It is true I gave hours to the penetration of editorial sanctums; but in nearly every case my one desire, when I reached them, was to escape from them quickly without humiliation. In a busy man's very natural dislike of interruption, or anxious glance toward his clock, I saw contempt for my obscurity and suspicion of my poverty. And, after all, I had nothing to say to these gentlemen, save to beg them to read the effusions I pressed upon them; an appeal they would far rather receive on half a sheet of notepaper. As to impressing my personality upon them in any way, as I say, my uneasy thoughts in their presence were usually confined to the problem of how best I might escape without actual discredit. Once, I remember, in a very lean month, I chanced to see one of the Olympians passing with god-like nonchalance into the restaurant of a well-known hotel. On the instant, and without giving myself time for reflection, I followed him down the glittering vestibule, and into a palatial dining-hall. The hour was something between one and two o'clock, and a minute before I had been thoughtfully weighing the relative merits of an immediate allowance of sausages and mashed potatoes for fivepence, or a couple of stale buns for one penny, to be followed at nightfall by a real banquet--seven-pennyworth of honest beef and vegetables. Now, with a trifle over four shillings in my pocket, I was, to outward seeming, carelessly scanning a menu, in which no single dish, not even the soup, seemed to cost less than about three times the price of one of my best dinners. But at the next table sat a London editor. I was free to contemplate him. Was not that feast enough for such as I? Evidently I thought it was, for I told the waiter with an elaborate assumption of boredom that I did not feel like eating much, but would see what I could make of a little of the soup St. Germain. I wondered often if the man noticed the remarkable manner in which the crisp French rolls on that table disappeared, while I toyed languidly with my soup. I did not dare to ask for more rolls when I had made an end of the four or five that were on the table; but I could have eaten a dozen of them without much difficulty. 'No, thank you, I think I shall be better without anything to-day,' I said to the waiter who drew my attention to a sumptuous volume which I had already discovered to be the wine-list. There was a delicate suggestion in my tone (I hoped) that occasional abstinence from wine, say, at luncheon had been found beneficial for my gout. Certainly, if he counted his rolls, the man could hardly have suspected me of a diabetic tendency.