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Rh the memories of that awful marine experience in a pint of 'dry.' When he draws the champagne cork he has a sacerdotal air, and he pours out the foaming liquid with the obsequiousness of an archbishop placing on his sovereign's

head the crown he may never hope to do more than touch. But perhaps the best proof of the humbleness of his origin is his veneration for the aristocracy. An average waiter is, from the nature of his occupation, liable to be brought into contact with the bluest of blood, and to have his undimin-