The book of the Cheese, being traits and stories of "Ye olde Cheshire Cheese", Wine office court, Fleet street, London . of sorrow,Not likely to be cured, I doubt, To-day, or yet good may come of this distress. While under it you labour,If, losing teeth you guzzle less. And dont backbite your neighbour. That Samuel Johnson, Oliver Goldsmith, andother distinguished men were in the habit offrequenting the Old Cheshire Cheese, there can beno manner of doubt, and they knew what they wereabout in choosing their place of rendezvous, for I findin a brochure entitled Round London (1725),
The book of the Cheese, being traits and stories of "Ye olde Cheshire Cheese", Wine office court, Fleet street, London . of sorrow,Not likely to be cured, I doubt, To-day, or yet good may come of this distress. While under it you labour,If, losing teeth you guzzle less. And dont backbite your neighbour. That Samuel Johnson, Oliver Goldsmith, andother distinguished men were in the habit offrequenting the Old Cheshire Cheese, there can beno manner of doubt, and they knew what they wereabout in choosing their place of rendezvous, for I findin a brochure entitled Round London (1725), thatthe house is described as Ye Olde Cheshire CheeseTavern, near ye Flete Prison, an eating-house forgoodly fare. Wine Office Court, where the Cheshire Cheese issituated, took its name from the fact that wine licenceswere granted in a building close by. In this court, says Mr. Noble, once flourisheda fig tree, planted a century ago by the vicar of , who resided at No. 12. It was a slip fromanother exile of a tree formerly flourishing in a sootykind of grandeur at the sign of the Fig Tree in STAIRCASE IN THE OLD CHESHIRE an Ori^UMl Drawing by Heibfrt Railton. CHAPTER II JOHNSON AND GOLDSMITH AT THE CHEESE There is nothing which has yet been contrived by man, bywhich so much happiness is produced as by a good tavern orinn.—Johnson. Not the least deliglitful characteristic of the Cheese is the persistency of its old who once have been admitted to its charmedcircle soon become wedded to its ways. It is notmerely to the goodly cheer provided there that thisloyalty is due, although, no doubt, to the viands andthe wines a share of it is to be attributed. Ananecdote of the late Mr. George Augustus Sala, thewell-known writer, Daily Telegraph special corre-spondent, and genial bo7i vivant and gastronomist, isdelightfully illustrative of the attractions of the placefrom the side of the creature comforts. The story istold by the London
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