At length the oil-lamps of Chanac flashed brightly in the hollow below, and not long afterwards I was sitting at a table in an upper room of a comfortable old inn, the lower part of which was filled with roisterers, for it was Sunday night. I dined with a Government functionary—an inland revenue controleur, who happened to be a Frenchman of the reserved and solemn sort that cultivates dignity. By dint of being looked up to by others he had acquired the fixed habit of looking up to himself. All the time that I was in his company I felt that, had he been an angel dining with a modern Tobias, he could scarcely have shown greater anxiety not to sit upon his wings. Moved by the genial spirit of the grape, or not wishing, perhaps, to crush me altogether with the weight of his official importance, his ice began to melt a little at about the second or third course. Forgetting discretion, he actually smiled. The meal, which had been prepared in anticipation of his coming, was a much more splendid entertainment than would have been got up for me had I been alone. The cook’s masterpiece was a very cunningly contrived pasty—a work of local genius that I was quite unprepared for. Even M. le controleur, had he not checked himself in time, would have beamed at this achievement; but he would never have forgiven himself such an admission of weakness common to mortals not in the service of the Government. Just before the dessert a superb trout that had been drawn out of the sparkling Lot was brought in, and it had been mercifully spared the disgrace of being sprinkled with chopped garlic.