Péter Nádas - Parallel Stories

It became incredibly quiet in the night, all life and labor had fallen silent. In the cool breath of the river I could feel more strongly the sweet scent of the petunias and the smell of gasoline trapped between the walls by the entrance.

There was very little chance of someone noticing us or asking me what I was up to.

Although the lamp above the service entrance was lit, the glass-paned revolving door behind the iron grating had been secured in a safe, entrance-blocking position, and this entrance had no night porter.

It would be opened at exactly 5:30 in the morning for the scullery maids’ noisy arrival.

They’ll be coming from Dömös, Kisoroszi, and Tahitótfalu with the first produce-carrying steamer, getting off on the Buda shore under the Margit Bridge, bringing along all sorts of delicacies and sweet tidbits in small baskets, jars or kerchiefs tied smartly at the corners. They’ll bring sweet cream, strawberries, tarragon, raspberries in little baskets woven from dry corn husk, curd cheese, small bunches of thyme, mushrooms of the season, and everything else the forests and fields can provide, fragrant wild strawberries in enameled containers, quail eggs in crates lined with willow, blackberries, dogwood, rose-hip jam in glazed jars, elder blossoms and chamomile wrapped in kerchiefs. They will hand all this in at the storeroom, the directress will count or weigh each item, enter the data in the large ledger, so that each week, in addition to their salaries, the scullery maids will be paid for what they have brought.

It was they who lowered the heavy corrugated iron shutter over the storeroom entrance. They will raise it when the milk wagon arrives and the white bottles clinking in the iron crates are unloaded wordlessly. Even before this job is done, the bread man will make his delivery. The rear door of the wagon, cushioned on the inside, is opened and the warmly fragrant breads and bakery products are carried into the storeroom.

The workers whistled while they worked, so I assumed that early-dawn bread delivery must be a joyful thing.

I didn’t even have to remember the various tastes of fresh unpasteurized milk, of warm croissants or sweet brioches to distinguish between the hotel’s night and early-dawn activities or to know what sorts of things happened in the morning or in the afternoon. The scullery maids began every day with cleaning vegetables and disemboweling chickens. At 12:30 they turned their freshly whipped cream over to the pastry cooks, who could then complete their cakes and desserts; next they wrapped in blotting paper and then in kitchen towels the evenly sliced potatoes, later to be made into chips, and after that the girls were done. Their return boat would leave the Bem Square station at 1:30. It arrived in Tahi at 4:00, Kisoroszi at 4:40, and Dömös at 6:30, and every day of every year they made the same routine to-and-fro journey until the river became dangerously icy and boat traffic came to a halt.

That was when all the weddings took place in the villages and the young women no longer came to work in the hotel. Barely adolescent girls had to replace them.

Leaning on their baskets and against one another, they slept in the deafening dark bowels of the big paddle steamers.

The staff of the Grand Hotel had specific instructions on how to deal with the children of guests. Very decisively but always kindly and politely, no matter how difficult this might prove to be. Except for me, it was very rare for children to be in the hotel in the early autumn. I was well behaved, polite, and managed quite well in the red-walled living room, empty but for the record player and my picture books for company. I knew what was allowed and what was not; and that described my reputation. He is a nice quiet boy, the adults would say, able to keep himself busy. They had no idea how I abused their trust and confidence. They thought they didn’t have to worry that I might get into an accident or do mischief. The chambermaids, bellboys, and cleaning women competed for my favors; they liked to have me along or waiting for them while they did their chores.

Of my own secret mission, of course nobody knew anything.

I loved to follow the different hotel workers along the corridors on the soft, dark red carpets, which absorbed the sound of footsteps, go downstairs with them via the rear stairwell, then take the elevator, glittering with its cut-glass windows, all the way to the top floor, doing all this to discover the hotel’s secrets. I realized early on that one should not say no to anything. The more willing and polite I was and the more reliably I behaved, the more communicative people became; ultimately grown-ups are rather careless with their secrets.

It never occurred to anyone, for example, to lock the external door of the garbage bay from the inside.

Beggars also had their place and hour; nobody imagined that the beggars might assault the garbage bins. They were supposed to line up just before the kitchen closed. They came one by one out of the night with their worn bags and frayed satchels, waited before the basement window, bathing in the light that filtered through it, in the kitchen stench streaming outward at and in the weakening preclosing kitchen clatter.

If it rained, they stood under umbrellas.

At most they would make courteous little gestures, well understood by others in the line: but of course, go on, your grace; oh no, don’t even mention it. And the chambermaids never ceased boasting that here, fortunately, we hardly have any real beggars. The directress takes this very seriously; she can’t abide smelly or filthy persons and will not suffer Gypsies or drunken louts. As far as she’s concerned, that kind of person can just stand in the rain or snow; she won’t give them a morsel.

One wasn’t to speak of people in this line as beggars. The directress did not want to see a beggar who looked like one. She could not bear such human wrecks. Nobody could tell her that a person couldn’t wash in cold water.

Watch it, little girl, I hear beggar from you again and I’ll rap your mouth for you.

She’d do it too, there’s good reason to be afraid of that big ring of hers, because these people are decent ladies and gentlemen, and every person is entitled to respect. Poor war widows, disabled pensioners, victims of some family disaster. Some of them come for food to take to their gravely ill relatives. These people have been truly robbed of everything. God forbid someone should speak ill of these poor beings or humiliate them. If anybody, the communists should be ashamed of themselves.

Everything’s all right so long as one is healthy and can work.

Anybody can lose his job and wealth, anybody, it’s getting them that’s hard.

You can believe me: nobody’s fate is assured.

Enough misfortune awaits one in this life, may the Virgin Mary or the Lord Jesus protect you.

Szidónia Oltó was the name of the chambermaid who from the very beginning took me under her protection. Because she was also an orphan, she knew what that meant. There was a certain woman among those poor beings, she explained to me, who once had been a permanent guest of the hotel and whose orders had not been easy to carry out. How could one possibly predict the course of one’s fate; one plays the big shot while one can. Such people usually want everything, no matter what it is. And they never run out of orders to give — don’t put it over there, put it here, and how many times do I have to tell you the same thing, and she won’t eat that, won’t touch it at all; what she wants is what’s being served at the next table.

The wheel of fortune is always turning, little boy, don’t ever dare think of humiliating anyone.

And she showed me who that certain woman was.

I was in love with Szidónia Oltó and not only because she said interesting things but also because the skin on her elbows and knees was rough and scaly and she liked it when I rubbed them for her.