Bohumil Hrabal - Rambling On - An Apprentice’s Guide to the Gift of the Gab

WHENEVER I PASS Keeper’s Lodge, a restaurant in the forest, I always see, lying there on the apron, the patio outside the entrance, where in summertime patrons sit at red tables and on red chairs, a huge, wise St Bernard dog, and the patrons either stepping over it, or, if they’ve ever been bitten by a dog, preferring to look away and walk round it, their peace of mind restored only after they’ve sat down inside the restaurant, but if the St Bernard were to be lying inside the restaurant, these timorous patrons would rather sit outside on the red chairs, even on a cold day. No St Bernard ever did lie here, and probably never will, but my St Bernard will lie there for as long as I live, and so the St Bernard and I, outside the Keeper’s Lodge restaurant in the forest, we two are coupled wheelsets… It was way back when my brother got married and had a haulage business, driving his truck and taking things wherever anyone needed, but the time came when a private individual wasn’t allowed to drive on his own account any more, and so my brother, his private company having been shut down, was out of a job. And because he was jealous, so madly jealous that his wife wasn’t allowed to have a job lest anyone else look at her, he suddenly got this weird idea that my sister-in-law’s gorgeous figure couldn’t be exploited anywhere better than in catering. And if catering, then it had to be the Keeper’s Lodge forest restaurant. And if the Keeper’s Lodge, then the place should be made into a real pub for lorry-drivers and foresters, locals and summer visitors. About that time, the manager’s job at the Keeper’s Lodge fell vacant and my brother did his utmost to make the restaurant his. And in the evening, he and Marta would sit for hours, and later on even lie in bed, weaving an image of an actual Keeper’s Lodge, a fantasy restaurant whose décor they carried on planning even in their dreams or when half-asleep. When my cousin Heinrich Kocian heard about it, he’s the one who’d risen highest in our family because he thought he was the illegitimate scion of Count Lánský von der Rose, wore a huntsman’s buckskin jacket and a Tyrolean hat with a chamois brush and green ribbon, he turned up at once, drew a plan of the Keeper’s Lodge restaurant and made a start on the décor with some rustic tables of lime wood, tables that he would scrub with sand once a week and with glass-paper once a year, around the tables he drew what the heavy rustic chairs would be like, and on the walls, which were decked with the antlers of roebuck and sika deer shot long before by Prince Hohenlohe, the feudal lord of the line that had owned these forests for several centuries, he added a couple of wild boar trophies. And cousin Heinrich decided there and then that specialities of Czech cuisine would be served, classy dishes that would bring the punters in because out on the main road there’d be signboards with the legend: Three hundred metres from the junction, at the Keeper’s Lodge, you can enjoy a mushroom and potato soup fit for a king, Oumyslovice goulash or pot-roast beef with stout gravy. My brother and sister-in-law were over the moon and the Keeper’s Lodge was like a padlock hanging from the sky on a golden chain. But even that was not enough for cousin Heinrich. He insisted that any decent restaurant should have a corner in the kitchen set aside specially for regulars and any other patrons worthy of the distinction. So he consented to purchase six baroque or rococo chairs and an art nouveau table, which would always have a clean cloth, and that was where the regulars and any guests of honour would sit. This rococo corner so excited my brother and sister-in-law that thereafter they wore blissful smiles and they would drive out every day to check on the painters’ progress in the kitchen and dining area of the Keeper’s Lodge, the painting jobs seeming to them to be taking an unconscionably long time and they wanted the painting completed overnight, as fast as their own dream of the Keeper’s Lodge had been. And when they saw all the outdoor seats lined up in the garden of the Keeper’s Lodge under the band-stand, nothing could stop them having all those night-time visions and dreams of the garden restaurant by night, all the tables painted red, all the red chairs in place round the tables on the lawn, with wires strung between the oak trees and Chinese lanterns hanging from them, and a quartet playing discreetly and people dancing on the dance-floor, my brother pulling pints and the trainee waiter hired for Sundays serving the drinks in full French evening dress, and my sister-in-law would be making the Oumyslovice goulash and the pot-roast beef with stout gravy, and the patrons would be enjoying not just tripe soup but also the regal mushroom and potato soup. One day, cousin Heinrich Kocian turned up, joyfully waving the bill for the six chairs which he’d bought for a song, and when he and my brother went to have a look how the painting of the walls and ceilings of the Keeper’s Lodge was progressing and when my brother confided that he’d further enhanced the woodland restaurant with a garden and dance floor, our cousin said that in this corner here there’d also be a barbecue smoker, where spiral salamis and sausages would be heated up and uncurl over hot coals and he himself would take charge of it at the weekends, despite being the illegitimate son of Count Lánský von der Rose. And my brother and sister-in-law were happy, spending the happiest years of their marriage forever moving chairs around and manically seeking ways to make the restaurant even more beautiful and agreeable. And so it came to pass that when I heard about it and when I saw the Keeper’s Lodge forest restaurant for myself, I said, or rather casually let drop, that what the kind of beautiful restaurant that my brother and his wife wanted to create out of this lonely building in the forest needed was a nice, big, well-behaved dog, a St Bernard, lying outside the entrance.