And sure enough at the hotel where I was to meet Saint-Loup and his friends and to which the fair now beginning had attracted a number of people from near and far, I found, as I hurried across the courtyard with its glimpses of glowing kitchens in which chickens were turning on spits, pigs were roasting, lobsters being flung, alive, into what the landlord called the “everlasting fire”, an influx (worthy of some _Numbering of the People before Bethlehem_ such as the old Flemish masters used to paint) of new arrivals who assembled there in groups, asking the landlord or one of his staff (who, if he did not like the look of them, would recommend lodgings elsewhere in the town) whether they could have dinner and beds, while a scullion hurried past holding a struggling fowl by the neck. And similarly, in the big dining-room which I crossed the first day before coming to the smaller room in which my friend was waiting for me, it was of some feast in the Gospels portrayed with a mediaeval simplicity and an exaggeration typically Flemish that one was reminded by the quantity of fish, pullets, grouse, woodcock, pigeons, brought in dressed and garnished and piping hot by breathless waiters who slid over the polished floor to gain speed and set them down on the huge carving table where they were at once cut up but where—for most of the people had nearly finished dinner when I arrived—they accumulated untouched, as though their profusion and the haste of those who brought them in were due not so much to the requirements of the diners as to respect for the sacred text, scrupulously followed in the letter but quaintly illustrated by real details borrowed from local custom, and to an aesthetic and religious scruple for making evident to the eye the solemnity of the feast by the profusion of the victuals and the assiduity of the servers. One of these stood lost in thought at the far end of the room by a sideboard; and to find out from him, who alone appeared calm enough to be capable of answering me, in which room our table had been laid, making my way forward among the chafing-dishes that had been lighted here and there to keep the late comers’ plates from growing cold (which did not, however, prevent the dessert, in the centre of the room, from being piled on the outstretched hands of a huge mannikin, sometimes supported on the wings of a duck, apparently of crystal, but really of ice, carved afresh every day with a hot iron by a sculptor-cook, quite in the Flemish manner), I went straight—at the risk of being knocked down by his colleagues—towards this servitor, in whom I felt that I recognised a character who is traditionally present in all these sacred subjects, for he reproduced with scrupulous accuracy the blunt features, fatuous and ill-drawn, the musing expression, already half aware of the miracle of a divine presence which the others have not yet begun to suspect. I should add that, in view probably of the coming