“Jes' this,” Skif said, fishing out the last of the garments on the end of the stick. Bazie examined it, and grunted.
“That'll do,” he decreed, and Lyle took it to hang it up. “Deek, next lot.”
Deek brought over the next batch of wash, which was of mingled saffrons, tawnys and bright yellows, and dumped it in the cauldron. Lyle got up and took the stick from Skif without being prompted and began energetically thrusting the floating fabric under the water.
“Ye kin hev two eggs, Boy, an' then Deek'll get ye 'thin sight uv Hollybush,” Bazie declared. “Eat 'em on th' way.”
“Yessir!” Skif said, overjoyed, mouth watering at the idea of having two whole boiled eggs for himself. He picked a pair out of the bowl, tucking them in a pocket, and followed Deek out the door and up the rickety staircase.
Once down on the street he and Deek strolled along together like a pair of old friends, Deek putting in a laconic comment now and again, while Skif nibbled at his eggs, making them last. He'd had boiled eggs before this — they were a regular item at Lord Orthallen's table — but not so often that he didn't savor every tiny bite. Once Deek darted over to a vendor's wagon and came back with a pair of buns, paying for them (somewhat to Skif’s surprise) and handing one to his new “mate.”
“Why didn' ye nobble 'em?” he asked in a whisper.
Deek frowned. “Ye don' mess yer nest,” he admonished. “Tha's Bazie's first rule. Ye don' take nuthin' from neighbors. Tha' way, they don' know what we does, an' 'f hue-an'-cry goes up, they ain't gonna he'p wi' lookin' fer us.”
Well, that made sense. It had never occurred to Skif that if your neighbors knew you were a thief, you'd be the first one they looked for if something went missing. He ate his bun thoughtfully, as Deek pointed out landmarks he could use to find his way back tomorrow.
“I got lessons,” Skif pointed out reluctantly, and Deek laughed.
“No worries,” the boy replied. “Bazie won' be 'wake 'till midday. Ye cum then. Look — ye know this street?”
Skif looked closer at the street they had just turned onto, and realized that he did — he had just never come at it from this direction before. “Aye,” he told Deek. “Hollybush be down there — ,” and pointed.
“G'wan — ,” Deek gave him a little push. “See ye midday.”
The other boy turned on his heel and trotted back through the gloom of dusk along the way they'd come, and in a moment Skif couldn't make him out anymore.
With a sigh and a bowed head, he trudged toward his uncle's tavern and the cold welcome that awaited him. But, at least, tonight he had something to look forward to on the morrow.
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KALCHAN never asked him where he'd been, so long as he came back before dark. He just welcomed Skif back with a cuff to the ear, and shoved him into the kitchen. By now, the kitchen was full of smoke, and the cook coughed and wheezed while she worked. It wasn't just the fault of the chimney, which certainly could have used a cleaning — the cook routinely burned the bottom crust of the bread, burned what was on the bottom of the pot, dripped grease on the hearth, which burned and smoked.
Skif didn't have to be told what to do, since his duties were exactly the same thing every day. Poor half-witted Maisie, on the other hand, had to be told carefully how to go about her business even though it was all chores she'd done every day for the last however-many years. That was why, if Skif wasn't back by dark and the time when the big influx of customers came, he'd get more than a cuff on the ear. If you gave Maisie one thing to do, then interrupted her with something else, she became hysterical and botched everything.
First, the water barrel had to be filled again — not because anyone had used much of it in cleaning, but because like everything else in the Hollybush, it was old, used, and barely functional. It had a slow leak, and it cost nothing to have Skif refill it. To have it mended would have meant paying someone.
So back and forth Skif went, doing his best not to slosh the icy water on himself, particularly not down his boots. When the barrel was full, the next chore was to take the bundle of twigs on a stick that passed for a broom and sweep the water and whatever else was on the floor out into the courtyard, where the water promptly froze (in winter) or turned into mud (in summer). Since Skif was the one who went into and out of the courtyard most often, it behooved him to at least sweep it all to one side if he could.
Next was to bring wood in from the woodpile in the courtyard and mend the fire in the common room, which was also full of smoke, but not as bad as the kitchen. Then he collected the wooden plates left on tables, carried them to the kitchen and thriftily scraped the leavings back into the stew pot over the fire. It didn't matter what went in there, since it all blended into the anonymous, lumpy brown muck, well flavored with burned crud from the bottom, that was already there. A quick wipe with a rag, and the plates were “clean” and ready for the next customer.
Mugs were next; he'd figured that it was better to take plates in stacked and not try to mix mugs and plates, for if he tried, he'd drop something and get beaten for breaking it. These were crude clay mugs with thick bottoms to make the customer think he was getting more beer than he was. Those didn't even get a wipe with the rag, unless they'd been left in a plate and had greasy gravy all over them; they were just upended and stacked beside the plates. There was no tableware to bother collecting; Londer wouldn't have anything that could be so readily stolen. In this, however, he was exactly like every other tavern keeper around this area. Customers ate with their own wooden spoons, usually hung on the belts beside their money pouches. Some ate with their personal belt knives, although these useful implements were used less often. The food in cheap taverns was generally soup or stew, and didn't need to be cut up — nor was there often anything in the bowl or on the plate large enough to be speared on the point of a knife. Those who had no spoon shoveled the food into their mouths with improvised implements of heavy black bread. Black bread was all that was ever served at the Hollybush; made of flour that was mostly made of rye, buckwheat, and wheat chaff, like everything else associated with Uncle Londer, it was the cheapest possible bread to make. The strong taste covered a multitude of culinary sins, and since it was already black, it had the advantage of not showing how badly it was burned on the bottom.
When mugs and plates were collected, it was time to add to the stew in the cauldron. The cook put Skif to work “chopping vegetables” while she cut the meat scraps. The stew kept going day and night over the fire had been depleted by lunch and early dinner, and now had to be replenished. Londer's picks at the market were like everything else; more of what better inns and kitchens threw out. With a knife that had been sharpened so many times that it was now a most peculiar shape and as flexible as a whip, Skif chopped the tops and tails of turnips, carrots, whiteroots, and beets and flung them into the cauldron, along with the leftover crusts of burned bread too hard to serve even their customers. The cook added her meat scraps, and began stirring, directing him to deal with the bread she had removed from the bake oven built into the side of the chimney. There were only three rather lumpy loaves, but they wouldn't need more than that. The bread was used mostly as an implement, and secondarily to soak up the liquid part of the stew so that every drop paid for could be eaten.