Again, we had a disagreement with Mikhei on the subject of the roast beef. More than once it was brought in having a peculiar blackish-crimson hue and stringy grain, with a sweetish flavor, and an odor which was singular but not tainted, and which required imperatively that either we or it should vacate the room instantly. Mikhei stuck firmly to his assertion that it was a prime cut from a first-class ox. We discovered the truth later on, in Moscow, when we entered a Tatar horse-butcher's shop--ornamented with the picture of a horse, as the law requires--out of curiosity, to inquire prices. We recognized the smell and other characteristics of our Tzarskoe Selo "roast ox" at a glance and a sniff, and remained only long enough to learn that the best cuts cost two and a half cents a pound. Afterward we went a block about to avoid passing that shop. The explanation of the affair was simple enough. In our hotel there was a _traktir_, run by our landlord, tucked away in a rear corner of the ground floor, and opening on what Thackeray would have called a "tight but elegant" little garden, for summer use. It was thronged from morning till night with Tatar old-clothes men and soldiers from the garrison, for whom it was the rendezvous. The horse beef had been provided for the Tatars, who considered it a special dainty, and had been palmed off upon us because it was cheap. I may dismiss the subject of the genial Mikhei here, with the remark that we met him the following summer at the Samson Inn, in Peterhoff, where he served our breakfast with an affectionate solicitude which somewhat alarmed us for his sobriety. He was very much injured in appearance by long hair thrown back in artistic fashion, and a livid gash which scored one side of his face down to his still unbrushed teeth, and nearly to his unwashed shirt, narrowly missing one eye, and suggested possibilities of fight in him which, luckily for our peace of mind, we had not suspected the previous season.