The Stories of John Cheever

His memory seemed to wake him one night or morning, asking him to produce the first name of Lord Byron. He could not. He decided to disassociate himself momentarily from his memory and surprise it in possession of Lord Byron’s name but when he returned, warily, to this receptacle it was still empty. Sidney? Percy? James? He got out of bed—it was cold—put on some shoes and an overcoat and climbed up the stairs through the garden to his study. He seized a copy of Pytanfred but the author was listed simply as Lord Byron. The same was true of Cl’zilde Harold. He finally discovered, in the encyclopedia, that his lordship was named George. He granted himself a partial excuse for this lapse of memory and returned to his warm bed. Like most old men he had begun a furtive glossary of food that seemed to put lead in his pencil. Fresh trout. Black olives. Young lamb roasted with thyme. Wild mushrooms, bear, venison, and rabbit. On the other side of the ledger were all frozen foods, cultivated greens, overcooked pasta, and canned soups.