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| Keywords: lse london school of economics londonschoolofeconomics street_life_in_london streetlifeinlondon fishmonger fish seller fishseller street trade streettrade street sellers streetsellers fish cart stall london oysters whelks eels street photography streetphotography market street food streetfood outdoor From 'Street Life in London', 1877, by John Thomson and Adolphe Smith: ‘“But it's hard to pick up money on the streets; there is so many at the same game now, that it's about all we can do to get food. Fridays and Saturdays we stands a better chance of extra custom. Fish on Fridays goes down with the Irish, and on Saturday nights we get often a better class of customers than on other days. The workmen and their wives and sweethearts are about then, and hardly know how to spend their money fast enough. After visiting the public-houses they finish up with a fish supper of the very finest sort. Although I say it, no finer can be got, not at Greenwich or anywhere else. I've got to know exactly what I am about, and always to keep things going on the barrow in a style that brings folks back again. It's no use for a man always on the same pitch going in for the cheap and-nasty; he couldn't stand a day against the competition of his neighbours. I never pick out anything that looks the least thing gone, for fear of losing the run of trade. When it's possible to work off some doubtful goods is at night, at the bar of a public house, when the men drinking are too far gone to be nice about smell or taste, so long as they gets something strong. But even that is a dangerous game to be tried on too often, so I for my part leaves it alone."’ For the full story, and other photographs and commentaries, follow this link and click through to the PDF file at the bottom of the description archives.lse.ac.uk/Record.aspx?src=CalmView.Catalog&i... From 'Street Life in London', 1877, by John Thomson and Adolphe Smith: ‘“But it's hard to pick up money on the streets; there is so many at the same game now, that it's about all we can do to get food. Fridays and Saturdays we stands a better chance of extra custom. Fish on Fridays goes down with the Irish, and on Saturday nights we get often a better class of customers than on other days. The workmen and their wives and sweethearts are about then, and hardly know how to spend their money fast enough. After visiting the public-houses they finish up with a fish supper of the very finest sort. Although I say it, no finer can be got, not at Greenwich or anywhere else. I've got to know exactly what I am about, and always to keep things going on the barrow in a style that brings folks back again. It's no use for a man always on the same pitch going in for the cheap and-nasty; he couldn't stand a day against the competition of his neighbours. I never pick out anything that looks the least thing gone, for fear of losing the run of trade. When it's possible to work off some doubtful goods is at night, at the bar of a public house, when the men drinking are too far gone to be nice about smell or taste, so long as they gets something strong. But even that is a dangerous game to be tried on too often, so I for my part leaves it alone."’ For the full story, and other photographs and commentaries, follow this link and click through to the PDF file at the bottom of the description archives.lse.ac.uk/Record.aspx?src=CalmView.Catalog&i... | ||||
