He gratefully and humbly accepted the offer, whereupon the carriage took him at a rapid pace over the rest of the road, so that in one short hour they passed, with a hollow, thundering sound, through the town gate of Goldach. Before the best hotel, called Zur Wage, the elegant turnout stopped, and at once the groom pulled the bell violently, so that the wire nearly broke. Down came the host and his people and pulled open the carriage door; the children and neighbours came crowding about the splendid carriage, full of curiosity to see what kernel could be contained in this marvellous shell, and when the dumfounded tailor came forth in his mantle, pale and handsome, gazing pensively upon the ground, he seemed to them to be a mysterious prince or count at the very least. The space between the carriage and the door of the hotel was narrow, and the rest of the pavement pretty well blocked by the curious crowd. It may have been due to a certain lack of presence of mind, or possibly of courage, that he did not break through the rabble and simply go on his way; he did not, but weakly allowed himself to be escorted into the house and upstairs, and did not become fully conscious of his new and remarkable position until he found himself in a comfortable dining-room, and his portentous mantle was being officiously removed. “The gentleman wishes to dine?” said a voice. “Dinner will be served at once; it is nearly ready.” Without waiting for a reply the host rushed for the kitchen, and cried: “In the name of three devils! now we have nothing but beef and a mutton joint! I dare not cut the partridge-pie, because that was ordered for the gentlemen coming this evening. _Isn’t_ this a shame? The only day when we don’t expect any such person, and when there is nothing in the house, so fine a gentleman must turn up! And the coachman has a coat-of-arms on his buttons, and the carriage is good enough for a duke! And the young man is so grand that he doesn’t so much as open his mouth!” And the phlegmatic cook said: “Well, there is nothing to grumble about, sir. Of course he shall have the partridge-pie; he won’t eat it up! We’ll serve it on small plates for the gentlemen this evening. We can get out six platefuls!” “Six platefuls? You must forget that the gentlemen are accustomed to eat their fill at _my_ hotel!” answered the host; but the cook looked unmoved, and continued: “And so they shall! We must send for half-a-dozen of cutlets; we need them for the stranger as it is; and what he leaves I’ll cut up into little squares and mix it in the pie. Just leave all that to me!” But the honest host said, with a serious mien, “Cook, I have told you before that such things cannot be in this town and in this house! I wish to be respectable and honourable, and can afford to be so.”