champagne, as he disliked the stuff: the only problem was that as there were now no feasts it was not being used up, and the College had far more than it needed. The port lake did not matter so much. There was plenty to be going on with, and in any case the younger ones would keep. The shortage of vintages of Bordeaux was more serious: he reckoned that the College had a supply only for about twelve months. More immediately, the arrival of the new Master was celebrated with lunch, rather than dinner, partly so as to avoid air-raid warnings. Fortunately we can now dine in the evening without such risk. We have a sufficiency of wine. We have a less restricted diet (there was one story in the war of a student who decided to try eating grass mowings from New Court). We used the summer to carry out some redecorations in the Lodge. And in October we admitted the new Master in much the same form of ceremony that Trevelyan was admitted in a procedure whose history was already lost in the mists of time.
t he m ast er
Lades and gentlemen, I ask you to rise and drink the health of the Master, Sir Gregory Winter.
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