The train drew up, panting. It was Takasaki, now steeped in saffron afterglow. The guards passed along, calling out the name and unfastening the doors. Everybody got out and shuffled off on their clogs. The baskets, Yejiro, and I followed, after a little, through the gloaming.
It was not far to the inn. It was just far enough, at that hour, to put us in heart for a housing. Indeed, twilight is the time of times to arrive anywhere. Any spot, be it ever so homely, seems homelike then. The dusk has snatched from you the silent companionship of nature, to leave you poignantly alone. It is the hour when a man draws closer to the one he loves, and the hour when most he shrinks from himself, though he want another near. It is then the rays of the house lights wander abroad and appear to beckon the houseless in; and that must be, in truth, a sorry hostelry to seem such to him.
Even Takasaki bore a look of welcome alike to the foreign and the native stranger, which was certainly wonderful for Takasaki. The place used not to fancy foreigners, and its inns bandied the European traveler about like a bale of undesirable merchandise with the duties still due. But now, what a change! The innkeeper not only received us, but led the way at once to the best room,—a room in the second story of the fireproof storehouse at the back, which he hoped would be comfortable. Comfortable! The room actually proffered us a table and chairs. No one who has not, after a long day's tramp, sought in vain to rest his weary body propped up against a side beam in a Japanese inn can enter into the feeling a chair inspires, even long afterward, by recollection.
I cannot say I loved Takasaki in former days. Was it my reception or was it sentiment that made me see it all now through a mist of glamour? Unsuspected by us, that atmosphere of time tints everything. Few things but look lovelier seen down the vista of the years. Indeed, sentiment is a kind of religion; or is it religion that is a kind of sentiment? Both are so subtly busy canonizing the past, and crowning with aureoles very every-day things as well as very ordinary people. Not men alone take on a sanctity when they are no more.
III.
The Usui Pass.
The first object to catch my eye, when the shoji were pushed apart, the next morning, was a string of the ubiquitous paper fish, dangling limp in the motionless May air from a pole in a neighboring yard; highly suggestive of having just been caught for breakfast. The sight would have been painfully prophetic but for the food we had brought with us; for, of all meals, a Japanese breakfast is the most cold, the most watery, and the most generally fishy in the world. As it was, breakfast consisted of pathetic copies of consecrated originals. It might have been excellent but for the canned milk.
No doubt there are persons who are fond of canned milk; but, for my part, I loathe it. The effect of the sweetish glue upon my inner man is singularly nauseating. I have even been driven to drink my matutinal coffee in all its after-dinner strength rather than adulterate it with the mixture. You have, it is true, the choice of using the stuff as a dubious paste, or of mixing it with water into a non-committal wash; and, whichever plan you adopt, you wish you had adopted the other. Why it need be so unpalatably cloying is not clear to my mind. They tell me the sugar is needed to preserve the milk. I never could make out that it preserved anything but the sugar. Simply to see the stuff ooze out of the hole in the can is deterrent. It is enough to make one think seriously at times of adding a good milch cow to his already ample trip encumberment, at the certain cost of delaying the march, and the not improbable chance of being taken for an escaped lunatic. Indeed, to the Japanese mind, to be seen solemnly preceding a caravan of cattle for purposes of diet would certainly suggest insanity. For cows in Japan are never milked. Dairy products, consequently, are not to be had on the road, and the man who fancies milk, butter, or cheese must take them with him.
It used to be the same in Tokyo, but in these latter days a dairy has been started at Hakone, which supplies fresh butter to such Tokyoites as like it. One of my friends, who had been many years from home, was much taken with the new privilege, and called my attention to it with some pride. The result was a colorless lardy substance that looked like poor oleomargarine (not like good oleomargarine, for that looks like butter), but which was held in high esteem, nevertheless. My friend, indeed, seriously maintained to me once that such was the usual color of fresh butter, and insisted that the yellow hue common elsewhere must be the result of dyes. He was so positive on the point that he almost persuaded me, until I had left him and reason returned. It took me some time to recover from the pathos of the thing: a man so long deprived of that simple luxury that he had quite forgotten how it looked, and a set of cows utterly incapable, from desuetude, of producing it properly.
After I had duly swallowed as much as I could of the doubtful dose supposed to be cafe au lait, the cans were packed up again, and we issued from the inn to walk a stone's throw to the train.