hear the bell trilling within, but no sign of life rewarded us.
'This is getting serious,' muttered the doctor. He turned to the lift attendant.
'Is there any pass-key to this door?'
'There is one in the porter's office downstairs.'
'Get it, then, and, look here, I think you'd better send for the police.'
Poirot approved with a nod of the head.
The man returned shortly; with him came the manager.
'Will you tell me, gentlemen, what is the meaning of all this?'
'Certainly. I received a telephone message from Count Foscatini stating that he had been attacked and was dying. You can understand that we must lose no time – if we are not already too late.'
The manager produced the key without more ado, and we all entered the flat.
We passed first into a small square lounge hall. A door on the right of it was half open. The manager indicated it with a nod.
'The dining-room.'
Dr Hawker led the way. We followed close on his heels. As we entered the room I gave a gasp. The round table in the centre bore the remains of a meal; three chairs were pushed back, as though their occupants had just risen. In the corner, to the right of the fire-place, was a big writing-table, and sitting at it was a man – or what had been a man. His right hand still grasped the base of the telephone, but he had fallen forward, struck down by a terrific blow on the head from behind. The weapon was not far to seek. A marble statuette stood where it had been hurriedly put down, the base of it stained with blood.
The doctor's examination did not take a minute.
'Stone dead. Must have been almost instantaneous. I wonder he even managed to telephone. It will be better not to move him until the police arrive.'
On the manager's suggestion we searched the flat, but the result was a foregone conclusion. It was not likely that the murderers would be concealed there when all they had to do was to walk out.
We came back to the dining-room. Poirot had not accompanied us in our tour. I found him studying the centre table with close attention. I joined him. It was a well-polished round mahogany table. A bowl of roses decorated the centre, and white lace mats reposed on the gleaming surface. There was a dish of fruit, but the three dessert plates were untouched. There were three coffee-cups with remains of coffee in them – two black, one with milk. All three men had taken port, and the decanter, half-full, stood before the centre plate. One of the men had smoked a cigar, the other two cigarettes. A tortoise shell-and-silver box, holding cigars and cigarettes, stood open upon the table.
I enumerated all these facts to myself, but I was forced to admit that they did not shed any brilliant light on the situation. I wondered what Poirot saw in them to make him so intent. I asked him.
'Mon ami,' he replied, 'you miss the point. I am looking for something that I do not see.'
'What is that?'
'A mistake – even a little mistake – on the part of the murderer.'
He stepped swiftly to the small adjoining kitchen, looked in, and shook his head.
'Monsieur,' he said to the manager, 'explain to me, I pray, your system of serving meals here.'
The manager stepped to a small hatch in the wall.
'This is the service lift,' he explained. 'It runs to the kitchens at the top of the building. You order through this telephone, and the dishes are sent down in the lift, one course at a time. The dirty plates and dishes are sent up in the same manner. No domestic worries, you understand, and at the same time you avoid the wearying publicity of always dining in a restaurant.'
Poirot nodded.
'Then the plates and dishes that were used tonight are on high in the kitchen. You permit that I mount there?'
'Oh, certainly, if you like! Roberts, the lift man, will take you up and introduce you; but I'm afraid you won't find anything that's of any use. They're handling hundreds of plates and dishes, and they'll be all lumped together.'
Poirot remained firm, however, and together we visited the kitchens and questioned the man who had taken the order from flat 11.
'The order was given from the a la carte menu – for three,' he explained. 'Soup julienne, fillet de sole normande, tournedos of beef, and a rice souffle. What time? Just about eight o'clock, I should say. No, I'm afraid the plates and dishes have been all washed up by now. Unfortunate. You were thinking of finger-prints, I suppose?'
'Not exactly,' said Poirot, with an enigmatical smile. 'I am more interested in Count Foscatini's appetite. Did he partake of every dish?'
'Yes; but of course I can't say how much of each he ate. The plates were all soiled, and the dishes empty – that is to say, with the exception of the rice souffle. There was a fair amount of that left.'
'Ah!' said Poirot, and seemed satisfied with the fact.
As we descended to the flat again he remarked in a low tone: 'We have decidedly to do with a man of method.'
'Do you mean the murderer, or Count Foscatini?'
'The latter was undoubtedly an orderly gentleman. After imploring help and announcing his approaching demise, he carefully hung up the telephone receiver.'
I stared at Poirot. His words now and his recent enquiries gave me the glimmering of an idea.
'You suspect poison?' I breathed. 'The blow on the head was a blind.'
Poirot merely smiled.
We reentered the flat to find the local inspector of police had arrived with two constables. He was inclined to resent our appearance, but Poirot calmed him with the mention of our Scotland Yard friend, Inspector Japp, and we were accorded a grudging permission to remain. It was a lucky thing we were, for we had not been back five minutes before an agitated middle-aged man came rushing into the room with every appearance of grief and agitation.
This was Graves, valet-butler to the late Count Foscatini. The story he had to tell was a sensational one.
On the previous morning, two gentlemen had called to see his master. They were Italians, and the elder of the two, a man of about forty, gave his name as Signor Ascanio. The younger was a well-dressed lad of about twenty-four.
Count Foscatini was evidently prepared for their visit and immediately sent Graves out upon some trivial errand. Here the man paused and hesitated in his story. In the end, however, he admitted that, curious as to the purport of the interview, he had not obeyed immediately, but had lingered about endeavouring to hear something of what was going on.
The conversation was carried on in so low a tone that he was not as successful as he had hoped; but he gathered enough to make it clear that some kind of monetary proposition was being discussed, and that the basis of it was a threat. The discussion was anything but amicable. In the end, Count Foscatini raised his voice slightly, and the listener heard these words clearly: 'I have no time to argue further now, gentlemen. If you will dine with me tomorrow night at eight o'clock, we will resume the discussion.'
Afraid of being discovered listening, Graves had then hurried out to do his master's errand. This evening the two men had arrived punctually at eight. During dinner they had talked of indifferent matters – politics, the weather, and the theatrical world. When Graves had placed the port upon the table and brought in the coffee his master told him that he might have the evening off.
'Was that a usual proceeding of his when he had guests?' asked the inspector.
'No, sir; it wasn't. That's what made me think it must be some business of a very unusual kind that he was going to discuss with these gentlemen.'
That finished Graves 's story. He had gone out about 8:30, and, meeting a friend, had accompanied him to the Metropolitan Music Hall in Edgware Road.
Nobody had seen the two men leave, but the time of the murder was fixed clearly enough at 8:47. A small clock on the writing-table had been swept off by Foscatini's arm, and had stopped at that hour, which agreed with
