A large crucifix fastened to the wall completed the decoration of this
refectory, whose only door opened on the garden. Two narrow tables,
with wooden benches on each side, formed two long parallel lines from
one end to the other of the refectory. The walls were white, the
tables black; for these two mourning colors are the sole variations
in convents. The meals were poor, and the food of even the children
scanty; a single plate of meat and vegetables or salt-fish was the
height of luxury. This ordinary, reserved for the boarders alone, was,
however, an exception. The children ate and held their tongues under
the guardianship of the mother of the week, who, from time to time,
if a fly dared to move or buzz contrary to regulation, noisily opened
and closed a wooden book. This silence was seasoned with the "Lives of
the Saints," read aloud from a little desk standing at the foot of the
crucifix, the reader being a grown-up pupil appointed for the week. At
regular distances on the bare table there were earthen-ware bowls, in
which the pupils themselves washed their cups and forks and spoons,
and sometimes threw in a piece of hard meat or spoiled fish; but this
was severely punished. Any child who broke the silence made a cross
with her tongue. Where? On the ground: she licked the stones. Dust,
that finale of all joys, was ordered to chastise these poor little
rose-leaves that were guilty of prattling. There was in the convent a
book of which only one copy was printed, and which no one was allowed
to read,--the "Rule of St. Benedict,"--a mystery which no profane eye
must penetrate. _Nemo regulas seu constitutiones nostras externis
communicabit._ The boarders succeeded one day in getting hold of this
book and began perusing it eagerly, though frequently interrupted by a
fear of being surprised, which made them close the book hurriedly. They
only derived a slight pleasure from the danger they incurred; for the
most interesting portion was a few unintelligible pages about the sins
of lads.
Public-domain text, read in full here on John Shaqi.
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