Tom was certainly alive to the advantages of the situation, and entered on his kingdom without any kind of scruple. He was very glad to find things so pleasant, and quite resolved to make the best he could of them. Then he was in a particularly good humour with himself, for in deference to the advice of Hardy, he had actually fixed on the books which he should send in for his little-go examination before going down for the Easter vacation, and had read them through at home, devoting an hour or two almost daily to this laudable occupation. So he felt himself entitled to take things easily on his return. He had brought back with him two large hampers of good sound wine, a gift from his father, who had a horror of letting his son set before his friends the fire-water which is generally sold to the undergraduate. Tom found that his father's notions of the rate of consumption prevalent in the university were wild in the extreme. “In his time,” the squire said, “eleven men came to his first wine party, and he had opened nineteen bottles of port for them. He was very glad to hear that the habits of the place had changed so much for the better; and as Tom wouldn't want nearly so much wine, he should have it out of an older bin.” Accordingly, the port which Tom employed the first hour after his return in stacking carefully away in his cellar, had been more than twelve years in bottle, and he thought with unmixed satisfaction of the pleasing effect it would have on Jervis and Miller, and the one or two other men who knew good wine from bad, and guided public opinion on the subject, and of the social importance which he would soon attain from the reputation of giving good wine.
The idea of entertaining, of being hospitable, is a pleasant and fascinating one to most young men; but the act soon gets to be a bore to all but a few curiously constituted individuals. With these hospitality becomes first a passion and then a faith—a faith the practice of which, in the cases of some of its professors, reminds one strongly of the hints on such subjects scattered about the New Testament. Most of us feel, when our friends leave us a certain sort of satisfaction, not unlike that of paying a bill; they have been done for, and can't expect anything more for a long time. Such thoughts never occur to your really hospitable man. Long years of narrow means cannot hinder him from keeping open house for whoever wants to come to him, and setting the best of everything before all comers. He has no notion of giving you anything but the best he can command if it be only fresh porter from the nearest mews. He asks himself not, “Ought I to invite A or B? do I owe him anything?” but, “Would A or B like to come here?” Give me these men's houses for real enjoyment, though you never get anything very choice there,—(how can a man produce old wine who gives his oldest every day?)—seldom much elbow room or orderly arrangement. The high arts of gastronomy and scientific drinking so much valued in our highly civilized community, are wholly unheeded by him, are altogether above him, are cultivated in fact by quite another set who have very little of the genuine spirit of hospitality in them, from those tables, should one by chance happen upon them, one senses, certainly with a feeling of satisfaction and expansion, chiefly physical, but entirely without the expansion of heart which one gets at the scramble of the hospitable man. So that we are driven to remark, even in such everyday matters as these, but it is the invisible, the spiritual, which after all gives value and reality even to dinners; and, with Solomon, to prefer the most touching diner Russe, the dinner of herbs where love is, though I trust that neither we nor Solomon should object to well-dressed cutlets with our salad, if they happened to be going.
Readers will scarcely need to be told that one of the first things Tom did, after depositing his luggage and unpacking his wine, was to call at Hardy's rooms, where he found his friend deep as usual in his books, the hard-worked atlases and dictionaries of all sorts taking up more space than ever. After the first hearty greeting, Tom occupied his old place with much satisfaction.
“How long have you been up, old fellow?” he began; “you look quite settled.”
“I only went home for a week. Well, what have you been doing in the vacation?”
“Oh, there was nothing much going on; so, amongst other things, I've nearly floored my little-go work.”
“Bravo! you'll find the comfort of it now. I hardly thought you would take to the grind so easily.”
“It's pleasant enough for a spurt,” said Tom; “but I shall never manage a horrid perpetual grind like yours. But what in the world have you been doing to your walls?”
Tom might well ask, for the corners of Hardy's room were covered with sheets of paper of different sizes, pasted against the wall in groups. In the line of sight, from about the height of four to six feet, there was scarcely an inch of the original paper visible, and round each centre group there were outlying patches and streamers, stretching towards floor or ceiling, or away nearly to the bookcases or fireplace.
“Well, don't you think it is a great improvement on the old paper?” said Hardy. “I shall be out of rooms next term, and it will be a hint to the College that the rooms want papering. You're no judge of such matters, or I should ask you whether you don't see great artistic taste in the arrangement.”