An officer had ridden down one day to obtain refreshments (this was very early in the spring); some nice fowls had just been taken from the spit, and I offered one to him. Paper was one of the most hardly obtainable luxuries of the Crimea, and I rarely had any to waste upon my customers; so I called out, “Give me your pocket-handkerchief, my son, that I may wrap it up.” You see we could not be very particular out there; but he smiled very bitterly as he answered, “Pocket-handkerchief, mother—by Jove! I wish I had one. I tore my last shirt into shreds a fortnight ago, and there’s not a bit of it left now.”
Shortly after, a hundred dozen of these useful articles came to my store, and I sold them all to officers and men very speedily.
For some time, and until I found the task beyond my strength, I kept up a capital table at the British Hotel; but at last I gave up doing so professedly, and my hungry customers had to make shift with whatever was on the premises. Fortunately they were not over-dainty, and had few antipathies. My duties increased so rapidly, that sometimes it was with difficulty that I found time to eat and sleep. Could I have obtained good servants, my daily labours would have been lightened greatly; but my staff never consisted of more than a few boys, two black cooks, some Turks—one of whom, Osman, had enough to do to kill and pluck the poultry, while the others looked after the stock and killed our goats and sheep—and as many runaway sailors or good-for-noughts in search of employment as we could from time to time lay our hands upon; but they never found my larder entirely empty. I often used to roast a score or so of fowls daily, besides boiling hams and tongues. Either these or a slice from a joint of beef or mutton you would be pretty sure of finding at your service in the larder of the British Hotel.
Would you like, gentle reader, to know what other things suggestive of home and its comforts your relatives and friends in the Crimea could obtain from the hostess of Spring Hill? I do not tell you that the following articles were all obtainable at the commencement, but many were. The time was indeed when, had you asked me for mock turtle and venison, you should have had them, preserved in tins, but that was when the Crimea was flooded with plenty—too late, alas! to save many whom want had killed; but had you been doing your best to batter Sebastopol about the ears of the Russians in the spring and summer of the year before last, the firm of Seacole and Day would have been happy to have served you with (I omit ordinary things) linen and hosiery, saddlery, caps, boots and shoes, for the outer man; and for the inner man, meat and soups of every variety in tins (you can scarcely conceive how disgusted we all became at last with preserved provisions); salmon, lobsters, and oysters, also in tins, which last beaten up into fritters, with onions, butter, eggs, pepper, and salt, were very good; game, wild fowl, vegetables, also preserved, eggs, sardines, curry powder, cigars, tobacco, snuff, cigarette papers, tea, coffee, tooth powder, and currant jelly. When cargoes came in from Constantinople, we bought great supplies of potatoes, carrots, turnips, and greens. Ah! what a rush there used to be for the greens. You might sometimes get hot rolls; but, generally speaking, I bought the Turkish bread (ekmek), baked at Balaclava.
Or had you felt too ill to partake of your rough camp fare, coarsely cooked by a soldier cook, who, unlike the French, could turn his hand to few things but fighting, and had ridden down that muddy road to the Col, to see what Mother Seacole could give you for dinner, the chances were you would have found a good joint of mutton, not of the fattest, forsooth; for in such miserable condition were the poor beasts landed, that once, when there came an urgent order from headquarters for twenty-five pounds of mutton, we had to cut up one sheep and a half to provide the quantity; or you would have stumbled upon something curried, or upon a good Irish stew, nice and hot, with plenty of onions and potatoes, or upon some capital meat-pies. I found the preserved meats were better relished cooked in this fashion, and well doctored with stimulants. Before long I grew as familiar with the mysteries of seasoning as any London pieman, and could accommodate myself to the requirements of the seasons as readily. Or had there been nothing better, you might have gone further and fared on worse fare than one of my Welch rabbits, for the manufacture of which I became so famous. And had you been fortunate enough to have visited the British Hotel upon rice-pudding day, I warrant you would have ridden back to your hut with kind thoughts of Mother Seacole’s endeavours to give you a taste of home. If I had nothing else to be proud of, I think my rice puddings, made without milk, upon the high road to Sebastopol, would have gained me a reputation. What a shout there used to be when I came out of my little caboose, hot and flurried, and called out, “Rice-pudding day, my sons.” Some
