the Emigrants Read Online Free PDF Page A

from a large family of farm labourers at Schwarzenbach and, as far as was known, had never had a real father, took the liveliest interest in anything connected with food, its preparation, and the eating of it. Every day he would expatiate in great detail on the quality of the sandwiches I brought with me and shared with him, and on our way home from school we would always stop to look in the window of Turra's delicatessen, or to look at the display at Einsiedler's exotic fruit emporium, where the main attraction was a dark green trout aquarium with air bubbling up through the water. On one occasion when we had been standing for a long time outside Einsiedler's, from the shadowy interior of which a pleasant coolness wafted out that September noon, old Einsiedler himself appeared in the doorway and made each of us a present of a white butterpear. This constituted a veritable miracle, not only because the fruits were such splendid rarities but chiefly because Einsiedler was widely known to be of a choleric disposition, a man who despised nothing so much as serving the few customers he still had. It was while he was eating the white butterpear that Fritz confided to me that he planned to be a chef; and he did indeed become a chef, one who could be said without exaggeration to enjoy international renown. He perfected his culinary skills at the Grand Hotel Dolder in Zurich and the Victoria Jungfrau in Interlaken, and was subsequently as much in demand in New York as in Madrid or London. It was when he was in London that we met again, one April morning in 1984, in the reading room of the British Museum, where I was researching the history of Bering's Alaska expedition and Fritz was studying eighteenth-century French cookbooks. By chance we were sitting just one aisle apart, and when we both happened to look up from our work at the same moment we immediately recognized each other despite the quarter century that had passed. In the cafeteria we told each other the stories of our lives, and talked for a long time about Paul, of whom Fritz mainly recalled that he had never once seen him eat.
    In our classroom, the plan of which we had to draw to scale in our exercise books, there were twenty-six desks screwed fast to the oiled floorboards.
     
    From the raised teacher's desk, behind which the crucifix hung on the wall, one could look down on the pupils' heads, but I cannot remember Paul ever occupying that elevated position. If he was not at the blackboard or at the cracked oilcloth map of the world, he would walk down the rows of desks, or lean, arms folded, against the cupboard beside the green tiled stove. His favourite place, though, was by one of the south-facing windows let into deep bays in the wall. Outside those windows, from amidst the branches of the old apple orchard at Frey's distillery, starlings' nesting boxes on long wooden poles reached into the sky, which was bounded in the distance by the jagged line of the Lech valley Alps, white with snow for almost the entire school year. The teacher who preceded Paul, Hormayr, who had been feared for his pitiless regime and would have offenders kneel for hours on sharp-edged blocks of wood, had had the windows half whitewashed so that the children could not see out. The first thing Paul did when he took up the job in 1946 was to remove the whitewash, painstakingly scratching it away with a razor blade, a task which was, in truth, not urgent, since Paul was in any case in the habit of opening the windows wide, even when the weather was bad, indeed even in the harshest cold of winter, being firmly convinced that lack of oxygen impaired the capacity to think. What he liked most, then, was to stand in one of the window bays towards the head of the room, half facing the class and half turned to look out, his face at a slightly upturned angle with the sunlight glinting on his glasses; and from that position on the periphery he would talk across to us. In well-structured sentences, he