around the walls of the tinello. Beside the huge old candelabra, there are large fine mirrors, in heavily ornate frames, and some old ship's chests, otherwise the room is empty.
A heavy odor of food pervades the house. Upon the damask cloths which cover the table and fall to the floor on all sides is placed—upon common little plates—the hors d'œuvre, which consists of black and green olives, sardines in oil, slices—paper thin—of splendid salami from Verona and Mailand, celebrated ham from Punta Rosa, dried figs and diminutive glasses of old Treberschnaps, which is not inferior to the finest Cognac.
In front of each guest a plate, and at first of fine porcelain of all brands, and then afterwards English stoneware; with them knives, forks, and spoons of finest silver, and later knives and forks with wooden handles and made of pewter, which had been borrowed from a road-house near by.
In front of the bridal couple are two vases of fragrant flowers.
A nephew of the head of the house acts as master of ceremony and points the guests their places. At the right of the bride the bishop, next the bride's mother. On the left of my sergeant, I, beside me
