Читать книгу Old and New Paris: Its History, Its People, and Its Places, v. 2 - Edwards Henry Sutherland - Страница 4

The French Servant, as described by Léon Gozlan and by Mercier – The Cook and the Cordon Bleu – The Valet

IT has already been seen that domestics have at different periods been employed in Paris as spies. – According to Léon Gozlan, writing of his own period, “the police of Paris is almost entirely occupied with the misdeeds of domestics. Nearly all domestics are thieves or spies, and they get more so as they grow older. The most honest amongst them steals at least ten sous a day from his master.” It is to be hoped that if they steal in this amusingly regular fashion, they at least observe the kind of morality which has been noticed in some of the inferior state officials of Russia. One of these complained that a colleague of his was dishonest and helped himself to things which belonged to the State. “But you do the same thing yourself,” suggested a friend. “True,” was the reply; “but this fellow steals too much for his place.”

Let us, however, turning from drollery and from Léon Gozlan – who can hardly have been quite serious – glance at the household servant of Paris as a factor in the Parisian community. The French domestic, whether valet, lackey, or lady’s-maid, is more important and influential than the domestic of England. It is true that occasionally in an English house some servant practically rules the family, and that the relationship between employer and employed becomes so reversed that the mistress is afraid to ring her drawing-room bell. As a rule, however, in England the domestic is a nonentity. The man-servant or maid-servant who waits at an English table is absolutely ignored, and is not even supposed to understand the conversation which accompanies dinner, nor to laugh at jokes indulged in by the host or his guests. An English servant nowadays who shook with laughter at what he overheard in the dining-room, like black Sambo at Mr. Sedley’s, would be cautioned if not cashiered. The French domestic is a personage and a power. The “trade of lackey,” according to Fabrice, in “Gil Blas,” requires a man of superior intellect. The true lackey “does not go through his duties like a ninny; he enters a house to command rather than to serve. He begins by studying his master: he notes his defects, gains his confidence, and ultimately leads him by the nose… If a master has vices, the superior genius who waits upon him flatters them, and often indeed turns them to his own advantage.” Awaiting the day when he shall himself be great, the liveried aspirant takes the name of his master when he is with other lackeys, adopts his manners and apes his gestures; he carries a gold watch and wears lace; he is impertinent and foppish. “Bon chien se forme sur maître,” says the French proverb, and the Parisian domestic religiously takes after his master, even though, as far as intrinsic resemblance goes, he might simply be an ape in his master’s clothes.

That vanity characterises French servants is undeniable. Against the charge of cupidity, however, which is brought against them, even by French writers, must be set off one or two famous instances in which valets have supported their ruined masters for ten or twenty years out of their own savings. Mercier, all the same, represents the Paris domestic as hardly less a rogue than does Léon Gozlan. “Out of ten servants,” he assures us, “four are thieves.” Another native writer, while not undertaking to combat this proposition, finds a defence for the accused domestics. “If they are thus, who,” he asks, “has perverted them? Who, either by example or complicity, has made them thieves and spies? Every year is committed, to the prejudice of the country and of agriculture, an abominable crime, namely, the stealing of individuals, strong and useful, snatched at once from the sunlight and from simplicity of manners, to be degraded, and sullied with a livery; to have imposed upon them their master’s vices and follies, and to be turned into idlers and good-for-nothings, flatterers and procurers.”

Paul Louis Courier looked forward to the time when domestic servitude would be replaced by household service rendered freely, as if in virtue of a contract between man and man; and in Paris, as in other capitals, this state of things seems to be fast approaching, not as the result of any benignant feeling on the part of the rich towards the poor, but because, with the spread of education and of democratic ideas, a disinclination to remain constantly at the orders of another person is gradually extending. Already servants demand a greater number of holidays than in ancient times; and there are many who, like the London charwoman and the “laundress” of the Inns of Court, are ready to give their services during the day-time, and even until a late hour in the evening, while reserving to themselves the right of returning, after their labours, to their own domicile.

There is much to be said, no doubt, on the other side. If there are masters and mistresses without consideration for their servants, there are servants who, having kind masters and mistresses, show themselves without gratitude. But we are dealing specially with French servants, who, apart from all question of good conduct or bad, enjoy certain privileges not formally recognised as lawfully belonging to servants in England. The bonne, for instance, or the cook, who goes to market to purchase provisions considers herself entitled to “make the handle of the basket dance” – “fair danser l’anse du panier” – to appropriate, that is to say, a portion of the things she has bought, or of the money she has nominally spent, to her own uses. In like manner the house-porter, or “concierge,” takes for himself, as a matter of course, so many logs out of every basket of wood ordered by the different tenants, of whom there are often some half-dozen in the same house. In France, as in other countries, a valet will sometimes wear his master’s clothes, and the Parisian lady’s-maid asserts and enforces, more perhaps than in any other capital, her claims to her mistress’s cast-off apparel.

The cook – both the “cuisinier” and the “cuisiniêre” – has already been dealt with in a special chapter. It may here, however, be remarked, that though the best cooks, and certainly the most expensive ones, are in France, as in other countries, men, the female cook is far indeed from being held in disesteem. The “cordon bleu,” or blue ribbon, was a distinction conferred upon the female, not upon the male cook; and a woman who cooks particularly well is called to this day a “cordon bleu.” Such a woman was in the service for many years of the well-known “bourgeois de Paris,” as Dr. Véron loved to describe himself.

If every French servant looks for some particular perquisite, they all expect a gratuity at the New Year. One of the greatest curses and greatest blessings which rest upon Paris is the custom of presenting New Year’s gifts. The word “étrenne” is at once a terror and a joy to Parisians, according as they belong to the class who give or the class who receive. In London no gentleman would venture to omit at Christmas-time to “tip” any one of the underlings who had ever cleaned his boots, lifted his portmanteau, or twisted the ends of his moustache. But in Paris, if a gentleman failed at the new year to present “étrennes” to his boot-black, his messenger, or his valet, derision and infamy would, according to a French writer, pursue him, not merely throughout this life, but even beyond the tomb.

Cardinal Dubois, who had a reputation for niggardliness, used to give his servants their “étrennes” in a manner which they could hardly have relished. His major-domo came to him one New Year’s Day to demand the annual gratuity. “Étrennes!” exclaimed the cardinal; “yes, I will give you your étrennes. You may keep everything you have stolen from me during the last twelvemonth.”

Let us, before quitting the subject of the Parisian domestic, relate an anecdote or two. “When I come home,” said a master to his servant, “I often find you asleep.” “That, sir,” replied the man, “is because I don’t like to remain doing nothing.”

A nobleman paid a visit to Fontenelle one day, and found him in a very bad humour. “What is the matter with you?” he asked. “The matter?” replied Fontenelle; “I have a valet who serves me as badly as if I had twenty.”

The Abbé de Voisenon preserved his gay humour to his very last gasp. Just before his death he caused the leaden coffin which he had ordered beforehand to be brought to his bedside. “There,” said he, “is my last overcoat.” Then, turning towards one of his servants of whom he had had reason to complain, he added, “I hope you will not wish to steal that too.”

A certain high official of Paris lived in the country, and, thanks to railway facilities, went home every evening to dine. On one occasion he arrived earlier than usual, and going into his kitchen found the cook in a decidedly unequivocal position, with a bottle in his hand, three-fourths of whose contents had already found their way into his stomach. “Ah, my fine fellow,” exclaimed the master, “I have caught you drinking my wine.” “It is your own fault, sir,” was the reply. “You were not due till four o’clock, and it is now hardly three.”

Our gallery of Paris types would scarcely be complete without a sketch of a very familiar personage who, though not peculiar to Paris, abounds there more than in other capitals. This is the “rentier,” the man of “small, independent means.” According to the etymology of the word, anyone should be called a rentier who lives on his “rentes” – the income, that is to say, derived from the letting of houses or farms; or the interest of money invested in the Funds. In practice, however, the name is given exclusively to the man who lives on the interest of money which he has invested in government securities. He has been described as the corresponding type, in English society, to the man retired from business. He lives modestly in the quarter of the Marais or of the Batignolles, as in England he might live at Clapham or Brixton, at Holloway, or Camden Town; and he passes a considerable portion of his time in some favourite café, reading a newspaper of moderate-liberal politics, or playing at dominoes. Condemned to economy, sometimes of the most parsimonious kind, he counts every lump of sugar brought to him by the waiter, and shows a great predilection for halfpenny rolls. In politics, without being an aristocrat, he is something of a conservative; and, while stickling for his rights, hates revolutions as sure to cause perturbations in the securities of the state.

It was doubtless a rentier from whose pocket the thief in Lord Lytton’s “Pelham” extracted, in a Paris café, a tiny packet which he had seen the owner put carefully away in his coat-tail pocket, and which, on being adroitly stolen and curiously examined, was found to contain, not a precious stone, but a lump of sugar. In the rentier’s defence it may be mentioned that during the great Napoleonic war, when a universal blockade had been declared against English exports, and when colonial produce was everywhere excluded from the ports of France, the price of sugar rose to such a height as to render this luxury difficult for persons of straitened means to indulge in.

The existence of such a number of rentiers in Paris goes far to demonstrate the prudence of the ordinary Frenchman. An Englishman with a few thousand pounds in his possession would, as a rule, speculate with it, instead of burying it in the Funds. The speculation would furnish him with active employment, whereas the permanent investment preferred by the average Frenchman involves an idle and somewhat ignoble life.