Ingo Schulze - New Lives

There’s only the occasional office argument about ads. There’s no talking to Georg about it. The ads bring in about the same amount we lose on returned copies. But according to Georg we’re losing readers precisely because we print ads. He talks himself into a rage — we’re not keeping to our agreements and without a second thought are throwing our real cause overboard.

All the same, after each of us had said his piece, we put the argument behind us. But then Ilona stuck her head in at the door and reminded us that Herr von Barrista had called several times now and wanted to know what year each of us was born.

“I’ve never set eyes on the fellow,” Georg shouted, “and yet all I hear is Barrista, on every side, Barrista, Barrista. Well, I know where he can shove my year of birth!” Jörg quickly calmed him down, reminding him of the possibilities that a visit by the prince could open up for us. Besides which he’d get to know Barrista come evening.

At eight on the dot we were at the Wenzel. The restaurant was full, and Herr von Barrista hadn’t reserved a table, which he did every evening, but not today, no, sorry, not today. The bar was closed. Our only choice was armchairs in the lobby.

Fifteen minutes passed and we agreed to give him another ten. At which point the elevator opened and Barrista stepped over to us. He sighed with a shake of his head; his upraised hands expressed both regret and reproach. Everything was ready and waiting. And here we were just sitting around!

Barrista confided to us in the elevator that he had hoped “we might have found quarters for him here — in the Prince’s Suite. That really has a nice ring. But it is out of the question. He cannot stay here.” To my eyes, however, the suite to which Barrista now opened the door was splendid. An armada of three-branched candelabra cast the room in a honey gold light. The furniture shimmered honey gold, the place settings sparkled honey gold, the very air seemed bathed in the hue. “Beeswax?” Georg asked. “Excellent!” Barrista replied. “And do you know where I get these candles? From Italy, from an ecclesiastical supply house.”

The stereo system was stupendous; we were standing in the middle of an orchestra, it was playing Handel.

“Damn it all!” the waitress said, who had evidently been standing the whole time in front of the mirror puttering in vain at her hairdo, but now, tossing her head back and forth a few times, sent hair cascading down over her shoulders. She extended a hand to each of us; her smile squeezed her cheeks into little hillocks behind which her eyes twinkled. Her white blouse hung loose, but this could not disguise how deeply her skirt’s waistband was cutting into her flesh. I recognized her from somewhere, but couldn’t place her.

Barrista admonished us not to just stand around — there was so much to do yet. And so we sidled along the old-fashioned chairs as if playing musical fright 76and tried to decode the names scribbled on place cards.

“Let us drink, drink; champagne must be enjoyed ice cold.” After a brief toast to our common future and a successful outcome to our plans, he lifted his glass to each of us. When it came my turn, we gazed into each other’s eyes longer than normal — that is, I gazed into a vast darkness floating behind his thick lenses.

My dear Jo, if only you could have been there. Just that first sip of champagne — how ridiculous to call it effervescent or bubbly. Oh no, no sooner had this liquid touched the palate and tongue than it evaporated into something lighter still. What a shame, I thought, that was it — and only then did I feel an unfathomable coolness deep within, yes, for a moment I myself was nothing but an icy pleasure. As if examining myself under a microscope I perceived with perfect clarity how this elixir diffused from cell to cell.

It was as quiet as a prayer meeting. A raised eyebrow, a connoisseur’s smacking of the lips, even a word of praise would have been silly, would have been a sacrilege. Barrista likewise surrendered to the mysteries and hearkened to some inner voice. And for the first time I understood why someone would smash a wineglass. Forgive me the pathos — but already the second sip had a soupçon of the mundane.

I used to want to be able to describe pleasure in all its nuances and hues. I am now content to have experienced it.

The waitress placed a silver bowl in our midst, and from its center a glittering dolphin leapt up out of a sea of ice, on which — or so I thought — lay twelve black wrinkled mussels, plus lemon slices and another smaller bowl of sauce. The waitress gave my shoulder a pat, as if she were the hostess.

The baron began his lecture, using an open hand in lieu of a pointer. At first there was something touching, if not almost absurd, about the earnestness with which he provided us the names of different kinds of oysters, their origins and characteristics, But that impression quickly vanished. There were various species — Pacific oysters, Atlantic oysters, Antarctic oysters, oysters from the north of France.

“And now proceed as follows.” Barrista brandished a curious little fork. “Separate — lemon — sauce, not too much — slurp!” And he actually slurped. The liquid in which it floated was, he claimed, still seawater.

No sooner did I have the slippery stuff in my mouth than he cried, “Chew! You have to chew, chew, and do you perceive it?” It had the odd taste of something that isn’t really food and yet has a flavor, a little like nuts. I paid no attention to the others — Jörg later admitted he would have loved to spit his out — and reached for a second. The oyster experience was the opposite of that of the champagne. I truly enjoyed the second one.

Barrista raised his glass again. White wine, he said, clarified and enhanced the taste. I slurped a third.

“Evidently they’ve lighted a fire!” Barrista clinked glasses with me and divided the rest of the oysters between us.

He had driven to West Berlin at six o’clock that morning and shopped “in certain specialty establishments.” This was a treat for him more than anything else. He had refrained far too long and was happy to be able once again to enjoy himself in our company. We should not imagine that first-class quality was easily obtained, one often had to journey far to find it. One could depend only on one’s nose. Which was why he traveled with just one small suitcase, and why most of the space in his car’s trunk was filled with coolers and his portable infernal machine. The waitress stepped to one side and gestured with both hands toward a two-burner stove.

“Avanti!” Barrista exclaimed. “Steamed scallops!” We were each served just one, garnished with herbs and a dark sauce, a Chinese specialty.

“You will be amazed,” Barrista said, announcing the next course. We need not take fright, this was not a dessert, but a mere nothing, as he liked to call it, a nothing that would give our taste buds a chance to recover, a kind of peppermint ice cream. (It had another name and wasn’t really ice cream.) He then passed around cigarettes, in a pack that reminded me of our Orient brand.

“The hereditary prince,” the baron commenced, “sends his warmest greetings. You should perhaps know that the prince draws only a small pension, the lion’s share of which is withheld to defray the cost of his lodgings. The moment you have made his acquaintance you will want him to be your friend.”

He went on to say that beyond his chambers, His Highness — that being the correct form of address — had no assets, nor did he lay claim to any, having, it should be noted, no right to do so in any case. And yet it had always been his dream to be allowed to return to the place from which he had to depart more than seventy years previous. He, Barrista, was saying this not so much to allay any possible suspicion, but rather he feared that there might be certain expectations and hopes attached to the person of the hereditary prince that he could in no way satisfy, however much His Highness himself might wish to do so. “We therefore have,” Barrista said in summary, “only money to lose.” Here his English accent reasserted itself. “You, of course, have nothing to lose,” he remarked, raising his glass. “I am responsible for the loss of moneys. Your responsibility is to assist me in that.”