While the attendants had been thus setting things straight the gentleman had repaired to the common parlour. The appearance of common parlours of the kind is known to every one who travels. Always they have varnished walls which, grown black in their upper portions with tobacco smoke, are, in their lower, grown shiny with the friction of customers' backs—more especially with that of the backs of such local tradesmen as, on market-days, make it their regular practice to resort to the local hostelry for a glass of tea. Also, parlours of this kind invariably contain smutty ceilings, an equally smutty chandelier, a number of pendant shades which jump and rattle whenever the waiter scurries across the shabby oilcloth with a trayful of glasses (the glasses looking like a flock of birds roosting by the seashore), and a selection of oil paintings. In short, there are certain objects which one sees in every inn. In the present case the only out-standing feature of the room was the fact that in one of the paintings a nymph was portrayed as possessing breasts of a size such as the reader can never in his life have beheld. A similar caricaturing of nature is to be noted in the historical pictures (of unknown origin, period, and creation) which reach us—sometimes through the instrumentality of Russian magnates who profess to be connoisseurs of art—from Italy; owing to the said magnates having made such purchases solely on the advice of the couriers who have escorted them.
To resume, however—our traveller removed his cap, and divested his neck of a parti-coloured woollen scarf of the kind which a wife makes for her husband with her own hands, while accompanying the gift with interminable injunctions as to how best such a garment ought to be folded. True, bachelors also wear similar gauds, but, in their case, God alone knows who may have manufactured the articles! For my part, I cannot endure them. Having unfolded the scarf, the gentleman ordered dinner, and whilst the various dishes were being got ready—cabbage soup, a pie several weeks old, a dish of marrow and peas, a dish of sausages and cabbage, a roast fowl, some salted cucumber, and the sweet tart which stands perpetually ready for use in such establishments; whilst, I say, these things were either being warmed up or brought in cold, the gentleman induced the waiter to retail certain fragments of tittle-tattle concerning the late landlord of the hostelry, the amount of income which the hostelry produced, and the character of its present proprietor. To the last-mentioned inquiry the waiter returned the answer invariably given in such cases—namely,
