Part 6 (1/2)
”Gentlemen,” said our host, ”I give you your liberty till dinner at noon. Meanwhile I should be very much obliged to you for ascending to the rooms I have had prepared for you, and let me know that there is nothing wanting for your comfort. Criton will conduct you.”
Having a.s.sured himself that we were following him, silent Criton went out and began to ascend the stairs. He went up to the roof timbers, then, having taken some steps down a long pa.s.sage, he indicated to us two very clean rooms where fires sparkled. I could never have believed that a castle as shattered on the outside, the front of which showed nothing but cracked walls and dark windows, was as habitable in some of its inner parts. My first care was to know where I was. Our rooms looked on the fields, the view from them embraced the marshy slopes of the Seine, extending up to the Calvary of Mont Valerien. Eyeing our furniture, I could see, laid out on my bed, a grey coat, breeches to match and a sword. On the carpet were buckle shoes neatly coupled, the heels joined and the points separated just as if they had of themselves the sentiment of a fine deportment.
I augured favourably of the liberality of our master, To do him honour, I dressed very carefully and spread abundantly on my hair the powder a box full of which I found on a small table. And very welcome were the laced s.h.i.+rt and white stockings I discovered in one of the drawers of the chest.
Having put on s.h.i.+rt, stockings, breeches, vest and coat, I walked up and down my room with hat under the arm, hand on the guard of my sword, thinking all the time on the looking-gla.s.s, and regretting that Catherine, the lace-maker, could not see me in such finery.
In this way I was occupied for a little while, when M. Jerome Coignard came into my room with a new neckband and very respectable clerical garb.
”Tournebroche,” he exclaimed, ”is it you, my boy? Never forget that you owe these fine clothes to the knowledge I have given you. They fit a humanist like yourself, as who says humanities says also elegance.
But look on me and say if I have a good mien. In this dress I consider myself to be a very honest man. This M. d'Asterac seems to be tolerably magnificent. It's a pity he's mad. Wise he is in one way, as he calls his valet Criton, which means judge. And it's very true that our valets are the witnesses of all our actions. When Lord Verulam, Chancellor of England, whose philosophy I esteem but little, entered the great hall to be tried, his lackeys, who were clad with an opulence by which the copiousness of the Chancellor's household could be judged, rose to render him due honour. Lord Verulam said to them: 'Sit down, your rising is my falling.' As a fact, those knaves, by their extravagance, had pushed him to ruin and compelled him to do things for which he was indicted as a peculator. Tournebroche, my boy, always remember this misfortune of Lord Verulam, Chancellor of England and author of the 'Novum Organum.' But to return to that Sire d'Asterac, in whose service we are; it is a great pity that he is a sorcerer and given to cursed science. You know, my boy, I pride myself on my delicacy in matters of faith I find it hard to serve a cabalist who turns our Holy Scriptures upside down under the pretext to understand them better that way.
However, if he is, as his name and speech indicate, a Gascon n.o.bleman, we have nothing to be afraid of. A Gascon may make a contract with the devil and you may be sure that the devil will be done.”
The dinner bell interrupted our conversation.
But while descending the stairs, my kind tutor said: ”Tournebroche, my boy, remember, during the whole meal, to follow all my movements, to enable you to imitate them. Having dined at the third table of the Bishop of Seez, I know how to do it. It's a difficult art. It's harder to dine than to speak like a gentleman.”
CHAPTER VII
Dinner and Thoughts on Food
We found in the dining-room a table laid for three, where M. d'Asterac made us take our places.
Criton, who acted as butler, served us with jellies, and thick soup strained a dozen times. But we could not see any joints. As well as we could, my kind tutor and myself tried to hide our surprise. M. d'Asterac guessed it and said:
”Gentlemen, this is only an attempt, and may seem to you an unfortunate one. I shall not persist in it. I'll have some more customary dishes served for you and I shall not disdain to partake of them. If the dishes I offer you to-day are badly prepared, it is less the fault of my cook than that of chemistry, which is still in its infancy. But they will at all events give you an idea of what will be in the future. At present men eat without philosophy. They do not nourish themselves like reasonable beings. They do not think of such. But of what are they thinking? Most of them live in stupidity and actually those who are capable of reflection occupy their minds with silly things like controversies and poetry. Consider mankind, gentlemen, at their meals since the far-away times when they ceased their intercourse with Sylphs and Salamanders. Abandoned by the genii of the air they grew heavy and dull in ignorance and barbarity Without policy and without art they lived, nude and miserable, in caverns, on the border of torrents or in the trees of the forest. The chase was their only industry. After having surprised or captured by quickness a timid animal, they devoured that prey still palpitating.
”They also fed on the flesh of their companions and infirm relatives; the first sepulchres of human beings were living graves, famished and insensible intestines. After long fierce centuries a divine man made his appearance: the Greeks call him Prometheus. It cannot be doubted that this sage had intercourse in the homes of the Nymphs with the Salamander folks. He learnt of them and showed to the unhappy mortals the art of producing and conserving fire. Of all the innumerable advantages that men have drawn from this celestial present, one of the happiest was the possibility of cooking food, and by this treatment, to render it lighter and more subtle. And it's in a large part due to the effect of a nourishment submitted to the action of the flame that slowly and by degrees mankind became intelligent, industrious, meditative and apt to cultivate the arts and sciences. But that was only a first step, and it is grievous to think that so many millions of years had to pa.s.s before a second step was made. From the time when our ancestors toasted beasts'
quarters on fires of brambles in the shelter of a rock, we have not made any true progress in cooking, for sure, gentlemen, you cannot put a higher value on the inventions of Lucullus and that gross pie to which Vitellius gave the name of s.h.i.+eld of Minerva than on our roasts, patties, stews, our stuffed meats and all the frica.s.sees which still suffer from the ancient barbarity.
”At Fontainebleau, the king's table, where a whole stag is dished up in his skin and his antlers, presents to the eye of the philosopher a spectacle as rude as that of the troglodytes, cowering round the smoking cinders, gnawing horse bones. The brilliant paintings of the hall, the guards, the richly clad officers, the musicians playing the melodies of Lambert and Lulli in the gallery, the golden goblets, the silver plate, the silken tablecloth, the Venetian gla.s.s, the chased epergnes full of rare flowers, the heavy candlesticks--they cannot change, cannot lend a dissimulating charm to the true nature of this unclean charnel-house, where men and women a.s.semble over animal bodies, broken bones and torn meats to gloat greedily over them. Oh, what unphilosophical nourishment!
We swallow with stupid gluttony muscle, fat and intestines of beasts without discerning in those substances such parts as are truly adapted to our nourishment and those much more abundant which we ought to reject; and we fill our stomach indiscriminately with good and bad, useful and injurious. That's the very point, where a separation is to be made, and, if the whole medical faculty could boast of a chemist and philosopher, we should no more be compelled to partake of such disgusting feasts.
”They would prepare for us, gentlemen, distilled meats, containing nothing but what is in sympathy and affinity with our body. Nothing would be used but the quintessence of oxen and pigs, the elixir of partridges and capons, and all that is swallowed could be digested. I do not give up all hope, gentlemen, of obtaining such results by thinking somewhat deeper over chemistry and medicine than I have had leisure to do up till now.”
At these words of our host, M. Jerome Coignard, raising his eyes over the thin black broth in his plate, looked uneasily at M. d'Asterac, who continued to say:
”But that would still be quite insufficient progress. No honest man can eat animal flesh without disgust, and people cannot call themselves refined as long as they keep slaughter-houses and butchers' shops in their towns. But the day will come when we shall know exactly the nouris.h.i.+ng elements contained in animal carca.s.ses, and it will become possible to extract those very same elements from bodies without life, and which will furnish an abundance of them. Those bodies without life contain, as a fact, all that is to be found in living beings, because the animal has been built up by the vegetable, which has itself drawn the substance out of the inert ground.
”Then people will feed on extracts of metal and mineral conveniently treated by physicians. I have no doubt but that the taste of them will be exquisite and the absorption salutary. Cookery will be done in retorts and stills and alchemists will be our cooks. Are you not impatient, gentlemen, to see such marvels? I promise them to you at a very near time. But you are not able at present to unravel the excellent effects that they will produce.”
”In truth, sir, I do not unravel them,” said my kind tutor, and had a long draught of wine.
”If such is the case,” said M. d'Asterac, ”listen to me for a moment.