He looked and spoke with the easy cordiality of an old friend. During the period of my absence, short as it was, another change had passed over this most multiform of living beings. His eyes sparkled with good-humor; his cheeks were flushing under a new excitement of some sort. Even his dress had undergone alteration since I had seen it last. He now wore an extemporized cap of white paper; his ruffles were tucked up; a clean apron was thrown over the sea-green coverlet. He hacked his chair before me, bowing and smiling, and waved me to a seat with the grace of a dancing master, chastened by the dignity of a lord in waiting. “I am going to cook,” he announced, with the most engaging simplicity. “We both stand in need of refreshment before we return to the serious business of our interview. You see me in my cook’s dress; forgive it. There is a form in these things. I am a great stickler for forms. I have been taking some wine. Please sanction that proceeding by taking some wine too.” He filled a goblet of ancient Venetian glass with a purple-red liquor, beautiful to see. “Burgundy!” he said--“the king of wine: And this is the king of Burgundies--Clos Vougeot. I drink to your health and happiness!” He filled a second goblet for himself, and honored the toast by draining it to the bottom. I now understood the sparkle in his eyes and the flush in his cheeks. It was my interest not to offend him. I drank a little of his wine, and I quite agreed with him. I thought it delicious. “What shall we eat?” he asked. “It must be something worthy of our Clos Vougeot. Ariel is good at roasting and boiling joints, poor wretch! but I don’t insult your taste by offering you Ariel’s cookery. Plain joints!” he exclaimed, with an expression of refined disgust. “Bah! A man who eats a plain joint is only one remove from a cannibal or a butcher. Will you leave it to me to discover something more worthy of us? Let us go to the kitchen.” He wheeled his chair around, and invited me to accompany him with a courteous wave of his hand.