Precisely at nine o'clock the monks assemble in the cathedral to celebrate high mass; and the congregation being already met, the tapers are lit, the deacon begins to read, the clergy take up the responses, and the officiating priest, arrayed in his shining cope and cap, recites the old and mystical forms of Slavonic prayer and praise. Two hours by the clock we stand in front of that golden shrine; stand on the granite pavement--all uncovered, many unshod--listening with ravished ears to what is certainly the noblest ceremonial music of the Russian Church. High mass being sung and said, we ebb back slowly from the cathedral into the long gallery, where we have a few minutes more of purgatorial fire, and then a monk announces dinner, and the devoutest pilgrim in the band accepts his signal with a thankful look. The dining-hall to which we adjourn with some irregular haste is a vaulted chamber below the cathedral, and in any other country than Russia would be called a crypt. But men must build according to their clime. The same church would not serve for winter and summer, on account of the cold and heat; and hence a sacred edifice is nearly always divided into an upper and a lower church; the upper tier being used in summer, the lower tier in winter. Our dining-hall at Solovetsk is the winter church. Long tables run down the room, and curl round the circular shaft which sustains the cathedral floor. On these tables the first course is already laid; a tin plate for each guest, in which lies a wooden spoon, a knife and fork; and by the side of this tin platter a pound of rye bread. The pilgrims are expected to dine in messes of four, like monks. A small tin dish is laid between each mess, containing one salted sprat, divided into four bits by a knife, and four small slices of raw onion. To each mess is given a copper tureen of sour quass, and a dish of salt codfish, broken into small lumps, boiled down, and left to cool. A bell rings briskly; up we start, cross ourselves seven times, bow towards the floor, sit down again. The captain of each mess throws pepper and salt into the dish, and stirs up our pottage with the ladle out of which he drinks his quass. A second bell rings; we dip our wooden ladles into the dish of cod. A reader climbs into the desk, and drawls the story of some saint, while a youth carries round a basket of white bread, already blessed by the priest and broken into bits. Each pilgrim takes his piece and eats it, crossing himself, time after time, until the morsel gets completely down his throat.