Ken Follett: Fall of Giants

“This looks very like what we had at our shooting party in November,” Fitz said. “On the other hand, we don’t want to attempt anything new on this occasion-better to stick with tried and tested dishes.”

“Exactly, my lord.”

“Now, the wines.” He stood up. “Let’s go down to the cellar.”

Peel looked surprised. The earl did not often descend to the basement.

There was a thought at the back of Fitz’s mind that he did not want to acknowledge. He hesitated, then said: “Williams, you come as well, to take notes.”

The butler held the door, and Fitz left the library and went down the back stairs. The kitchen and servants’ hall were in a semibasement. Etiquette was different here, and the skivvies and boot boys curtsied or touched their forelocks as he passed.

The wine cellar was in a subbasement. Peel opened the door and said: “With your permission, I’ll lead the way.” Fitz nodded. Peel struck a match and lit a candle lamp on the wall, then went down the steps. At the bottom he lit another lamp.

Fitz had a modest cellar, about twelve thousand bottles, much of it laid down by his father and grandfather. Champagne, port, and hock predominated, with lesser quantities of claret and white burgundy. Fitz was not an aficionado of wine, but he loved the cellar because it reminded him of his father. “A wine cellar requires order, forethought, and good taste,” the old man used to say. “These are the virtues that made Britain great.”

Fitz would serve the very best to the king, of course, but that required a judgment. The champagne would be Perrier-Jouët, the most expensive, but which vintage? Mature champagne, twenty or thirty years old, was less fizzy and had more flavor, but there was something cheerfully delicious about younger vintages. He took a bottle from a rack at random. It was filthy with dust and cobwebs. He used the white linen handkerchief from the breast pocket of his jacket to wipe the label. He still could not see the date in the dim candlelight. He showed the bottle to Peel, who had put on a pair of glasses.

“Eighteen fifty-seven,” said the butler.

“My goodness, I remember this,” Fitz said. “The first vintage I ever tasted, and probably the greatest.” He felt conscious of the maid’s presence, leaning close to him and peering at the bottle that was many years older than she. To his consternation, her nearness made him slightly out of breath.

“I’m afraid the fifty-seven may be past its best,” said Peel. “May I suggest the eighteen ninety-two?”

Fitz looked at another bottle, hesitated, and made a decision. “I can’t read in this light,” he said. “Fetch me a magnifying glass, Peel, would you?”

Peel went up the stone steps.

Fitz looked at Williams. He was about to do something foolish, but he could not stop. “What a pretty girl you are,” he said.

“Thank you, my lord.”

She had dark curls escaping from under the maid’s cap. He touched her hair. He knew he would regret this. “Have you ever heard of droit du seigneur?” He heard the throaty tone in his own voice.

“I’m Welsh, not French,” she said, with the impudent lift of her chin that he was already seeing as characteristic.

He moved his hand from her hair to the back of her neck, and looked into her eyes. She returned his gaze with bold confidence. But did her expression mean that she wanted him to go farther-or that she was ready to make a humiliating scene?

He heard heavy footsteps on the cellar stairs. Peel was back. Fitz stepped away from the maid.

She surprised Fitz by giggling. “You look so guilty!” she said. “Like a schoolboy.”

Peel appeared in the dim candlelight, proffering a silver tray on which there was an ivory-handled magnifying glass.

Fitz tried to breathe normally. He took the glass and returned to his examination of the wine bottles. He was careful not to meet Williams’s eye.

My God, he thought, what an extraordinary girl.

Ethel Williams felt full of energy. Nothing bothered her; she could handle every problem, cope with any setback. When she looked in a mirror she could see that her skin glowed and her eyes sparkled. After chapel on Sunday her father had commented on it, with his usual sarcastic humor. “You’re cheerful,” he had said. “Have you come into money?”

She found herself running, not walking, along the endless corridors of Tŷ Gwyn. Every day she filled more pages of her notebook with shopping lists, staff timetables, schedules for clearing tables and laying them again, and calculations: numbers of pillowcases, vases, napkins, candles, spoons…

This was her big chance. Despite her youth, she was acting housekeeper, at the time of a royal visit. Mrs. Jevons showed no sign of rising from her sickbed, so Ethel bore the full responsibility of preparing Tŷ Gwyn for the king and queen. She had always felt she could excel, if only she were given the chance; but in the rigid hierarchy of the servants’ hall there were few opportunities to show that you were better than the rest. Suddenly such an opening had appeared, and she was determined to use it. After this, perhaps the ailing Mrs. Jevons would be given a less demanding job, and Ethel would be made housekeeper, at double her present wages, with a bedroom to herself and her own sitting room in the servants’ quarters.

But she was not there yet. The earl was obviously happy with the job she was doing, and he had decided not to summon the housekeeper from London, which Ethel took as a great compliment; but, she thought apprehensively, there was yet time for that tiny slip, that fatal error, that would spoil everything: the dirty dinner plate, the overflowing sewer, the dead mouse in the bathtub. And then the earl would be angry.

On the morning of the Saturday when the king and queen were due to arrive, she visited every guest room, making sure the fires were lit and the pillows were plumped. Each room had at least one vase of flowers, brought that morning from the hothouse. There was Tŷ Gwyn-headed writing paper at every desk. Towels, soap, and water were provided for washing. The old earl had not liked modern plumbing, and Fitz had not yet got around to installing running water in all rooms. There were only three water closets, in a house with a hundred bedrooms, so most rooms also needed chamber pots. Potpourri was provided, made by Mrs. Jevons to her own recipe, to take away the smell.

The royal party was due at teatime. The earl would meet them at Aberowen railway station. There would undoubtedly be a crowd there, hoping for a glimpse of royalty, but at this point the king and queen would not meet the people. Fitz would bring them to the house in his Rolls-Royce, a large closed car. The king’s equerry, Sir Alan Tite, and the rest of the royal traveling staff would follow, with the luggage, in an assortment of horse-drawn vehicles. In front of Tŷ Gwyn a battalion from the Welsh Rifles was already assembling either side of the drive to provide a guard of honor.

The royal couple would show themselves to their subjects on Monday morning. They planned a progress around nearby villages in an open carriage, and a stop at Aberowen town hall to meet the mayor and councilors, before going to the railway station.

The other guests began to arrive at midday. Peel stood in the hall and assigned maids to guide them to their rooms and footmen to carry their bags. The first were Fitz’s uncle and aunt, the Duke and Duchess of Sussex. The duke was a cousin of the king and had been invited to make the monarch feel more comfortable. The duchess was Fitz’s aunt, and like most of the family she was deeply interested in politics. At their London house she held a salon that was frequented by cabinet ministers.

The duchess informed Ethel that King George V was a bit obsessed with clocks and hated to see different clocks in the same house telling different times. Ethel cursed silently: Tŷ Gwyn had more than a hundred clocks. She borrowed Mrs. Jevons’s pocket watch and began to go around the house setting them all.