Harvey Rolfe was old enough to dine with deliberation, young and healthy enough to sauce with appetite the dishes he thoughtfully selected.

You perceived in him the imperfect epicure.

His club had no culinary fame; the dinner was merely tolerable; but Rolfe's unfinished palate flattered the second-rate cook.

He knew nothing of vintages; it sufficed him to distinguish between Bordeaux and Burgundy; yet one saw him raise his glass and peer at the liquor with eye of connoisseur.

All unaffectedly; for he was conscious of his shortcoming in the art of delicate living, and never vaunted his satisfactions.