means of the regular service; and, then, like one who had laid the
foundation of a fortune, by some lucky windfall in the commencement
of his career, he began to make accessions, right and left, as
opportunity offered. Sundry _entremets_, or light dishes that had a
peculiarly tempting appearance, came first under his grasp. Of these
he soon accumulated all within his reach, by taxing his neighbours,
when he ventured to send his plate, here and there, or wherever he
saw a dish that promised to reward his trouble. By such means, which
were resorted to, however, with a quiet and unobtrusive assiduity
that escaped much observation, Mr. Bragg contrived to make his own
plate a sample epitome of the first course. It contained in the
centre, fish, beef, and ham; and around these staple articles, he had
arranged _croquettes, rognons, râgouts_, vegetables, and other light
things, until not only was the plate completely covered, but it was
actually covered in double and triple layers; mustard, cold butter,
salt, and even pepper, garnishing its edges. These different
accumulations were the work of time and address, and most of the
company had repeatedly changed their plates before Aristabulus had
eaten a mouthful, the soup excepted. The happy moment when his
ingenuity was to be rewarded, had now arrived, and the land agent was
about to commence the process of mastication, or of deglutition
rather, for he troubled himself very little with the first operation,
when the report of a cork drew his attention towards the chaimpaigne.
To Aristabulus this wine never came amiss, for, relishing its
piquancy, he had never gone far enough into the science of the table
to learn which were the proper moments for using it. As respected all
the others at table, this moment had in truth arrived, though, as
respected himself, he was no nearer to it, according to a regulated
taste, than when he first took his seat. Perceiving that Pierre was
serving it, however, he offered his own glass, and enjoyed a