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Why Do We Say "The Butler Did It"?

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Reader Chris wrote in wondering how “the butler did it” became a mystery fiction cliche and who the first guilty butler was. 

Two of the earliest examples of felonious butlers I can find are Sir Arthur Conan Doyle’s “The Musgrave Ritual” from 1893 and Herbert Jenkins’ “The Strange Case of Mr. Challoner” from 1921. Conan Doyle’s butler isn’t the primary villain of the story, but does attempt to rob his employers and winds up dead for it. Jenkins made his butler the main bad guy and the murderer in the story. As far as I can tell, he was the first to do so, but it was another author, Mary Roberts Rinehart, who made it a detective story trope.

Rinehart was a successful and prolific author and playwright, sometimes regarded as the “American Agatha Christie.” One of her plays, The Bat, focused on a group of people being murdered one by one by the titular costumed killer, a character that helped inspired Bob Kane’s Batman.

In Rinehart’s 1930 novel The Door, the butler is the murderer, and while the novel is sometimes cited as the first appearance of the phrase “the butler did it,” it doesn’t appear in that book or any of her other works. While The Door was a hit for Rinehart and her sons, who released it through a publishing house they’d just started up, her pinning the crime on the butler has gone down in history as a serious misstep. Just two years earlier, critic and detective novelist SS Van Dine laid down a set of rules for crime and mystery writers in an essay fittingly titled “Twenty Rules for Writing Detective Stories.” Among his advice was, “A servant must not be chosen by the author as the culprit. This is begging a noble question. It is a too easy solution. The culprit must be a decidedly worth-while person—one that wouldn't ordinarily come under suspicion.”

That The Door was a commercial success while flaunting a hallmark of what some considered lousy mystery writing made it an easy target for jokes. Stories and books like “What, No Butler?” and The Butler Did It soon turned murderous manservants into shorthand for a cheap ending.

Life Imitates Art

Years after Rinehart made the bad guy butler the butt of many jokes, she was almost killed by one of her own servants.

In the late 1940s, Rinehart hired a new butler for her summer home in Bar Harbor, Maine, declining to promote her longtime chef into the position, which he had wanted for many years. One day, while Rinehart was reading in her library, the chef walked in wearing a shirt with no jacket, a violation of Rinehart’s dress code for her staff. When she asked him where the rest of his uniform was, the chef screamed, “Here is my coat!” while pulling a handgun from his pocket.

He aimed at Rinehart from just a few feet away and pulled the trigger, but the gun jammed. Rinehart ran from the room and headed toward the servant’s wing, with the chef chasing after her and fumbling to fix his gun. Rinehart’s chauffeur tackled him to the ground while the housemaid disarmed him and tossed the gun outside.

While Rinehart called the police, the chef broke free from the chauffeur, grabbed two knives from the kitchen and started chasing Rinehart again. The gardener came in from the yard and helped the chauffeur wrestle the chef to the ground again, where they held him until the police arrived.

Unlike in her story, Rinehart’s real butler didn’t do much of anything. He ran from the house as soon as the commotion started and hitched a ride into town.

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Big Questions
Why Can't Dogs Eat Chocolate?
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Even if you don’t have a dog, you probably know that they can’t eat chocolate; it’s one of the most well-known toxic substances for canines (and felines, for that matter). But just what is it about chocolate that is so toxic to dogs? Why can't dogs eat chocolate when we eat it all the time without incident?

It comes down to theobromine, a chemical in chocolate that humans can metabolize easily, but dogs cannot. “They just can’t break it down as fast as humans and so therefore, when they consume it, it can cause illness,” Mike Topper, president of the American Veterinary Medical Association, tells Mental Floss.

The toxic effects of this slow metabolization can range from a mild upset stomach to seizures, heart failure, and even death. If your dog does eat chocolate, they may get thirsty, have diarrhea, and become hyperactive and shaky. If things get really bad, that hyperactivity could turn into seizures, and they could develop an arrhythmia and have a heart attack.

While cats are even more sensitive to theobromine, they’re less likely to eat chocolate in the first place. They’re much more picky eaters, and some research has found that they can’t taste sweetness. Dogs, on the other hand, are much more likely to sit at your feet with those big, mournful eyes begging for a taste of whatever you're eating, including chocolate. (They've also been known to just swipe it off the counter when you’re not looking.)

If your dog gets a hold of your favorite candy bar, it’s best to get them to the vet within two hours. The theobromine is metabolized slowly, “therefore, if we can get it out of the stomach there will be less there to metabolize,” Topper says. Your vet might be able to induce vomiting and give your dog activated charcoal to block the absorption of the theobromine. Intravenous fluids can also help flush it out of your dog’s system before it becomes lethal.

The toxicity varies based on what kind of chocolate it is (milk chocolate has a lower dose of theobromine than dark chocolate, and baking chocolate has an especially concentrated dose), the size of your dog, and whether or not the dog has preexisting health problems, like kidney or heart issues. While any dog is going to get sick, a small, old, or unhealthy dog won't be able to handle the toxic effects as well as a large, young, healthy dog could. “A Great Dane who eats two Hershey’s kisses may not have the same [reaction] that a miniature Chihuahua that eats four Hershey’s kisses has,” Topper explains. The former might only get diarrhea, while the latter probably needs veterinary attention.

Even if you have a big dog, you shouldn’t just play it by ear, though. PetMD has a handy calculator to see just what risk levels your dog faces if he or she eats chocolate, based on the dog’s size and the amount eaten. But if your dog has already ingested chocolate, petMD shouldn’t be your go-to source. Call your vet's office, where they are already familiar with your dog’s size, age, and condition. They can give you the best advice on how toxic the dose might be and how urgent the situation is.

So if your dog eats chocolate, you’re better off paying a few hundred dollars at the vet to make your dog puke than waiting until it’s too late.

Have you got a Big Question you'd like us to answer? If so, let us know by emailing us at bigquestions@mentalfloss.com.

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Big Questions
What is Duck Sauce?
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We know that our favorite Chinese takeout is not really authentically Chinese, but more of an Americanized series of menu options very loosely derived from overseas inspiration. (Chinese citizens probably wouldn’t recognize chop suey or orange-glazed chicken, and fortune cookies are of Japanese origin.) It would also be unusual for "real" Chinese meals to be accompanied by a generous amount of sauce packets.

Here in the U.S., these condiments are a staple of Chinese takeout. But one in particular—“duck sauce”—doesn’t really offer a lot of information about itself. What exactly is it that we’re pouring over our egg rolls?

Smithsonian.com conducted a sauce-related investigation and made an interesting discovery, particularly if you’re not prone to sampling Chinese takeout when traveling cross-country. On the East Coast, duck sauce is similar to sweet-and-sour sauce, only fruitier; in New England, it’s brown, chunky, and served on tables; and on the West Coast, it’s almost unheard of.

While the name can describe different sauces, associating it with duck probably stems from the fact that the popular Chinese dish Peking duck is typically served with a soybean-based sauce. When dishes began to be imported to the States, the Americanization of the food involved creating a sweeter alternative using apricots that was dubbed duck sauce. (In New England, using applesauce and molasses was more common.)

But why isn’t it easily found on the West Coast? Many sauce companies are based in New York and were in operation after Chinese food had already gained a foothold in California. Attempts to expand didn’t go well, and so Chinese food aficionados will experience slightly different tastes depending on their geography. But regardless of where they are, or whether they're using the condiment as a dipping sauce for their egg rolls or a dressing for their duck, diners can rest assured that no ducks were harmed in the making of their duck sauce.

Have you got a Big Question you'd like us to answer? If so, let us know by emailing us at bigquestions@mentalfloss.com.

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