He determined to drop his litigation with the monastery, and relinquish his claims to the wood-cutting and fishery rights at once. He was the more ready to do this because the rights had become much less valuable, and he had indeed the vaguest idea where the wood and river in question were.
These excellent intentions were strengthened when he entered the Father Superior’s dining-room, though, strictly speaking, it was not a dining-room, for the Father Superior had only two rooms altogether; they were, however, much larger and more comfortable than Father Zossima’s. But there was no great luxury about the furnishing of these rooms either. The furniture was of mahogany, covered with leather, in the old-fashioned style of 1820; the floor was not even stained, but everything was shining with cleanliness, and there were many choice flowers in the windows; the most sumptuous thing in the room at the moment was, of course, the beautifully decorated table. The cloth was clean, the service shone; there were three kinds of well-baked bread, two bottles of wine, two of excellent mead, and a large glass jug of kvass—both the latter made in the monastery, and famous in the neighborhood. There was no vodka. Rakitin related afterwards that there were five dishes: fish-soup made of sterlets, served with little fish patties; then boiled fish served in a special way; then salmon cutlets, ice pudding and compote, and finally, blancmange. Rakitin found out about all these good things, for he could not resist peeping into the kitchen, where he already had a footing. He