘at homes’ the hostess does not ring for the door to be opened for the guest who is leaving, or for the carriage to be called, but the guests descend into the hall, where the servants of the house call the carriages as they are requested to do so by those present.

Owing to the short time that ladies, as a rule, remain at ‘five-o’clock teas,’ carriages should always be kept ‘waiting ;’ and those invited to the tea remain in the dining-room, taking refreshment, or stand in the hall alone, or chatting to their friends and acquaintances until they hear their carriage announced.

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If a gentleman were present when a lady was waiting for her carriage with whom she was acquainted, he would politely offer her his arm and conduct her down the steps to her carriage; he would assist her to get in, and if he knew her well he would shake hands with her; if he was merely an acquaintance of recent date, he would make her a low bow only, as the carriage drives off, not offering to shake hands unless the lady showed a wish to do so.

Refreshments at ceremonious teas are always served in the dining-room, and a long buffet is placed at one end of the room, behind which stands the lady’s maid, etc., who pour out the cups of tea and coffee, and hand them across the table to those who ask for them, replenishing the cups when necessary.

The lady’s maid is always present on these occasions, as well as the Butler and footman; the Butler sees that the gentlemen have claret cup, wine, etc

The tea and coffee should be in silver urns, and the buffet prettily decorated with the flowers that are in season, fancy biscuits, brown and white bread and butter cut very thin, plum, seed and pound cakes, and macaroons and sponge cakes are placed upon the buffet, while sherry, champagne, and claret cup, lemonade, ices, fruit, potted game, sandwiches, and in the summer, china bowls heaped with strawberries, and dishes of whipt cream, and in the winter ‘maroons glacés’ are all placed upon the centre table.

Plates are always provided—ice plates for the ices, ‘which should be both cream and water with waifers,’ and small plates for fruit, with a place for the pounded sugar.

Tea in the dining-room, whether the party is large or small, is the most convenient; it saves carrying all the necessary paraphernalia upstairs. If the number of guests is very small, it might look unsociable to assemble in the dining-room, as it would leave the hostess alone, she not being able to quit her post until the majority of the guests had arrived.

Therefore, at very small and intimate teas, the refreshments are served in a small boudoir, or ante-room, or where there are two drawing-rooms in the inner one of the two.

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The refreshments are of the same character as at the ceremonious parties, but on a much more pretentious scale; teapots are used instead of urns; fruit and ices are not provided. The hostess pours out the tea and coffee, assisted by her daughter or daughters if she has any, and the gentlemen present hand the cups and the cakes, etc., to the rest of the ladies, and then help themselves to wine, or cup, as they may wish. At teas served in the drawing-room, the lady’s maid and butler are not present. At formal teas, the servants or the maid on the arrival of each guest would inquire if they would take tea or coffee, and if they wish for either, would show them into the dining-room, where the guests would partake of refreshments, and then the servants would usher them into the drawing-room.

It is more courteous to proceed upstairs immediately on arrival, and to take tea or coffee after you have made your bow to your hostess.

The servant precedes the guests up the stairs.

At large teas, the hostess receives her friends at the drawing-room door, or on the landing; she shakes hands with each guest on arrival, whether she is previously acquainted with them or not, or in the case where a friend has asked her for an invitation for some lady or gentleman who is anxious to be present at her party.

She stands just in the doorway, the door remaining open all the time, the contrary being the case at small teas, when the hostess receives her friends within the room, advancing a few steps to meet each new arrival.

Unless a hostess is lame or very old, etiquette requires that she should move about the room among her guests, and see that they have someone to talk to, that they have tea, etc., talking with each person for a few minutes.

Her daughter or daughters would help her in like manner; no hostess would remain seated in one particular seat all the time, unless she was too lame or infirm to move about.

It is etiquette for ladies to move about the rooms at afternoon teas, and speak to their particular friends and acquaintances; there is no necessity for them to remain transfixed to one spot, unless they wish to do so, or the conversation they are engaged in is very absorbing.

Those ladies who are already acquainted would take this opportunity of speaking and making some polite or necessary remarks, but general introductions at ‘five-o’clock teas ‘ are not usual, only occasional ones, where the hostess thinks that two people would value such an introduction when they are likely to appreciate such an acquaintance, where the acquaintance has been desired by the lady, or by both, or some reason of similar importance.

In a formal, or semi-formal manner, the hostess, if she judged it wise to do so, would introduce some of the ladies present to each other, but she would never do so unless she was quite certain beforehand that they would have no objection to the introduction.

Then she would say, with a view to drawing the ladies into conversation, ‘Lady Z., I don’t think you know Lady L.,’ when the ladies would acknowledge the introduction by a bow; or,’ Mrs V. and I were talking about the first night of Romeo and Juliet, are you going to it, Mrs D.?’ In the same way, the hostess, if she saw Mrs D. knew no one of the gentlemen present, she would say, ‘May I introduce Lord N. to you, Mrs D. ?’ at the same moment bringing him with her to the lady she addressed, who would smile and bow. Lord N. would then say, ‘Will you let me get you some tea?’ he would not say ‘May I get you some refreshments?’ that would be very vulgar indeed, and if Mrs D. consented, Lord N. would offer her his right arm, and would conduct her to where the tea was served.

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The hostess would be very particular that the ladies of highest position present were escorted to tea in the intervals between music, singing, conjuring, recitations, or whatever amusements she had provided for their benefit and amusement, and would introduce gentlemen to them, if there was no one by at the moment that they were acquainted with, that they might then show them this politeness of society.

The host, if there is one, would take the ladies of highest rank to tea.

All the gentlemen are expected to be constantly escorting ladies to tea, so they do not remain in the dining-room many minutes, therefore seats as a rule are not provided, as they remain there so very short a time; gentlemen conduct the ladies back to the drawing-room when they have finished their tea, as it would be a great incivility on the part of a gentleman were he to leave the lady alone in the dining-room, or let her find her way upstairs without his escort.

Having found her a seat, he would make her a polite bow, and proceed to escort someone else to tea. Should, however, the lady not wish to return to the drawing-room, the gentleman would remain talking to her until her carriage was announced, when he would escort her to it.

Several ladies would, at the suggestion of the hostess, go to tea together, when the gentlemen were in the minority; their hostess would say a few words of civil excuse for their absence.

Punctuality is not necessary at ‘five-o’clock teas,’ the hour named allowing the guests to come when they like, and leave when it pleases them—some stay a long time, others only a few moments; it entirely depends upon their inclinations and motives for being there. Few, if any, remain the whole three or three hours and a-half specified on the invitation card. Sometimes the latest arrival stay the shortest time; at others, the earliest leave after a few minutes, from five to six being the most popular hours for arriving. People going on to other ‘teas’ in the same afternoon, as often happens, would either come earlier or later than these hours to allow of fulfilling both engagements.

Gentlemen generally stand about the room talking to the ladies at these parties when taking tea or wine, etc.

If a gentleman saw a lady with an empty cup in her hand, he would politely put it down for her, otherwise the lady would place it on any table near to her.

Cream and sugar are handed to each guest by the gentlemen, as a matter of course. It would not be etiquette for the hostess to inquire if her guests take them; ladies would ask for a second cup of tea if they were thirsty, but it would be against etiquette, and look peculiar, if they did not take tea or coffee, and asked for chocolate, milk and soda, cocoa, hot milk, cider, or some beverage not usually served at tea.

If they did not like the refreshment provided, without entering into any explanations they would simply say, ‘No tea ; thank you very much.’

A lady intending to eat ices, cake, bread and butter, fruit or sandwiches, would take off her gloves, but not if she simply had tea or coffee without eating anything.

Etiquette does not make it imperative that guests should take leave of their host and hostess at ‘five-o’clock teas,’ unless it were late, and few people were left, in which case these guests would, as politeness required, make their adieus to their hostess, and if it were their first visit to the house, or the hostess were a recent acquaintance, or happened to be talking to a guest on the landing, standing in the doorway, or coming back to the drawing-room from tea, then etiquette requires that the guest who was leaving should take his leave of her, with a few civil words of thanks.

Except on these occasions it is not usual to do so.

Conversation, when there is ‘music or singing’ at afternoon teas, should be indulged in in a low tone, so as not to disturb or annoy those who are doing their best to amuse the guests, at least guests should try and look as if they were listening to the performance, even if they are not ardent votaries of music.

No gratuities at this or any other entertainment to be given to the servants.

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