Skip to main content
Museum of Freemasonry

Masonic Periodicals Online

  • Explore
  • Advanced Search
  • Home
  • Explore
  • The Masonic Magazine
  • Feb. 1, 1878
  • Page 29
  • AMABEL VAUGHAN.*
Current:

The Masonic Magazine, Feb. 1, 1878: Page 29

  • Back to The Masonic Magazine, Feb. 1, 1878
  • Print image
  • Articles/Ads
    Article AMABEL VAUGHAN.* ← Page 8 of 9 →
Page 29

Note: This text has been automatically extracted via Optical Character Recognition (OCR) software.

Amabel Vaughan.*

" He means the pump , aunt , " Mabel explained , very much diverted at her relatives remark , and her own superior knowledge of the meaning of her cousin ' s phraseology . " " Oh , indeed , Miss Griss said grimly , " I am not used to this enigmatical language . " " Well , " Fitz continued , " I suppose we had about half a two-penny loaf for breakfast , and a basin of sky-blue , about three quarters full . " Then for dinner at 1 o ' clock the rule was , if I remember right , mutton on

Monday—a slice about the size and thickness of the palm of your hand , and two or three potatoes , so judiciously steamed in their jackets that very often the boys couldn ' t eat them , they were so waxy and only par-boiled , and a piece of bread , half as much as one had for breakfast , and some small beer , that was so weak and so bad that the boys couldn ' t drink it , so it was at last discontinued—but we got nothing better instead , t the waterand that was good and cheap

excep , . ' ¦ At supper ( we had no tea ) , which was at 6 o ' clock , we had bread and cheese one night , and bread and butter another—the allowance of bread being the same as at breakfast—the cheese , single Gloucester I fancy , mostly what the boys called " waxy , " and the butter in summer often rancid .

" We could have the beer if we liked for supper , too , brought up in big wooden "jacks " by the boys , who always wait on themselves—but , as a rule , they much preferred water . On Tuesdays for dinner the boys had rolly-polly currant pudding , which was not bad—but as one only had a thin slice of it with a little bread and butter ( half the breakfast allowance ) and no meat or vegetables , we felt rather hungry afterwards . Wednesday it was mutton again . Thursday boiled beef , I fancy . Friday , T think ,

mutton , and Saturday , pea soup and bread and butter , and no meat at all . " Sunday it was hot roast beef with potatoes in winter , cold in summer with salad . " But we never had enough , and it was , as a rule , very badly cooked , and worse carved . At the public suppers in Lent ;—then held on Sundays , but afterwards on Thursdays—a sight , hy the way , very well worth seeing—we had the same as on other occasionsonly the candles on the long tables were decoratedthe butter was served to

, , us in delicate little pats , and no doubt the British public thought the boys were having a little light refreshment before going to bed , having had a hearty dinner like most people do on Sundays . " "Well , I . think , " Mr . Brig remarked gravely , "thatgrowing boys ought to have plenty of food , but I suppose , according to their age , they did have a regftlated allowance . " . ¦"

" Not at all ; " Fitz answered " the hoy of ten and the boy of fifteen fared alike . I helieve , after that age , those boys who still remained in the school as mathematical hoys or Deputy Grecians , had a double allowance of bread , and the Grecians , of whom there were twelve ( out of the one thousand ) who are the head hoys , and remain till they are twent y or twenty-one sometimes , and until they go to College , and who are young princes amongst the boys , have pretty much what they like . "

" However , I must add , " Fitz said , thinking of the possible advent of Mr . Brig ' s relative , young Dawson , in the blue coat , black velveteen breeches , and yellow stockings , of a Blue Coat boy , " I believe it is very different now to what it was in our days . There is less fighting , the boys are much better fed , they are drilled now , they have a splendid band ( I heard them play the other day , ) they have a cricket ground , and are cared for more in every other way than when I was there . "

" Had I a hoy myself , I should be very glad to get him into the School , which is one of the most glorious institutions of its kind in England , hut I can't help saying that it ought to be removed into the country , the masters ought not to he non-resident , the Wead Master ought to be the real head of the school , and it might be modernised with advantage in many ways . " "I learnt LatinGreekand French hadlwhilst I thereHistory

, , y , was . was certainl y read , but it was not taught . In geography we had about two lessons in the la « year out of a book about the size of a lather thick tract , and of natural science we ""'ere taught absolutely nothing . Singing T was taught by Mr . Cooper , our organist ( he * as organist also to the Chapels Royal , I think ) , and drawing I also learnt . "

“The Masonic Magazine: 1878-02-01, Page 29” Masonic Periodicals Online, Library and Museum of Freemasonry, 24 May 2025, django:8000/periodicals/mmg/issues/mmg_01021878/page/29/.
  • List
  • Grid
Title Category Page
Monthly Masonic Summary. Article 1
AN HERMETIC WORK. Article 2
THE PHILOSOPHICAL EPITAPH Article 5
RECONCILED. Article 8
THE ADVENTURES OF DON PASQUALE. Article 9
THE WORK OF NATURE IN THE MONTHS. Article 14
0 LADY FAIR! Article 19
THE TRUE HISTORY OF FREEMASONRY IN ENGLAND. Article 20
AMABEL VAUGHAN.* Article 22
INSTALLATION ODE. BLUE LODGE. Article 30
Reviews. Article 31
ANCIENT LIBRARIES. Article 35
THE ORIGIN AND REFERENCES OF THE HERMESIAN SPURIOUS FREEMASONRY. Article 38
LOST AND SAVED ; OR NELLIE POWERS THE MISSIONARY'S DAUGHTER. Article 41
"TO OUR NEXT HAPPY MEETING." Article 44
NOTES ON LITERATURE, SCIENCE AND ART. Article 45
THE THREE GREAT LIGHTS OF MASONRY. Article 48
Page 1

Page 1

1 Article
Page 2

Page 2

1 Article
Page 3

Page 3

1 Article
Page 4

Page 4

1 Article
Page 5

Page 5

2 Articles
Page 6

Page 6

1 Article
Page 7

Page 7

1 Article
Page 8

Page 8

1 Article
Page 9

Page 9

2 Articles
Page 10

Page 10

1 Article
Page 11

Page 11

1 Article
Page 12

Page 12

1 Article
Page 13

Page 13

1 Article
Page 14

Page 14

1 Article
Page 15

Page 15

1 Article
Page 16

Page 16

1 Article
Page 17

Page 17

1 Article
Page 18

Page 18

1 Article
Page 19

Page 19

1 Article
Page 20

Page 20

1 Article
Page 21

Page 21

1 Article
Page 22

Page 22

1 Article
Page 23

Page 23

1 Article
Page 24

Page 24

1 Article
Page 25

Page 25

1 Article
Page 26

Page 26

1 Article
Page 27

Page 27

1 Article
Page 28

Page 28

1 Article
Page 29

Page 29

1 Article
Page 30

Page 30

2 Articles
Page 31

Page 31

2 Articles
Page 32

Page 32

1 Article
Page 33

Page 33

1 Article
Page 34

Page 34

1 Article
Page 35

Page 35

2 Articles
Page 36

Page 36

1 Article
Page 37

Page 37

1 Article
Page 38

Page 38

2 Articles
Page 39

Page 39

1 Article
Page 40

Page 40

1 Article
Page 41

Page 41

1 Article
Page 42

Page 42

1 Article
Page 43

Page 43

1 Article
Page 44

Page 44

2 Articles
Page 45

Page 45

1 Article
Page 46

Page 46

1 Article
Page 47

Page 47

1 Article
Page 48

Page 48

2 Articles
Page 29

Note: This text has been automatically extracted via Optical Character Recognition (OCR) software.

Amabel Vaughan.*

" He means the pump , aunt , " Mabel explained , very much diverted at her relatives remark , and her own superior knowledge of the meaning of her cousin ' s phraseology . " " Oh , indeed , Miss Griss said grimly , " I am not used to this enigmatical language . " " Well , " Fitz continued , " I suppose we had about half a two-penny loaf for breakfast , and a basin of sky-blue , about three quarters full . " Then for dinner at 1 o ' clock the rule was , if I remember right , mutton on

Monday—a slice about the size and thickness of the palm of your hand , and two or three potatoes , so judiciously steamed in their jackets that very often the boys couldn ' t eat them , they were so waxy and only par-boiled , and a piece of bread , half as much as one had for breakfast , and some small beer , that was so weak and so bad that the boys couldn ' t drink it , so it was at last discontinued—but we got nothing better instead , t the waterand that was good and cheap

excep , . ' ¦ At supper ( we had no tea ) , which was at 6 o ' clock , we had bread and cheese one night , and bread and butter another—the allowance of bread being the same as at breakfast—the cheese , single Gloucester I fancy , mostly what the boys called " waxy , " and the butter in summer often rancid .

" We could have the beer if we liked for supper , too , brought up in big wooden "jacks " by the boys , who always wait on themselves—but , as a rule , they much preferred water . On Tuesdays for dinner the boys had rolly-polly currant pudding , which was not bad—but as one only had a thin slice of it with a little bread and butter ( half the breakfast allowance ) and no meat or vegetables , we felt rather hungry afterwards . Wednesday it was mutton again . Thursday boiled beef , I fancy . Friday , T think ,

mutton , and Saturday , pea soup and bread and butter , and no meat at all . " Sunday it was hot roast beef with potatoes in winter , cold in summer with salad . " But we never had enough , and it was , as a rule , very badly cooked , and worse carved . At the public suppers in Lent ;—then held on Sundays , but afterwards on Thursdays—a sight , hy the way , very well worth seeing—we had the same as on other occasionsonly the candles on the long tables were decoratedthe butter was served to

, , us in delicate little pats , and no doubt the British public thought the boys were having a little light refreshment before going to bed , having had a hearty dinner like most people do on Sundays . " "Well , I . think , " Mr . Brig remarked gravely , "thatgrowing boys ought to have plenty of food , but I suppose , according to their age , they did have a regftlated allowance . " . ¦"

" Not at all ; " Fitz answered " the hoy of ten and the boy of fifteen fared alike . I helieve , after that age , those boys who still remained in the school as mathematical hoys or Deputy Grecians , had a double allowance of bread , and the Grecians , of whom there were twelve ( out of the one thousand ) who are the head hoys , and remain till they are twent y or twenty-one sometimes , and until they go to College , and who are young princes amongst the boys , have pretty much what they like . "

" However , I must add , " Fitz said , thinking of the possible advent of Mr . Brig ' s relative , young Dawson , in the blue coat , black velveteen breeches , and yellow stockings , of a Blue Coat boy , " I believe it is very different now to what it was in our days . There is less fighting , the boys are much better fed , they are drilled now , they have a splendid band ( I heard them play the other day , ) they have a cricket ground , and are cared for more in every other way than when I was there . "

" Had I a hoy myself , I should be very glad to get him into the School , which is one of the most glorious institutions of its kind in England , hut I can't help saying that it ought to be removed into the country , the masters ought not to he non-resident , the Wead Master ought to be the real head of the school , and it might be modernised with advantage in many ways . " "I learnt LatinGreekand French hadlwhilst I thereHistory

, , y , was . was certainl y read , but it was not taught . In geography we had about two lessons in the la « year out of a book about the size of a lather thick tract , and of natural science we ""'ere taught absolutely nothing . Singing T was taught by Mr . Cooper , our organist ( he * as organist also to the Chapels Royal , I think ) , and drawing I also learnt . "

  • Prev page
  • 1
  • 28
  • You're on page29
  • 30
  • 48
  • Next page
  • Accredited Museum Designated Outstanding Collection
  • LIBRARY AND MUSEUM CHARITABLE TRUST OF THE UNITED GRAND LODGE OF ENGLAND REGISTERED CHARITY NUMBER 1058497 / ALL RIGHTS RESERVED © 2025

  • Accessibility statement

  • Designed, developed, and maintained by King's Digital Lab

We use cookies to track usage and preferences.

Privacy & cookie policy