odour of the pork shop, which had made him feel so languid.
He was returning home when he met Claude Lantier. The artist, hidden in the folds of his greenish overcoat, spoke in a hollow voice full of suppressed anger. He was in a passion with painting, declared that it was a dog’s trade, and swore that he would not take up a brush again as long as he lived. That very afternoon he had thrust his foot through a study which he had been making of the head of that hussy Cadine.
Claude was subject to these outbursts, the fruit of his inability to execute the lasting, living works which he dreamed of. And at such times life became an utter blank to him, and he wandered about the streets, wrapped in the gloomiest thoughts, and waiting for the morning as for a sort of resurrection. He used to say that he felt bright and cheerful in the morning, and horribly miserable in the evening.[*] Each of his days was a long effort ending in disappointment. Florent scarcely recognised in him the careless night wanderer of the markets. They had already met again at the pork shop, and Claude, who knew the fugitive’s story, had grasped his hand and told him that he was a sterling fellow. It was very seldom, however, that the artist went to the Quenus’.
[*] Claude Lantier’s struggle for fame is fully described in
M. Zola’s novel, L’Oeuvre (“His Masterpiece”).
— Translator.
“Are you still at my aunt’s?” he asked. “I can’t imagine how you manage to exist amidst all that cookery. The places reeks with the smell of meat. When I’ve been there for an hour I feel as though I shouldn’t want anything to eat for another three days. I ought not to have gone there this morning; it was that which made me make a mess of my work.”
Then, after he and Florent had taken a few steps in silence, he resumed:
“Ah! the good people! They quite grieve me with their fine health. I had thought of painting their portraits, but I’ve never been able to succeed with such round faces, in which there is never a bone. Ah! You wouldn’t find my aunt Lisa kicking her foot through her pans! I was an idiot to have destroyed Cadine’s head! Now that I come to think of it, it wasn’t so very bad, perhaps, after all.”
Then they began to talk about Aunt Lisa. Claude said that his mother[*] had not seen anything of her for a long time, and he hinted that the pork butcher’s wife was somewhat ashamed of her sister having married a common working man; moreover, she wasn’t at all fond of unfortunate folks. Speaking of himself, he told Florent that a benevolent gentleman had sent him to college, being very pleased with the donkeys and old women that he had managed to draw when only eight years old; but the good soul had died, leaving him an income of a thousand francs, which just saved him from perishing of hunger.
[*] Gervaise, the heroine of the Assommoir.
“All the same, I would rather have been a working man,” continued Claude. “Look at the carpenters, for instance. They are very happy folks, the carpenters. They have a table to make, say; well, they make it, and then go off to bed, happy at having finished the table, and perfectly satisfied with themselves. Now I, on the other hand, scarcely get any sleep at nights. All those confounded pictures which I can’t finish go flying about my brain. I never get anything finished and done with — never, never!”
His voice almost broke into a sob. Then he attempted to laugh; and afterwards began to swear and pour forth coarse expressions, with the cold rage of one who, endowed with a delicate, sensitive mind, doubts his own powers, and dreams of wallowing in the mire. He ended by squatting down before one of the gratings which admit air into the cellars beneath the markets — cellars where the gas is continually kept burning. And in the depths below he pointed out Marjolin and Cadine tranquilly eating their supper, whilst seated on one of the stone blocks used for killing the poultry. The two young vagabonds had discovered a means of hiding themselves and making themselves at home in the cellars after the doors had been closed.
“What a magnificent animal he is, eh!” exclaimed Claude, with envious admiration, speaking of Marjolin. “He and Cadine are happy, at all events! All they care for is eating and kissing. They haven’t a care in the world. Ah, you do quite right, after all, to remain at the pork shop; perhaps you’ll grow sleek and plump there.”
Then he suddenly went off. Florent climbed up to his garret, disturbed by Claude’s nervous restlessness, which revived his own uncertainty. On the morrow, he avoided the pork shop all the morning, and went for a long walk on the quays. When he returned to lunch, however, he was struck by Lisa’s kindliness. Without any undue insistence she again spoke to him about the inspectorship, as of something which was well worth his consideration. As he listened to her, with a full plate in front of him, he was affected, in spite of himself, by the prim comfort of his surroundings. The matting beneath his feet seemed very soft; the gleams of the brass hanging lamp, the soft, yellow tint of the wallpaper, and the bright oak of the furniture filled him with appreciation of a life spent in comfort, which disturbed his notions of right and wrong. He still, however, had sufficient strength to persist in his refusal, and repeated his reasons; albeit conscious of the bad taste he was showing in thus ostentatiously parading his animosity and obstinacy in such a place. Lisa showed no signs of vexation; on the contrary, she smiled, and the sweetness of her smile embarrassed Florent far more than her suppressed irritation of the previous evening. At dinner the subject was not renewed; they talked solely of the great winter saltings, which would keep the whole staff of the establishment busily employed.
The evenings were growing cold, and as soon as they had dined they retired into the kitchen, where it was very warm. The room was so large, too, that several people could sit comfortably at the square central table, without in any way impeding the work that was going on. Lighted by gas, the walls were coated with white and blue tiles to a height of some five or six feet from the floor. On the left was a great iron stove, in the three apertures of which were set three large round pots, their bottoms black with soot. At the end was a small range, which, fitted with an oven and a smoking-place, served for the broiling; and up above, over the skimming-spoons, ladles, and long-handled forks, were several numbered drawers, containing rasped bread, both fine and coarse, toasted crumbs, spices, cloves, nutmegs, and pepper. On the right, leaning heavily against the wall, was the chopping-block, a huge mass of oak, slashed and scored all over. Attached to it were several appliances, an injecting pump, a forcing-machine, and a mechanical mincer, which, with their wheels and cranks, imparted to the place an uncanny and mysterious aspect, suggesting some kitchen of the infernal regions.
Then, all round the walls upon shelves, and even under the tables, were iron pots, earthenware pans, dishes, pails, various kinds of tin utensils, a perfect battery of deep copper saucepans, and swelling funnels, racks of knives and choppers, rows of larding-pins and needles — a perfect world of greasy things. In spite of the extreme cleanliness, grease was paramount; it oozed forth from between the blue and white tiles on the wall, glistened on the red tiles of the flooring, gave a greyish glitter to the stove, and polished the edges of the chopping-block with the transparent sheen of varnished oak. And, indeed, amidst the ever-rising steam, the continuous evaporation from the three big pots, in which pork was boiling and melting, there was not a single nail from ceiling to floor from which grease did not exude.
The Quenu-Gradelles prepared nearly all their stock themselves. All that they procured from outside were the potted meats of celebrated firms, with jars of pickles and preserves, sardines, cheese, and edible snails. They consequently became very busy after September in filling the cellars which had been emptied during the summer. They continued working even after the shop had been closed for the night. Assisted by Auguste and Leon, Quenu would stuff sausages-skins, prepare hams, melt down lard, and salt the different sorts of bacon. There was a tremendous noise of cauldrons and cleavers, and the odour of cooking spread through the whole house. All this was quite independent of the daily business in fresh pork, pate de fois gras, hare patty, galantine, saveloys and black-puddings.
That
