CHAPTER XVI.
A VICE-REGAL BANQUET.
THE Count de Frontenac entertained the dignitaries of the colony at one of those late suppers which had been so severely denounced by the clerical authorities, but which were so highly enjoyed by the more worldly portion of the community. The service of the table was arranged with elaborate magnificence. Clusters of lights flashed on gold and silver plate. The banquet consisted of four courses. Chicken soup was served first; then followed prime legs of mutton garnished with chops, and choice venison pies whose pale gold-colored crust was raised in fanciful shapes. Between the roasts were dishes of plover, woodcock and partridges roasted on the spit, and strings of larks served by the half-dozen on the little splinters of wood upon which they had been cooked. The third course consisted of entrées, salads, both sweet and salt, perfumed omelettes, blanc-manges, burnt creams, fritters and fruit pies. The fourth was dessert, for which there were fruits piled in pyramids, cakes, macaroons, march-paine and preserves of various kinds, the whole accompanied by the fashionable French wines of the day.
As a host, stately, brilliant, imposing, the Governor-General was at his best. The winning grace that tempered his strenuous will, the delicate condescension of his bearing, charmed his guests, as they had ever the power to bind his own party into devoted adherence.
“A last toast before we leave the table: ‘To the glory of our arms.’ Help yourselves, gentlemen, and here’s to you,” carrying to his lips a golden goblet engraved with the family arms, “To the glory of our arms.”
The guests bowed ceremoniously in acknowledgement, raising their goblets and repeating, “To the glory of our arms.”
The room to which the company adjourned was a long drawing-room with curtains of the finest Turkey red, embossed with a damask pattern. The high carved mantel-piece was painted white. There were rich fauteuils and couches, buhl cabinets and spindle-legged chairs. On rosewood cabinets, inlaid with ivory, stood dainty Japanese jars filled with spices and dried rose-leaves.
The company was as brilliant as beauty and wit could render it. The fascination and marked individuality which have made of Frenchwomen a power, and rendered them an inspiration to the men of their race, stamped on all around them the impress of their aptitudes, their graces, their charm. Card-tables were set out; the older guests played at lasquenet, hombre, piquet and brélan; the younger members of the party revelled in charades and boutrimés, or listened to the soft strains of the théobe. In this charmed circle Madame la Marquise reigned like an empress. Diane, thoroughly in touch with her surroundings, had never looked more beautiful. From the white and silver brocade of her robe rose a regal head and neck; beneath the powdered masses of hair her eyes burned deeply like violet stars.
“The fairest favorite of Versailles cannot compare with this peerless flower of New France!” declared the Governor-General, who was considered a connoisseur in feminine charms. “She has that in her face that would send men to death as to a banquet.”
“Mademoiselle, will you permit an old man whom your freshness has made young again to pay his devoirs? Your father was among my early friends, as Madame la Marquise will bear me witness.” Frontenac made a low bow, his palms steadying his sword, while his spurs clanked and his plumed hat, held in the right hand, swept the ground. He spoke the accepted language of gallantry, uttering the strained courtesies of the Court and high society; but the homage offered was palpably sincere, and carried with it a subtle flattery.