The History of Don Quixote, Volume 2, Part 33 by Miguel de Cervantes Saavedra
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page 2 of 52 (03%)
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apart for hearing them-forthwith they abuse him, and run him down, and
gnaw at his bones, and even pick holes in his pedigree. You silly, stupid applicant, don't be in a hurry; wait for the proper time and season for doing business; don't come at dinner-hour, or at bed-time; for judges are only flesh and blood, and must give to Nature what she naturally demands of them; all except myself, for in my case I give her nothing to eat, thanks to Senor Doctor Pedro Recio Tirteafuera here, who would have me die of hunger, and declares that death to be life; and the same sort of life may God give him and all his kind--I mean the bad doctors; for the good ones deserve palms and laurels." All who knew Sancho Panza were astonished to hear him speak so elegantly, and did not know what to attribute it to unless it were that office and grave responsibility either smarten or stupefy men's wits. At last Doctor Pedro Recio Agilers of Tirteafuera promised to let him have supper that night though it might be in contravention of all the aphorisms of Hippocrates. With this the governor was satisfied and looked forward to the approach of night and supper-time with great anxiety; and though time, to his mind, stood still and made no progress, nevertheless the hour he so longed for came, and they gave him a beef salad with onions and some boiled calves' feet rather far gone. At this he fell to with greater relish than if they had given him francolins from Milan, pheasants from Rome, veal from Sorrento, partridges from Moron, or geese from Lavajos, and turning to the doctor at supper he said to him, "Look here, senor doctor, for the future don't trouble yourself about giving me dainty things or choice dishes to eat, for it will be only taking my stomach off its hinges; it is accustomed to goat, cow, bacon, hung beef, turnips and onions; and if by any chance it is given these palace dishes, it receives them squeamishly, and sometimes with loathing. What the head-carver had best do is to serve me with what they call ollas podridas |
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