CONTENTS
At 6:30 in our Paris apartment I had finished the Honourable George, performing those final touches that make the difference between a man well turned out and a man merely dressed. In the main I was not dissatisfied. His dress waistcoats, it is true, no longer permit the inhalation of anything like a full breath, and his collars clasp too closely. (I have always held that a collar may provide quite ample room for the throat without sacrifice of smartness if the depth be at least two and one quarter inches.) And it is no secret to either the Honourable George or our intimates that I have never approved his fashion of beard, a reddish, enveloping, brushlike affair never nicely enough trimmed. I prefer, indeed, no beard at all, but he stubbornly refuses to shave, possessing a difficult chin. Still, I repeat, he was not nearly impossible as he now left my hands.
“Dining with the Americans,” he remarked, as I conveyed the hat, gloves, and stick to him in their proper order.
“Yes, sir,” I replied. “And might I suggest, sir, that your choice be a grilled undercut or something simple, bearing in mind the undoubted effects of shell-fish upon one’s complexion?” The hard truth is that after even a very little lobster the Honourable George has a way of coming out in spots. A single oyster patty, too, will often spot him quite all over.
“What cheek! Decide