Ainsworth William Harrison - The Star-Chamber: An Historical Romance, Volume 1

William Harrison Ainsworth The Star-Chamber: An Historical Romance, Volume 1

CHAPTER I The Three Cranes in the Vintry

Not that the last-adopted denomination had any reference, as might be supposed, to the three huge wooden instruments on the wharf, employed with ropes and pulleys to unload the lighters and other vessels that brought up butts and hogsheads of wine from the larger craft below Bridge, and constantly thronged the banks; though, no doubt, they indirectly suggested it. The Three Cranes depicted on the large signboard, suspended in front of the tavern, were long-necked, long-beaked birds, each with a golden fish in its bill.

But under whatever designation it might be knownCrown or Cranethe tavern had always maintained a high reputation for excellence of wine: and this is the less surprising when we take into account its close proximity to the vast vaults and cellars of the Vintry, where the choicest produce of Gascony, Bordeaux, and other wine-growing districts, was deposited; some of which we may reasonably conclude would find its way to its tables. Good wine, it may be incidentally remarked, was cheap enough when the Three Cranes was first opened, the delicate juice of the Gascoign grape being then vended, at fourpence the gallon, and Rhenish at sixpence! Prices, however, had risen considerably at the period of which we propose to treat; but the tavern was as well-reputed and well-frequented as ever: even more so, for it had considerably advanced in estimation since it came into the hands of a certain enterprising French skipper, Prosper Bonaventure by name, who intrusted its management to his active and pretty little wife Dameris, while he himself prosecuted his trading voyages between the Garonne and the Thames. And very well Madame Bonaventure fulfilled the duties of hostess, as will be seen.

Now, as the skipper was a very sharp fellow, and perfectly understood his businesspractically anticipating the Transatlantic axiom of buying at the cheapest market and selling at the dearesthe soon contrived to grow rich. He did more: he pleased his customers at the Three Cranes. Taking care to select his wines judiciously, and having good opportunities, he managed to obtain possession of some delicious vintages, which, could not be matched elsewhere; and, with this nectar at his command, the fortune of his house was made. All the town gallants flocked to the Three Cranes to dine at the admirable French ordinary newly established there, and crush a flask or so of the exquisite Bordeaux, about which, and its delicate flavour and bouquet, all the connoisseurs in claret were raving. From, mid-day, therefore, till late in the afternoon, there were nearly as many gay barges and wherries as lighters lying off the Vintry Wharf; and sometimes, when accommodation was wanting, the little craft were moored along the shore all the way from Queenhithe to the Steelyard; at which latter place the Catherine Wheel was almost as much noted for racy Rhenish and high-dried neat's tongues, as our tavern was for fine Bordeaux and well-seasoned pâtés.

Not the least, however, of the attractions of the Three Cranes, was the hostess herself. A lively little brunette was Madame Bonaventure, still young, or, at all events, very far from being old; with extremely fine teeth, which she was fond of displaying, and a remarkably neat ankle, which she felt no inclination to hide beneath the sweep of her round circling farthingale. Her figure was quite that of a miniature Venus; and as, like most of her country-women, she understood the art of dress to admiration, she set off her person to the best advantage;

always attiring herself in a style, and in colours, that suited her, and never indulging in an unwarrantable extravagance of ruff, or absurd and unbecoming length of peaked boddice. As to the stuffs she wore, they were certainly above her station, for no Court dame could boast of richer silks than those in which the pretty Dameris appeared on fête days; and this was accounted for by reason that the good skipper seldom returned from a trip to France without bringing his wife a piece of silk, brocade, or velvet from Lyons; or some little matter from Paris, such as a ruff, cuff, partlet, bandlet, or fillet. Thus the last French mode might be seen at the Three Crowns, displayed by the hostess, as well as the last French entremet at its table; since, among other important accessories to the well-doing of the house, Madame Bonaventure kept a chef de cuisine one of her compatriotsof such superlative skill, that in later times he must infallibly have been distinguished as a cordon bleu .

But not having yet completed our description of the charming Bordelaise we must add that she possessed a rich southern complexion, fine sparkling black eyes, shaded by long dark eye-lashes, and over-arched by jetty brows, and that her raven hair was combed back and gathered in a large roll over her smooth forehead, which had the five points of beauty complete. Over this she wore a prettily-conceived coif, with a frontlet. A well-starched, well-plaited ruff encompossed her throat. Her upper lip was darkened, but in the slightest degree, by down like the softest silk; and this peculiarity (a peculiarity it would be in an Englishwoman, though frequently observable in the beauties of the South of France) lent additional piquancy and zest to her charms in the eyes of her numerous adorers. Her ankles we have said were trim; and it may be added that they were oftener displayed in an embroidered French velvet shoe than in one of Spanish leather; while in walking out she increased her stature "by the altitude of a chopine."