Kitabı oku: «One Third Off», sayfa 5

CHAPTER IX
Adventure of The Fallen Egg

So, having mapped out my campaign of attack against my fat, I rose one morning from my berth in the sleeping car and I dressed; and firmly clutching my new-formed resolution to prevent its escape, I made my way to the dining car and sat down and gave my order to the affable honor graduate of Tuskegee Institute who graciously deigned to wait on me.

Now, theretofore, for so far back as I remembered, breakfast had been my heartiest meal of the entire day, with perhaps two exceptions—luncheon and dinner. Precedent inclined me toward ordering about as many pieces of sliced banana as would be required to button a fairly tall woman's princess frock all the way down her back, with plenty of sugar and cream, and likewise a large porringer of some standard glutinous cereal, to be followed by sausages with buckwheat cakes and a few odd kickshaws and comfits in the way of strawberry preserves and hot buttered toast and coffee that was half cream, and first one thing and then another. But Spartanlike I put temptation sternly behind me and told the officiating collegian to bring me plain boiled prunes, coffee with hot milk and saccharin tablets, dry toast and one dropped egg.

The prunes and the coffee were according to specifications, although, lacking the customary cream and three lumps of sugar, the coffee was in the nature of a profound disappointment. But a superficial inquiry convinced me that the egg was not properly a dropped egg at all.

Here was a fallen egg, if I ever saw one. I was filled with pity for it—poor, forsaken, abandoned thing, with none to speak a kind word for it! And probably more sinned against than sinning, too. Perhaps there was hereditary influences to be reckoned with. Perhaps its producer had been incubator raised, with no mother to guide her and only the Standard Oil Company for a foster parent. And what would a New Jersey corporation know about raising a hen?

Thus in sudden compassion I mused. To the waiter, though, I said:

"There has been a mistake here, alumnus. This egg never was meant to be dropped—it was meant to be thrown. Kindly remove the melancholy evidences."

He offered to provide a substitute, but the edge of my zest seemed dulled. I made dry toast the climax of my chastely simple repast. It was simple and it was chaste, but otherwise not altogether what I should characterize as a successful repast. It lacked, as it were.

Let us pass along to noontime. Ere noontime came I was consumed with gnawing pains of emptiness. As nearly as I might judge, I contained naught save vast hollow spaces and acoustics and vacuums and empty, echoing, neglected convolutions. Sorely was I tempted to relax the rigors of the just-inaugurated régime; nobly, though, I resisted the impulse.

As I look back now on that day I find the memory of my suffering has dimmed slightly. The passage of weeks and months has served to soften the harsh outlines of poignant recollection. What now in retrospect most impresses me is the heroism I displayed, the stark fortitude, the grandeur of will power, the triumph for character. Sheer gallantry, I call it.

For my midday meal I had more dry toast, a reduced portion of boiled tongue and a raw apple—satisfying enough to some, I grant you, but to me no more than a tease to my palate. Long before three o'clock I knew exactly how a tapeworm feels when its landlord goes on a hunger strike. Every salivary gland I owned was standing on tiptoe screaming for help; every little mucous membrane had a sorrow all its own. Each separate fiber of my innermost being cried out for greases and for sugars and for the wonted starchy compounds for to stay it and for to comfort it.

I underwent pangs such as had not been mine since away back yonder in August of 1914, in the time of the sack of Belgium, when the Germans locked up five of us for a day and a night in a cow stable where no self-respecting cow would voluntarily have stayed, and, then sent us by train under guard on a three-day journey into Germany, yet all the while kept right on telling us we were not prisoners but guests of the German Army. And at the end of the third day we reached the unanimous conclusion among ourselves that the only outstanding distinction we could see, from where we sat, between being prisoners of the German Army and guests of the German Army was that from time to time they did feed the prisoners. For throughout the journey the eight of us—since by now our little party had grown—lived rather simply and frugally and, I might say, sketchily on rations consisting of one loaf of soldiers' bread, one bottle of mineral water and a one-pound pot of sour and rancid honey which must have emanated in the first place from a lot of very morbid, low-minded bees.

However, in those exciting days there were many little moving distractions about to keep one from brooding o'ermuch on thoughts of lacking provender. I boast not, but merely utter a verity, when I state that every time I shook myself I shifted the center of population. Where we had been the lesser wild life of midcontinental Europe abounded. In the matter of a distinction which had come to me utterly without solicitation or effort on my part I have no desire to brag, but in justice to myself—and my boarders—I must add that at that moment, of all the human beings in Central Europe, I was the most densely inhabited. My companions scratched along, doing fairly well, too; but I led the field—I was so much roomier than any one of them was.

But here aboard this Pullman on this, the dedicatory day of my self-imposed martyrdom, I could not lose myself as I had on that former historic occasion in the ardor of chasing the small game of the country. By four o'clock in the afternoon I could appreciate the sensations of a conch shell on a parlor whatnot. I had a feeling that if anyone were to press his ear up against me he would hear a murmuring sound as of distant sea waves. Yet, mark you, I held bravely out, fighting still the good fight. This, then, was my dinner, if such it might in truth be called: Clear soup, a smallish slice of rare roast beef cut shaving thin, gluten bread sparsely buttered, a cloud of watercress no larger than a man's hand, another raw apple and a bit of domestic cheese—nothing rich, nothing exotic, no melting French fromages, no creamy Danish pastries.

Only when I reached my demi-tasse, which I took straight, did I permit myself a touch of luxury. I lit my cigar with a genuine imported Swedish parlor match.

Followed then the first comforting manifestation, the first gratefully registered taste of recompense for my privations. I had to speak that night and in a large hall, too, and I found my voice to be clearer and stronger than usual, and found, also, that I spoke with much less effort than usual. I was sure partial fasting during the day was bearing fruits in the evening, and I was right, as subsequent evening experiences proved to me. I had rather dreaded that hunger gripes would make my night a sleepless one, but it didn't happen. I may have dreamed longing dreams about victuals, but I tore off eight solid hours of unbridled and—I dare say—uproarious rest.

CHAPTER X
Wherein Our Hero Falters

Next day I kept it up, varying the first day's menus slightly, but keeping the bulk consumption down, roughly, to about one-half or possibly one-third what my rations formerly had been. Before night of the second day that all-gone sensation had vanished. Already I had made the agreeable discovery that I could get along and be reasonably happy on from 35 to 50 per cent of what until then I had deludedly thought was required to nourish me. Before the week ended I felt fitter and sprier in every way than I had for years past; more alive, more interested in things, quicker on my feet and brisker in my mental processes than in a long time. The chronic logy, foggy feeling in my head disappeared and failed to return. I may add that to date it still has not returned. Relieved of pressure against its valves—at least I assume that was what came to pass—my heart began functioning as I assume a normal heart should function, and at once the sense of oppression in the neighborhood of the heart was gone.

Within the same week I took most joyful note of the fact that I was losing flesh in the vicinities where mainly I craved to lose it amidships and at the throat. I still had a double chin in front, but the third one, which I carried behind as a spare—the one which ran all the way round my neck and lapped at the back like a clergyman's collar—was melting away. And unless I was woefully mistaken, I no longer had to fight so desperate a battle with the waistband of my trousers when I dressed in the mornings.

I was not mistaken. Glory be and likewise selah! My first and second mezzanines were visibly shrinking. By these signs and portents was I stimulated to continue the campaign so auspiciously launched and so satisfactorily progressing.

I shall not deny that in the second week I did some backsliding. The swing of the tour carried me into the South. It was the South in the splendor of the young springtime when the cardinal bird sang his mating song. With brocading dandelions each pasture gloriously became even as the Field of the Cloth of Gold; and lo, the beginning of the strawberry shortcake season overlapped the last of the smoked-hog-jowl-and-turnip-greens period, and the voice of the turtle was heard in the land.

Figuratively, I was swept off my feet when a noble example of Southern womanhood put before my famished eyes the following items, to wit: About half a bushel of newly picked turnip greens, rearing islandwise above a sloshing sea of pot licker and supporting upon their fronded crests the boiled but impressive countenance of a hickory-cured shote, the whole being garnished with paired-off poached eggs like the topaz eyes of beauteous blond virgins turned soulfully heavenward; and set off by flankings of small piping-hot corn pones made with meal and water and salt and shortening, as Providence intended a proper corn pone should be made.

Then the years rolled away like a scroll and once again was I back in the Kentucky foothills, a lean and lathy sprout of a kid, a limber six-foot length of perpendicular appetite; and it was twelve o'clock for some people, but it was dinner time for me!

My glad low gurgle of anticipatory joy smothered the small inner voice of caution as I leaped, as it were, headlong into that bosky dell of young turnip greens. So, having set my feet on the downward path I backslode some more—for behold, what should come along then but an old-fashioned shortcake, fashioned of crisp biscuit dough, with more fresh strawberries bedded down between its multiplied and mounting layers than you could buy at the Fritz-Charlton for a hundred and ninety dollars.

Right then and there was when and where I lost all I had gained in a fortnight of stalwart self-disciplining; rather it was where I regained all I haply had lost. When, gorged and comatose, I staggered from that fair matron's depleted table I should never have dared to trundle over a wooden culvert at faster than four miles an hour. Either I should have slowed down or waited until they could put in some re-enforced-concrete underpinnings.

I was right back where I had started, and for the moment didn't care a darn either. Sin is glorious when you sin gloriously.

But I rallied. I retrieved myself. However, I do not take all the credit to myself for this; circumstances favored me. Shortly I quitted the land of temptation where I had been born, and was back again up North living on dining cars and in hotels, with nothing more seductive to resist than processed pastry and machine-made shortcakes and Thousand Islands dressing; which made the fight all the easier to win, especially as regards the last named. I sometimes wonder why, with a thousand islands to choose from, the official salad mixer of the average hotel always picks the wrong one.

I kept on. The thing proved magically easy of accomplishment. By the fit of my clothing, if by nothing else, I could have told that several of my more noticeable convexes were becoming plane surfaces and gave promise in due season of becoming almost concave, some of 'em. But there was other and convincing testimony besides. I could tell it by my physical feelings, by my viewpoint, by my enhanced zest for work and for play.

Purposely, for the first month I refrained from weighing myself. When I did begin weighing at regular intervals I found I was losing at a rate of between two and three pounds a week. Moreover, I had now proved to my own satisfaction that within sane reasonable limitations I could resume eating most of the things which formerly I ate to excess and which I had altogether eliminated from my menus during the initiatory stages of dieting.

About the time I emerged from the novitiate class I discerned yet one more gratifying fact. If I were in the woods, camping and fishing, or hunting or tramping or riding or taking any fairly arduous form of exercise, I could eat pretty much anything and everything, no matter how fattening it might be. Work in the open air whetted my appetite, but the added exertion burned up the waste matter so that the surplus went into bodily strength instead of into fatty layers. Consumption was larger, but assimilation was perfect.

For my daily life at home, where I am writing this, I have cut out these things: All the cereals; nearly all the white bread; all the hot bread; practically all pastries except very light pastries; white potatoes absolutely; rice to a large extent; sausages and fresh pork and nearly all the ham; cream in my coffee and on fruits; and a few of the starchier vegetables.

Of butter and of cheese and of nuts I eat perhaps one-third the amount I used to eat, and of meats, roughly, one-half as much as before the dawn of reason came. Of everything except the items I just have enumerated I eat as freely as I please. And when a person begins to reckon up everything else among the edibles—flesh, fowl, fish, berries, fruits, vegetables and the rest he finds quite a sizable list.

I shall not pretend that I do not pine often for sundry tabooed things. Take pies, now—if there is any person alive who likes his pie better than I do he's the king of the pie likers, that's all. And I am desolated at being compelled to bar out the rice—not the gummy, glued-together, sticky, messy stuff which Northerners eat with milk and sugar on it, but real orthodox rice such as only Southerners and Chinamen and East Indians know how to prepare; white and fluffy and washed free of all the lurking library paste; with every grain standing up separate and distinct like well-popped corn and treated only with salt, pepper and butter, or with salt, pepper and gravy before being consumed.

And as for white potatoes—well, it distresses me deeply to think that hereafter the Irish potato, except when I'm camping out, will be to me merely something to stopper the spout of a coal-oil can with, or to stab the office pen in on the clerk's desk in an American-plan hotel. For I have ever cherished the Irish potato as one of Nature's most succulent gifts to mankind. I like potatoes all styles and every style, French fried, lyonnaise, O'Brien, shoestring shape, pants-button design, hashed brown, creamed, mashed, stewed, soufflé—if only I knew who blew 'em up—and most of all, baked au naturel in the union suit. And I miss them and shall keep on missing them. But no longer do I yearn for cream in my coffee, now that it is out of it, and I am getting reconciled to dry toast for breakfast, where once upon a time only members of the justly famous Flap Jackson family seemed to satisfy.

Of course I imbibe alcoholic stimulant when and where procurable. From the standpoint of one intent upon cutting a few running feet off the waistline measurements this distinctly is wrong, as full well I know. But what would you? I do not wish to pose as an eccentric. I have no desire to be pointed out as a person aiming to make himself conspicuously erratic by behaving differently from the run of his fellows. Since the advent of Prohibition nearly everybody I meet is drinking with an unbridled enthusiasm; and when not engaged in the act of drinking is discussing the latest and most approved methods of evading, circumventing and defying the Federal and State statutes against drinking. Therefore I drink, too. Even so, I have not yet succeeded in accustoming my palate to strong waters indiscriminately swallowed. I confess to a fear that I shall never make a complete success of the undertaking.

I suppose the trouble with me is lack of desire. Prior to the attempted enforcement of the Eighteenth Amendment potable and vatted mixtures had but small lure for my palate, or my stomach, or my temperament. An occasional mild cocktail before a dinner, and perhaps twice a week a bottle of light beer or a glass of light wine with the dinner—these, in those old wild wicked days which ended in January, 1920, practically made up the tally of my habitual flirtations with the accursed Demon. In the springtime I might chamber an occasional mint julep, but this, really, was a sort of rite, a gesture of salute to the young green year. Likewise at Christmas time I partook sparingly of the ceremonial and traditional egg-nog. And once in a great while, on a bitter cold night in the winter, a hot apple toddy was not without its attractions. But these indulgences about covered the situation, alcoholically speaking, so far as I was concerned. For me the strong, heady vintages, whether still or sparkling, and the more potent distillations had mighty little appeal. Champagne, to me, was about the poorest substitute for good well-water that had ever been proposed; and the Messrs. Haig & Haig never had to put on a night shift at the works on my account.