[The Food of the Gods and How It Came to Earth by H.G. Wells]@TWC D-Link bookThe Food of the Gods and How It Came to Earth CHAPTER THE FIRST 9/39
It lay down along the valley beneath the beechwoods of the Hanger, a beading of thatched and red-tiled cottages--cottages with trellised porches and pyracanthus-lined faces, that clustered closer and closer as the road dropped from the yew trees by the church towards the bridge.
The vicarage peeped not too ostentatiously between the trees beyond the inn, an early Georgian front ripened by time, and the spire of the church rose happily in the depression made by the valley in the outline of the hills.
A winding stream, a thin intermittency of sky blue and foam, glittered amidst a thick margin of reeds and loosestrife and overhanging willows, along the centre of a sinuous pennant of meadow. The whole prospect had that curiously English quality of ripened cultivation--that look of still completeness--that apes perfection, under the sunset warmth. And the Vicar too looked mellow.
He looked habitually and essentially mellow, as though he had been a mellow baby born into a mellow class, a ripe and juicy little boy.
One could see, even before he mentioned it, that he had gone to an ivy-clad public school in its anecdotage, with magnificent traditions, aristocratic associations, and no chemical laboratories, and proceeded thence to a venerable college in the very ripest Gothic.
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