26
Night finds you hungry and thirsty. You snatch an apology for a bath; and it is midnight or near it before you get to dinner. You are no longer an honoured guest; no longer do you engage the attention of the company. You have retired to make room for some newer capture, Thrust into the most obscure corner, you sit watching the progress of dinner, gnawing in canine sort any bones that come down to you and regaling yourself with hungry zest on such tough mallow-leaves—the wrappers of daintier fare—as may escape the vigilance of those who sit above you. No slight is wanting. You have not so much as an egg to call your own; for there is no reason why you should expect to be treated in the same way as a stranger; that would be absurd. The birds that fall to your lot are not like other birds. Your neighbour gets some plump, luscious affair; you, a poor halfchicken, or lean pigeon, an insult, a positive outrage in poultry. As often as not, an extra guest appears unexpectedly, and the waiter solves the difficulty by removing your share (with the whispered consolation that you are ‘one of the family’), and placing it before the new-comer. When the joint, be it pork or venison, is brought in to be carved, let us hope that you stand well with the carver, or you will receive a Promethean helping of ‘bones wrapped up in fat.’ And the way in which a dish is whisked past you, after remaining with your neighbour till he can eat no more!—what free man would endure it, though he were as innocent of gall as any stag? And I have said nothing yet of the wine. While the other guests are drinking of some rare old vintage, you have vile thick stuff, whose colour you must industriously conceal with the help of a gold or silver cup, lest it should betray the estimation in which the drinker is held. It would be something if you could get enough even of this. Alas! you may call and call: the waiter is as one that marketh not.
