“The fellow looks as though he were capable of anything; perhaps it’s his fault that his brother, a fine handsome man they tell me, has gone to the bad. Poor Madame Bridau doesn’t seem as if she were very happy with him.”
“Suppose we take advantage of his being here, and have our portraits painted?”
The result of all these observations, scattered through the town was, naturally, to excite curiosity. All those who had the right to visit the Hochons resolved to call that very night and examine the Parisians. The arrival of these two persons in the stagnant town was like the falling of a beam into a community of frogs.
After stowing his mother’s things and his own into the two attic chambers, which he examined as he did so, Joseph took note of the silent house, where the walls, the stair-case, the wood-work, were devoid of decoration and humid with frost, and where there was literally nothing beyond the merest necessaries. He felt the brusque transition from his poetic Paris to the dumb and arid province; and when, coming downstairs, he chanced to see Monsieur Hochon cutting slices of bread for each person, he understood, for the first time in his life, Moliere’s Harpagon.
“We should have done better to go to an inn,” he said to himself.
The aspect of the dinner confirmed his apprehensions. After a soup whose watery clearness showed that quantity was more considered than quality, the bouilli was served, ceremoniously garnished with parsley; the vegetables, in a dish by themselves, being counted into the items of the repast. The bouilli held the place of honor in the middle of the table, accompanied with three other dishes: hard-boiled eggs on sorrel opposite to the vegetables; then a salad dressed with nut-oil to face little cups of custard, whose flavoring of burnt oats did service as vanilla, which it resembles much as coffee made of chiccory resembles mocha. Butter and radishes, in two plates, were at each end of the table; pickled gherkins and horse-radish completed the spread, which won Madam Hochon’s approbation. The good old woman gave a contented little nod when she saw that her husband had done things properly, for the first day at least. The old man answered with a glance and a shrug of his shoulders, which it was easy to translate into—
“See the extravagances you force me to commit!”
As soon as Monsieur Hochon had, as it were, slivered the bouilli into slices, about as thick as the sole of a dancing-shoe, that dish was replaced by another, containing three pigeons. The wine was of the country, vintage 1811. On a hint from her grandmother, Adolphine had decorated each end of the table with a bunch of flowers.
“At Rome as the Romans do,” thought the artist, looking at the table, and beginning to eat,—like a man who had breakfasted at Vierzon, at six o’clock in the morning, on an execrable cup of coffee. When Joseph had eaten up all his bread and asked for more, Monsieur Hochon rose, slowly searched in the pocket of his surtout for a key, unlocked a cupboard behind him, broke off a section of a twelve-pound loaf, carefully cut a round of it, then divided the round in two, laid the pieces on a plate, and passed the plate across the table to the young painter, with the silence and coolness of an old soldier who says to himself on the eve of battle, “Well, I can meet death.” Joseph took the half-slice, and fully understood that he was not to ask for any more. No member of the family was the least surprised at this extraordinary performance. The conversation went on. Agathe learned that the house in which she was born, her father’s house before he inherited that of the old Descoings, had been bought by the Borniches; she expressed a wish to see it once more.
“No doubt,” said her godmother, “the Borniches will be here this evening; we shall have half the town—who want to examine you,” she added, turning to Joseph, “and they will all invite you to their houses.”