trouble and expense in the moving, which is an important thing in
these days, and there would always be the hope that the next
aspidistra might be on the eve of flowering or laying eggs, or
whatever it is that its owner expects from it.





Experts



The man in front of the fire was telling us a story about his wife and
a bottle of claret. He had taken her to the best restaurant in Paris
and had introduced her to a bottle of the famous Chateau Whatsitsname,
1320 (or thereabouts), a wine absolutely priceless--although the
management, with its customary courtesy, had allowed him to pay a
certain amount for it. Not realizing that it was actually the famous
Whatsitsname, she had drunk it in the ordinary way, neither holding it
up to the light and saying, "Ah, there's a wine!" nor rolling it
round the palate before swallowing. On the next day they went to a
commonplace restaurant and drank a local and contemporary vintage at
five francs the bottle, of similar colour but very different
temperament. When she had finished her glass, she said hesitatingly,
"Of course, I don't know anything about wine, and I dare say I'm
quite wrong, but I can't help feeling that the claret we had last
night was better than this."