proper Eastern curry for the first time. Another new experience! I
don't like curry at home, curry as English cooks know it--a greasy
make-up of cold joint served with sodden rice; but this was different.
First, rice was handed round, every particle firm and separate and
white, and then a rich brown mixture with prawns and other interesting
ingredients, which was the curry. You mix the curry with the rice,
when a whole trayful of condiments is offered to eat with it, things
like very thin water biscuits, Bombay duck--all sorts of chutney, and
when you have mixed everything up together the result is one of the
nicest dishes it has been my lot to taste. Note also, you eat it with
a fork and spoon, not with a fork alone as mere provincials do!

I begin to feel so excited about seeing Boggley. It is two years since
he was home last. Will he have changed much, I wonder? There was a
letter from him at Colombo, and he hadn't left Darjeeling and had no
house to take me to in Calcutta, so it would appear that when I do
land my lodging will be the cold ground. It sounds as if he were still
the same casual old Boggley. Who began that name? John, I think. He
had two names for him--"Lo-the-poor-Indian" and "Boggley-Wallah"--and
in time we all slipped into calling him Boggley. I like to think you
two men were such friends at Oxford. Long before I knew you I had
heard many tales of your doings, and I think that was one reason why,
when we did meet, we liked each other and became friends, because we
were both so fond of Boggley. I am filled with qualms as to whether he
will be glad to see me. It must be rather a nuisance in lots of ways
to have a sister to look after, but he was so keen that I should come
that surely he won't think me a bother. Besides, when you think of it,
it was really very good of me to leave my home and all my friends and
brave the perils of the deep, to visit a brother in exile.