The book of the Cheese, being traits and stories of "Ye olde Cheshire Cheese", Wine office court, Fleet street, London . t of whosemanufacture has never been allowed to penetratebeyond the mazes of Wine Office Court. And again the same writer observes:— Thesecret of the success of the Cheshire Cheese is thateverything sold within its doors is good. For thiswe prefer its sanded floors to marble halls, for this welisten curiously to the weird cry of the waiter up thecrooked staircase of Rudderhumbake, which, byold experience, we know heralds the approach of achoice cut from the mighty rump of a
The book of the Cheese, being traits and stories of "Ye olde Cheshire Cheese", Wine office court, Fleet street, London . t of whosemanufacture has never been allowed to penetratebeyond the mazes of Wine Office Court. And again the same writer observes:— Thesecret of the success of the Cheshire Cheese is thateverything sold within its doors is good. For thiswe prefer its sanded floors to marble halls, for this welisten curiously to the weird cry of the waiter up thecrooked staircase of Rudderhumbake, which, byold experience, we know heralds the approach of achoice cut from the mighty rump of a succulentshorthorn or an Aberdeen steer.* The Philadelphia Tijjies of October, 1884, thusrefers to the Cheese :— A famous man who haunted the * Cheese wasVoltaire, side by side with Bolingbroke, Pope, andCongreve, and there is to-day an old play in manu-script in Scotland, written in Rare Ben Jonsons day,in which these lines occur:— Heaven bless The Cheese and all its goodly fare—I wish to Jove I could go daily fill a bumper up, my good friend, please—May fortune ever bless the Cheshire e Cheese 69 ress (October 30, 1875)e Cheese ; and at one;o a Fleet Street coffee-th all the choice spiritsison, and Steele affectedand so did Lord Eldon,mark down to our own E PUDDINGE Daily Gazette opens as ect of food I must be enjoyed the privilege of e puddinge a few days lard than The Cheese, eet. The Cheese, or, Olde Cheshire Cheese, ^rn of all the old taverns other taverns have had • modern restaurant or n, it seems, of the very A brochure entitled in 1725, describes the Cheese tavern, near ye ; for goodly fare. And „.e beginning of the year 1884, I can bear cheerful witness to the fact that itstill deserves to be classed with the very few publicplaces in London where one can secure goodly rump-steak pudding, which is the special featureof the place, is certainly toothsome, and is not apt tobe speedily forgotten by the epicure. It has beenserved
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