136 THE OLD SHAMBLES, CHESTERFIELD. 
the small drawings. It will be unnecessary to add anything 
further to what has already been written on Plate IX. After all, we 
do not appear to have made very much progress as regards the 
ventilation of markets for the sale of butchers’ meat. It is nota 
little singular that we still build them in narrow alleys and 
confined spaces just as objectionable as were those of the 14th 
century. No one on entering one of these markets in any of our 
large towns, but will be conscious, by means of the olfactory nerve, 
of an ancient 14th century odour pervading the atmosphere of the 
market-house; and its cause will soon be discovered, for all round 
the market are small huts, having, oftentimes, no vent whatever— 
except into the central space occupied by florists, old book 
sellers, vendors of lace, dealers in eggs and bacon, cheese and 
butter, oranges and apples. It does seem, as if we ought to 
know that this is a mixture which should not exist in these 
advanced days. A butchers’ market should be confined to those 
gentlemen of the blue robe, and to the commodity they have for 
sale ; and, until this is the case, we have no word to say against 
our respectable ancient friends of the middle ages, for they 
certainly managed these things better, to the full extent of their 
light, as they had ‘‘a place for everything, and everything in its 
place ;” and we might do worse than imitate them in this respect. 
I 
