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.

