“Do you know him?”
“No; I don't think anybody does. They say he is a clever fellow, but a very queer one.”
“Why does he sit at that table!”
“He is one of our servitors; they all sit there together.”
“Oh,” said Tom, not much wiser for the information, but resolved to waylay Hardy as soon as the hall was over, and highly delighted to find that they were after all of the same college; for he had already begun to find out, that however friendly you may be with out-college men, you must live chiefly with those of your own. But now his scout brought his dinner, and he fell to with the appetite of a freshman on his ample commons.
CHAPTER III—A BREAKFAST AT DRYSDALE'S
No man in St. Ambrose College gave such breakfasts as Drysdale. Not the great heavy spreads for thirty or forty, which came once or twice a term, when everything was supplied out of the college kitchen, and you had to ask leave of the Dean before you could have it at all. In those ponderous feasts the most hum-drum of the undergraduate kind might rival the most artistic, if he could only pay his battle-bill, or get credit with the cook. But the daily morning meal, when even gentlemen commoners were limited to two hot dishes out of the kitchen, this was Drysdale's forte. Ordinary men left the matter in the hands of scouts, and were content with the ever-recurring buttered toasts and eggs, with a dish of broiled ham, or something of the sort, with a marmalade and bitter ale to finish with; but Drysdale was not an ordinary man, as you felt in a moment when you went to breakfast with him for the first time.
The staircase on which he lived was inhabited, except in the garrets, by men in the fast set, and he and three others, who had an equal aversion to solitary feeding, had established a breakfast-club, in which, thanks to Drysdale's genius, real scientific gastronomy was cultivated. Every morning the boy from the Weirs arrived with freshly caught gudgeon, and now and then an eel or trout, which the scouts on the staircase had learnt to fry delicately in oil. Fresh watercresses came in the same basket, and the college kitchen furnished a spitchedcocked chicken, or grilled turkey's leg. In the season there were plover's eggs; or, at the worst, there was a dainty omelette; and a distant baker, famed for his light rolls and high charges, sent in the bread—the common domestic college loaf being of course out of the question for anyone with the slightest pretension to taste, and fit only for the perquisite of scouts. Then there would be a deep Yorkshire pie, or reservoir of potted game, as a piece, de resistance, and three or four sorts of preserves; and a large cool tankard of cider or ale-cup to finish up with, or soda-water and maraschino for a change. Tea and coffee were there indeed, but merely as a compliment to those respectable beverages, for they were rarely touched by the breakfast eaters of No. 3 staircase. Pleasant young gentlemen they were on No. 3 staircase; I mean the ground and first floor men who formed the breakfast-club, for the garrets were nobodies. Three out of the four were gentlemen-commoners, with allowances of 500L a year at least each; and, as they treated their allowances as pocket-money, and were all in their first year, ready money was plenty and credit good, and they might have had potted hippopotamus for breakfast if they had chosen to order it, which they would most likely have done if they had thought of it.
Two out of the three were the sons of rich men who made their own fortunes, and sent their sons to St. Ambrose's because it was very desirable that the young gentlemen should make good connexions. In fact, the fathers looked upon the University as a good investment, and gloried much in hearing their sons talk familiarly in the vacations of their dear friends Lord Harry This and Sir George That.