The Fortunes of Oliver Horn [7]
bumper of it at this most delightful of houses with young Oliver, many years ago, it is true, but I have never forgotten it--productive of an ACHING head, I think I said, that felt as big in the morning as the Canton bowl in which the mixture had been brewed.
Or, if none of these functions or festivals were taking place, and only one or two old cronies had dropped in on their way from the Club, and had drawn up their chairs close to the dining-room table, and you had happened to be hanging up your hat in the hall at that moment, you would have been conscious of an aroma as delicate in flavor as that wafted across summer seas from far-off tropic isles; of pomegranates, if you will, ripening by crumbling walls; of purple grapes drinking in the sun; of pine and hemlock; of sweet spices and the scent of roses. or any other combination of delightful things which your excited imagination might suggest.
You would have known then just what had taken place; how, when the gentlemen were seated, Malachi in his undress blue coat and brass buttons had approached his master noiselessly from behind, and with a gravity that befitted the occasion had bent low his head, his hands behind his back, his head turned on one side, and in a hushed voice had asked this most portentous question:
"Which Madeira, Marse Richard?"
The only answer would have been a lifting of the eyebrow and an imperceptible nod of his master's head in the direction of the mahogany cellaret.
Malachi understood.
It was the Tiernan of '29.
And that worthy "Keeper of the Privy Seal and Key," pausing for an instant with his brown jug of a head bent before the cellaret, as a Mohammedan bends his head before a wall facing Mecca, had there- upon unlocked its secret chambers and had produced a low, deeply cut decanter topped by a wondrous glass stopper. This he had placed, with conscious importance, on a small table before the two or three devotees gathered together in its honor, and the host, removing the stopper, had filled the slender glasses with a vintage that had twice rounded the Cape-- a wine of such rare lineage and flavor that those who had the honor of its acquaintance always spoke of it as one of the most precious possessions of the town-- a wine, too, of so delicate an aroma that those within the charmed circle invariably lifted the thin glasses and dreamily inhaled its perfume before they granted their palates a drop.
Ah, those marvellous, unforgettable aromas that come to me out of the long ago with all the reminders they bring of clink of glass and touch of elbow, of happy boys and girls and sweet old faces. it is forty years since they greeted my nostrils in the cool, bare, uncurtained hall of the old house in Kennedy Square, but they are still fresh in my memory. Sometimes it is the fragrance of newly made gingerbread, or the scent of creamy custard with just a suspicion of peach-kernels; sometimes it is the scent of fresh strawberries--strawberries that meant the spring, not the hot-house or Bermuda--and sometimes it is the smell of roasted oysters or succulent canvas-backs! Forty years ago--and yet even to-day the perfume of a roasted apple never greets me but I stand once more in the old-fashioned room listening to the sound of Nathan's flute; I see again the stately, silver-haired, high-bred mistress of the mansion with her kindly greeting, as she moves among her guests; I catch the figure of that old darkey with his brown, bald head and the little tufts of gray wool fringing its sides, as he shuffles along in his blue coat and baggy white waistcoat and much-too-big gloves, and I hear the very tones of his voice as he pushes his seductive tray before me and whispers, confidentially:
"Take a li'l ob de apple, sah; dat's whar de real 'spression oh de toddy is."
CHAPTER II
STRAINS FROM NATHAN'S FLUTE
It was one of those Friday evenings, then, when the smell of roast apples steeping in hot toddy came wafting out the portals of Malachi's pantry--a smell of such convincing pungency that even the most infrequent
Or, if none of these functions or festivals were taking place, and only one or two old cronies had dropped in on their way from the Club, and had drawn up their chairs close to the dining-room table, and you had happened to be hanging up your hat in the hall at that moment, you would have been conscious of an aroma as delicate in flavor as that wafted across summer seas from far-off tropic isles; of pomegranates, if you will, ripening by crumbling walls; of purple grapes drinking in the sun; of pine and hemlock; of sweet spices and the scent of roses. or any other combination of delightful things which your excited imagination might suggest.
You would have known then just what had taken place; how, when the gentlemen were seated, Malachi in his undress blue coat and brass buttons had approached his master noiselessly from behind, and with a gravity that befitted the occasion had bent low his head, his hands behind his back, his head turned on one side, and in a hushed voice had asked this most portentous question:
"Which Madeira, Marse Richard?"
The only answer would have been a lifting of the eyebrow and an imperceptible nod of his master's head in the direction of the mahogany cellaret.
Malachi understood.
It was the Tiernan of '29.
And that worthy "Keeper of the Privy Seal and Key," pausing for an instant with his brown jug of a head bent before the cellaret, as a Mohammedan bends his head before a wall facing Mecca, had there- upon unlocked its secret chambers and had produced a low, deeply cut decanter topped by a wondrous glass stopper. This he had placed, with conscious importance, on a small table before the two or three devotees gathered together in its honor, and the host, removing the stopper, had filled the slender glasses with a vintage that had twice rounded the Cape-- a wine of such rare lineage and flavor that those who had the honor of its acquaintance always spoke of it as one of the most precious possessions of the town-- a wine, too, of so delicate an aroma that those within the charmed circle invariably lifted the thin glasses and dreamily inhaled its perfume before they granted their palates a drop.
Ah, those marvellous, unforgettable aromas that come to me out of the long ago with all the reminders they bring of clink of glass and touch of elbow, of happy boys and girls and sweet old faces. it is forty years since they greeted my nostrils in the cool, bare, uncurtained hall of the old house in Kennedy Square, but they are still fresh in my memory. Sometimes it is the fragrance of newly made gingerbread, or the scent of creamy custard with just a suspicion of peach-kernels; sometimes it is the scent of fresh strawberries--strawberries that meant the spring, not the hot-house or Bermuda--and sometimes it is the smell of roasted oysters or succulent canvas-backs! Forty years ago--and yet even to-day the perfume of a roasted apple never greets me but I stand once more in the old-fashioned room listening to the sound of Nathan's flute; I see again the stately, silver-haired, high-bred mistress of the mansion with her kindly greeting, as she moves among her guests; I catch the figure of that old darkey with his brown, bald head and the little tufts of gray wool fringing its sides, as he shuffles along in his blue coat and baggy white waistcoat and much-too-big gloves, and I hear the very tones of his voice as he pushes his seductive tray before me and whispers, confidentially:
"Take a li'l ob de apple, sah; dat's whar de real 'spression oh de toddy is."
CHAPTER II
STRAINS FROM NATHAN'S FLUTE
It was one of those Friday evenings, then, when the smell of roast apples steeping in hot toddy came wafting out the portals of Malachi's pantry--a smell of such convincing pungency that even the most infrequent