e ready in half an hour, and proposed their employing the interval in a game of skittles, adding that this was very good for the appetite, he, he, he! Skittles he played in masterly fashion; as he threw the ball, he put himself into amazingly heroic postures, with artistic play of the muscles, with artistic flourish and shake of the leg. In his own way he was an athlete—and was superbly built! His hands, too, were so white and handsome, and he wiped them on such a sumptuous, gold-striped, Indian bandana!
The moment of dinner arrived, and the whole party seated themselves at the table.
XVI
Who does not know what a German dinner is like? Watery soup with knobby dumplings and pieces of cinnamon, boiled beef dry as cork, with white fat attached, slimy potatoes, soft beetroot and mashed horseradish, a bluish eel with French capers and vinegar, a roast joint with jam, and the inevitable 'Mehlspeise,' something of the nature of a pudding with sourish red sauce; but to make up, the beer and wine first-rate! With just such a dinner the tavern-keeper at Soden regaled his customers. The
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