his home.
But Blacky snarled, “That’s nothing to do with you. Just shut your big mouth, you!” and using his strong hind-legs, he suddenly scrabbles up a torrent of fallen icicles which thuds down on my head. I was taken completely aback, and, while I was still busy shaking the muddy debris off my body, Blacky slid off through the hedge and disappeared. Presumably to possess himself of Westbrook’s beef.
When I get home I find the place unusually springlike and even the master is laughing gaily. Wondering why, I hopped onto the veranda, and, as I padded to sit beside the master, noticed an unfamiliar guest. His hair is parted neatly and he wears a crested cotton surcoat and a duck-cloth hakama. He looks like a student and, at that, an extremely serious one. Lying on the corner of my master’s small hand-warming brazier, right beside the lacquer cigarette-box, there’s a visiting card on which is written, “To introduce Mr. Beauchamp Blowlamp: from Coldmoon.” Which tells me both the name of this guest and the fact that he’s a friend of Coldmoon. The conversation going on between host and guest sounds enigmatic because I missed the start of it. But I gather that it has something to do with Waverhouse, the aesthete whom I have had previous occasion to mention.
“And he urged me to come along with him because it would involve an ingenious idea, he said.” The guest is talking calmly.
“Do you mean there was some ingenious idea involved in lunching at aWestern style restaurant?” My master pours more tea for the guest and pushes the cup toward him.
“Well, at the time I did not understand what this ingenious idea could be, but, since it was his idea, I thought it bound to be something interesting and. . .”
“So you accompanied him. I see.”
“Yes, but I got a surprise.”
The master, looking as if to say, “I told you so,” gives me a whack on the head. Which hurts a little. “I expect it proved somewhat farcical. He’s rather that way inclined.” Clearly, he has suddenly remembered that business with Andrea del Sarto.
“Ah yes? Well, as he suggested we would be eating something special. . .”
“What did you have?”
“First of all, while studying the menu, he gave me all sorts of information about food.”
“Before ordering any?”
“Yes.”
“And then?”
“And then, turning to a waiter, he said, ‘There doesn’t seem to be anything special on the card.’ The waiter, not to be outdone, suggested roast duck or veal chops. Whereupon Waverhouse remarked quite sharply that we hadn’t come a very considerable distance just for common or garden fare. The waiter, who didn’t understand the significance of common or garden, looked puzzled and said nothing.”
“So I would imagine.”
“Then, turning to me, Waverhouse observed that in France or in England one can obtain any amount of dishes cooked à la Tenmei or à la Manyō but that in Japan, wherever you go, the food is all so stereotyped that one doesn’t even feel tempted to enter a restaurant of the so-called Western style. And so on and so on. He was in tremendous form. But has he ever been abroad?”
“Waverhouse abroad? Of course not. He’s got the money and the time. If he wanted to, he could go off anytime. He probably just converted his future intention to travel into the past tense of widely traveled experience as a sort of joke.” The master flatters himself that he has said something witty and laughs invitingly. His guest looks largely unimpressed.
“I see. I wondered when he’d been abroad. I took everything he said quite seriously. Besides, he described such things as snail soup and stewed frogs as though he’d really seen them with his own two eyes.”
“He must have heard about them from someone. He’s adept at such terminological inexactitudes.”
“So it would seem,” and Beauchamp stares down at the narcissus in a vase. He seems a little disappointed.
“So, that then was his ingenious idea, I take it?” asks the master still in quest of certainties.
“No, that was only the beginning. The main part’s still to come.”
“Ah!”The master utters an interjection mingled with curiosity.
“Having finished his dissertation on matters gastronomical and European, he proposed ‘since it’s quite impossible to obtain snails or frogs, however much we may desire them, let’s at least have moat-bells. What do you say?’ And without really giving the matter any thought at all, I answered, ‘Yes, that would be fine.’”
“Moat-bells sound a little odd.”
“Yes, very odd, but because Waverhouse was speaking so seriously, I didn’t then notice the oddity.” He seems to be apologizing to my master for his carelessness.
“What happened next?” asks my master quite indifferently and without any sign of sympathetic response to his guest’s implied apology.
“Well, then he told the waiter to bring moat-bells for two. The waiter said,‘Do you mean meatballs, sir?’ but Waverhouse, assuming an ever more serious expression, corrected him with gravity. ‘No, not meatballs, moat-bells.’”
“Really? But is there any such dish as moat-bells?”
“Well I thought it sounded somewhat strange, but as Waverhouse was so calmly sure and is so great an authority on all things Occidental—remember it was then my firm belief that he was widely traveled—I too joined in and explained to the waiter,‘Moat-bells, my good man, moat-bells.’”
“What did the waiter do?”
“The waiter—it’s really rather funny now one comes to think back on it—looked thoughtful for a while and then said, ‘I’m terribly sorry sir, but today, unfortunately, we have no moat-bells. Though should you care for meatballs we could serve you, sir, immediately.’ Waverhouse thereupon looked extremely put out and said, ‘So we’ve come all this long way for nothing. Couldn’t you really manage moat-bells? Please do see what can be done,’ and he slipped a small tip to the waiter. The waiter said he would ask the cook again and went off into the kitchen.”
“He must have had his mind dead set on eating moat-bells.”
“After a brief interval the waiter returned to say that if moat-bells were ordered specially they could be provided, but that it would take a long time. Waverhouse was quite composed. He said, ‘It’s the New Year and we are in no kind of hurry. So let’s wait for it?’ He drew a cigar from the inside of his Western suit and lighted up in the most leisurely manner. I felt called upon to match his cool composure so, taking the Japan News from my kimono pocket, I started reading it. The waiter retired for further consultations.”
“What a business!” My master leans forward, showing quite as much enthusiasm as he does when reading war news in the dailies.
“The waiter re-emerged with apologies and the confession that, of late, the ingredients of moat-bells were in such short supply that one could not get them at Kameya’s nor even down at No. 15 in Yokohama.
He expressed regret, but it seemed certain that the material for moat-bells would not be back in stock for some considerable time. Waverhouse then turned to me and repeated, over and over again, ‘What a pity, and we came especially for that dish.’ I felt that I had to say something, so I joined him in saying,‘Yes, it’s a terrible shame! Really, a great, great pity!’”
“Quite so,” agrees my master, though I myself don’t follow his reasoning.
“These observations must have made the waiter feel quite sorry, for he said,‘When, one of these days, we do have the necessary ingredients, we’d be happy if you would come, sir, and sample our fare.’ But when Waverhouse proceeded to ask him what ingredients the restaurant did use, the waiter just laughed and gave no answer. Waverhouse then pressingly