After examining his garden, the good priest went out to inspect his horse which he had named Grenadille, and his large English mastiff called Snog; as soon as he opened the stable door Snog threw himself upon his master and bounded around him. He not only jumped upon him but barked with joy, with such evidence of affection that the negro, Monsieur, was obliged to take the dog by his collar and could with difficulty restrain him, while the priest caressed Grenadille, whose glossy coat and well-covered ribs bore testimony to the good care of Monsieur, who had charge of the stable.
After this thorough visit through his little domain, Father Griffen conducted the chevalier into the bedroom which he had intended for him. A bed draped with a mosquito-netting under a linen canopy, a large bureau of mahogany wood, and a table, was the furnishing of this room, which opened upon the garden. Its only ornament was a crucifix suspended from the center of the slightly roughened wainscot.
"You will find here a poor and modest hospitality," said Father Griffen to the chevalier, "but it is offered you with a good heart."
"And I accept it with gratitude, Father," said Croustillac.
At this moment Monsieur came to announce that supper was ready, and Father Griffen led the way to the dining room.
A large glass wherein burned a candle of yellow wax, lighted the table; the dishes were placed on a table cloth of coarse but very white linen. There was no silver; the steel knives, and spoons of maple wood, were of great neatness. A bottle of blue glass contained about a pint of canary; in a large pewter pot bubbled the _oagou_, a fermented beverage made from the grain of sugar cane; a sealed earthen vessel held water, as fresh as if it were iced.
A fine dorado grilled in its scales (a Caribbean dish), a roasted paroquet of the size of a pheasant, two dishes of sea crabs cooked in the shell and served with sauce of the citron juice, and a salad of green peas, had been symmetrically placed on the table by the negro Jean, around a centerpiece composed of a large basket containing a pyramid of fruit, which had at its base a European melon, a watermelon, and at its summit a pineapple; there was a side dish of sliced palm-cabbage dressed with vinegar, and little whitefish preserved in spiced pickle, which would tempt the appetite of the guests or excite their thirst.