There are two dining-rooms in the Montoya. One is upstairs on the second floor and looks out on the square. The other is down one floor below the level of the square and has a door that opens on the back street that the bulls pass along when they run through the streets early in the morning on their way to the ring. It is always cool in the downstairs dining-room and we had a very good lunch. The first meal in Spain was always a shock with the hors d’œuvres, an egg course, two meat courses, vegetables, salad, and dessert and fruit. You have to drink plenty of wine to get it all down. Robert Cohn tried to say he did not want any of the second meat course, but we would not interpret for him, and so the waitress brought him something else as a replacement, a plate of cold meats, I think. Cohn had been rather nervous ever since we had met at Bayonne. He did not know whether we knew Brett had been with him at San Sebastian, and it made him rather awkward.

“Well,” I said, “Brett and Mike ought to get in tonight.”

“I’m not sure they’ll come,” Cohn said.