“So I should have thought, and he talks of the stage with the unsophistication of one who knows nothing about it mechanically, but is full of the romantic and poetic spirit of it. Let me see, it was at Franklin square where we saw that modern Dutch interior.”
“The private room at Harper Brothers?”
“Yes, and where we again met Mr. Curtis, Mr. Alden, the editor of the magazine, and Mr. Conant of “The Weekly,” I remember. Don’t you think that when America once takes up the work of a complete representation of legitimate and established plays she will go ahead at it as fast as she has done in the production of book-engravings?”
“I do.”
“And they tell me—actors tell me—that they have never had Shakespeare as completely and as worthily represented as at the Star this week. Mr. Gilbert says it will work a revolution in dramatic art in this country.”
“The papers are beginning to say so all round.”
“I confess I am as surprised as I am delighted. I thought more had been done in the way of harmonious representation, grouping, color, painting, lighting, than is evidently the case. By the way, I heard a good deal about this on the night of the Century Club reception.[16] They were very like Garrick men, many of them. An excellent idea having an exhibition of pictures at a club! I suppose it would hardly do in London to allow members such a margin in regard to the friends they introduce as in New York. I wish it could be done, and, especially, that granting of the entire privileges of the club to the stranger whom you invite to dinner. In case of transient membership, the compliment we pay to a stranger at the Garrick does include all the privileges of the club. The Manhattan is a cosey club. We got our first canvas-back in New York there. It was a little too early in the season; but in the way of a terrapin and canvas-back dinner the feast Buck gave us at Sieghortner’s was a triumph.[17] It scored by its simplicity. Let me see, I have the menu here. Now to look at it in comparison with what is called a swell dinner, some people would think its dishes wanting in variety and number. Somebody, I remember, said at the time, ‘This is a man’s dinner! Let us dissect it!’”
He had fetched the menu from his table, had returned to his seat by the fire, and was holding the carte before his face, partly to read it, and partly to ward off the glow of the hot coals.
“Now, first, oysters on the half shell, and I noticed they were on the half shell. That is the proper way to serve an oyster, and they should be in their own liquor.[18] They were lying on a bed of crushed ice,—did you notice? The dainty half of a lemon was placed in the centre of them. Shall you include this conversation in the book?”
This last question he asked suddenly.