“Truly, I had never thought of that phase of bookselling,” said the young man. “How is it, though, that libraries are shrines of such austere calm? If books are as provocative as you suggest, one would expect every librarian to utter the shrill screams of a hierophant, to clash ecstatic castanets in his silent alcoves!”
“Ah, my boy, you forget the card index! Librarians invented that soothing device for the febrifuge of their souls, just as I fall back upon the rites of the kitchen. Librarians would all go mad, those capable of concentrated thought, if they did not have the cool and healing card index as medicament! Some more of the eggs?”
“Thank you,” said Gilbert. “Who was the butler whose name was associated with the dish?”
“What?” cried Mifflin, in agitation, “you have not heard of Samuel Butler, the author of The Way of All Flesh? My dear young man, whoever permits himself to die before he has read that book, and also Erewhon, has deliberately forfeited his chances of paradise. For paradise in the world to come is uncertain, but there is indeed a heaven on this earth, a heaven which we inhabit when we read a good book. Pour yourself another glass of wine, and permit me—”
(Here followed an enthusiastic development of the perverse philosophy of Samuel Butler, which, in deference to my readers, I omit. Mr. Gilbert took notes of the conversation in his pocketbook, and I am pleased to say that his heart was moved to a realization of his iniquity, for he was observed at the Public Library a few days later asking for a copy of The Way of All Flesh. After inquiring at four libraries, and finding all copies of the book in circulation, he was compelled to buy one. He never regretted doing so.)
“But I am forgetting my duties as host,” said Mifflin. “Our dessert consists of apple sauce, gingerbread, and coffee.” He rapidly cleared the empty dishes from the table and brought on the second course.
“I have been noticing the warning over the sideboard,” said Gilbert. “I hope you will let me help you this evening?” He pointed to a card hanging near the kitchen door. It read:
Always wash dishes
immediately after meals
It saves trouble
“I’m afraid I don’t always obey that precept,” said the bookseller as he poured the coffee. “Mrs. Mifflin hangs it there whenever she goes away, to remind me. But, as our friend Samuel Butler says, he that is stupid in little will also be stupid in much. I have a different theory about dish-washing, and I please myself by indulging it.
“I used to regard dish-washing merely as an ignoble chore, a kind of hateful discipline which had to be undergone with knitted brow and brazen fortitude. When my wife went away the first time, I erected a reading stand and an electric light over the sink, and used to read while my hands went automatically through base gestures of purification. I made the great spirits of literature partners of my sorrow, and learned by heart a good deal of Paradise Lost and of Walt Mason, while I soused and wallowed among pots and pans. I used to comfort myself with two lines of Keats:
The moving waters at their priest-like task
Of pure ablution round earth’s human shores—
Then a new conception of the matter struck me. It is intolerable for a human being to go on doing any task as a penance, under duress. No matter what the work is, one must spiritualize it in some way, shatter the old idea of it into bits and rebuild it nearer to the heart’s desire. How was I to do this with dish-washing?
“I broke a good many plates while I was pondering over the matter. Then it occurred to me that here was just the relaxation I needed. I had been worrying over the mental strain of being surrounded all day long by vociferous books, crying out at me their conflicting views as to the glories and agonies of life. Why not make dish-washing my balm and poultice?
“When one views a stubborn fact from a new angle, it is amazing how all its contours and edges change shape! Immediately my dishpan began to glow with a kind of philosophic halo! The warm, soapy water became a sovereign medicine to retract hot blood from the head; the homely act of washing and drying cups and saucers became a symbol of the order and cleanliness that man imposes on the unruly world about him. I tore down my book rack and reading lamp from over the sink.
“Mr. Gilbert,” he went on, “do not laugh at me when I tell you that I have evolved a whole kitchen philosophy of my own. I find the kitchen the shrine of our civilization, the focus of all that is comely in life. The ruddy shine of the stove is as beautiful as any sunset. A well-polished jug or spoon is as fair, as complete and beautiful, as any sonnet. The dish mop, properly rinsed and wrung and hung outside the back door to dry, is a whole sermon in itself. The stars never look so bright as they do from the kitchen door after the icebox pan is emptied and the whole place is ‘redd up,’ as the Scotch say.”
“A very delightful philosophy indeed,” said Gilbert. “And now that we have finished our meal, I insist upon your letting me give you a hand with the washing up. I am eager to test this dish-pantheism of yours!”
“My dear fellow,” said Mifflin, laying a restraining hand on his impetuous guest, “it is a poor philosophy that will not abide denial now and then. No, no—I did not ask you to spend the evening with me to wash dishes.” And he led the way back to his sitting room.
“When I saw you come in,” said Mifflin, “I was afraid you might be a newspaper man, looking for an interview. A young journalist came to see us once, with
