"I don't think they understand you, David," Mrs. Dundyke said to him one day.
"And how should they understand, speaking nothing but heathen gibberish?" he returned. "It's enough to make a saint swear."
Another source of annoyance was the living. Those who have travelled by diligence in the more remote parts of France, and sat down to the tables-d'hôte at the road-side inns where the diligence halted, and remember the scrambling haste observed, may imagine the distresses of Mr. and Mrs. Dundyke. In common with their countrymen in general, they partook strongly of the national horror of frog-eating, and also of the national conviction that that delicate animal furnished the component parts of at least every second dish served up in France: so that it was little short of martyrdom to be planted down to a dinner, where half the dishes, for all the information they gave to the eye, might be composed of frogs, or something equally obnoxious. There would be the bouilli first, but Mr. Dundyke, try as he would, could not swallow it, although he had once dined on red-herrings; and there would be a couple of skinny chickens, drying on a dish of watercress, but before he could hope, in his English deliberation, to get at them, they were snapped up and devoured. Few men liked good living better than David Dundyke,—how else would he have been fit to become one of the renowned metropolitan body-corporate?—and when it was to be had at anybody else's cost, none enjoyed it more. At these tables-d'hôte, eat or not eat, he had to pay, and bitter and frequent were the heartburnings at throwing away his good money, yet rising up with an empty stomach. Not a tenth part of the cravings of hunger did he and his wife ever satisfy at these miserable tables-d'hôte. The very idea of but the minutest portion of a frog's leg going into their mouths, was more repulsive to their minds than that shuddering reminiscence of the steam-packet; and, what with this dread, and their inability to ask questions, Mr. and Mrs. Dundyke were nearly starved.
One day in particular it was very sad. They had halted at an inn in a good-sized town, not very far distant from Lyons. While the soup and bouilli were being devoured, the two unfortunates ate a stray radish or two, when up bustled the waiter with a funny-looking dish, its contents wonderfully like what a roast-beef eater might suppose cooked frogs to be, and presented it to Mr. Dundyke.
"What's this?" inquired Mr. Dundyke, delicately adventuring the tip of a fork towards the suspicious-looking compound, by way of indicating the nature of his question.
"Plait-il, monsieur?"
"This, this," rapping the edge of the dish with the fork; "what is it made of? what do you call it?"
"Une fricassée de petits pigeons, à l'oseille, monsieur," replied the discerning waiter.
Poor Mr. Dundyke pushed the dish away from him with a groan. "Une fricassée de petits pigeons, à l'oseille" in French, might be "Stewed frogs" in English.