Alec's own clumsy first efforts were greeted as inspired clowning.

Often they simply walked the labyrinthine streets of the city, exploring its various wards and markets. Seregil had small bundles of necessities stashed in disused attics and sheds all over Rhнminee, kept against the event that he should have to go to ground quickly.

Gradually, Seregil introduced Alec to more clandestine procedures—a little innocent housebreaking, or making a game of evading the notice of the Harbor Watch in the rough byways of the Lower City.

As the weeks passed, Alec realized that aside from certain rapidly diminishing ethical qualms, he had never been happier. The dark days in Mycena were quickly fading to uncomfortable memories and Seregil, healthy and back in his favorite setting, was once again the wry, dashing figure who'd first captured his imagination.

In spite of the odd hours they kept, Alec found it difficult not to break the habit of rising with the sun. Seregil was seldom awake that early, so he'd slip quietly downstairs to break his fast with the innkeeper's family.

The kitchen was an agreeable place at that hour.

Whatever misgivings Thryis might have had about him that first night, she had soon taken to Alec and made him welcome in the group that gathered around the scrubbed oak table each morning.

Savoring the fragile peace that lingered before the onset of each day's work, Diomis, Cilia, and Thryis planned the day's meals while Cilia suckled her baby. The sight of her round, bared breast made Alec blush at first, but he soon came to regard it as one of the simple pleasures of the day.

As far as Seregil's «lessons» went, there seemed to be an inexhaustible variety of unrelated matters to master. Reading, lock work, and so forth all made sense, but his insistence on Alec's mastery of such things as etiquette was something of a surprise.

One night, after the shutters were up and the day servants dismissed, Seregil dressed them both in voluminous formal robes and took him down to the kitchen for supper.

"There's more to disguise than changing your clothing,"

Seregil lectured as they sat down. "You must know the manners proper to any situation, or all the decking out in the world won't carry off your ruse. Tonight we dine among the nobles at a fine villa on Silvermoon Street, attended by servants."

Cilia and Thryis bowed gravely to them from the hearth. Bluff, bearded Diomis grinned as he dandled his grandson on his knee. "Old mother here was head cook to some of the finest houses in Rhнminee before Lord Seregil stole her away. You won't find better fare at a prince's table. Mind you show appreciation though, young sir, or she's like to crack you on the pate with a ladle. It's a risky thing, I always say, eating in sight of the cook."

"Consider yourself duly warned." Seregil drew Alec's attention to the dishes. "We'll begin with the table service."

The green-glazed plates and bowls seemed thin as eggshell to Alec. Each one was lightly etched with an intricate circular design at the center.

Small cups of similar design stood to the right of each plate.

"This is Ylani porcelain. Very delicate, very costly, and made only in a small town in the northern foothills near Ceshlan. Notice how translucent it is, held to the light; the green tint is in the overglaze. The simple design at the center of each piece is the traditional stylized marigold, always considered tasteful and correct. However, it also shows that your host did not spend the extra time and money to have a set made in his personal design. This could indicate several things.

"He is, perhaps, not as wealthy as he wishes to appear. On the other hand, he might simply be conservative or uninspired in such matters. Or it could be that he's entertaining you on his second-best service, which is another thing altogether. You'd have to investigate further to sort out which.

"The use of this porcelain does portend the sort of dinner you will have, however. Only fish is served on it, never meat. Please note that a table knife is provided in addition to a spoon; never eat with your own dagger. The wine is Mycenian, a very fine variety called Golden Smoke. This betokens shellfish of some sort, for nothing else would be served with such a wine. Send in the first course, my good woman!"

Doing her best to look grave, Cilia set a broad, shallow dish before them. In it half a dozen spherical things roughly the size of a fist sat in a few inches of water. They were a dark greenish-black and bristled with nasty spines that waved slowly about.

"This is a shell fish?" Alec asked, poking dubiously at the closest one.

"There are many types," Seregil replied. "These are urchins. Children pick the smaller varieties from the tide pools along the shore and sell them by the basketful in the markets. These larger ones are brought in by fishermen who lower traps for crabs and lobsters. Just about everyone in Rhнminee eats them; the trick is to do it the right way according to your surroundings. First, let's see how you'd do it."

Alec looked at him in disbelief. "As they are? Seregil, those things are still moving!"

Thryis snorted derisively from the hearth, but Seregil motioned her to silence. "Cooking spoils both the flavor and the texture. Go on! I wouldn't give it to you if it wasn't edible."

Still doubtful, Alec pulled the smallest urchin gingerly from the bowl by one of its spines. Halfway to his plate the spine pulled loose and he ended up juggling the prickly horror the rest of the way with both hands. Once he had the thing where he wanted it, he rolled it this way and that with his spoon, wondering how to proceed. Discovering an opening of sorts on the underside, he tried prying at it with the tip of his knife. The shell immediately crushed into fragments under the blade. Water, broken spines, and bits of soft grey and yellow matter splattered up the front of his robe.

"Excellent!" Seregil laughed, tossing him a napkin. "Whenever you present yourself as an inland noble on his first visit to the coast, do it just that way. I've never yet seen anyone get through their first urchin without smashing it to bits. Now, if you were in some local tavern, posing as a workman or farmer in for market day, you'd do it like this."

Picking an urchin out of the dish with a light, sure touch, Seregil cracked it against the edge of the table and pulled back the fragments of shell to expose the contents.

"These grey bits here are the body. You don't eat that," he explained, scraping them out with a finger. With them came a conical ring of white fragments that looked like tiny carved birds. "And those are the teeth. It's the yellow parts you're after, the roe."

Plucking out several slender, gelatinous lobes, Seregil ate them with apparent relish.

"I got them at the docks early this morning," Cilia told him. "I made the fisherman give me a bucket of seawater and kept them down the well all day."

"Lovely flavor!" Seregil tossed the emptied shell into the fire behind him. Wiping his hands and lips with a

napkin, he said, "Those are tavern manners and they'll serve well anywhere outside the Noble Quarter, provided you want to be taken for a common sort. However, we are dining in Silvermoon Street, as you recall, and here they will not do at all. Observe.

"First, the hanging sleeves of a formal robe are pushed—never rolled—halfway back to the elbow, no farther. You may place your left elbow on the table, never the right, although it's generally acceptable to rest your wrist on the edge. Food is handled with the thumb and first two fingers of each hand; fold the others under, like so. Good. Now pick up the urchin with your left hand, handling it lightly, and hold it so you can see the mouth. Now, crack the shell with a single sharp stroke of your knife. Once it's open, clean out the waste with the tip of your knife, then use your spoon to scoop out the roe. The empty shell goes on your plate. Never speak with a full mouth. If anyone addresses you, simply curve a finger in front of your lips and finish what's in your mouth before answering."