Again the dogs announced visitors, but this time it was only the pastor of Tjele and Vinge parish, Jens Jensen Paludan.
“Good even to the house!” he said as he stepped in.
He was a large-boned, long-limbed man, with a stoop in his broad shoulders. His hair was rough as a crow’s nest, grayish and tangled, but his face was of a deep yet clear pink, seemingly out of keeping with his coarse, rugged features and bushy eyebrows.
Erik Grubbe invited him to a seat and asked about his haymaking. The conversation dwelt on the chief labors of the farm at that season and died away in a sigh over the poor harvest of last year. Meanwhile the pastor was casting sidelong glances at the mug and finally said: “Your honor is always temperate—keeping to the natural drinks. No doubt they are the healthiest. New milk is a blessed gift of heaven, good both for a weak stomach and a sore chest.”
“Indeed the gifts of God are all good, whether they come from the udder or the tap. But you must taste a keg of genuine mum that we brought home from Viborg the other day. She’s both good and German, though I can’t see that the customs have put their mark on her.”
Goblets and a large ebony tankard ornamented with silver rings were brought in and set before them.
They drank to each other.
“Heydenkamper! Genuine, peerless Heydenkamper!” exclaimed the pastor in a voice that trembled with emotion. He leaned back blissfully in his chair and very nearly shed tears of enthusiasm.
“You are a connoisseur,” smirked Erik Grubbe.
“Ah, connoisseur! We are but of yesterday and know nothing,” murmured the pastor absent-mindedly, “though I’m wondering,” he went on in a louder voice, “whether it be true what I have been told about the brew-house of the Heydenkampers. ’Twas a free-master who related it in Hanover, the time I travelled with young Master Jörgen. He said they would always begin the brew on a Friday night, but before any one was allowed to put a finger to it he had to go to the oldest journeyman and lay his hand on the great scales and swear by fire and blood and water that he harbored no spiteful or evil thoughts, for such might harm the beer. The man also told me that on Sundays, when the church-bells sounded, they would open all the doors and windows to let the ringing pass over the beer. But the most important of all was what took place when they set the brew aside to ferment; for then the master himself would bring a splendid chest, from which he would take heavy gold rings and chains and precious stones inscribed with strange signs, and all these would be put into the beer. In truth, one may well believe that these noble treasures would impart to it something of their own secret potency given them by nature.”