FullReads

Milly Pardee loved it. She belonged. She was chairman of this committee and secretary of that. Okoochee was always having parades, with floats, sponsored by the Chamber of Commerce of Okoochee and distinguished by schoolgirls grouped on bunting-covered motor trucks, their hair loose and lately relieved from crimpers, three or four inches of sensible shirt-sleeve showing below the flowing lines of their cheesecloth Grecian robes. Maxine was often one of these. Yes, Milly Pardee was happy.

Sam Pardee was not. He began, suddenly, to talk of Mexico. Frankly, he was bored. For the first time in his life he owned a house–or nearly. There was eleven hundred dollars in the bank. Roast on Sunday. Bathroom shelf to be nailed Sunday morning. Y.M.C.A., Rotary Club, Knights of Columbus, Kiwanis, Boy Scouts.

“Hell,” said Sam Pardee, “this town’s no good.”

Milly Pardee took a last stand. “Sam Pardee, I’ll never leave here. I’m through traipsing up and down the world with you, like a gypsy. I want a home. I want to be settled. I want to stay here. And I’m going to.”

“You’re sure you want to stay?”

“I’ve moved for the last time. I–I’m going to plant a Burbank clamberer at the side of the porch, and they don’t begin to flower till after the first ten years. That’s how sure I am.”

There came a look into Sam Pardee’s eyes. He rubbed his neat brown derby round and round with his coat sleeve. He was just going out.

“Well, that’s all right. I just wanted to know. Where’s Max?”

“She stayed late. They’re rehearsing for the Pageant of Progress down at the Library.”

Sam Pardee looked thoughtful–a little regretful, one might almost have said. Then he clapped on the brown derby, paused on the top step of the porch to light his cigar, returned the greeting of young Arnold Hatch who was sprinkling the lawn next door, walked down the street with the quick, nervous step that characterized him, boarded the outgoing train for God knows where, and was never heard from again.

“Well,” said the worse-than-widowed (it was her own term), “we’ve got the home.”

She set about keeping it. We know that she had a gift for cooking that amounted almost to culinary inspiration. Pardee’s dinners became an institution in Okoochee. Mrs. Pardee cooked. Maxine served. And not even the great new stucco palaces on the Edgecombe Road boasted finer silver, more exquisite napery. As for the food–old Clem Barstow himself, who had a chef and a butler and sent east for lobster and squabs weekly, came to Pardee’s when he wanted a real meal. From the first they charged one dollar and fifty cents for their dinners. Okoochee, made mellow by the steaming soup, the savoury meats, the bland sauces and rich dessert, paid it ungrudgingly. They served only eighteen–no more, though Okoochee could never understand why. On each dinner Mrs. Pardee made a minimum of seventy-five cents. Eighteen times seventy-five … naught and carry the four … naught … five … thirteen-fifty … seven times … well, ninety-five dollars or thereabouts each week isn’t so bad. Out of this Mrs. Pardee managed to bank a neat sum. She figured that at the end of ten or fifteen years….

“I hate them,” said Maxine, washing dishes in the kitchen. “Greedy pigs.”

“They’re nothing of the kind. They like good food, and I’m thankful they do. If they didn’t I don’t know where I’d be.”

“We might be anywhere–so long as it could be away from here. Dull, stupid, stick-in-the-muds, all of them.”

“Why, they’re no such thing, Maxine Pardee! They’re from all over the world, pretty nearly. Why, just last Thursday they were counting there were sixteen different states represented in the eighteen people that sat down to dinner.”

“Pooh! States! That isn’t the world.”

“What is, then?”

Maxine threw out her arms, sprinkling dish-water from her dripping finger tips with the wide-flung gesture. “Cairo! Zanzibar! Brazil! Trinidad! Seville–uh–Samar–Samarkand.”

“Where’s Samarkand?”

“I don’t know. And I’m going to see it all some day. And the different people. The people that travel, and know about what kind of wine with the roast and the fish. You know–the kind in the novels that say, ‘You’ve chilled this sauterne too much, Bemish.”