When we last discussed the late great broadcasting personality Gilbert Harding we focused on how his studied rudeness was in most cases utterly defensible. He ensured that those people who annoyed him and were duly given the treatment they deserved, were the same kind of people that were likely to annoy most other thinking people. Thus he became a sort of hero to many who could only fantasise about emulating Harding’s rudeness.
There is a general perception today that Harding reserved this brutal honesty for TV and radio appearances, but like so many ‘ celebrities ‘ of our own times, he added to his earnings by bringing out books that encapsulated the Harding personality. In a previous Jot we looked at a book of his musings on the inanities of everyday life. This time we are going to pick some of the best bits from Harding’s Treasury of Insult (1953), which is not so much an anthology of invective as a distinctly superior miscellany of quotations and anecdotes from the sixteenth century to the nineteen fifties. .
Some of the extracts are prefaced by a piece of Harding scorn. Others need no such introduction. We will begin with what we now call the ‘ hospitality sector’. Harding’s love of dining out and his attraction to pubs was almost wholly responsible for his corpulence, which led to his suddenly death in a taxi aged just 54 ?
We could start with Dr Tobias Smollett, the eighteenth century novelist:
‘The bread I eat in London is a deleterious paste, mixed up with chalk, alum and bone ashes; insipid to the taste and destructive to the constitution. The good people are not ignorant of this adulteration; but they prefer it to wholesome bread because it is whiter than the meal of corn; thus they sacrifice their taste and their health, and the lives of their tender infants to a most absurd gratification…I shall conclude this catalogue of London dainties, with that table-beer, guiltless of hops and malt, vapid and nauseous; much fitter to facilitate the operation of a vomit, than to quench thirst and promote digestion…’
As Smollett pointed out, shoppers and diners knew about adulteration, but it took a German chemist, Dr Frederic Accum, to tell the whole shocking story in his classic expose, Death in the Pot (1820). Nowadays, of course, we much prefer wholemeal bread to the white loaves made by the infamous Chorleywood process that gave us ‘Mother’s Pride ‘, which though it contained none of the deleterious additives detailed by Smollett and Accum, doubtless tasted little better than eighteenth century white bread.Continue reading