"Mr. Doyle," said Meldon, "may take that view at first. He's a short-sighted man, and is inclined to consider only the immediate present; but, in giving you the directions I am giving about the judge's food, I am acting in Mr. Doyle's best interests. I'm looking into the future, and doing what will be best for Mr. Doyle in the long run. After awhile he'll come to understand that, and then he'll be extremely pleased with you, and most probably he'll raise your wages." "He'll not do that," said Sabina confidently. "In any case," said Meldon, "whatever view he ultimately takes of your action, you will have the feeling that you are securing the greatest good of the greatest number, and that's a reward in itself--a much better reward than a few shillings extra wages." "It might be," said Sabina; but she spoke without conviction. "As to the exact method that you ought to pursue," said Meldon, "I don't lay down any hard and fast rules; but I should suggest that paraffin oil is a thing that has a most penetrating kind of taste, and I don't know that I ever met any one who liked it. I remember once a servant we had at home cleaned the inside of the coffee-pot with paraffin oil. I tasted the stuff for weeks afterwards, and I couldn't make out for a long time where the flavour came from." "Would there be any fear," said Sabina, "but I might poison him?" "Not a bit," said Meldon. "You'll do him good if he eats the things. You may not know it, but vaseline is made from paraffin oil, and it's well known that vaseline is an extraordinarily wholesome sort of stuff, good for almost anything in the way of a cut or a burn. Then there's a kind of emulsion made from petroleum--that's the same as paraffin--which cures consumption. For all we know this judge may be suffering from consumption, and a little paraffin may be the best thing in the world for him." "I wouldn't like if he was to die on us." "Nor would I; but he won't. You needn't be the least bit afraid of that. For one thing, the moment he smells the paraffin he'll stop eating the food. However, all this is only my idea. Better plans may suggest themselves. For instance, I have noticed that if you chop up an onion with a knife, and then spread butter with the same knife, the butter gets a most objectionable taste. You have onions about the house, I suppose." "I have." "Then you might try that. And there's a way of dealing with bacon. I'm not quite sure how it's done, but the taste all goes out of it, and it gets extremely tough. Then you fry it in such a way that it's quite limp, and sprinkle a little soot on it. I've often tried to eat bacon done that way--before I was married, of course--and I never could. I don't suppose the judge will be able to either. Boiled eggs are difficult things to tamper with, but you could always see that they were stale." "I could not, then."