At seven o’clock, having devoted a final inspection to the kitchen where the female raccoon was well on with the dinner, and having noted that the members of my staff were in their places, I gave a last pleased survey of my dining-room, with its smartly equipped tables, flower-bedecked, gleaming in the softened light from my shaded candlesticks. Truly it was a scene of refined elegance such as Red Gap had never before witnessed within its own confines, and I had seen to it that the dinner as well would mark an epoch in the lives of these simple but worthy people. Not a heavy nor a cloying repast would they find. Indeed, the bare simplicity of my menu, had it been previously disclosed, would doubtless have disappointed more than one of my dinner-giving patronesses; but each item had been perfected to an extent never achieved by them. Their weakness had ever been to serve a profusion of neutral dishes, pleasing enough to the eye, but unedifying except as a spectacle. I mean to say, as food it was noncommittal; it failed to intrigue. I should serve only a thin soup, a fish, small birds, two vegetables, a salad, a sweet and a savoury, but each item would prove worthy of the profoundest consideration. In the matter of thin soup, for example, the local practice was to serve a fluid of which, beyond the circumstance that it was warmish and slightly tinted, nothing of interest could ever be ascertained. My own thin soup would be a revelation to them. Again, in the matter of fish. This course with the hostesses of Red Gap had seemed to be merely an excuse for a pause. I had truly sympathized with Cousin Egbert’s bitter complaint: “They hand you a dab of something about the size of a watch-charm with two strings of potato.” For the first time, then, the fish course in Red Gap was to be an event, an abundant portion of native fish with a lobster sauce which I had carried out to its highest power. My birds, hot from the oven, would be food in the strictest sense of the word, my vegetables cooked with a zealous attention, and my sweet immensely appealing without being pretentiously spectacular. And for what I believed to be quite the first time in the town, good coffee would be served. Disheartening, indeed, had been the various attenuations of coffee which had been imposed upon me in my brief career as a diner-out among these people. Not one among them had possessed the genius to master an acceptable decoction of the berry, the bald simplicity of the correct formula being doubtless incredible to them.