LITMIR.BIZ

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      "Oh, sir! oh, sir!" said I, a leetle taken aback; "really I was enormously hungry. In fact I had eaten nothing during my two days' previous journey; and was so sleepy on my arrival, that I got to bed as fast as I could, without thinking of ordering supper. And when I came down next morning, or rather afternoon, why, to tell you the truth, I made it breakfast and dinner in one; and perhaps I did seem a little savage in my first onset on the Falmouth – "

      "No, NO, NO!" exclaimed Gingham, interrupting me. "That was not it. No, NO, NO! far from it. My dear sir, you merely disposed of two or three plates of ham and eggs; then a few muffins, with about half-a-dozen basins of tea. After that – let me see – after that, to the best of my recollection – after that, you took nothing, no, nothing, but the mutton chops. No, sir, it was not the quantity. I have often made as hearty a meal myself; and, if we campaign together, I trust we shall often make as hearty a meal together. Nothing like campaigning for an appetite. No, sir; that was not it. It was your manner of taking it."

      "My manner of taking it? Really! And pray what did you see in my manner of taking it?"

      "Sir," said Gingham, with emotion, "I know this house. I have long used this house. Everything in this house is good. The accommodation is good. The attendance is good. The wine is good. The dinners are good. The breakfasts are good. Now, sir, I have seen some persons conduct themselves in this house in a manner that filled me with scorn, disgust, and indignation. They arrive by the London mail, sir, as you did, and go to bed. In the morning they come down into the public room, and order breakfast. They breakfast, not like you, my dear sir, very moderately, but enormously. That I could forgive; after a long journey it is excusable. But, sir, what I cannot tolerate is this: They find fault with everything. The tea is bad; the coffee is bad. They take up the silver cream-jug; examine the clouted cream; smell to it – yes, sir; they actually smell to it – and smelling to anything, I need not say, is as great a bêtise as a man can commit at table – ask the waiter what he means by bringing them such stuff as that; and, before they have done, gobble up the whole, and perhaps call for more."

      "Call for more? Why, that, I think, is exactly what I did."

      "Yes, my dear sir," said Gingham, "you enjoyed it; and you took a pretty good lot of it; but you did not find fault with it. Not so the people I am talking of. The fact is, sir, we Londoners have a great idea of keeping up our dignity. These persons wish to pass for people of importance; and they think importance is announced by finding fault. Item, they are enormously, indecently hungry, and fully intend to make a breakfast for two, but wish to do it surreptitiously. On the arrival of the beefsteak, they turn round the dish, and look at it contemptuously, longing, all the while, to fall to. Yes, sir, they turn round the dish two or three times; then stick their fork into the steak, and turn it over and over; perhaps hold it up, suspended by a single prong, and examine it critically; and end all by pushing away their plate, drawing the dish into its place, and bolting the whole beefsteak, without taking time to masticate. Sir, there was a man in that coffee-room this morning, who grumbled at everything, and ate like a dog. In short, they clear the table of eatables and drinkables; then call the waiter, and reproach him, with a savage look, for bringing them a tough beefsteak; and, in a plaintive voice, like ill-used men, inquire if there is any cold meat-pie."

      I owned, from personal observation in the public room, to the general correctness of this sketch.

      "Now you, sir," continued Gingham, "enjoyed your breakfast, and made a good one; but found fault with nothing; because, I presume, there was nothing to find fault with. I like to see a man enjoy his meals. And if he does, I like to see him show it. It is one of the tokens by which I judge of character. Your conduct, my dear sir, commanded my respect. Shall I say more? It won my esteem. Then and there my resolution was formed, to invite you, at the first convenient opportunity, to partake of my humble hospitality."

      It was too much. I extended my fist. A shaking of hands, of some continuance – cordial on my part, and evidently so on Gingham's, by the pain I felt in my shoulder.

      "Well, sir," said Gingham, "I had already learned that you were a passenger for the Peninsula. I was a passenger for the Peninsula; and, as we were to sail together, and probably to campaign together, I resolved to introduce myself. I said, this lad – I beg your pardon, this youth – excuse me, this gentleman, this young gentleman – for I guess you have some ten years the advantage of me in that respect – this gentleman is, like myself, bound for the headquarters of the Peninsular army. I know something of campaigning; he knows nothing. We campaign together."

      "Well now," said I, "that is just what I should like amazingly."

      Gingham now took the initiative, and put forth his paw. Again we tackled, and, in the true pump-handle style, so dear to Englishmen, expressed mutual cordiality: only that this time, being better prepared, I reversed the electric stream, and brought tears into Gingham's eyes. He sung out, "Oh!" and rubbed his arm.

      "The rest," said Gingham, "is easily told. After breakfast you walked out into the court-yard, lit a cigar, and stood on the steps. I lit another, followed, and had the pleasure of making your acquaintance."

      I gave audible expression to my profound self-congratulations.

      "Allow me, however, to add," said Gingham, "you raised yourself greatly in my esteem by asking the waiter for a red herring. The request evinced a superiority to vulgar prejudices. Your way of putting it, too, was in perfect good keeping: for you did not commit yourself by ordering a red herring; but asked whether you could have one in the coffee-room. Believe me, I was pained, when he stated that red herrings were not permitted; and could but admire your self-denial, in accepting, as a substitute, the mutton-chops."

      We adjourned to the public room.

      Gingham had entertained me hospitably and handsomely. Yet this was the same Gingham who, when I made him take part of my beefsteak at breakfast, because his own was delayed, proposed that we should desire the waiter to tell the landlady to charge only half a beefsteak to me, and half a beefsteak to him, Gingham. My rejection of this proposal was the immediate occasion of the dinner, at which the reader has just been present.

      While we were eviscerating the papers, fresh from London, Gingham leaned over the table, with the air of a man who had something important to communicate. He looked me earnestly in the face.

      "Mr Y – ," said he, "what do you say – to a red herring – this evening – for supper?"

      "Thank you. You must excuse me. Nothing more to-night, but one cup of coffee, and perhaps a cigar. Not even an anchovy toast. I really couldn't."

      "Well, then," said Gingham, "to-morrow at breakfast. We will engage a room up stairs, and ask leave of nobody. I have brought down a small barrel from London – always take some when I visit the Peninsula – get them in Lower Thames Street. You will pronounce them excellent."

      The offer was too good to be declined.

      Next morning we ordered breakfast up stairs. Indeed, a fire had been lit in one of the parlours, by Gingham's directions; and there I found him, with the table laid, and the herrings ready for cooking. Gingham had secured a small Dutch oven; not with the design of baking the herrings – no, no, he knew better than that – but to keep them hot when done. The doing he reserved to himself, on the plea of experience. I was not to assist, except in eating them.

      "Do you understand cookery, Mr Y – ?" said Gingham.

      I ingenuously owned my deficiency in that branch of education, which is no part of the Cambridge curriculum.

      "Three months at headquarters," said he, "will make you an excellent cook."

      It so happened that the parlour, in which we had located ourselves for the purpose of cooking our herrings, was not that in which we had dined the day before, but one adjoining the larger apartment occupied by the three military gentlemen, with whom we were to cross the Bay of Biscay. A boarding, removable at pleasure, was the only separation between the two rooms. We had not yet become acquainted.

      Shortly after I joined Gingham, two of the three entered their parlour; presently the third followed. They rang the bell, and ordered breakfast, all in high good humour, and talking incessantly. We were not listeners, but could not

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