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cooked viands served up; and when they go to public-houses they are expected, of course, to drink alcoholic liquors whether they really wish for them or not. Many a young lad, when first going to work, and before he had a taste for beer or other alcoholic drink, and also when his taste was actually averse to them, has been obliged to betake himself to the public-house, for convenience's sake-no temperance refreshment house being at hand. Thus he has acquired a taste for public-house drinks, and after passing through the stage of believing that they give him strength, and that he "cannot do without them," eventually becomes a drinkhard, if not a drunkard. Moreover let us be reasonable when speaking of the working classes. During their hours of leisure, especially in the evening, the public-house has been almost the only social rescrt for the working man, his only club where he can meet his fellows, chat over his work, prospects, or the news of the day; the only place where he can see a newspaper or indulge in some pastime, such as bagatelle, dominoes, and such like. It is all very well to say that after his day's work he should go home and make himself happy in the bosom of his family. His home is too often a very wretched place, where space is cramped, the light feeble; and where domestic duties, such as getting the children to bed, providing their suppers, or putting a thousand and one things in order, are being carried on, so that his presence during the whole of an evening is often undesirable. He wants his recreation, and has as much right to have it after its kind as his betters.

Now to meet all these wants of the working man there has not been till lately any place, as we have said, but the public-house; and then he must drink, drink, drink, if he uses the house at all. Neither the ordinary eating-houses, where hot meat in various forms is sold between certain hours, nor the ordiuary coffee-houses, meet his requirements as places wherein to take his meals when away from home, or to serve as places for recreation after work; the former being, comparatively speaking, expensive establishments, and the latter so repulsive-looking, so frouzy, dingy, and comfortless, and often disreputable, that they repel rather than invite customers. The modern publichouse, with its attractive outside, its plate-glass windows, its bright fittings, its warmth, its light, its company, and a variety of seductive baits, carries the day: a matter for little wonder when all the circumstances of the case are taken into consideration. There are many excellent persons who would by stringent

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legislation close all such houses or gradually diminish their number; but that is a question that hardly comes in for discussion here. Probably this object, however desirable, can hardly be expected to be attained till such a conversion of the national tastes and habits has been effected as to leave no demand for public-houses. We must, then, take them as an existing fact, and endeavour, practically to set up rivals to them by supplying the working classes with temperance refreshment houses, that, in their various aspects, shall be as convenient and attractive as the public-houses themselves. Let there be a fair competition; and let the result of this competition, the success or failure of the temperance public-houses, depend on the working classes themselves and the patronage they give them. It is but reasonable, moreover, that those who do not on principle take alcoholic drinks, or who do not care for them and would rather take other beverages, should be provided with suitable refreshment and recreation houses. It is very hard that even against their inclination they may have hardly an alternative but to use the modern public-house as by law and custom established.

However the movement inaugurated has already given them an assurance that their just requirements will be, as indeed they already have been, provided for to a limited extent. And here, before giving a history of the movement, let us say a few words as to the principles on which temperance refreshment houses, coffee taverns, cocoa taverns, coffee public-houses (or by whatever name these are and are to be known) should be established and conducted so as to give them a fair chance of competing with the ordinary public-houses and securing the support of the working classes. Space demands that we should be brief on this part of our subject, and we must therefore be content to lay down, in a few words, the principles that commend themselves, without entering into much detail. One of the fundamental principles of the movement to be observed is that every refreshment house should be so established and conducted as to be a paying concern. Though philanthropy has largely entered into this movement, it will not succeed unless it rests on a sound commercial basis. In such a matter as this, the working classes would fight shy of the houses if they thought they were offered to them as a charity or in the way of a bribe. They must pay, and experience has already shown that they can be made to pay. Without commercial success no amount of philanthropy would extend this movement widely enough to be socially felt. The next point of

importance is that the house should be attractive to the eyethat the front should show good work, plenty of plate-glass, cheerful colour, and ornamented gas lamps; that the inside should be cheerful also, with plenty of light, which should be intensified by the aid of mirrors; that it should be clean; that the bar and its fittings and surroundings should be ornamental and bright; that it should be kept warm in winter, and cool in summer. In a word, the temperance refreshment house should be as like as possible in its general aspects and arrangements to a well and cheerfully arranged public-house. In one point, however, it should differ from the latter, viz.: in having plenty of seats for customers. The absence of this accommodation generally in a public-house is remarkable, but there is worldly wisdom in it, for if customers are made to stand they have nothing else to do but drink. It may be added, that while this movement is still young it would be well that the refreshment houses should be in main streets and thoroughfares, not only because they would do more business, but because the people would become familiar with them more quickly. We all know how a public-house in a main thoroughfare, and especially if it be a "corner house,” can ensure almost double the premium and rental of one only a few yards down a side street. It would be well, too, that refreshment houses should be distinguished by names and signs as our public-houses. Customers like to have the house they use known by a title. It is hardly necessary to say that the bar and refreshment tables should be on the ground floor; but in addition to the eating and drinking department there should be a smoking and a reading room, and if possible another room for bagatelle, draughts, dominoes, &c. A room large enough for concerts or other entertainment purposes is also a desirable adjunct. The more rooms the better, and as great a variety of conveniences as possible. Newspapers and periodicals should be plentifully supplied. Another grand principle is that all the food and drink should be good and wholesome after its kind, and cheap as far as is compatible with the commercial success of the house. Tea, coffee, and cocoa should be the staple drinks, supplemented with aërated waters, fruit essences, and so forth. Bread and butter and cake should be the staple foods, though where the hot joint system can be profitably introduced between certain hours of the day it will be well to introduce it. At every house working men should be able to have their own food cooked for them at a nominal charge. The waiting should

be good also, and the table appointments as good as compatible with the character of the establishment. It is a great mistake to suppose that the working man does not appreciate the elegancies and refinements of life in his way; he is certainly quite capable of being educated to appreciate them, and well appointed refreshment houses would help to do this. It must, however, be remembered that if the food and drink are to be sold at almost the lowest remunerative point, there will not be much margin for special refinement in the house appointments. Still, let all be as neat, clean, cheerful, and in good taste as possible; and let the attendants, whether they be men, women, or boys, be also neat and clean, and civil withal. Working men appreciate all this. Such are some of the main principles on which temperance refreshment houses should be carried on; and if any of our readers think that we have urged too strongly that these houses should be nade as like public-houses as possible, we can only say that as reasonable beings we must take facts as they are. There stand the public-houses with all their attractions; we cannot abolish them. Let us try to compete with them; and we can only compete with them by running somewhat on their lines. The word public-house has now an unpleasant sound about it, and an evil odour, as well it may, considering the multitude of evils which are its product. Still there is nothing objectionable in the name per se. There must be "public" houses probably as long as the world lasts. They are a social necessity in a certain sense. But let us do what we can to have as many "public" houses of the right sort; temperance "public" houses, coffee "public" houses-never mind the name. Let us try and do away with the evil association connected with the "public" house, and there will be no harm in the word remaining. We do not pretend to have said all that can be said on the principles which should guide this excellent movement, but enough in a general way perhaps to point out certain landmarks as it were to those interested, or likely to be interested, in it.

The different public companies which are busily engaged in establishing temperance refreshment houses seem generally to have agreed on the above principles, and prosecute their work in accordance with them, as also do the great majority of private individuals, and small bands of two or three or more persons, who in the true spirit of philanthropy and desire to do good have established and are carrying on such houses in various parts of the kingdom. To this the writer of this paper can

personally testify, as within the past year he has visited almost all these establishments in London and many in the provinces.

Here, perhaps, it may be well to say a word or two on the subject of providing substantial meals, in the way of dinners, at coffee public-houses. In many, especially in the larger towns, the rule has hitherto been not to provide dinners, but only what are called "light refreshments," including, perhaps, cold ham and corned beef, and possibly hot sausages. Experienced managers hold to the belief that the secret of success lies in confining themselves as much as possible to the sale of drinks, the supply of other articles of food-even cold meats-being regarded rather as a necessary concession to the wants of the customers, than as a branch of the business deserving of active encouragement. And it is no doubt the case that a shilling received for cups of coffee will usually yield a larger percentage of profit than could well be got out of a shilling's worth of solid food; while the working expenses, to say nothing of initial outlay, in a coffee public-house of the ordinary kind, are necessarily much less than where a staff of servants is employed in cooking and serving dinners. But to fairly estimate the general result in either case, it would be necessary to take into the account the number of shillings that could be turned over in the same house under the two systems of trading. The examples of such London houses as the "Rose and Crown" and the "Royal Standard," shows that the supply of dinners may be rendered fairly remunerative under ordinary conditions, and there is evidence in the success of the Glasgow and Bristol dining halls, that a profitable business may be done by providing substantial meals at extremely low prices, if the arrangements can be made on a sufficiently large scale. The question how far the Glasgow system may be judiciously extended appears to call for careful consideration, for there can be no doubt that many frequenters of coffee public-houses, especially the very poor, have need of a greater variety of food than is at present offered them. Salted and spiced meats may be more or less popular, but when eaten habitually without vegetables-in many houses not even potatoes are to be had-they cannot be regarded as the best kind of diet, especially in summer. Much of the ill-health from which working men and women in populous towns so often suffer, and much of the craving for stimulants which leads to such disastrous results, is due simply to want of proper food-that is to say, to insufficiency of food which is nutritious and wholesome. Yet for

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