Chance

I believe he had seen us out of the window coming off to dine in the dinghy of a fourteen-ton yawl belonging to Marlow my host and skipper. We helped the boy we had with us to haul the boat up on the landing-stage before we went up to the riverside inn, where we found our new acquaintance eating his dinner in dignified loneliness at the head of a long table, white and inhospitable like a snow bank. The red tint of his clear-cut face with trim short black whiskers under a cap of curly iron-grey hair was the only warm spot in the dinginess of that room cooled by the cheerless tablecloth. We knew him already by sight as the owner of a little five-ton cutter, which he sailed alone apparently, a fellow yachtsman in the unpretending band of fanatics who cruise at the mouth of the Thames. But the first time he addressed the waiter sharply as 'steward' we knew him at once for a sailor as well as a yachtsman. Presently he had occasion to reprove that same waiter for the slovenly manner in which the dinner was served. He did it with considerable energy and then turned to us. "If we at sea," he declared, "went about our work as people ashore high and low go about theirs we should never make a living. No one would employ us. And moreover no ship navigated and sailed in the happy-go-lucky manner people conduct their business on shore would ever arrive into port."