The kitchens of the Grand Babylon Hôtel are one of the wonders of Europe. Only three years before the events now under narration Felix Babylon had had them newly installed with every device and patent that the ingenuity of two continents could supply. They covered nearly an acre of superficial space. They were walled and floored from end to end with tiles and marble, which enabled them to be washed down every morning like the deck of a man-of-war. Visitors were sometimes taken to see the potato-paring machine, the patent plate-dryer, the Babylon-spit (a contrivance of Felix Babylon’s own), the silver-grill, the system of connected stock-pots, and other amazing phenomena of the department. Sometimes, if they were fortunate, they might also see the artist who sculptured ice into forms of men and beasts for table ornaments, or the first napkin-folder in London, or the man who daily invented fresh designs for pastry and blancmanges. Twelve chefs pursued their labours in those kitchens, helped by ninety assistant chefs, and a further army of unconsidered menials. Over all these was Rocco, supreme and unapproachable. Half-way along the suite of kitchens, Rocco had an apartment of his own, wherein he thought out those magnificent combinations, those marvellous feats of succulence and originality, which had given him his fame. Visitors never caught a glimpse of Rocco in the kitchens, though sometimes, on a special night, he would stroll nonchalantly through the dining-room, like the great man he was, to receive the compliments of the hotel habitués--people of insight who recognized his uniqueness. Theodore Racksole’s sudden and unusual appearance in the kitchen caused a little stir. He nodded to some of the chefs, but said nothing to anyone, merely wandering about amid the maze of copper utensils, and white-capped workers. At length he saw Rocco, surrounded by several admiring chefs. Rocco was bending over a freshly-roasted partridge which lay on a blue dish. He plunged a long fork into the back of the bird, and raised it in the air with his left hand. In his right he held a long glittering carving-knife. He was giving one of his world-famous exhibitions of carving. In four swift, unerring, delicate, perfect strokes he cleanly severed the limbs of the partridge. It was a wonderful achievement--how wondrous none but the really skilful carver can properly appreciate. The chefs emitted a hum of applause, and Rocco, long, lean, and graceful, retired to his own apartment. Racksole followed him. Rocco sat in a chair, one hand over his eyes; he had not noticed Theodore Racksole. ‘What are you doing, M. Rocco?’ the millionaire asked smiling. ‘Ah!’ exclaimed Rocco, starting up with an apology. ‘Pardon! I was inventing a new mayonnaise, which I shall need for a certain menu next week.’ ‘Do you invent these things without materials, then?’ questioned Racksole.