have been like? I could not help laughing. Involuntarily, my Adam’s apple made a rumbling noise. My master, who likes what he takes to be purring, strokes my head ever more and more gently. I’m thankful to be loved just because I laugh at someone, but at the same time I feel a bit uneasy.
“What very bad luck!” My master offers condolences despite the fact that we are still in the congratulatory season of the New Year.
“As for our second meeting, we intend to make a great advance and manage things in the grand style. That, in fact, is the very reason for my call today: we’d like you to join our group and help us.”
“I can’t possibly have spasms.” My negative-minded master is already poised to refuse.
“No, you don’t have to have spasms or anything like that. Here’s a list of the patron members.” So saying, Beauchamp very carefully produced a small notebook from a purple-colour carrying-wrapper. He opened the notebook and placed it in front of my master’s knees. “Will you please sign and make your seal-mark here?” I see that the book contains the names of distinguished Doctors of Literature and Bachelors of Arts of this present day, all neatly mustered in full force.
“Well, I wouldn’t say I object to becoming a supporter, but what sort of obligations would I have to meet?” My oyster-like master displays his apprehensions. . .
“There’s hardly any obligation. We ask nothing from you except a signature expressing your approval.”
“Well, in that case, I’ll join.” As he realizes that there is no real obligation involved, he suddenly becomes lighthearted. His face assumes the expression of one who would sign even a secret commitment to engage in rebellion, provided it was clear that the signature carried no binding obligation. Besides, it is understandable that he should assent so eagerly: for to be included, even by name only, among so many names of celebrated scholars is a supreme honor for one who has never before had such an opportunity. “Excuse me,” and my master goes off to the study to fetch his seal. I am tipped to fall unceremoniously onto the matting. Beauchamp helps himself to a slice of sponge cake from the cake-bowl and crams it into his mouth. For a while he seems to be in pain, mumbling. Just for a second I am reminded of my morning experience with the rice-cake. My master reappears with his seal just as the sponge cake settles down in Beauchamp’s bowels. My master does not seem to notice that a piece of sponge cake is missing from the cake-bowl. If he does, I shall be the first to be suspected.
Mr. Beauchamp having taken his departure, my master reenters the study where he finds on his desk a letter from friend Waverhouse.
“I wish you a very happy New Year. . .”
My master considers the letter to have started with an unusual seriousness. Letters from Waverhouse are seldom serious. The other day, for instance, he wrote: “Of late, as I am not in love with any woman, I receive no love letters from anywhere. As I am more or less alive, please set your mind at ease.” Compared with which, this New Year’s letter is exceptionally matter-of-fact:
I would like to come and see you, but I am so very extremely busy every day because, contrary to your negativism, I am planning to greet this New Year, a year unprecedented in all history, with as positive an attitude as is possible. Hoping you will understand. . .
My master quite understands, thinking that Waverhouse, being Waverhouse, must be busy having fun during the New Year season.
Yesterday, finding a minute to spare, I sought to treat Mr. Beauchamp to a dish of moat-bells. Unfortunately, due to a shortage of their ingredients, I could not carry out my intention. It was most regrettable. . .
My master smiles, thinking that the letter is falling more into the usual pattern.
Tomorrow there will be a card party at a certain Baron’s house; the day after tomorrow a New Year’s banquet at the Society of Aesthetes; and the day after that, a welcoming party for Professor Toribe; and on the day thereafter. . .
My master, finding it rather a bore, skips a few lines.
So you see, because of these incessant parties— nō song parties, haiku parties, tanka parties, even parties for New Style Poetry, and so on and so on, I am perpetually occupied for quite some time. And that is why I am obliged to send you this New Year’s letter instead of calling on you in person. I pray you will forgive me. . .
“Of course you do not have to call on me.” My master voices his answer to the letter.
Next time that you are kind enough to visit me, I would like you to stay and dine. Though there is no special delicacy in my poor larder, at least I hope to be able to offer you some moat-bells, and I am indeed looking forward to that pleasure. . .
“He’s still brandishing his moat-bells,” muttered my master, who, thinking the invitation an insult, begins to feel indignant.
However, because the ingredients necessary for the preparation of moat-bells are currently in rather short supply, it may not be possible to arrange it. In which case, I will offer you some peacocks’ tongues. . .
“Aha! So he’s got two strings to his bow,” thinks my master and cannot resist reading the rest of the letter.
As you know, the tongue meat per peacock amounts to less than half the bulk of the small finger. Therefore, in order to satisfy your gluttonous stomach. . .
“What a pack of lies,” remarks my master in a tone of resignation.
I think one needs to catch at least twenty or thirty peacocks. However, though one sees an occasional peacock, maybe two, at the zoo or at the Asakusa Amusement Center, there are none to be found at my poulterer’s, which is occasioning me pain, great pain. . .
“You’re having that pain of your own free will.” My master shows no evidence of gratitude.
The dish of peacocks’ tongues was once extremely fashionable in Rome when the Roman Empire was in the full pride of its prosperity. How I have always secretly coveted after peacocks’ tongues, that acme of gastronomical luxury and elegance, you may well imagine. . .
“I may well imagine, may I? How ridiculous.” My master is extremely cold.
From that time forward until about the sixteenth century, peacock was an indispensable delicacy at all banquets. If my memory serves me, when the Earl of Leicester invited Queen Elizabeth to Kenilworth, peacocks’ tongues were on the menu. And in one of Rembrandt’s banquet scenes, a peacock is clearly to be seen, lying in its pride upon the table. . .
My master grumbles that if Waverhouse can find time to compose a history of the eating of peacocks, he cannot really be so busy.
Anyway, if I go on eating good food as I have been doing recently, I will doubtless end up one of these days with a stomach weak as yours. . .
“‘Like yours’ is quite unnecessary. He has no need to establish me as the prototypical dyspeptic,” grumbles my master.
According to historians, the Romans held two or three banquets every day. But the consumption of so much good food, while sitting at a large table two or three times a day, must produce in any man, however sturdy his stomach, disorders in the digestive functions. Thus nature has, like you. . .
“‘Like you,’ again, what impudence!”
But they, who studied long and hard simultaneously to enjoy both luxury and exuberant health, considered it vital not only to devour disproportionately large quantities of delicacies, but also to maintain the bowels in full working order. They accordingly devised a secret formula. . .
“Really?” My master suddenly becomes enthusiastic.
They