son at the head of it, helping his servants to the fragrant roast-beef, and pleased when the empty-plates came again. Martin, though usually blest with a good appetite, really forgot to finish his own beef to-night—it was so pleasant to him to look on in the intervals of carving, and see how the others enjoyed their supper; for were they not men who, on all the days of the year except Christmas Day and Sundays, ate their cold dinner, in a make-shift manner, under the hedgerows, and drank their beer out of wooden bottles—with relish certainly, but with their mouths towards the zenith, after a fashion more endurable to ducks than to human bipeds. Martin Poyser had some faint conception of the flavour such men must find in hot roast-beef and fresh-drawn ale. He held his head on one side, and screwed up his mouth, as he nudged Bartle Massey, and watched half-witted Tom Tholer, otherwise known as "Tom Saft," receiving his second plateful of beef. A grin of delight broke over Tom's face as the plate was set down before him, between his knife and fork, which he held erect, as if they had been sacred tapers; but the delight was too strong to continue smouldering in a grin—it burst out the next instant in a long-drawn "haw, haw!"
