Exclusive: Ted Hughes’s poem on the night Sylvia Plath died

The New Statesman publishes a previously unseen work by the late poet laureate.

The New Statesman publishes a previously unseen work by the late poet laureate.

In tomorrow's New Statesman, which has been guest-edited by Melvyn Bragg, we publish a previously unseen poem by Ted Hughes. "Last letter" is a poem that describes what happened during the three days leading up to the suicide of his first wife, the poet Sylvia Plath. Its first line is: "What happened that night? Your final night." -- and the poem ends with the moment Hughes is informed of his wife's death.

Hughes's best-known work is 1998's Birthday Letters, a collection of poems that detail his relationship with Plath. Though the published poems make reference to Plath's suicide, which occurred in February 1963, when she and Hughes were separated but still married, none of them addresses directly the circumstances of her death. This, then, would appear to be the "missing link" in the sequence.

The earliest draft of "Last letter" held in the British Library's Ted Hughes archive appears in a blue school-style exercise book, which is believed to date from the 1970s. The book contains drafts of several poems that appear in Birthday Letters. A more refined draft of the poem is found in a hardback notebook. After drafting poems by hand several times, Hughes would usually type out poems when they were near completion, adding notes in the margin where necessary.

Below are images from various drafts of the poem:

Add. 88918/1/6, f.1

The image above is of the first page of the earliest known draft of the poem, which went through many revisions before the final version appeared

2010+40ted poem 2

The image above is the first page of a later draft of the poem (date unknown)

Add. 88918/1/8, f.11

This image is from a draft of the poem contained in a hardback notebook. As is evident, Hughes would extensively rework phrases and add lines throughout the various stages of drafting. When a poem was finished, he would usually type it out, annotating with comments where necessary

In a letter from 1998 to his fellow poet Seamus Heaney, Hughes says that he first started to write simple verse "letters" to Sylvia Plath in the early 1970s. Hughes began writing them piecemeal; later he tried to do it in a more concerted way but found that he couldn't, so he went back to writing them occasionally. Some of the Birthday Letters poems appear in the 1995 New Selected Poems, but in correspondence with friends (also held by the British Library), he says he had found some of the other poems too personal to publish at that time.

Tonight Channel 4 News covered the story and recruited the actor Jonathan Pryce to read a section from the poem.

To read the poem in full, pick up a copy of Thursday's magazine.

Daniel Trilling is the Editor of New Humanist magazine. He was formerly an Assistant Editor at the New Statesman.

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Why does food taste better when we Instagram it?

Delay leads to increased pleasure when you set up a perfect shot of your dinner.

Been on holiday? Take any snaps? Of course you did – but if you’re anything like me, your friends and family didn’t make it into many of them. Frankly, I can only hope that Mr Whippy and I will still be mates in sixty years, because I’m going to have an awful lot of pictures of him to look back on.

Once a decidedly niche pursuit, photographing food is now almost as popular as eating it, and if you thought that the habit was annoying at home, it is even worse when it intrudes on the sacred peace of a holiday. Buy an ice cream and you’ll find yourself alone with a cone as your companion rushes across a four-lane highway to capture his or hers against the azure sea. Reach for a chip before the bowl has been immortalised on social media and get your hand smacked for your trouble.

It’s a trend that sucks the joy out of every meal – unless, that is, you’re the one behind the camera. A new study published in the Journal of Personality and Social Psychology suggests that taking pictures of food enhances our pleasure in it. Diners at the food court of a farmers’ market in Philadelphia were asked either to photograph their meal or to eat “as you normally would”, then were questioned about how they found it. Those in the photography group reported that not only did they enjoy their meal more, but they were “significantly more immersed in the experience” of eating it.

This backs up evidence from previous studies, including one from this year in the Journal of Consumer Marketing, which found that participants who had been asked to photograph a red velvet cake – that bleeding behemoth of American overindulgence – later rated it as significantly tastier than those who had not.

Interestingly, taking a picture of a fruit salad had no effect on its perceived charms, but “when descriptive social norms regarding healthy eating [were] made salient”, photographing these healthier foods did lead to greater enjoyment. In other words, if you see lots of glossy, beautifully lit pictures of chia seed pudding on social media, you are more likely to believe that it’s edible, despite all the evidence to the contrary.
This may seem puzzling. After all, surely anything tastes better fresh from the kitchen rather than a protracted glamour shoot – runny yolks carefully split to capture that golden ooze, strips of bacon arranged just so atop plump hemispheres of avocado, pillowy burger buns posed to give a glimpse of meat beneath. It is hardly surprising that 95 million posts on Instagram, the photo-sharing site, proudly bear the hashtag #foodporn.

However, it is this delay that is apparently responsible for the increase in pleasure: the act of rearranging that parsley garnish, or moving the plate closer to the light, increases our anticipation of what we are about to eat, forcing us to consider how delicious it looks even as we forbid ourselves to take a bite until the perfect shot is in the bag. You could no doubt achieve the same heightened sense of satisfaction by saying grace before tucking in, but you would lose the gratification that comes from imagining other people ogling your grilled Ibizan sardines as they tuck in to an egg mayonnaise at their desk.

Bear in mind, though, that the food that is most successful on Instagram often has a freakish quality – lurid, rainbow-coloured bagel-croissant hybrids that look like something out of Frankenstein’s bakery are particularly popular at the moment – which may lead to some unwise menu choices in pursuit of online acclaim.

On the plus side, if a diet of giant burgers and salted-caramel lattes leaves you feeling queasy, take heart: if there is one thing that social media likes more than #avotoast, it is embarrassing oversharing. After a week of sickening ice-cream shots, a sickbed selfie is guaranteed to cheer up the rest of us. 

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 25 August 2016 issue of the New Statesman, Cameron: the legacy of a loser