my eyes,” said the Scot. “Show me a living traitor, and here are my hand and my weapon; but when life is out, hatred should not live longer. – But here, I fancy, we come upon the village, where I hope to show you that neither ducking nor disgust have spoiled mine appetite for my breakfast. So my good friend, to the hostelrie, with all the speed you may. – Yet, ere I accept of your hospitality, let me know by what name to call you.”
“Men call me Maitre Pierre,” answered his companion. “I deal in no titles. A plain man, that can live on mine own good – that is my designation.”
“So be it, Maitre Pierre,” said Quentin, “and I am happy my good chance has thrown us together; for I want a word of seasonable advice, and can be thankful for it.”
While they spoke thus, the tower of the church and a tall wooden crucifix, rising above the trees, showed that they were at the entrance of the village.
But Maitre Pierre, deflecting a little from the road, which had now joined an open and public causeway, said to his companion that the inn to which he intended to introduce him stood somewhat secluded, and received only the better sort of travellers.
“If you mean those who travel with the better filled purses,” answered the Scot, “I am none of the number, and will rather stand my chance of your flayers on the highway, than of your flayers in the hostelrie.”
“Pasques dieu!” said his guide, “how cautious your countrymen of Scotland are! An Englishman, now, throws himself headlong into a tavern, eats and drinks of the best, and never thinks of the reckoning till his belly is full. But you forget, Master Quentin, since Quentin is your name, you forget I owe you a breakfast for the wetting which my mistake procured you. – It is the penance of my offence towards you.”
“In truth,” said the light hearted young man, “I had forgot wetting, offence, and penance, and all. I have walked my clothes dry, or nearly so, but I will not refuse your offer in kindness; for my dinner yesterday was a light one, and supper I had none. You seem an old and respectable burgess, and I see no reason why I should not accept your courtesy.”
The Frenchman smiled aside, for he saw plainly that the youth, while he was probably half famished, had yet some difficulty to reconcile himself to the thoughts of feeding at a stranger’s cost, and was endeavouring to subdue his inward pride by the reflection, that, in such slight obligations, the acceptor performed as complaisant a part as he by whom the courtesy was offered.
In the meanwhile, they descended a narrow lane, overshadowed by tall elms, at the bottom of which a gateway admitted them into the courtyard of an inn of unusual magnitude, calculated for the accommodation of the nobles and suitors who had business at the neighbouring Castle, where very seldom, and only when such hospitality was altogether unavoidable, did Louis XI permit any of his court to have apartments. A scutcheon, bearing the fleur de lys, hung over the principal door of the large irregular building; but there was about the yard and the offices little or none of the bustle which in those days, when attendants were maintained both in public and in private houses, marked that business was alive, and custom plenty. It seemed as if the stern and unsocial character of the royal mansion in the neighbourhood had communicated a portion of its solemn and terrific gloom even to a place designed according to universal custom elsewhere, for the temple of social indulgence, merry society, and good cheer.
Maitre Pierre, without calling any one, and even without approaching the principal entrance, lifted the latch of a side door, and led the way into a large room, where a faggot was blazing on the hearth, and arrangements made for a substantial breakfast.
“My gossip has been careful,” said the Frenchman to the Scot. “You must be cold, and I have commanded a fire; you must be hungry, and you shall have breakfast presently.”
He whistled and the landlord entered – answered Maitre Pierre’s bon jour with a reverence – but in no respect showed any part of the prating humour properly belonging to a French publican of all ages.
“I expected a gentleman,” said Maitre Pierre, “to order breakfast – hath he done so?”
In answer the landlord only bowed; and while he continued to bring, and arrange upon the table, the various articles of a comfortable meal, omitted to extol their merits by a single word. And yet the breakfast merited such eulogiums as French hosts are wont to confer upon their regales, as the reader will be informed in the next chapter.
CHAPTER IV: THE DEJEUNER
Sacred heaven! what masticators! what bread!
We left our young stranger in France situated more comfortably than he had found himself since entering the territories of the ancient Gauls. The breakfast, as we hinted in the conclusion of the last chapter, was admirable. There was a pate de Perigord, over which a gastronome would have wished to live and die, like Homer’s lotus eaters [see the Odyssey, chap. ix, where Odysseus arrives at the land of the Lotus eaters: “whosoever of them ate the lotus’s honeyed fruit resolved to bring tidings back no more and never to leave the place, but with the Lotus eaters there desired to stay, to feed on lotus and forget his going home.” Palmer’s Translation.], forgetful of kin, native country, and all social obligations whatever. Its vast walls of magnificent crust seemed raised like the bulwarks of some rich metropolitan city, an emblem of the wealth which they are designed to protect. There was a delicate ragout, with just that petit point de l’ail [a little flavor of garlic. The French is ungrammatical.] which Gascons love, and Scottishmen do not hate. There was, besides, a delicate ham, which had once supported a noble wild boar in the neighbouring wood of Mountrichart. There was the most exquisite white bread, made into little round loaves called boules (whence the bakers took their French name of boulangers), of which the crust was so inviting, that, even with water alone, it would have been a delicacy. But the water was not alone, for there was a flask of leather called bottrine, which contained about a quart of exquisite Vin de Beaulne. So many good things might have created appetite under the ribs of death. What effect, then, must they have produced upon a youngster of scarce twenty, who (for the truth must be told) had eaten little for the two last days, save the scarcely ripe fruit which chance afforded him an opportunity of plucking, and a very moderate portion of barley bread? He threw himself upon the ragout, and the plate was presently vacant – he attacked the mighty pasty, marched deep into the bowels of the land, and seasoning his enormous meal with an occasional cup of wine, returned to the charge again and again, to the astonishment of mine host, and the amusement of Maitre Pierre.
The latter indeed, probably because he found himself the author of a kinder action than he had thought of, seemed delighted with the appetite of the young Scot; and when, at length, he observed that his exertions began to languish, endeavoured to stimulate him to new efforts by ordering confections, darioles [cream cakes], and any other light dainties he could think of, to entice the youth to continue his meal. While thus engaged, Maitre Pierre’s countenance expressed a kind of good humour almost amounting to benevolence, which appeared remote from its ordinary sharp, caustic, and severe character. The aged almost always sympathize with the enjoyments of youth and with its exertions of every kind, when the mind of the spectator rests on its natural poise and is not disturbed by inward envy or idle emulation.
Quentin Durward also, while thus agreeably employed, could do no otherwise than discover that the countenance of his entertainer, which he had at first found so unprepossessing, mended when it was seen under the influence of the Vin de Beaulne, and there was kindness in the tone with which he reproached Maitre Pierre, that he amused himself with laughing at his appetite, without eating anything himself.
“I am doing penance,” said Maitre Pierre, “and may not eat anything before noon, save some comfiture and a cup of water. – Bid yonder lady,” he added, turning to the innkeeper, “bring them hither to me.”
The innkeeper left the room, and Maitre Pierre proceeded, “Well, have I kept faith with you concerning the breakfast I promised you?”
“The best meal I have eaten,” said the youth, “since I left Glen Houlakin.”
“Glen – what?” demanded Maitre Pierre. “Are you going to raise the devil, that you use such long tailed words?”
“Glen