During meals Mademoiselle was to be found in the kitchen. She did the carving herself and tasted everything before it was passed through a window to Louis.
There was no felt covering under the table-cloth. The serving of the meal competed with piping, high-pitched, excited voices. Perhaps I oughtn't to say excited, but the Frenchman in his most ordinary matter of fact conversation sounds excited to the Anglo-Saxon. He asks you to pass the bread in the same tone you would use in announcing an event of moment. At each place was a glass knife-and-fork rest. In France, unless the first dish happens to be fish, you keep the same knife and fork. This is the custom in the best of homes. We are prodigal of cutlery where the French are prodigal of plates. The same knife and fork didn't matter, because the food was so good. Nor does it matter to-day, because now there is only one meat dish. Times have changed.
If fruit or pudding ran out, Mademoiselle opened a section of the wall, finding the key on a bunch that was suspended from her belt on a piece of faded black tape. From the cupboard she took tiny glasses filled with confiture or perhaps a paste made of mashed chestnuts and flour slightly sweetened. The glasses, to the touch, were cylindrical, but when you had broken the paper pasted across the top and had eaten half way down, the space was no wider than the fat part of your tea spoon. If your glass was a cylinder outside, on the inside it was an inverted cone.
The quantities of bread consumed in that house would be appalling to anybody but a Frenchman. A Turk can live on bread and olives. But a Frenchman can live on bread alone. If he had to choose between bread and wine he would forget the wine. When the basket was passed around, the pensionnaires, with a delightful absence of self-consciousness, would cast their eye over it in order to select the biggest piece. There was always one person who would look around the room furtively, take the biggest piece on the plate, slip the second biggest piece into the lap under the serviette, and then, gazing far away in ostrich fashion, glide the bread into pocket or reticule. If the dessert happened to be fruit, an orange or an apple would follow the bread for private consumption later in the day. Perhaps these people came in for luncheon only and the bread and fruit was devoured at twilight at some little café where it is permitted to customers to bring their own supplies, if they buy a drink. This stretching of luncheon procured the evening meal. If necessity is the mother of invention, the students of Paris are necessity's grandmother.
Louis, the arch-juggler, was forced by public opinion to alternate day by day his point of departure when passing the steaming plat du jour. Egalité, you remember, is one-third of French philosophy. It would never do for the same end of the dining-room to enjoy for two days running the little privilege of having the first pick at the best piece of meat in the plate.
François helped in the dining-room. But he was everywhere else too. He was useful for Louis to swear at and to blame. He was bell-hop, scullery-boy, errand-man, who needed all of his amazing reserves of cheerfulness. I wondered when François slept. He was on hand with his grin and his oui, madame, early and late. Once when we slid out of the house at five in the morning to go on an excursion, we found him in the lower hall surrounded by the boots of the house. Back of his ear was a piece of chalk used for marking the number of the room on the soles of the boots. He was polishing away, moving his arm back and forth with a diminutive imitation of the swing his legs had to accomplish when his brush-clad feet were polishing the waxed floors. As a concession to the early hour, he was whistling softly instead of singing. The whistling of François fascinated everyone because it came through a tongue folded funnel-wise and placed in the aperture where a front tooth was missing. And we would often find him up and about when we came home late at night. It was a pleasant surprise, when, after calling out your name, you made ready to walk back to the candlestick table, hands stretched out before you, to have François suddenly appear with a light. He would hold out over the table his little hand lamp with the flourish a Gascon alone can make. You picked out your candlestick by the number of your room cut in its shining surface. The number had an old-fashioned swing to its curve, suggesting that the solid bit of brass might have been dug up from the garden of some moss-grown hostelry after a passage of the Huns.
Mademoiselle Guyénot insisted that the flagged pavement be washed every day. François used to fill with water a tin can in the bottom of which he had punched half a dozen holes. He swung it about the court until figure eight shaped sprinkle-tracks lay all over the twelve-by-twenty garden. Afterwards he would take a short-handled broom, bend himself over like a hairpin, and sweep up the flag-stones. The dirt he accumulated was made into a neat newspaper package and set aside to wait until early to-morrow morning when it was put out on the street in the garbage-pail. François' thin high voice sang incessantly and sounded for all the world like the piping of a Kurdish shepherd above the timber line in the Taurus Mountains. In those days woe betide you if you put trash or garbage on a Paris street later than 8 A. M. It was as unseemly an act as shaking carpets out of your window after the regulation hour. Now, even if you are a late and leisurely bank clerk or fashionable milliner and you don't have to show up at work before 10 o'clock, you will see garbage-pails along curb-stones and likely as not get a dust shower furious enough to make you wish you hadn't left your umbrella at home. The old days—will they come back?
When the band plays soft Eliza-crossing-the-ice music, my mind flies to several Home-Sweet-Homes. I think of Tarsus, Constantinople, Oxford and Princeton. But there is no twinge of homesickness. Paris and my present home there satisfy every want and longing. Among the homes of the past, however, I think of others in Paris as well as of those of other places. I never forget the pension in the Rue Madame. Thankfully it is still a reality. During the past decade it has housed our mothers and sisters and cousins and friends. We have gone there to see them. And we go there to see our first warm friend in Paris and her husband and children. From time to time we have a meal in the old dining-room. We hope the pension will not disappear or will not be converted into too grand a hotel. For us it is a Paris landmark.
CHAPTER VI
LARES AND PENATES IN THE RUE SERVANDONI
WE spent the first anniversary of our wedding in Egypt. A week later we arrived in Paris. For prospective residents as well as for tourists, June is the best time of the year to reach Paris. You have good weather and long days, both essentials of successful home-hunting. It is an invariable rule in Paris to divide the year in quarters, beginning with the fifteenth of January, April, July and October. Whether you are looking for a modest logement on a three months' lease or a grand appartement-confort moderne—on a three years' lease, the dates of entry are the same. One rarely breaks in between terms. If you have passed one period, you must wait for the next trimestre. The person who is leaving the apartment you rent might be perfectly willing to accommodate you, but he has to wait to get into his new place. So when we went to the pension, we had before us the best home-hunting weeks of the year, with the expectation of being able to get settled somewhere on July 15th.