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The Social History of Smoking

George Latimer Apperson

Chapter 7:

In Townley's well-known two-act farce "High Life Below Stairs," 1759, the servants take their masters' and mistresses' titles and ape their ways. The menservants—the Dukes and Sir Harrys—offer one another snuff. "Taste this snuff, Sir Harry," says the "Duke." "'Tis good rappee," replies "Sir Harry." "Right Strasburgh, I assure you, and of my own importing," says the knowing ducal valet. "The city people adulterate it so confoundedly," he continues, "that I always import my own snuff;" and in similar vein he goes on in imitation of his master, the genuine Duke. These servants copy the talk and style (with a difference) of their employers; but smoking is never mentioned. The real Dukes and Sir Harrys took snuff with a grace, but they did not do anything so low as to smoke, and their menservants faithfully aped their preferences and their aversions.

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The Social History of Smoking

George Latimer Apperson

Chapter 9:

The fashionable dislike of tobacco-smoke appears in the pages of another descriptive writer—the once well known N.P. Willis, the American author of many books of travel and gossip. In his "Pencillings by the Way," writing in July 1833, Willis describes the prevalence of smoking in Vienna among all the nationalities that thronged that cosmopolitan capital. "It is," he says, "like a fancy ball. Hungarians, Poles, Croats, Wallachians, Jews, Moldavians, Greeks, Turks, all dressed in their national and stinking costumes, promenade up and down, smoking all, and none exciting the slightest observation. Every third window is a pipe-shop, and they [presumably the pipes] show, by their splendour and variety, the expensiveness of the passion. Some of them are marked '200 dollars.' The streets reek with tobacco-smoke. You never catch a breath of untainted air within the Glacis. Your hotel, your café, your coach, your friend, are all redolent of the same disgusting odour." In the following year, describing a large dinner-party at the Duke of Gordon's in Scotland, Willis says that when the ladies left the table, the gentlemen closed up and "conversation assumed a merrier cast," then "coffee and liqueurs were brought in, when the wines began to be circulated more slowly," and at eleven o'clock there was a general move to the drawing-room. The dinner began at seven, so the guests had been four hours at table; but smoking is not mentioned, and it is quite certain from Willis's silence on the subject—the "disgusting odour" would surely have disturbed him—that no single member of the large dinner-party dreamed of smoking, or, at all events, attempted to smoke.

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