THE PIPE IN THE NINETEENTH CENTURY

Among the most curious and interesting books on pipes published in France in the last century, is certainly the small "Traité théorique et pratique du culottage des Pipes" (Theoretical and Practical Treatise on the Browning of Pipes), published in Paris probably between 1860 and 1870, although it lacks a date. (The full title is: "Traité théorique et pratique du culottage des Pipes. Oeuvre posthume de CULOT, libre penseur, Philosophe éphectique, Professeur Lonorarre de Pipe à la Société Oenopine, Membre de plusieurs autres Sociétés buvantes - Paris, Etienne Sausset, Libraire-Editeur"). I have often mentioned this booklet in my writings: and since it is now unobtainable, I believe our readers might be interested to know its content, which—among other things—faithfully mirrors the era regarding the pipes used at that time and the pipe smokers. This is why I decided to compile a comprehensive summary of the book and publish it (in installments) in our magazine: I tried to keep the essential points intact to maintain the general character of the booklet, eliminating instead lengthy irrelevant parts. I must also add that—since there is no exact equivalent in the Italian language for the word "culottage"—I had to translate it with "imbrunimento" (browning), although I am well aware of the imprecision of this term, which is, however, the most suitable in most cases for the meaning of the French text; sometimes it seemed indispensable to use the word "culottage" itself and the horrible, Italianized "culottare" (to brown).

 I immediately begin the summary translation, maintaining the division into chapters of the original.

  Introduction

 A couple of pages are dedicated to the controversies among doctors—already ongoing at that time—about the harmfulness, or not, of tobacco; the author goes on to say that the pipe has triumphed all along the line and that even women have had to bow to this fate: he adds that the Parisian woman is the creature of creation that resists tobacco smoke the longest and that "acclimatization to smoke-filled environments is now part of the education of every young lady from a good family". He concludes by finding it very strange that science had until then remained silent on the strange phenomenon of "culottage" of pipes, despite the indisputable reign of tobacco and the pipe being the most widespread way of burning it: hence the necessity to write a book about it. The author believes that his treatise is the best existing on this subject, but he asks for the reader's indulgence because he had to create a subject by himself that had never been developed before: he, in short, "bringing the first stone, only roughly shaped it: others can refine it".

   
   Preliminary Chapter

 — On the preeminence of the pipe.

The author wonders why so many cigars are smoked, while all serious smokers—without exception—proclaim the superiority of the pipe; he then refuses to talk about cigarettes, "this children's toy, this sugary water of tobacco". The reason for the high consumption of cigars is to be found in the fact that it was considered in bad taste (then, not now!) to smoke the pipe on the street: pipe equals people. But the author thinks that, in a time of democracy, this is a praise and an additional reason to love the pipe and show it ostentatiously in broad daylight: those who smoke the pipe only at home—he adds—are willing to feel like people only behind closed doors! The chapter ends with the certainty that the pipe will become a future sign of good taste and that its advantages over cigars in terms of aroma and health reasons—are such that one can "proclaim the royalty of the pipe" and concludes "every smoker who respects himself cannot smoke anything else".

 
  Chapter I

 — On the division of this treatise.

It includes only a few lines, to clarify that three things must be considered in the problem of browning pipes, namely: the tobacco, the pipe itself, and the way of smoking it. Each of these points will be the subject of a chapter. Further information will follow and the last chapter will contain some general considerations.

  Chapter II

 — On tobacco.

 A few general notes on tobacco and its cultivation: it seems unnecessary to summarize them here because they are well-known things and our magazine has often talked about them. The famous "caporal" is mentioned and another tobacco, then specially produced for the military under the name "tabac de cantine" (the word "cantine" stands for "canteen", with a clear reference—in this case—to the canteens of the barracks). It seems that at that time some smokers preferred it to the caporal, although it had the flaw—if moist—of turning bitter with each puff and providing a sharp and pungent smoke; however, it burned well when dry and in such a state was less strong than the caporal, although producing a darker culottage in pipes than the usual caporal. The author then wonders if it is preferable to smoke moist or dry tobacco: a serious issue that divides smokers and has a great influence on how to fill the pipe, how to smoke it, on the formation of the culottage, and on the very taste of the tobacco (as will be better seen in Chapter IV). For his part, the author sides with dry tobacco (but a footnote from the publisher states that—to have a good smoke—the tobacco should be neither too dry nor too moist and recommends a mixture of the two). However, the author admits that there may be smokers of contrary opinion to his and suggests that the latter moisten too dry tobacco by enclosing it in jars along with a few slices of raw carrot. He also adds that too dry tobacco easily turns to powder, burns too quickly, and can often clog the pipe's stem.

   Chapter III

 — On pipes.

 The choice of a pipe is undoubtedly—for the smoker—one of the most important acts in life; but who could list the infinite varieties of pipes that solicit his preference? Clay pipes: Marseilles, Belgian, Dutch, Parisian... Pipes in meerschaum, fake meerschaum, porcelain, wood, metal... The author even gives up attempting a simple list. Pipes have been made with the head of a human femur for the bowl and the fibula for the stem: they have only one defect, that of being unsmokable. There are pipes made of coconut shell, glass, deer horn (which the author says he has well avoided smoking!); he adds that a college mate of his once uprooted all the strawberry plants in the garden to find a root suitable for making a pipe! And then the shape, the degree of firing, etc. are no less important than the material from which the pipe is made. What Ariadne—or Daedalus!—will give you the guiding thread to direct you in this labyrinth? Only enlightened reason and a firm and secure judgment, based on experience and a profound knowledge of principles, can protect you from mistakes and their disastrous consequences.

 The author first advises buying only pipes that brown (that culotte): porosity—as we will see better later—is one of the conditions of a good pipe, and if a pipe does not brown (ze culotte pas), it means it is not porous. So, eliminate from your collection—reader!—the porcelain pipes, dear to the Germans. The wooden pipe, usually made from the root of Erica, although not as good as the clay pipe (but here the undersigned deeply disagrees!) is preferred by many careless smokers with deadly fingers. Hercules, the very strong, smoked wooden pipes. However, since it cannot be said that the wooden pipe "culottes" by the fact that it blackens with age, it thus falls outside the scope of the book and will not be discussed.

There is then a mention of meerschaum pipes which—according to the author—are considered by the ignorant to be the best pipes solely because they cost a lot (but in a note the publisher says he does not agree with this opinion and considers instead that a well-smoked and browned meerschaum pipe is often superior to a clay pipe). Returning to the author's opinions, he continues by saying that meerschaums are generally sweeter, more elegant in form, and more ornate: but the serious smoker, a friend of ancient simplicity, does not consider these merits sufficient to outweigh their inferiority—as far as taste is concerned—compared to their clay rivals.

 Even graver is the condemnation for luxury pipes, in amber or precious metals, gold, and silver; such instruments are destined only to be seen, ad pompam et ostentationem, and one would be very wrong to think they are made to be smoked. They are in full exercise of their functions only in the showcases of merchants. They are splendid toys, which can be given as gifts either to non-smokers or smokers. Such was the honor pipe of Marshal Sobieski; such were many of the pipes that made up Marshal Oudinot's collection. If clay pipes had a quarter of the defects of luxury pipes, they would be despised and mocked. Thus, amber pipes are so fragile that a sudden cooling is enough to break them: it is necessary to wrap them, after smoking them, just like a racehorse that has won a prize.

Pipes have been made of iron, lead, etc. Metal pipes—like amber pipes—are lined with clay inside the bowl. Amber is a fossil resin that, without such a precaution, would slowly burn away; and as for metal pipes, the tobacco would burn too quickly in contact with the material from which they are made: an inconvenience that—together with the lack of porosity—would make their taste execrable. Thus, it can be said that all these pipes are clay pipes, covered with amber, ivory, agate, gold, silver, etc.

The great family of clay pipes remains, an immense family, in which the difference of raw material and its workmanship have created an unlimited number of species and which still awaits its Linnaeus to complete its classification. Some words will be said about the most important races of pipes; and, since à tout seigneur tout honneur, we will start with French pipes.

Giuseppe Ramazzotti