typical lunch with fellow officers: “To start with we always had two or three Pimm’s at a table in the bar, then a so-called ‘short-one’ well-laced with absinthe.… There would be smoked salmon or potted shrimps, then a Dover sole, jugged hare, salmon or game, and a Welsh rarebit to wind up with. Good red or white wine washed this down, and we ended with port or Kümmel.” After this blowout, Wheatley tended to sneak off to bed “for an hour to sleep it off” before returning to work.
