Oblomov - Ivan Goncharov [63]
‘Very well, and mind you sharpen them properly.’
Then he would stop a peasant woman.
‘Hey, my good woman, where have you been?’
‘To the cellar, sir,’ she would stop and reply, shielding her eyes and gazing at the window. ‘Been to fetch some milk for dinner.’
‘All right, go, go,’ her master would reply. ‘And mind you don’t spill the milk. And you, Zakharka, where are you off to again, you rogue?’ he shouted later. ‘I’ll show you how to run! It’s the third time I’ve seen you. Back to the hall with you!’
And Zakharka went back to the hall to doze.
If the cows came back from the fields, Oblomov’s father would be the first to see that they were watered; if he saw from the window that the dog was chasing a hen, he would at once take stern measures to restore order.
His wife, too, was very busy: she spent three hours explaining to Averka, the tailor, how to make a tunic for Oblomov out of her husband’s jacket, drawing the pattern in chalk and watching that Averka did not steal any cloth; then she went to the maids’ room to tell each girl what her daily task of lace-making was; then she called Nastasya Ivanovna, or Stepanida Agapovna, or someone else from her retinue for a walk in the garden with the practical purpose of seeing how ripe the apples were, if the one that was ripe the day before had fallen off the tree, to do some grafting or pruning, and so on. Her chief concern, however, was the kitchen and the dinner. The whole household was consulted about the dinner: the aged aunt, too, was invited to the council. Everyone suggested a dish: giblet soup, noodles, brawn, tripe, red or white sauce. Every advice was taken into consideration, thoroughly discussed, and then accepted or rejected in accordance with the final decision of the mistress of the house. Nastasya Petrovna or Stepanida Ivanovna was constantly being sent to the kitchen to remind the cook of something or other, to add one dish or cancel another, to take sugar, honey, wine for the cooking, and see whether the cook had used all that he had been given.
Food was the first and foremost concern at Oblomovka. What calves were fattened there every year for the festival days! What birds were reared there! What deep understanding, what hard work, what care were needed in looking after them! Turkeys and chickens for name-days and other solemn occasions were fattened on nuts. Geese were deprived of exercise and hung up motionless in a sack a few days before a festival so that they should get covered with fat. What stores of jams, pickles, and biscuits! What meads, what kvases, were brewed, what pies baked at Oblomovka!
And so up to midday everyone was busy, everyone was living a full, conspicuous, ant-like life. These industrious ants were not idle on Sundays and holidays, either: on those days the clatter of knives in the kitchen was louder than ever; the kitchen-maid journeyed a few times from the barn to the kitchen with a double quantity of flour and eggs; in the poultry yard there was a greater uproar and more bloodshed than ever. An enormous pie was baked, which was served cold for dinner on the following day; on the third and fourth day its remnants were sent to the maids’ room, where it lasted till Friday, when one stale end of it without stuffing descended by special favour to Antip, who, crossing himself, proudly and fearlessly demolished this interesting fossil, enjoying the consciousness that it was his master’s pie more than the pie itself, like an archaeologist who will enjoy drinking some wretched wine out of what remains of some vessel a thousand years old.
The child kept observing and watching it all with his childish mind, which did not miss anything. He saw how often a usefully and busily spent morning was followed by midday and dinner.
At midday it was hot; not a cloud in the sky. The sun stood motionless overhead scorching the grass. There was not the faintest breeze in the motionless air. Neither tree nor water stirred; an imperturbable stillness fell over the village