of wines, and submitted it to Stepan Arkadyevitch.

“What shall we drink?”

“What you like, only not too much. Champagne,” said Levin.

“What! to start with? You’re right though, I dare say. Do you like the white seal?”

“Cachet blanc,” prompted the Tatar.

“Very well, then, give us that brand with the oysters, and then we’ll see.”

“Yes, sir. And what table wine?”

“You can give us Nuits. Oh, no, better the classic Chablis.”

“Yes, sir. And your cheese, your excellency?”

“Oh, yes, Parmesan. Or would you like another?”

“No, it’s all the same to me,” said Levin, unable to suppress a smile. And the Tatar ran off with flying coat-tails, and in five minutes darted in with a dish of opened oysters on mother-of-pearl shells, and a bottle between his fingers.

Stepan Arkadyevitch crushed the starchy napkin, tucked it into his waistcoat, and settling his arms comfortably, started on the oysters.

“Not bad,” he said, stripping the oysters from the pearly shell with a silver fork, and swallowing them one after another. “Not bad,” he repeated, turning his dewy, brilliant eyes from Levin to the Tatar.

Levin ate the oysters indeed, though white bread and cheese would have pleased him better. But he was admiring Oblonsky. Even the Tatar, uncorking the bottle and pouring the sparkling wine into the delicate glasses, glanced at Stepan Arkadyevitch, and settled his white cravat with a perceptible smile of satisfaction.

“You don’t care much for oysters, do you?” said Stepan Arkadyevitch, emptying his wine-glass, “or you’re worried about something. Eh?”

He wanted Levin to be in good spirits. But it was not that Levin was not in good spirits; he was ill at ease. With what he had in his soul, he felt 

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