By the last quarter of the nineteenth century, as the standard Victorian couple dances were becoming somewhat stale, there was a flurry of innovation among dancing masters attempting to come up with new variations, most of which do not appear to have caught on widely. In M.B. Gilbert's 1890 tome, Round Dancing, he describes a variation, the Schottische à Pas Sauté, which resembles the old "doubling" of the schottische parts (as described in my review of the early schottische) in consisting only of "step-hops" but employs the recently stylish "military position", as described in my previous post, "À la Militaire", rather than using the closed position of the earlier era throughout. Gilbert footnotes this variation as the Hop Waltz, harking back to the jeté waltz of the Regency era.
Both the first and second parts of the Schottische à Pas Sauté consist entirely of step-hops. The steps below are described for the gentleman; the lady dances on the opposite foot.
First Part (two bars of four beats each)
(take military position, side by side)
1. Step forward left
2. Hop on left extending right to fourth position forward
3. Step forward right
4. Hop on right extending left to fourth position forward
Repeat all of the above.
Second Part (two bars of four beats each)
(close into a normal ballroom hold)
1. Step left across line of dance (lady steps right along line of dance, between gent's feet)
2. Hop on left foot, tucking the right foot behind the left in third position raised, finishing a half-turn
3. Step right along line of dance, between lady's feet (lady steps left across line of dance)
4. Hop on right foot, tucking the left foot behind as before, to complete the turn
Repeat all of the above for a second complete turn.
The word "step" rather than "leap" is used throughout; perhaps leaping was considered unnecessary with so much hopping involved.
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