postmaster, for instance, or station-master of a country station. But he hadn’t either the cheek and enterprise to borrow money and expand the business, or the imagination to think of new selling-lines. It was characteristic of him that the only streak of imagination he ever showed, the invention of a new seed mixture for cage-birds(Bowling’s Mixture it was called, and it was famous over a radius of nearly five miles) was really due to Uncle Ezekiel. Uncle Ezekiel was a bit of a bird-fancier and had quantities of goldfinches in his dark little shop. It was his theory that cage-birds lose their colour because of lack of variation in their diet. In the yard behind the shop Father had a tiny plot of ground in which he used to grow about twenty kinds of weed under wire-netting, and he used to dry them and mix their seeds with ordinary canary seed. Jackie, the bullfinch who hung in the shop-window, was supposed to be an advertisement for Bowling’s Mixture. Certainly, unlike most bullfinches in cages, Jackie never turned black.
Mother was fat ever since I remember her. No doubt it’s from her that I inherit my pituitary deficiency, or whatever it is that makes you get fat.
She was a largish woman, a bit taller than Father, with hair a good deal fairer than his and a tendency to wear black dresses. But except on Sundays I never remember her without an apron. It would be an exaggeration, but not a very big one, to say that I never remember her when she wasn’t cooking. When you look back over a long period you seem to see human beings always fixed in some special place and some characteristic attitude. It seems to you that they were always doing exactly the same thing. Well, just as when I think of Father I remember him always behind the counter, with his hair all mealy, adding up figures with a stump of pencil which he moistens between his lips, and just as I remember Uncle Ezekiel, with his ghostly white whiskers, straightening himself out and slapping his leather apron, so when I think of Mother I remember her at the kitchen table, with her forearms covered with flour, rolling out a lump of dough.
You know the kind of kitchen people had in those days. A huge place, rather dark and low, with a great beamacross the ceiling and a stone floor and cellars underneath. Everything enormous, or so it seemed to me when I was a kid. A vast stone sink which didn’t have a tap but an iron pump, a dresser covering one wall and going right up to the ceiling, a gigantic range which burned half a ton a month and took God knows how long to blacklead. Mother at the table, rolling out a huge flap of dough. And myself crawling round, messing about with bundles of firewood and lumps of coal and tin beetle-traps (we had them in all the dark corners and they used to be baited with beer) and now and again coming up to the table to try and cadge a bit of food. Mother ‘didn’t hold with’ eating between meals. You generally got the same answer: ‘Get along with you, now! I’m not going to have you spoiling your dinner. Your eye’s bigger than your belly.’ Very occasionally, however, she’d cut you off a thin strip of candied peel.
I used to like to watch Mother rolling pastry. There’s always a fascination in watching anybody do a job which he really understands. Watch a woman–a woman who really knows how to cook, I mean–rolling dough. She’s got a peculiar, solemn, indrawn air, a satisfied kind of air, like a priestess celebrating a sacred rite. And in her own mind, of course, that’s exactly what she is. Mother had thick, pink, strong forearms which were generally mottled with flour. When she was cooking all her movements were wonderfully precise and firm. In her hands egg-whisks and mincers and rolling-pins did exactly what they were meant to do. When you saw her cooking you knew that she was in a world where she belonged, among things she really understood. Except through the Sunday papers and an occasional bit of gossip the
Mother was fat ever since I remember her. No doubt it’s from her that I inherit my pituitary deficiency, or whatever it is that makes you get fat.
She was a largish woman, a bit taller than Father, with hair a good deal fairer than his and a tendency to wear black dresses. But except on Sundays I never remember her without an apron. It would be an exaggeration, but not a very big one, to say that I never remember her when she wasn’t cooking. When you look back over a long period you seem to see human beings always fixed in some special place and some characteristic attitude. It seems to you that they were always doing exactly the same thing. Well, just as when I think of Father I remember him always behind the counter, with his hair all mealy, adding up figures with a stump of pencil which he moistens between his lips, and just as I remember Uncle Ezekiel, with his ghostly white whiskers, straightening himself out and slapping his leather apron, so when I think of Mother I remember her at the kitchen table, with her forearms covered with flour, rolling out a lump of dough.
You know the kind of kitchen people had in those days. A huge place, rather dark and low, with a great beamacross the ceiling and a stone floor and cellars underneath. Everything enormous, or so it seemed to me when I was a kid. A vast stone sink which didn’t have a tap but an iron pump, a dresser covering one wall and going right up to the ceiling, a gigantic range which burned half a ton a month and took God knows how long to blacklead. Mother at the table, rolling out a huge flap of dough. And myself crawling round, messing about with bundles of firewood and lumps of coal and tin beetle-traps (we had them in all the dark corners and they used to be baited with beer) and now and again coming up to the table to try and cadge a bit of food. Mother ‘didn’t hold with’ eating between meals. You generally got the same answer: ‘Get along with you, now! I’m not going to have you spoiling your dinner. Your eye’s bigger than your belly.’ Very occasionally, however, she’d cut you off a thin strip of candied peel.
I used to like to watch Mother rolling pastry. There’s always a fascination in watching anybody do a job which he really understands. Watch a woman–a woman who really knows how to cook, I mean–rolling dough. She’s got a peculiar, solemn, indrawn air, a satisfied kind of air, like a priestess celebrating a sacred rite. And in her own mind, of course, that’s exactly what she is. Mother had thick, pink, strong forearms which were generally mottled with flour. When she was cooking all her movements were wonderfully precise and firm. In her hands egg-whisks and mincers and rolling-pins did exactly what they were meant to do. When you saw her cooking you knew that she was in a world where she belonged, among things she really understood. Except through the Sunday papers and an occasional bit of gossip the
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