This was the origin of the Turks’ Cellar; and although the title is perhaps unjustly appropriated by the winehouse I have mentioned, yet there is no doubt that the tale is true, and that the house at any rate is near the spot from which its name is taken. Grave citizens even believe that the underground passage still exists, walled and roofed over with stone, and that it leads directly to the Turks’ camp, at the foot of the Leopoldiberg. They even know the size of it, namely, that it is of such dimensions as to admit the marching through it of six men abreast. Of this I know nothing; but I know from the testimony of a venerable old lady—who is not the oldest in Vienna—that the bakers’ apprentices were formerly allowed special privileges in consideration of the service once rendered by some of their body to the state. Indeed, the procession of the bakers, on every returning anniversary of the swamp-in of the Turks, when they marched horse and foot from the Freiung, with banners, emblems, and music, through the heart of the city to the grass-grown camp outside the city walls, was one of the spectacles that made the deepest impression on this chatty old lady in her childhood.
The Turks’ Cellar is still famous. It is noted now, not for its bread or its canal-water, but for its white wine, its baked veal, and its savoury chickens. Descend into its depths (for it is truly a cellar and nothing else) late in the evening, when citizens have time and money at their disposal, and you find it full of jolly company. As well as the tobacco-smoke will permit you to see what the place resembles, you would say that it is like nothing so much as the after cabin of a Gravesend steamer on a summer Sunday afternoon. There is just such a row of tables on each side; just such a low roof; just such a thick palpable air, uncertain light, and noisy steamy crowd of occupants. The place is intolerable in itself, but fall-to upon the steaming block of baked veal which is set before you; clear your throat of the tobacco-smoke by mighty draughts of the pale yellow wine which is its proper accompaniment; finally, fill a deep-bowled meerschaum with Three Kings tobacco, creating for yourself your own private and exclusive atmosphere, and you begin to feel the situation. The temperature of mine host’s cellar aids imagination greatly in recalling the idea of the old bakehouse, and there comes over you, after a while, a sense of stifling that mixes with the nightmare, usually constituting in this place an after-supper nap. In the waking lethargy that succeeds, you feel as if jostled in dark vaults by a mob of frantic Turks, labouring heavily to get breath, and sucking in foul water for air.