“Well, here you are, here you are,” my Uncle Spencer would say, snatching my bag from me. “Eleven minutes late.” And we would dash for the custom-house as though our lives depended on getting there before the other trans-beasted passengers.
My Uncle Spencer was a man of about forty when first I came from my preparatory school to stay with him. Thin he was, rather short, very quick, agile, and impulsive in his movements, with small feet and small, delicate hands. His face was narrow, clear-cut, steep, and aquiline; his eyes dark and extraordinarily bright, deeply set under overhanging brows; his hair was black, and he wore it rather long, brushed back from his forehead. At the sides of his head it had already begun to go grey, and above his ears, as it were, two grey wings were folded against his head, so that, to look at him, one was reminded of Mercury in his winged cap.
“Hurry up!” he called. And I scampered after him. “Hurry up!” But of course there was no use whatever in our hurrying; for even when we had had my little hand-bag examined, there was always the registered trunk to wait for; and that, for my Uncle Spencer, was agony. For though our places in the Brussels express were reserved, though he knew that the train would not in any circumstances start without us, this intellectual certainty was not enough to appease his passionate impatience, to allay his instinctive fears.
“Terribly slow,” he kept repeating. “Terribly slow.” And for the hundredth time he looked at his watch. “Dites-moi,” he would say, yet once more, to the sentry at the door of the customs-house, “le grand bagage...?” until in the end the fellow, exasperated by these questions which it was not his business to answer, would say something rude; upon which my Uncle Spencer, outraged, would call him mal élevé and a grossier personnage—to the fury of the sentry but correspondingly great relief of his own feelings; for after such an outburst he could wait in patience for a good five minutes, so far forgetting his anxiety about the trunk that he actually began talking to me about other subjects, asking how I had got on this term at school, what was my batting average, whether I liked Latin, and whether Old Thunderguts, which was the name we gave to the headmaster on account of his noble baritone, was still as ill-tempered as ever.
But at the end of the five minutes, unless the trunk had previously appeared, my Uncle Spencer began looking at his watch again.
“Scandalously slow,” he said. And addressing himself to another official, “Dites-moi, monsieur, le grand bagage...?”
But when at last we were safely in the train and there was nothing to prevent him from deploying all the graces and amiabilities of his character, my Uncle Spencer, all charm and kindness now, devoted himself wholeheartedly to me.
“Look!” he said; and from the pocket of his overcoat he pulled out a large and dampish parcel of whose existence my nose had long before made me aware. “Guess what’s in here.”
“Prawns,” I said, without an instant’s hesitation.
And prawns it was, a whole kilo of them. And there we sat in opposite corners of our first-class carriage, with the little folding table opened out between us and the pink prawns on the table, eating with infinite relish and throwing the rosy carapaces, the tails, and the sucked heads out of the window. And the Flemish plain moved past us; the long double files of poplars, planted along the banks of the canals, along the fringes of the high roads, moving as we moved, marched parallel with our course or presented, as we crossed them at right angles, for one significant flashing moment the entrance to Hobbema’s avenue. And now the belfries of Bruges beckoned from far off across the plain; a dozen more shrimps and we were roaring through its station, all gloom and ogives in honour of Memling and the Gothic past. By the time we had eaten another hectogram of prawns, the modern quarter of Ghent was reminding us that art was only five years old and had been invented in Vienna. At Alost the factory chimneys smoked; and before we knew where we were, we were almost on the outskirts of Brussels, with two or three hundred grammes of sea-fruit still intact on the table before us.