Walter drank cold black coffee during a performance; Southeim took snuff and cold lemonade; Steger, beer; Niemann, champagne, slightly warmed, (Huneker once saw Niemann drinking c.o.c.ktails from a beer gla.s.s; he sang Siegmund at the opera the next night); Tichatschek, mulled claret; Rubgam drank mead; Nachbaur ate bonbons; Arabanek believed in Gampoldskirchner wine. Mlle. Brann-Brini took beer and _cafe au lait_, but she also firmly believed in champagne and would never dare venture the great duet in the fourth act of _Les Huguenots_ without a bottle of Moet Cremant Rose. Giardini being asked his opinion of Banti, previous to her arrival in England, said: "She is the first singer in Italy and drinks a bottle of wine every day."

Malibran believed in the efficacy of porter. She made her last appearances in opera in Balfe's _Maid of Artois_ during the fall of 1836 in London. On the first night she was in anything but good physical condition and the author of "Musical Recollections of the Last Half-Century" tells how she pulled herself through: "She remembered that an immense trial awaited her in the finale of the third act; and finding her strength giving way, she sent for Mr. Balfe and Mr. Bunn, and told them that unless they did as they were bid, after all the previous success, the end might result in failure; but she said, 'Manage to let me have a pot of porter somehow or other before I have to sing, and I will get you an encore which will bring down the house.' How to manage this was difficult; for the scene was so set that it seemed scarcely possible to hand her up 'the pewter'

without its being witnessed by the audience. After much consultation, Malibran having been a.s.sured that her wish should be fulfilled, it was arranged that the pot of porter should be handed up to her through a trap in the stage at the moment when Jules had thrown himself on her body, supposing that life had fled; and Mr. Templeton was drilled into the manner in which he should so manage to conceal the necessary arrangement, that the audience would never suspect what was going on.

At the right moment a friendly hand put the foaming pewter through the stage, to be swallowed at a draught, and success was won!... Malibran, however, had not overestimated her own strength. She knew that it wanted but this fillip to carry her through. She had resolved to have an encore, and she had it, in such a fashion as made the roof of 'Old Drury' ring as it had never rung before. On the repet.i.tion of the opera and afterwards, a different arrangement of the stage was made, and a property calabash containing a pot of porter was used; but although the same result was constantly won, Malibran always said it was not half so 'nice,' nor did her anything like the good it would have done if she could only have had it out of the pewter." Clara Louise Kellogg in her very lively "Memoirs" publishes a similar tale of another singer: "It was told of Grisi that when she was growing old and severe exertion told on her she always, after her fall as Lucrezia Borgia, drank a gla.s.s of beer sent up to her through the floor, lying with her back half turned to the audience." Miss Kellogg complains of the breaths of the tenors she sang with: "Stigelli usually exhaled an aroma of lager beer; while the good Mazzoleni invariably ate from one to two pounds of cheese the day he was to sing. He said it strengthened his voice. Many of them affected garlic." It is necessary, of course, that a singer should know what foods agree with him. He must keep himself in excellent physical condition: small wonder that many artists are superst.i.tious in this regard.

Charles Santley, who was so fond of eating and drinking himself, offers some excellent advice on the subject in "Student and Singer": "How the voice is produced or where, except that it is through the pa.s.sage of the throat, is unimportant; it is reasonable to say that the pa.s.sage must be kept clear, otherwise the sound proceeding from it will not be clear. I have known many instances of singers undergoing very disagreeable operations on their throats for chronic diseases of various descriptions; now, my observation and experience a.s.sure me that, in ninety-nine cases out of a hundred, the root of the evil is chronic inattention to food and raiment. It is a common thing to hear a singer say, 'I never touch such-and-such food on the days I sing.'

My dear young friend, unless you are an absolute idiot, you would not partake of anything on the days you sing which might disagree with you, or over-tax your digestive powers; it is on the days you do not sing you ought more particularly to exercise your judgment and self-denial. I do not offer the pinched-up pilgarlic who dines off a wizened apple and a crust of bread as a model for imitation; at the same time, I warn you seriously against following the example of the gobbling glutton who swallows every dish that tempts his palate."

Rossini, after he had composed _Guillaume Tell_, retired. He was thirty-seven, a man in perfect health, and he lived thirty-nine years longer, to the age of seventy-six, yet he never wrote another opera, hardly indeed did he dip his pen in ink at all. These facts have seriously disconcerted his biographers, who are at a loss to a.s.sign reasons for his actions. W. F. Apthorp gives us an ingenious explanation in "The Opera Past and Present." He says that after _Tell_ Rossini's pride would not allow him to return to his earlier Italian manner, while the hard work needed to produce more _Tells_ was more than his laziness could stomach.... Perhaps, but it must be remembered that Rossini did not retire to his library or his music room, but to his kitchen. The simple explanation is that he preferred cooking to composing, a fact easy to believe (I myself vastly prefer cooking to writing). He could cook _risotto_ better than any one else he knew. He was dubbed a "hippopotamus in trousers," and for six years before he died he could not see his toes, he was so fat. Sir Arthur Sullivan relates an anecdote which shows that Rossini was conscious of his grossness. Once in Paris Sullivan introduced Chorley to Rossini, when the Italian said, "_Je vois, avec plaisir, que monsieur n'a pas de ventre_." Chorley indeed was noticeably slender. Rossini could write more easily, so his biographers tell us, when he was under the influence of champagne or some light wine. His provision merchant once begged him for an autographed portrait. The composer gave it to him with the inscription, "To my stomach's best friend." The tradesman used this souvenir as an advertis.e.m.e.nt and largely increased his business thereby, as such a testimonial from such an acknowledged epicure had a very definite value. J. B. Weckerlin a.s.serts that when Rossini dined at the Rothschild's he first went to the kitchen to pay his respects to the _chef_, to look over the menu, and even to discuss the various dishes, after which he ascended to the drawing room to greet the family of the rich banker. Mme. Alboni told Weckerlin that Rossini had dedicated a piece of music to the Rothschild's _chef_.

Anfossi, we are informed, could compose only when he was surrounded by smoking fowls and Bologna sausages; their fumes seemed to inflame his imagination, to feed his muse; his brain was stimulated first through his nose and then through his stomach. When Gluck wrote music he betook himself to the open fields, accompanied by at least two bottles of champagne. Salieri told Michael Kelly that a comic opera of Gluck's being performed at the Elector Palatine's theatre, at Schwetzingen, his Electoral Highness was struck with the music, and inquired who had composed it; on being informed that he was an honest German who loved _old wine_, his Highness immediately ordered him a tun of Hock.

Beethoven, on the contrary, seems to have fed on his thoughts occasionally, although there is evidence that he was not only a good eater but also a good cook (the mothers of both Beethoven and Schubert were cooks in domestic service). There is a story related of him that about the time he was composing the _Sixth Symphony_ he walked into a Viennese restaurant and ordered dinner. While it was being prepared, he became involved in thought, and when the waiter returned to serve him, he said: "Thank you, I have dined!" laid the price of the dinner on the table, and took his departure. Gretry, too, lost his appet.i.te when he was composing. There are numerous references to eating and drinking in Mendelssohn's letters. His particular preferences, according to Sir George Grove, were for rice milk and cherry pie.

Dussek was a famous eater, and it is said that his ruling pa.s.sion eventually killed him. His patron, the Prince of Benevento, paid the composer eight hundred napoleons a year, with a free table for three persons, at which, as a matter of fact, one person usually presided. A musical historian tells us that in the summer of 1797 he was dining with three friends at the Ship Tavern in Greenwich, when the waiter came and laid a cloth for one person at the next table, placing thereon a dish of boiled eels, one of fried flounders, a bowled fowl, a dish of veal cutlets, and a couple of tarts. Then Dussek entered and made away with the lot, leaving but the bones! In W. T. Parke's "Musical Memoirs" justice is done to the appet.i.te of one C. F.

Baumgarten, for many years leader of the band and composer at Covent Garden Theatre. Once at supper after the play he and a friend ate a full-grown hare between them. He would never condescend to drink out of anything but a quart pot. On one occasion, at the request of his friends, Baumgarten was weighed before and after dinner. There was eight pounds difference! William Shield, the composer who wrote many operas for Covent Garden Theatre, beginning aptly enough with one called _The Flitch of Bacon_, was something of an eater. Parke tells how at a dinner one evening there was a brace of partridges. The hostess handed Shield one of these to carve and absent-mindedly he set to and finished it, while the other guests were forced to make shift with the other partridge. Handel was a great eater. He was called the "Saxon Giant," as a tribute to his genius, but the phrase might have had a satirical reference to his enormous bulk. Intending to dine one day at a certain tavern, he ordered beforehand a dinner for three. At the hour appointed he sat down to the table and expressed astonishment that the dinner was not brought up. The waiter explained that he would begin serving when the company arrived. "Den pring up de tinner brestissimo," replied Handel, "I am de gombany." Lulli never forsook the _ca.s.serole_. Paganini was as good a cook as he was a violinist.

Parke tells a story of Weichsell, not too celebrated a musician, but the father of Mrs. Billington and Charles Weichsell, the violinist: "He would occasionally supersede the labours of his cook, and pa.s.s a whole day in preparing his favourite dish, rump-steaks, for the stewing pan; and after the delicious viand had been placed on the dinner-table, together with early green peas of high price, if it happened that the sauce was not to his liking he has been known to throw rump-steaks, and green peas, and all, out of the window, whilst his wife and children thought themselves fortunate in not being thrown after them."

Is there a cooking theme in _Siegfried_ to describe Mime's brewing?

Lavignac and others, who have listed the _Ring motive_, have neglected to catalogue it, but it is mentioned by Old Fogy. Practically a whole act is taken up in _Louise_ with the preparation for and consumption of a dinner. Scarpia eats in _Tosca_ and the heroine kills him with a table knife. There is much talk of food in _Hansel und Gretel_ and there is a supper in _The Merry Wives of Windsor_. There are drinking songs in _Don Giovanni_, _Lucrezia Borgia_, _Hamlet_, _La Traviata_, _Girofle-Girofla_.... The reference to whiskey and soda in _Madama b.u.t.terfly_ is celebrated. J. E. c.o.x, the author of "Musical Recollections," describes Herr Pischek in the supper scene of _Don Giovanni_ as "out-heroding Herod by swallowing gla.s.s after gla.s.s of champagne like a sot, and gnawing the drumstick of a fowl, which he held across his mouth with his fingers, just as any of his own middle-cla.s.s countrymen may be seen any day of the week all the year round at the _mit-tag_ or _abend-essen_ feeding at one of their largely frequented _tables-d'hote_." Eating or drinking on the stage is always fraught with danger, as Charles Santley once discovered during Papageno's supper scene in _The Magic Flute_: "The supper which Tamino commands for the hungry Papageno consisted of pasteboard imitations of good things, but the cup contained real wine, a small draught of which I found refreshing on a hot night in July, amid the dust and heat of the stage. On the occasion in question I was putting the cup to lips, when I heard somebody call to me from the wings; I felt very angry at the interruption, and was just about to swallow the wine when I heard an anxious call not to drink. Suspecting something was wrong, I pretended to drink, and deposited the cup on the table.

Immediately after the scene I made inquiries about the reason for the caution I received, and was informed that as each night the carpenters, who had no right to it, finished what remained of the wine before the property men, whose perquisite it was, could lay hold of the cup, the latter, to give their despoilers a lesson, had mingled castor-oil with my drink!"

A young husband of my acquaintance once bemoaned to me the fact that his wife seemed destined to become a great singer. "She is such a remarkable cook!" he explained to account for his despondency. I rea.s.sured him: "She will cook with renewed energy when she begins to sing _Sieglinde_ and _Tosca_.... She will practise _Vissi d'Arte_ over the gumbo soup and _Du herstes Wunder_! while the Frankfurters are sizzling. Her trills, her chromatic scales, and her _messa di voce_ will come right in the kitchen; she will equalize her scale and learn to breathe correctly bending over the oven. It is even likely that she will improve her knowledge of _portamento_ while she is washing dishes. When she can prepare a succulent roast suckling pig she will be able to sing _Ocean, thou mighty monster_! and she will understand _Abscheulicher_ when she understands the mysteries of old-fashioned strawberry shortcake. If you hear her shrieking _Suicidio_! invoking Agamemnon, or appealing to the _Casta Diva_ among the kettles and pots be not alarmed.... For the love you bear of good food, man, do not discourage your wife's ambition. The more she loves to sing, the better she will cook!"

_July 17, 1917._

An Interrupted Conversation

_"We can never depend upon any right adjustment of emotion to circ.u.mstance."_

Max Beerbohm.

An Interrupted Conversation

Ordinarily one does not learn things about oneself from Edmund Gosse, but my discovery that I am a Pyrrhonist is due to that literary man. A Pyrrhonist, says Mr. Gosse, is "one who doubts whether it is worth while to struggle against the trend of things. The man who continues to cross the road leisurely, although the cyclists' bells are ringing, is a Pyrrhonist--and in a very special sense, for the ancient philosopher who gives his name to the cla.s.s made himself conspicuous by refusing to get out of the way of careering chariots." Now the most unfamiliar friend I have ever walked with knows my extreme impa.s.sivity at the corners of streets, remembers the careless att.i.tude with which I saunter from kerb to kerb, whether it be across the Grand Boulevard, Piccadilly, or Fifth Avenue. Only once has this nonchalant defiance of traffic caused me to come to even temporary grief; that was on the last night of the year 1913, when, in crossing Broadway, I became entangled, G.o.d knows how, in the wheels of a swiftly pa.s.sing vehicle, and found myself, top hat and all, in the most ignominious position before I was well aware of what had really happened. Then a policeman stooped over me, book and pencil in hand, and another held the chauffeur of the victorious taxi-cab at bay some yards further up the street. But I was not hurt and I waved them all away with a magnanimous gesture.... It is owing to this habit of mine that I often make interesting _rencontres_ in the middle of streets. It accounts, in fact, for my running, quite absent-mindedly, plump into d.i.c.kinson Sitgreaves, who is more American than his name sounds, one August day in Paris.

It was one of those charming days which make August perhaps the most delightful month to spend in Paris, although the facts are not known to tourists. Many a sly French pair, however, bored with Trouville, or the season at Aix, take advantage of the allurements of a Paris August to return surrept.i.tiously to the boulevards. On this particular day almost all the seduction of an October day was in the air, a splendid dull warm-cool crispness, which filtered down through the faded chestnut leaves from the sunlight, and left pale splotches of purple and orange on the _trottoirs_ ... a really marvellous day, which I was spending in that most excellent occupation in Paris of gazing into shops and, pa.s.sing cafes, staring into the faces of those who sat on the _terra.s.ses_.... But this is an occupation for one alone; so, when I met Sitgreaves, we joined a _terra.s.se_ ourselves. We were near the Napolitain and there he and I sat down and began to talk as only we two can talk together after long separation. He explained in the beginning how I had interrupted him.... There was a _fille_, some little Polish beauty who had captivated his senses a day or so before, brought to him quite by accident in an hotel where the _patron_ furnished his clients with such pleasure as the town and his address book afforded.... I knew the _patron_ myself, a fluent, amusing sort of person, who had been a _cuira.s.sier_ and who resembled Mayol ... a _cafe-concert_ proprietor of an hotel.... It was his boast that he had never disappointed a client and it is certain that he would promise anything. Some have said that his stock in trade was one pretty girl, who a.s.sumed costumes, ages, hair, and accents, to please whatever demand was made upon her, but this I do not believe. There must have been at least two of them. The Grand d.u.c.h.ess Anastasia, it was rumoured, had dined with Marcel at one time, in his little hotel, and certainly one king had been seen to go there, and one member of the English royal family, but Marcel remained simple and obliging.

"When will you look up the little _Polonaise_?" I asked, as we sipped _Amer Picon_ and stared with fresh interest at each new boot and ankle that pa.s.sed. Paris in August is like another place in May.

"Why don't you come along?" queried Sitgreaves in reply, "and we could go at once.... Oh, I know that you are in no mood for pleasure. You see the point is that I shall have to wait. Marcel will have to send for the _fille_. It is a bore to wait in a room with red curtains and a picture of _Amour et Psyche_ on the walls.... What have you been doing?" He paid the _consommation_ and started to leave without waiting for a reply, because he knew of my complaisance. I rose with him and we walked down the boulevard.

"What is there to do in Paris in August but to enjoy oneself?" I asked. "I have made friends with an _apache_ and his _gigolette_. We eat bread and cheese and drink bad wine on the fortifications.... In the afternoon I walk. Sometimes I go to the Luxembourg gardens to hear the band bray sad music, or to watch the little boys play _diavolo_, or sail their tiny boats about the fountain pond; sometimes I walk quite silently up the Avenue Gabriel, with its _triste_ line of trees, and dream that I am a Grand Duke; in the evening there are again the _terra.s.ses_ of the cafes, dinner in Montmartre at the Clou, or the Cou-Cou, a _revue_ at La Cigale, but it is all governed, my day and my night, by what happens and by whom I meet.... Have you seen Jacques Blanche's portrait of Nijinsky?"

"I think it is Pica.s.so that interests me now," Sitgreaves was saying.

"He puts wood and pieces of paper into his composition; architecture, that's what it is.... I don't go to Blanche's any more. It's too delightfully perfect, the atmosphere there.... The books are by all the famous writers, and they are all dedicated to Blanche; the pictures are all of the great men of today, and they are all painted by Blanche; the music is played by the best musicians.... Do you know, I think Blanche is the one man who has made a successful profession of being an amateur--unless one excepts Robert de la Condamine.... You can scarcely call a man who does so much a dilettante. Yes, I think he is an amateur in the best sense."

"I met the Countess of Jena there the other day," I responded. "She had scarcely left the room before three people volunteered, _sans rancune_, to tell her story. She is a devout Catholic, and her husband contrived in some way to subst.i.tute a spy for the priest in the confessional. He acquired an infinite amount of information, but it didn't do him any good. She is so witty that every one invites her everywhere in spite of her reputation, and he is left to dine alone at the Meurice. Dull men simply are not tolerated in Paris.

"It was at Blanche's last year that I met George Moore," I continued.

"You know I have just seen him in London. He is at work on _The Apostle_, making a novel of it, to be called 'The Brook Kerith.'...

For a time he thought of finishing it up as a play because a novel meant a visit to Palestine and that was distasteful to him, but it finally became a novel. He went to Palestine and stayed six weeks, just long enough to find a monastery and to study the lay of the country. For he says, truly enough, that one cannot imagine landscapes; one does not know whether there is a high or low horizon.

There may be a brook which all the characters must cross. It is necessary to see these things. Besides he had to find a monastery....

He told me of his thrill when he discovered an order of monks living on a narrow ledge of cliff, with 500 feet sheer rise and descent above and below it ... and when he had found this his work was done and he returned to England to write the book, a reaction, for he told me that he was getting tired of being personal in literature. The book will exhibit a conflict between two types: Christ, the disappointed mystic, and Paul; Christ, who sees that there is no good to be served in saving the world by his death, and Paul, full of hope, idealism, and illusions. It is the drama of the conflict between the nature which is affected by externals and that which is not, he told me."

"It's a subject for Anatole France," said Sitgreaves. "Moore, in my opinion, is not a novelist. His great achievements are his memoirs. I was interested in 'Evelyn Innes' and 'Esther Waters,' but something was lacking. There is nothing lacking in the three volumes of 'Hail and Farewell.' They grow in interest. Moore has found his _metier_."

"But he insists," I explained, before the door of the little hotel, "that 'Hail and Farewell' is a novel. He is infuriated when some one suggests that it is a book after the manner of, say, 'The Reminiscences of Lady Randolph Churchill.'..."

We entered and walked up the little staircase.

"Do you mean that the incidents are untrue?"

We were at the door of the _concierge_ and there stood Marcel, his ap.r.o.n spread neatly over his ample paunch. It was early in the afternoon and the room beyond him, sometimes filled with possibilities for customers, was empty.

"_Ah, monsieur est revenu!_" he exclaimed in his piping voice. "_C'est pour la pet.i.te Polonaise sans doute que monsieur revient?_"

"_Oui_," answered Sitgreaves, "_faut-il attendre longtemps?_"

"_Mais non, monsieur, un pet.i.t moment. Elle habite en face. Je vais envoyer le garcon la chercher tout de suite. Et pour monsieur, votre ami?_"

"_Je ne desire rien_," I replied.

Marcel bowed humbly.... "_Comme monsieur voudra._" Then a doubt a.s.sailed him. "_Peut-etre que la pet.i.te Polonaise vous suffira a tous les deux?_"

"_Jamais de la vie!_" I shouted, "_Flute, Mercure, allez! Je suis puceau!_"

Marcel was equal to this. "_Et ta soeur?_" he demanded as he disappeared down the staircase.

He had put us meanwhile in the very chamber with the red curtains and the picture of Cupid and Psyche that Sitgreaves had described. Perhaps all the rooms were similarly decorated. I lounged on the bed while Sitgreaves sat on a chair and smoked....

I answered his last question, "No, they are true, but there is selection and form."

"While other memoirs have neither selection nor form and usually are not altogether accurate in the bargain...."

"Especially Madame Melba's...."

"Especially," agreed Sitgreaves delightedly, "Madame Melba's."

"Moore is really right," I went on. "He says that some people insist that Balzac was greater than Turgeniev, because the Frenchman took his characters from imagination, the Russian his from life. You will remember, however, that Edgar Saltus says, 'The manufacture of fiction from facts was begun by Balzac.' Moore's point is that all great writers write from observation. There is no other way. A character may have more or less resemblance to the original; it may be derived and bear a different name; still there must have been something.... In a letter which Moore once wrote me stands the phrase, 'Memory is the mother of the Muses.' 'Hail and Farewell' is just as much a work of imagination, according to Moore, as 'A Nest of n.o.blemen' or 'Les Illusions Perdues.'"

"Of course," admitted Sitgreaves. "No writer but what has suffered from the recognition of his characters. d.i.c.kens got into trouble.

Oscar Wilde is said to have done himself in 'Dorian Gray,' and Meredith's models for 'The Tragic Comedians' and 'Diana of the Crossways' are well known."

"All Moore has done is to call his characters by their real names and he has reported their conversations as he remembered them, but, mind you, he has not put into the book all their conversations, or even all the people he knew at that period. Arthur Symons, for instance, a great friend of Moore's at that time, is scarcely mentioned, and with reason: he has no part in the form of the book; its plot is not concerned with him.