Alfred Wigan, manager of the Olympic Theatre, suggested to Dickens two promising young actresses whom he had recently hired for his theatre—Fanny and Maria Ternan—and with Dickens’s rapid approval (he and I had already seen both of these Ternan girls, their younger sister, and veteran-actress mother perform in other plays), Wigan approached them to see if they would be interested in appearing in The Frozen Deep. They were eager to do so.

Wigan then suggested to Dickens that he might also consider the young women’s mother, Frances Eleanor Ternan, as well as the youngest and least impressive member of the acting family—just eighteen—a certain Ellen Lawless Ternan.

And thus Charles Dickens’s life changed forever.

AFTER LEAVING THE CHARING CROSS HOTEL I took a hackney cab part of the way home and decided to walk the rest of the way, stopping for supper at a club to which I did not then belong but at which I had guest privileges.

I was angry. That impertinent young Dickenson whelp with his “You are so fortunate to have someone like Mr Dickens as your mentor and editor…” had put me in a foul mood.

When, five years earlier in late summer of 1860, my novel The Woman in White had begun appearing in All the Year Round the week that Dickens’s A Tale of Two Cities concluded (and I should note to you, Dear Reader, that Dickens’s character of Sydney Carton had been taken most liberally from my selfless and self-sacrificing character of Richard Wardour in The Frozen Deep—why, Dickens even said as much, allowing that the Carton character and idea of Tale of Two Cities had come to him during the last performance of The Frozen Deep while he lay on the floorboards with Maria Ternan’s—the new Clara Burnham—real tears soaking his face and beard and ragged clothes, to the point that he had to whisper to her—“My dear child, it will be over in two minutes. Pray compose yourself!”)…

Where was I?

Oh, yes, when The Woman in White appeared in eight-months’ serialisation in Dickens’s new weekly magazine—and appearing to tremendous interest and acclaim, I might modestly add—there was much idle chatter and some small written comment to the effect that I, Wilkie Collins, had learned my craft from Charles Dickens and honed my skills under the tutelage of Charles Dickens and had even borrowed my narrative styles from Charles Dickens. It was said that I lacked Dickens’s depths and whispered in certain quarters that I was “incapable of character-painting.”

This, of course, was pure nonsense.

Dickens himself had written me a note after first reading my manuscript in which he said that it was “a great advance on all your former writing, and most especially in respect of tenderness… in character it is excellent.… No one else could have done it half so well. I have stopped in every chapter to notice some instance of ingenuity, or some happy turn of writing.”

But then, of course, Dickens… being Dickens… ruined the effect by adding that he must “always contest your disposition to give an audience credit for nothing, which necessarily involves the forcing of points on their attention.”

One might have responded that Charles Dickens invariably gave his audiences credit for too much and, through his self-indulgent flights of impenetrable fantasy and unnecessary subtlety, left far too many ordinary readers lost in the thick forest of Dickensian prose.

To be honest with you, Dear Reader who lives and breathes in such a remote branch of my future that no hint of my candour could possibly get back to anyone who loved Charles Dickens, I am… was… almost certainly always shall be… ten times the architect of plot that Charles Dickens ever was. For Dickens, plot was something that might incidentally grow from his marionette-machinations of bizarre characters; should his weekly sales begin slipping in one of his innumerable serialised tales, he would just march in more silly characters and have them strut and perform for the gullible reader, as easily as he banished poor Martin Chuzzlewit to the United States to pump up his (Dickens’s) readership.

My plots are subtle in ways that Charles Dickens could never fully perceive, much less manage in his own obvious (to any discerning reader) meandering machinations of haphazard plotting and self-indulgent asides.

Impudent and ignorant people, such as this orphan-whelp Edmond Dickenson, were always saying that I was constantly “learning from Charles Dickens,” but the truth is quite the opposite. Dickens himself admitted, as I have mentioned earlier, that his idea for self-sacrificing Sydney Carton in A Tale of Two Cities had come from my character of Richard Wardour in The Frozen Deep. And what was his “old woman in white” in Great Expectations, the much-ballyhooed Miss Haversham, if not a direct steal from my central character in The Woman in White?

I SETTLED DOWN to my solitary meal. I enjoyed coming to this club because of how the chef here prepared lark pudding, which I considered one of the four great works produced by my present age. Tonight I decided to dine relatively lightly and ordered two types of pâté, soup, some sweet lobsters, a bottle of dry champagne, a leg of mutton stuffed with oysters and minced onions, two orders of asparagus, some braised beef, a bit of dressed crab, and a side of eggs.

While enjoying this modest repast at my leisure, I recalled that one of the few things I had ever liked about Dickens’s wife was her cooking—or at least the cooking she oversaw at Tavistock House, since I had never seen the woman actually don an apron or lift a ladle. Years ago Catherine Dickens had (under the name Lady Maria Clutterbuck) brought out a volume of recipes, based on what she served regularly at their home at Devonshire Terrace, in a book called What Shall We Have for Dinner? Most of her choices were to my liking—and many were visible on my table here this evening, although not in such plentitude or with an equal glory of gravies (I consider most cooking as simply a prelude to gravies)—as her tastes had also run towards lobsters, large legs of mutton, heavy beefs, and elaborate desserts. There were so many variations of toasted cheese in Catherine’s volume of recipes that one reviewer commented—“No man could possibly survive the consumption of such frequent toasted cheese.”

But Dickens had. And had never put on a pound over the years. Of course, it is possible that his habit of briskly walking twelve to twenty miles a day might have something to do with that. I am, myself, of a more sedentary nature. My inclinations, as well as my chronic illness, keep me close to my desk and couch and bed. I walk when I must but recline when I can. (It was a ritual of mine, when spending time at Tavistock House or Gad’s Hill Place, to hide in the library or some empty guest room until two PM or three PM—whenever Dickens finished his writing labours and came hunting for someone to go on one of his confounded forced marches with him. Of course, it was a ritual of Dickens’s to seek me out—often tracking me by the smell of my cigar smoke, I realise now—so I was often good for a mile or two of Dickens’s long walks, which would be less than twenty minutes or so at his impossible pace.)

This night, I could not decide between two desserts, so—Solomon-like—I chose both the lark pudding and the well-cooked apple pudding. And a bottle of port. And coffees.

While finishing my pudding I noticed a tall, aristocratic, but very old man rising from a chair across the room and for an instant thought it was Thackeray. Then I remembered that Thackeray had died on Christmas Eve of 1863, almost a year and a half ago.

I had been in this very club, a guest of Dickens, when the older writer and the Inimitable had reconciled after several years of cold silence. That breach had begun during the height of the madness surrounding Dickens’s separation from Catherine, when he was most vulnerable. Someone at the Garrick Club had mentioned that Dickens was having an affair with his sister-in-law, and Thackeray, evidently without thinking, had said something to the effect—“No, it is with an actress.”