silence as Akim spoke, and an evident curiosity as to
the stranger their comrade had introduced. The host, who had risen to
his feet, grasped Godfrey's hand warmly.

"I am indeed glad to meet you, Godfrey Bullen," he said.

"My friends, greet with me the English friend of Akim and Petroff."

There was a general thumping of glasses on the table, and two or three
of those sitting near Alexis rose from their seats and shook hands with
Godfrey, with a warmth and cordiality which astonished him. Room was
made for him and his two friends at the upper end of one of the side
tables, and when he had taken his seat the lad was able to survey the
scene quietly.

Numbers of bottles were ranged down the middle of the tables, which were
of bare wood without cloth. These contained, as Petroff told him, wines
from various parts of Russia. There were wines similar to sherry and
Bordeaux, from the Crimea; Kahetinskoe, strongly resembling good
burgundy, from the Caucasus; and Don Skoe, a sparkling wine resembling
champagne, from the Don. Besides these were tankards of Iablochin Kavas,
or cider; Grushevoi Kavas, or perry; Malovinoi, a drink prepared from
raspberries; and Lompopo, a favourite drink on the shores of the Baltic.
The conversation naturally turned on student topics, of tricks played on
professors, on past festivities, amusements, and quarrels. No allusion
of any kind was made to politics, or to the matters of the day. Jovial
songs were sung, the whole joining in chorus with great animation. At
nine o'clock waiters appeared with trays containing the indispensable
beginning of all Russian feasts. Each tray contained a large number of
small dishes with fresh caviar, raw herrings, smoked salmon, dried
sturgeon, slices of German sausage, smoked goose, ham, radishes, cheese,
and butter. From these the guests helped themselves at will, the
servants handing round small glasses of Kuemmel Liftofka, a spirit
flavoured with the leaves of the black-currant, and vodka.

Then came the supper. Before each guest was placed a basin of stehi, a
cabbage soup, sour cream being handed round to be added to it; then came
rastigai patties, composed of the flesh of the sturgeon and isinglass.
This was followed by cold boiled sucking pig with horse-radish sauce.
After this came roast mutton stuffed with buck-wheat, which concluded
the supper. When the table was cleared singing began again, but Godfrey
stayed no longer, excusing himself to his host