We have, besides, six young ladies of noble families, who live in the castle, and are under madame's charge. Then there are two dwarfs; one is at least forty years old, and is about the size of a child of four: he is dressed in the Turkish fashion. The other is eighteen, and has a charming figure: he wears the costume of a Cossack. My father often permits him to mount upon the dining table during dinner, and he walks among the plates and dishes as if he were in a garden. I think I mentioned that the courtiers had no salaries; nearly all of them belong to rich, or at least to independent families. They acquire fine manners at our court, and their training serves as a passport to all civil and military employments. They receive food for their horses, and two florins a week for their grooms. They have also a servant to wait upon them; this domestic is usually dressed in the Hungarian or Cossack costume. Nothing amuses me more than to watch their faces while they stand behind their masters' chairs; their eyes are fixed upon the plates during the whole of the dinner hour; surely not an unnatural proceeding, as their sole nourishment consists in what is left upon their masters' plates. Our little Matthias is never tired of ridiculing them, and makes us nearly die with laughter. The major part of our household, however, receive salaries, and do not sit at the table with us, except the chaplain, the physician, and the secretary. The steward and butler are on their feet all the time we are dining; they walk about and watch if the table be properly served; they pour out the wine for the master of the castle and for the visitors. The courtiers are served with wine only on Sundays and festival days. The purveyor, the treasurer, the master of the horse, and the arm offerer (renkodajny), whose business it is to offer his arm to the master or mistress of the castle every time either one desires to go out, all dine at the steward's table. The courtiers who dine at our table certainly enjoy much honor, but little profit; they are served from the same dishes as we, but do not eat the same things. The cook arranges the roast meat in the form of a pyramid; at the top he places the game and the poultry, while below are the pork and the beef, the coarse food of the courtiers, to whom the dishes are not carried until after we have been served, and thus the end of the table where they sit is called the gray end.