A story which revisited my quarter century in the world of print, from hot metal typesetting to on-demand digital publication; and a writer, as the internet democratised publishing. The evolution of the typewriter, and the mangling of the freelancer…
I’m writing about a writer. The writer is writing about a writer. That is to say, the writer whom I’m writing about, is doing as I am.
The paper I’m writing this original manuscript on is from Smythson of Bond Street. My pen was a gift: hand-made by Waldmann Adámas from Titanium and Gun Metal. The ink flows smoothly through the barrel and it is comfortable to hold. The ink is stored in the barrel like so many thoughts yet to take form. Then it passes through the barrel, held in my fingers as it ejects my thoughts through my hand and onto the paper, like black blood. My pen is an ergonomic tool of an art which produces aesthetics in the written word.
It’s not just the writing I produce which is art: my means of bringing it into being is also art.
When I’m at my most prolific, I turn to my faithful Royal Epoch typewriter: I can type much faster than I can write freehand. I like holding the metallic rod of the pen in my hand as it spills my words but I gain equal satisfaction from typing. Each depression of a key on a manual typewriter needs to be of a certain force: too gentle and the words are faint; whispered. Too hard and the ink will impress too deeply into the virginal paper. Just the right amount of pressure in the finger delivers an optimum amount of black ink. I had the hammer heads of the characters individually carved by a Monotype compositor of my acquaintance.
Once upon a time, stories weren’t written on computers and word processors, where they leave an indelible imprint, even if deleted. The Monotype operator uses a machine very much like a typewriter, which produces individual letters from molten metal ingots called “pigs”. These individual columns with characters on the end are called “slugs”. The slugs are positioned into a frame, called a “galley” by the Monotype machine. Each slug is one character and metal spacers are inserted into the galley to separate words. These characterless pieces of metal are also produced by the machine operator on his keyboard, simply by hitting a space bar like on a typewriter. I find it amazing to consider, that operator is not only typing the words which will tell a story but he is creating the very letters themselves. Instead of putting ink on paper, he is “typing” the mechanisms which will later do so: he’s writing a machine; he’s writing the means to print. The final galley is a page of type which will be coated in ink and impressed upon sheets of paper: it’s a platen process; it’s traditional letterpress printing, pre-dating litho print.
Rather than be cast in a galley though, my individual letter and character slugs were soldered to the ends of the arms of the hammers in my typewriter, so that every character I type is in the Helvetica typeface.
Often I’ll type up my hand-written notes. This can be because of various motivators: often something which I’ve hand-written whilst on the move or in haste will take on sufficient merit to be typed up as a manuscript for publication. Sometimes speed itself will dictate that the incessant presses of keys is a more efficient way to hasten my thoughts into reality. Typing is rough, violent and more invasive than handwriting. Occasionally, I just like to type and see my words in Helvetica. I can make anything appear in physical form in semi-permanence. That piece of completed writing then exists in only two places: my mind and printed onto the paper. I can destroy the paper at will. Sometimes I burn blank sheets of paper so that the words I planned for them may not be seen.
Apart from the obvious fact that everything written electronically is indelible, even when erased, I eschew computers for many reasons. Screen fonts have naturally had to be digitised: this is introducing an impurity, as well as leaving messy marks. I view it as typographical rape or incest. It’s similar to the comparison between vinyl LPs and MP3s: the latter is digitised and loses a lot of nuance in the process. To the casual, uneducated listener, there is no difference but to the trained ear, listening on quality equipment, the two recordings are identical, yet worlds apart. There is simply no substitute for the platen impression of type pressed forcefully into a sheet of paper and there is no place in my writing for digital typefaces or computer printers. I refuse to refer to digital printing vehicles as presses, simply because they aren’t; they don’t: they don’t physically press the type into the paper.
My manual typewriter is an instrument of beautiful torture. It is a metal skeleton; a mechanical device made productive automata through my fingers. It produces the flesh and blood which are my stories, in the purest font: Helvetica. The letterpress printing machine is the mechanical animal which spews out many copies.
The typeface itself is a thing of naked beauty. When each individual perfect character’s form can be joined with others to make words, the collective beauty is greater than the sum of the parts. My faithful typewriter – its unique qualities created by a writer – creates stories. It’s like a story written to reproduce.
When written to my satisfaction, my original, typed manuscripts are delivered to the printer: a firm called Smith & Young in Bermondsey.
Smith & Young are die-stampers by trade: a beautiful art in itself. The die-stamping process is also a platen one, like letterpress. The process embosses ink into the paper, so that the print stands in relief. Each colour of ink in a coat of arms for example has to be die-stamped separately. Therefore an engraver needs to carve a copper embossing die for each colour and ensure that all colours are printed in register. Furthermore, because the image is stamped directly onto the paper, the dies have to be engraved in mirror image. It’s incredible to watch a worker such as my compositor produce such things of beauty and value. They practice print as an art, not a technology. Once furnished with a few simple concepts, even the layman can distinguish the difference between digital and traditional lithographic print. Die-stamping is a rare thing but the embossed nature of the print is easy to appreciate. To really understand the nuances and beauty of letterpress printing though, requires a connoisseur.
I have to ensure that my manuscript is perfect. I do not use correction fluid: to do so would mar the otherwise monotone typed page with another colour and evidence of a mistake. Mistakes happen and when they do, I simply begin the page again and destroy the original. Given an infinite number of typewriters, an infinite number of monkeys will eventually produce a faultless, complete works of Shakespeare. What comes from my typewriter is the first and final hand-typed copy of a work.
When this story is finished, it will leave me as the one and only copy which exists. I don’t use carbon paper, nor take photographs. Once the copy leaves me, I have no record of it. I can’t revise it: the manuscript I despatch is the final draft. For a while, the story doesn’t really exist: it’s sheets of paper in an envelope in a courier’s bag. That courier cares no more for what he or she is delivering than they do my motivation. Should they be involved in an incident and my parcel is displaced, then that is a story which will never be told.
My compositor is not a monkey operating a machine: He is a writer, like me. His is a highly skilled trade and he is one of only a very few remaining.
The courier will wait with the printer, whilst the Monotype operator typesets my story. My story is written again, by a different writer. Whereas my key strokes produced ink on paper, his produce slugs of metal to be locked into a galley for a printing press. Again, the means of printing a story in infinite quantities by impressing those metal slugs into paper, is being literally written in cold, hard metal.
When the galley is complete, the courier will return the original typed manuscript to the writer. For a brief period, two copies of my work exist in physical form: I have an ink-on-paper typed copy, which I can destroy at any time. The other copy exists as potential energy: the tool, written in metal, can print an undefined number of copies of my story. As an entity, the work’s power has increased because it now exists in both a physical and potential form which is much harder – if not impossible – to destroy. The work could well exist in two minds, if the Monotype operator absorbed the story as he wrote it.
Once the potential to print countless physical copies of my work in the form of metal slugs in a galley exists, a problem troubles my purist mind. I trust the man at Smith and Young: he is a good friend and respected in print. He can type almost as speedily on a Monotype setting machine as I can on a manual typewriter (A small piece of trivia for the buff: the Monotype keyboard doesn’t use the QWERTY layout). I trust my colleague to use my specified paper stock when printing the orders I send him but it’s those copies which cause me discomfort. I have no control over the format, media or device which a subsequent reader may see my work presented upon. If it were on anything other than my specified stock and printed letterpress in Helvetica, then the reader would be seeing something which I’ve not given them the authority to view and which is not in the pure form it was intended.
This story isn’t finished. It needs an intermission and to that end, I shall excuse myself for an evening out.
The walk from London Bridge station into Bermondsey always evokes memories: through the tunnels under the station, where much of The Specials’ Ghost Town video was filmed, then a quick stop at The Woolpack on Bermondsey Street for a late morning gin and tonic.
Ink, paper and alcohol have always been uneasy bedfellows. Just as the meat porters of the old Smithfield market used to drink in The Hope pub at dawn, so did the writing communities around Fleet Street and Soho late at night and into the next day: that’s where they worked and some lived but many also lived in Bermondsey. Printing is in the blood there.
I used to drink in The Hope some early mornings with a meat porter, appropriately called Red. His white overalls would be smeared in the blood of more than 100 pigs. The shades of red were like splattered timestamps, the darkest dating back to midnight. “I can chop a pig down and cut it up in five minutes,” he said, clutching a fresh copy the Guardian against his belly. “Legs, shoulders, loins. All done proper like. It’s an art. Chopping a pig down’s an art.”
As Smithfield Market wound down after a night of dismemberment and meat trade, men in white coats breathed in the still, chilly air as the sun rose above Farringdon. Wholesalers – the ones with clean coats – emerged too, wheeling the last of their purchases towards refrigerated Transit vans. They’d dodge a few early risers in suits who are on the sober march towards the City.
The blood would elicit gasps in any other part of town and some coats were grislier than others. “You get bloodier when you’re cutting up lambs,” explained Red, who had the bearing of a retired boxer. “Lambs you put on a block, and cut towards you. When you do pigs, they’re hanging up so you cut away from yourself.”
I saw a few familiar faces from the past at the Woolpack but couldn’t quite place them.
A few doors down, I popped in to see George: the barber whose shop bears his name in Bermondsey Street. For some reason, in all the years I recall going to George’s, George has been the same age: early seventies. He’s probably over 100 by now.
George still does a military short back and sides. The haircut, a shave with a badger hair brush and a cut-throat razor, burning wax tapers flicked into my ears and a hot towel compress are all complete within twenty minutes and George has me looking as I like to for important meetings. George doesn’t talk as he works, negating the need for the kind of small talk which he and I detest. Time spent in his skilful hands is time to relax and contemplate, while he goes about his craft perfectly and to the exclusion of all external distractions. He’s a perfectionist, like me. He invests in fine tools, maintains them with love and employs them with precision. Over a drink at the Woolpack one night, George showed me exactly how sharp one of his cut-throat razors was, by requesting a whole tomato from the kitchen. George opened the razor and rested the blade on the tomato on the bar. Merely steadying the blade with one hand, he raised the handle with his other hand and the blade began to cut through the skin of the tomato under its own weight alone. George noted my fascination with the implement and allowed me to keep it that night.
As is custom, I declined something for the weekend, tipped George and bade him farewell. From there, I decamped briefly to M. Manze, just down the road. Manze’s is the oldest – and best, in my opinion – pie and mash shop in London.
Pie and mash is nineteenth century fast food: the somehow grumpy but friendly staff plate up one’s food in the manner of a borstal inmate high enough in the pecking order to be placed on kitchen duty, then one joins others and quickly eats, head down in a booth where the seats are made of wood and the tabletops are white marble.
Ordering food at Manze’s has to be done with precision. A simple request for pie and mash will be greeted with a blank expression, even though it’s a pie and mash shop. It’s like a test to see if one is a connoisseur of the London delicacy. My specific request was delivered quickly and with no room for misunderstanding. Therefore, my order of one pie, one mash and “liquor” – sort of a parsley sauce – was dolloped with meaning and there was a knowing smile from the server. At a table shared with three complete strangers, I garnished my food with the chilli infused sarsaparilla vinegar, which is for some reason traditional, and ate in around ten minutes. The floor is tiled in black and white, so I played a quick mental game of chess against myself as I chewed.
Thereafter, a quick dash over Tower Bridge Road and down an alley through some housing blocks, to The Victoria in Page’s Walk. The Victoria was the Evening Standard pub of the year in 1972 and the green and white plaque still adorns the wall, alongside black and white photographs of the building. The rest of the pub is at it was then as well: a great little south east London drinking den, where many go only because they need to and others because they happened upon it.
Smith and Young in Crimscott Street was just around the corner from the pub, so my compositor joined me after he’d locked up for the weekend. We had an agreeable few hours, him unwinding with a few pints and me on Tanqueray gin and Indian tonic water, with a squeeze each of fresh lime, orange and lemon, then a tiny dash of cranberry juice: the four fruits must be added in a specific order to maintain the traffic light sequence: green lime, amber from the lemon and orange, then the cranberry for red; then another tiny dash of cranberry at the same time as a squeeze each of lemon and orange, and a final squeeze of lime for the red and amber, green part of the symphony. We had a few drinks and discussed my story.
Presently, we agreed that it might be time to eat, so we made our way back toward London Bridge Station by foot and then to Charing Cross by rail, across Hungerford Bridge, and from where we would eventually part company. It was no concern of mine where my companion had to travel to but the terminus afforded me a ten minute ride home, so it was convenient.
We walked down the cobbles of Villiers Street and crossed embankment, clogged with weekend traffic; mainly coaches and black cabs taking workers home and bringing more people into the West End.
Charing Cross is symbolic because Charing Cross itself, which the station takes its name from, is the official centre of London. The original centre point is the Square Mile of The City, once a Roman fortress trading post, enclosed and gated: Moorgate, Aldgate, Bishopsgate etc. Charing Cross is also notable in my mind for being roughly half way between the old writing districts of Fleet Street, along Strand and through Aldwych, into The City; and Soho, the bohemian heart of the great metropolis, where Jeffrey Bernard once held court in The Coach and Horses, whilst famously being unwell.
The two of us boarded The Tattershall Castle, an old steam ferry moored permanently at Embankment. We chose to sit on deck and enjoy the view: dominated by the graceful London Eye and Art Deco wonder of Shell Centre on the south bank, and the brutal but beautiful form of the Hungerford rail and foot bridges spanning old lady Thames; it was a conflicting postcard.
The steamer was built by William Gray & Co. in 1934 as a passenger ferry on the River Humber for the London and North Eastern Railway (LNER). She plied a route between Corporation Pier in Kingston upon Hull and New Holland Pier Station, New Holland. During the Second World War she found service as a tether for barrage balloons and for troop transfer on the Humber estuary. After the war, with the nationalisation of the railways in 1948, she became part of British Rail’s Sealink service. In 1973, after long service as a passenger and goods ferry, she was retired from service and laid up. In 1976 the ship was towed to London. Repairs on the ship were deemed too costly and she was retired from service. The opening of the Humber Bridge made the ferry service, known to have existed since at least Roman times, redundant. PS Tattershall Castle was first opened on the Thames as a floating art gallery until her eventual disposal to a brewing company. Now it’s a floating bar and restaurant, where we sat.
Our like minds permitted us to arrive at different meal choices for dinner. My companion chose traditional fish and chips, his reasoning being that we were in close proximity to marine life. My own reasoning was that we were surrounded by all kinds of life: land-based humans and other mammals, mainly unseen; insects, largely invisible; airborne species, mainly birds which were visible; and indeed, marine life. The most visible, abundant and accessible food group was avian and this is what prompted me to order chicken escalope. I realise that there were unlikely to be any chickens within view at the time of my placing the order but neither were there gulls or pigeons on the menu. There were no cod that I could see either but my dining companion’s battered fish looked a fine meal, served with good chips, mushy peas – in a separate ramekin – and a slice of lemon. There was a separate pot of tartare sauce but my partner is a Philistine and smothered his food in ketchup. My chicken was served as requested: not a breast fillet from the menu but a butterflied piece of thigh meat. This must be cooked with the Cheddar cheese and bacon rolled into it but without a securing rasher of bacon around it, so that the skin may be allowed to brown and crisp. The escalope must then be allowed to rest in a warm place, so that the flesh of the chicken can relax and absorb its own juices and take on those of the bacon inside as it penetrates the soft, white and accommodating young chicken meat with it’s aged, salty juices. The rested chicken parcel must then be wrapped in another slice of fatty bacon and the whole thing fried in butter until the bacon starts to resist and becomes crisp. My chicken was accompanied by the aforementioned good chips: these are King Edward potatoes, cooked thrice: once boiled, then twice fried to produce an “armadillo” chip: crispy on the outside; fluffy on the inside. A fine barbecue sauce and a corn cob completed the plate.
The meal functioned as such, with no need for long-standing friends to engage in casual banter at the expense of the enjoyment of good food. At one point, somewhat annoyed but at the same time amused at the incessant presence of gulls, I tossed a piece of chicken on deck which was quickly swooped upon by three winged balaclava-wearing hooligans. I speculated aloud as to whether this might be cannibalism by proxy and my partner responded by smiling and throwing a piece of his fish overboard, commenting that we’ll never know. I hope my smile conveyed my admiration.
We enjoyed a post-dinner hand-rolled cigarette in pleasant silence, leaning over the handrail of the deck. For my part, I reminisced about a fine and productive evening and looked forward to something as yet incomplete but which held excitement. Great minds: I don’t know what his thoughts were but I respect privacy, so I concentrated on my own.
The flowing Thames below us was a blue-black, like ink flowing through a pen around the boat. I was aboard the boat and therefore the delivery mechanism. This story is now under my control; the boat beneath my feet like the pen in my hand.
I sliced my compositor’s neck from behind, cutting away from me as he leaned over the deck of the boat. Just as it had cut through the tomato skin and flesh, so my cut-throat razor slid between my ghost writer’s head and torso like a hot knife through butter, separating the two in an instant.
As the decapitated head fell to the water below, the eyes remained open and the cigarette which I’d rolled was still in his mouth. The head plopped into the river like a full stop from a hammer in an old typewriter impressing ink into a sheet of paper, or a platen press impressing the final page galley.
The ink flowing around me took on a new colour as the dark, dusty river of life and waste below was splashed with red strike marks, blood spurting from the neck of the headless body next to me, still gripping the handrail. Before I tipped him overboard, I took his wallet.
I engaged the staff in conversation about the distribution of tips paid to the establishment. Once I’d established that tips were distributed fairly among staff, I was able to pay for the meal using my friend’s credit card with a clear conscience.
Of course, I shall burn this copy of the story but I am aware that the galley still exists: that is by design. It is important to my art that a physical record be kept.
My writing is art. I bring things to life with my words and by putting myself in the stories and acting them out so that I may tell them more accurately.