He woke up in the night, worried by some confused dream. In his head stuck the Latin tag: _Ubi bene ibi patria_. He kicked indignantly against the aphorism. It was the infamous philosophy of the Epicurean opportunist. If he had been comfortable in Germany would he regard Germany as his fatherland? A million times no. When you wake up at four o’clock in the morning to a soul-stirring proposition, you think in terms of millions. He was English of the English. His Swiss motherdom was but an accident of begetting. He was of his father’s race. Switzerland did not exist in his being as a national influence. English, narrowly, stupidly, proudly, he was and English he would remain to the end of time. To denaturalise himself and become a Frenchman—still less a mere Périgordin—was abhorrent. But to remain an Englishman, and as an Englishman—an obscure and menial Englishman—to be given the freedom of a province of old France was an honour of which any man breathing the breath of life might be justly proud. I can, thought he, in the intense, lunatic clarity of four o’clock in the morning, show France what England stands for. I have a chance of one in a million. I am an Englishman given a home in the France that I am learning to love and to understand, I am a hyphen between the two nations. Having settled that, he turned over, tucked the bed-clothes well round his shoulders and went soundly to sleep again. CHAPTER X A FEW evenings afterwards Bigourdin gave a dinner of ceremony to the Viriots—and a dinner of ceremony in provincial France is a very ceremonious and elaborate affair. All day long there had been anxious preparations. Félise abandoning the _fabrique_, toiled assiduously with Euphémie, while Bigourdin, expert chef like all good hotel-keepers, controlled everything with his master touch. The crazily ceremonious hour of seven-thirty was fixed upon; not only on account of its ceremoniousness, but because by that time the commercial travellers would have finished their meal and melted away. The long middle table was replaced by a round table prodigally adorned with flowers and four broad tricolour ribbons, each like the sash of Monsieur le Maire, radiating from under a central silver épergne laden with fruit of which a pineapple was the crown. A bewildering number of glasses of different shapes stood at each place, to be filled each kind in its separate order with the wine ordained for each separate course. Martin rehearsed the wine service over and over again with a solemn Bigourdin. As a lieutenant he had the _plongeur_ (or washer-up of glass and crockery) from the Café de l’Univers, an earnest neophyte tense with the excitement of practising a higher branch of his profession.