of wine, red or white, placed ready, in accordance with the known preference of the expected guest. We soon gathered that several of the regular customers lodged outside and, according to the French fashion, visited the hotel for meals only. After the early days of keen anxiety regarding our invalid had passed, we began to study our fellow guests individually and to note their idiosyncrasies. Sitting at our allotted table during the progress of the leisurely meals, we used to watch as one habitué after another entered, and, hanging coat and hat upon certain pegs, sat silently down in his accustomed place, with an unvarying air of calm deliberation.
Then Iorson, the swift-footed garçon, would skim over the polished boards to the newcomer, and, tendering the menu, would wait, pencil in hand, until the guest, after careful contemplation, selected his five plats from its comprehensive list.
[Illustration: Meal Considerations]
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