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      The first sound in the mornings was the clumping of the mill-girls’ clogs down the cobbled street. Earlier than that, I suppose, there were factory whistles which I was never awake to hear.

      My bed was in the right-hand corner on the side nearest the door. There was another bed across the foot of it and jammed hard against it (it had to be in that position to allow the door to open) so that I had to sleep with my legs doubled up; if I straightened them out I kicked the occupant of the other bed in the small of the back. He was an elderly man named Mr Reilly, a mechanic of sorts and employed ‘on top’ at one of the coal pits. Luckily he had to go to work at five in the morning, so I could uncoil my legs and have a couple of hours’ proper sleep after he was gone. In the bed opposite there was a Scotch miner who had been injured in a pit accident (a huge chunk of stone pinned him to the ground and it was a couple of hours before they could lever it off), and had received five hundred pounds compensation. He was a big handsome man of forty, with grizzled hair and a clipped moustache, more like a sergeant-major than a miner, and he would lie in bed till late in the day, smoking a short pipe. The other bed was occupied by a succession of commercial travellers, newspaper-canvassers, and hire-purchase touts who generally stayed for a couple of nights. It was a double bed and much the best in the room. I had slept in it myself my first night there, but had been manoeuvred out of it to make room for another lodger. I believe all newcomers spent their first night in the double bed, which was used, so to speak, as bait. All the windows were kept tight shut, with a red sandbag jammed in the bottom, and in the morning the room stank like a ferret’s cage. You did not notice it when you got up, but if you went out of the room and came back, the smell hit you in the face with a smack.

      I never discovered how many bedrooms the house contained, but strange to say there was a bathroom, dating from before the Brookers’ time. Downstairs there was the usual kitchen living-room with its huge open range burning night and day. It was lighted only by a skylight, for on one side of it was the shop and on the other the larder, which opened into some dark subterranean place where the tripe was stored. Partly blocking the door of the larder there was a shapeless sofa upon which Mrs Brooker, our landlady, lay permanently ill, festooned in grimy blankets. She had a big, pale yellow, anxious face. No one knew for certain what was the matter with her; I suspect that her only real trouble was over-eating. In front of the fire there was almost always a line of damp washing, and in the middle of the room was the big kitchen table at which the family and all the lodgers ate. I never saw this table completely uncovered, but I saw its various wrappings at different times. At the bottom there was a layer of old newspaper stained by Worcester Sauce; above that a sheet of sticky white oil-cloth; above that a green serge cloth; above that a coarse linen cloth, never changed and seldom taken off. Generally the crumbs from breakfast were still on the table at supper. I used to get to know individual crumbs by sight and watch their progress up and down the table from day to day.

      The shop was a narrow, cold sort of room. On the. outside of the window a few white letters, relics of ancient chocolate advertisements, were scattered like stars. Inside there was a slab upon which lay the great white folds of tripe, and the grey flocculent stuff known as ‘black tripe’, and the ghostly translucent feet of pigs, ready boiled. It was the ordinary ‘tripe and pea’ shop, and not much else was stocked except bread, cigarettes, and tinned stuff. ‘Teas’ were advertised in the window, but if a customer demanded a cup of tea he was usually put off with excuses. Mr Brooker, though out of work for two years, was a miner by trade, but he and his wife had been keeping shops of various kinds as a side-line all their lives. At one time they had had a pub, but they had lost their licence for allowing gambling on the premises. I doubt whether any of their businesses had ever paid; they were the kind of people who run a business chiefly in order to have something to grumble about. Mr Brooker was a dark, small-boned, sour, Irish-looking man, and astonishingly dirty. I don’t think I ever once saw his hands clean. As Mrs Brooker was now an invalid he prepared most of the food, and like all people with permanently dirty hands he had a peculiarly intimate, lingering manner of handling things. If he gave you a slice of bread-and-butter there was always a black thumb-print on it. Even in the early morning when he descended into the mysterious den behind Mrs Brooker’s sofa and fished out the tripe, his hands were already black. I heard dreadful stories from the other lodgers about the place where the tripe was kept. Blackbeetles were said to swarm there. I do not know how often fresh consignments of tripe were ordered, but it was at long intervals, for Mrs Brooker used to date events by it. ‘Let me see now, I’ve had in three lots of froze (frozen tripe) since that happened,’ etc. We lodgers were never given tripe to eat. At the time I imagined that this was because tripe was too expensive; I have since thought that it was merely because we knew too much about it. The Brookers never ate tripe themselves, I noticed.

      The only permanent lodgers were the Scotch miner, Mr Reilly, two old-age pensioners, and an unemployed man on the P.A.C. named Joe — he was the kind of person who has no surname. The Scotch miner was a bore when you got to know him. Like