In general, a good thing spoils out-of-door prospects; it should be
reserved for Table-Talk. Lamb is, for this reason, I take it, the worst
company in the world out of doors; because he is the best within.
I grant there is one subject on which it is pleasant to talk on a
journey, and that is, what we shall have for supper when we get to
our inn at night. The open air improves this sort of conversation or
friendly altercation, by setting a keener edge on appetite. Every mile
of the road heightens the flavour of the viands we expect at the end of
it. How fine it is to enter some old town, walled and turreted, just at
the approach of nightfall; or to come to some straggling village, with
the lights streaming through the surrounding gloom; and then after
inquiring for the best entertainment that the place affords, to "take
one's ease at one's inn!"
These eventful moments in our lives' history are too precious, too full
of solid, heartfelt happiness, to be frittered and dribbled away in
imperfect sympathy. I would have them all to myself, and drain them to
the last drop; they will do to talk of or to write about afterwards.
What a delicate speculation it is, after drinking whole goblets of tea,
"The cups that cheer, but not inebriate,"
and letting the fumes ascend into the brain, to sit considering what we
shall have for supper--eggs and a rasher, a rabbit smothered in onions,
or an excellent veal-cutlet! Sancho in such a situation once fixed on
cow-heel; and his choice, though he could not help it, is not to be
disparaged. Then, in the intervals of pictured scenery and Shandean
contemplation, to catch the preparation and the stir in the kitchen
(getting ready for the gentleman in the parlour). _Procul, o procul
este profani!_ These hours are sacred to silence and to musing, to be
treasured up in the memory, and to feed the source of smiling thoughts
hereafter. I would not waste them in idle talk; or if I must have the
integrity of fancy broken in upon, I would rather it were by a stranger
than a friend.
Public-domain text, read in full here on John Shaqi.
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