High up in the old carved roof, meanwhile, the spiders of centuries still hung their flaunting webs with a profusion that old Doctor Grimshawe would have been ravished to see; but even this was to be remedied, for one day, on looking in, Redclyffe found the great hall dim with floating dust, and down through it came great floating masses of cobweb, out of which the old Doctor would have undertaken to regenerate the world; and he saw, dimly aloft, men on ladders sweeping away these accumulations of years, and breaking up the haunts and residences of hereditary spiders.
The stately old hall had been in process of cleaning and adapting to the banquet purposes of the nineteenth century, which it was accustomed to subserve, in so proud a way, in the sixteenth. It was, in the first place, well swept and cleansed; the painted glass windows were cleansed from dust, and several panes, which had been unfortunately broken and filled with common glass, were filled in with colored panes, which the Warden had picked up somewhere in his antiquarian researches. They were not, to be sure, just what was wanted; a piece of a saint, from some cathedral window, supplying what was lacking of the gorgeous purple of a mediæval king; but the general effect was rich and good, whenever the misty English atmosphere supplied sunshine bright enough to pervade it. Tapestry, too, from antique looms, faded, but still gorgeous, was hung upon the walls. Some suits of armor, that hung beneath the festal gallery, were polished till the old battered helmets and pierced breastplates sent a gleam like that with which they had flashed across the battle-fields of old. [Endnote: 1.]
So now the great day of the Warden’s dinner had arrived; and, as may be supposed, there were fiery times in the venerable old kitchen. The cook, according to ancient custom, concocted many antique dishes, such as used to be set before kings and nobles; dainties that might have called the dead out of their graves; combinations of ingredients that had ceased to be put together for centuries; historic dishes, which had long, long ceased to be in the list of revels. Then there was the stalwart English cheer of the sirloin, and the round; there were the vast plum-puddings, the juicy mutton, the venison; there was the game, now just in season,—the half-tame wild fowl of English covers, the half-domesticated wild deer of English parks, the heathcock from the far-off hills of Scotland, and one little prairie hen, and some canvas-back ducks—obtained, Heaven knows how, in compliment to Redclyffe—from his native shores. O, the old jolly kitchen! how rich the flavored smoke that went up its vast chimney! how inestimable the atmosphere of steam that was diffused through it! How did the old men peep into it, even venture across the threshold, braving the hot wrath of the cook and his assistants, for the sake of imbuing themselves with these rich and delicate flavors, receiving them in as it were spiritually; for, received through the breath and in the atmosphere, it was really a spiritual enjoyment. The ghosts of ancient epicures seemed, on that day and the few preceding ones, to haunt the dim passages, snuffing in with shadowy nostrils the rich vapors, assuming visibility in the congenial medium, almost becoming earthly again in the strength of their earthly longings for one other feast such as they used to enjoy.
Nor is it to be supposed that it was only these antique dainties that the Warden provided for his feast. No; if the cook, the cultured and recondite old cook, who had accumulated within himself all that his predecessors knew for centuries,—if he lacked anything of modern fashion and improvement, he had supplied his defect by temporary assistance from a London club; and the bill of fare was provided with dishes that Soyer would not have harshly criticised. The ethereal delicacy of modern taste, the nice adjustment of flowers, the French style of cookery, was richly attended to; and the list was long of dishes with fantastic names, fish, fowl, and flesh; and entremets, and “sweets,” as the English call them, and sugared cates, too numerous to think of.
The wines we will not take upon ourselves to enumerate; but the juice, then destined to be quaffed, was in part the precious vintages that had been broached half a century ago, and had been ripening ever since; the rich and dry old port, so unlovely to the natural palate that it requires long English seasoning to get it down; the sherry, imported before these modern days of adulteration; some claret, the Warden said of rarest vintage; some Burgundy, of which it was the quality to warm the blood and genialize existence for three days after it was drunk. Then there was a rich liquid contributed to this department by Redclyffe himself; for, some weeks since, when the banquet first loomed in the distance, he had (anxious to evince his sense of the Warden’s kindness) sent across the ocean for some famous Madeira which he had inherited from the Doctor, and never tasted yet. This, together with some of the Western wines of America, had arrived, and was ready to be broached.
The Warden tested these modern wines, and recognized a new flavor, but gave it only a moderate approbation; for, in truth, an elderly Englishman has not a wide appreciation of wines, nor loves new things in this kind more than in literature or life. But he tasted the Madeira, too, and underwent an ecstasy, which was only alleviated by the dread of gout, which he had an idea that this wine must bring on,—and truly, if it were so splendid a wine as he pronounced it, some pain ought to follow as the shadow of such a pleasure.
As it was a festival of antique date, the dinner hour had been fixed earlier than is usual at such stately banquets; namely, at six o’clock, which was long before the dusky hour at which Englishmen love best to dine. About that period, the carriages drove into the old courtyard of the Hospital in great abundance; blocking up, too, the ancient portal, and remaining in a line outside. Carriages they were with armorial bearings, family coaches in which came Englishmen in their black coats and white neckcloths, elderly, white-headed, fresh-colored, squat; not beautiful, certainly, nor particularly dignified, nor very well dressed, nor with much of an imposing air, but yet, somehow or other, producing an effect of force, respectability, reliableness, trust, which is probably deserved, since it is invariably experienced. Cold they were in deportment, and looked coldly on the stranger, who, on his part, drew himself up with an extra haughtiness and reserve, and felt himself in the midst of his enemies, and more as if he were going to do battle than to sit down to a friendly banquet. The Warden introduced him, as an American diplomatist, to one or two of the gentlemen, who regarded him forbiddingly, as Englishmen do before dinner.
Not long after Redclyffe had entered the reception-room, which was but shortly before the hour appointed for the dinner, there was another arrival betokened by the clatter of hoofs and grinding wheels in the courtyard; and then entered a gentleman of different mien from the bluff, ruddy, simple-minded, yet worldly Englishmen around him. He was a tall, dark man, with a black moustache and almost olive skin, a slender, lithe figure, a flexible face, quick, flashing, mobile. His deportment was graceful; his dress, though it seemed to differ in little or nothing from that of the gentlemen in the room, had yet a grace and picturesqueness in his mode of wearing it. He advanced to the Warden, who received him with distinction, and yet, Redclyffe fancied, not exactly with cordiality. It seemed to Redclyffe that the Warden looked round, as if with the purpose of presenting Redclyffe to this gentleman, but he himself, from some latent reluctance, had turned away and entered, into conversation with one of the other gentlemen, who said now, looking at the new-comer, “Are you acquainted with this last arrival?”
“Not at all,” said Redclyffe. “I know Lord Braithwaite by sight, indeed, but have had no introduction. He is a man, certainly, of distinguished appearance.”
“Why, pretty well,” said the gentleman, “but un-English, as also are his manners. It is a pity to see an old English family represented by such a person. Neither he, his father, nor grandfather was born among us; he has far more Italian blood than enough to drown the slender stream of Anglo-Saxon and Norman. His modes of life, his prejudices, his estates, his religion, are unlike our own; and yet here he is in the position of an old English gentleman, possibly to be a peer. You, whose nationality embraces that of all the world, cannot, I suppose, understand this English feeling.” [Endnote: 2.]