Adventure stories; England -- Social life and customs -- Fiction
While she was very mercifully occupied thus, I spent several hours in
pacing up and down the glades of the wood to keep myself warm, for,
after all, in the air of the dawn, the sleeves of one's shirt are no
very adequate protection. To diversify this occupation I hunted an
occasional squirrel, but with no prospect of catching one; and lay in
wait, stone in hand, for many a white-tailed rabbit, but did so in
vain. Indeed, the only good fortune that fell to me in these nefarious
pursuits was the discovery of a bird's-nest with several fine eggs in
it. But somehow I had not the heart to disturb those exquisite things;
it may have been, especially as a small piece of sentiment may not come
amiss even to the sworn enemies of it on an occasion of this kind, that
the distrest birds and the distrest Cynthia had something in common.
Any lingering fumes of wine being long since out of my head, thanks to
the operations of the wholesome open air, I grew conscious of a very
distinct craving for food about eight of the clock. It was then that
the thought of the generous Mr. Fielding's guinea proved such a source
of solid comfort. One must be a vagrant by the wayside, dependent on
chance for one's crusts of bread, to experience what the contemplation
of twenty-one shillings sterling means, when that contemplation is
sharpened and assisted by a biting hunger. In the days of my material
greatness, not my houses, lands, revenues, not all my precious
possessions had the power to bestow upon me that inexpressible sense of
delightful anticipation which Mr. Fielding's guinea was able to do. A
whole guinea to a desperately hungry mortal who for two days had begged
his bread! What would it not purchase? How much sheer honest feeding
did it represent! It would permit of delicate feeding, too, for
Cynthia. A fine lusty mutton-pasty for the earl; and a bowl of
cream-covered milk, flanked with the whitest bread and the purest
butter, for his countess.
Public-domain text, read in full here on John Shaqi.
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