The Great Railway Bazaar - Theroux Paul (книги онлайн бесплатно без регистрации полностью TXT) 📗

I found the Bulgarian conductor and asked him to describe for me a typical Bulgarian meal. Then I wrote down the Bulgarian words for the delicacies he had mentioned: cheese, potatoes, bread, sausages, salad with beans, and so forth. He assured me that there would be food in Sofia.

'This is an awfully slow train,' said Molesworth as the Direct-Orient creaked through the darkness. Here and there was a yellow lantern, a fire far off, a light in a hut at a remote halt where, barely visible, the stationmaster could be seen five paces from his hut, presenting his flag to the dawdling express.

I showed Molesworth my list of Bulgarian foods, and said I planned to buy what was obtainable at Sofia; it would be our last night on the Direct-Orient – we deserved a good meal.

'That should be very useful,' said Molesworth. 'Now, what are you going to use for money?'

'I haven't the slightest idea,' I said.

'They use the lev here, you know. But the snag is, I couldn't find a quotation for it. My bank manager said it was one of those hopeless currencies – I suppose it's not really money at all, just pieces of paper.' From the way he talked I could tell he wasn't hungry. He went on, 'I always use plastic. Plastic's incredibly useful.'

'Plastic?'

'Well, these things.' He set his drink down and took out a wad of credit cards, shuffled them, and read their names.

'Do you think the Barclaycard has hit Bulgaria yet?'

'Let's hope so,' he said. 'But if not, I still have some lire left.'

It was after eleven at night when we pulled into Sofia, and, as Molesworth and I leaped off the train, the conductor told us to hurry: 'Fifteen minutes, maybe ten.'

'You said we'd have a half-hour.'

'But we are running late now. Don't talk – hurry!'

We quick-marched down the platform, searching for food. There was a cafeteria with a mob at the counter and then nothing more except, at the far end of the platform, a man with a steaming metal pushcart. He was bald. He held a small paper bag in one hand and with the other he flipped open the several tabernacles of his pushcart and stabbed at white buns and red, dripping sausages, the size of bananas, with pink meat showing in slightly burst seams. There were three customers ahead of us. He served them, taking his time, urging buns and sausages into the bags with his busy fork. When my turn came I showed him two fingers, changed my mind, three fingers. He bagged three of each.

'The same again,' said Molesworth and handed him a iooo-lire note.

'No, no,' said the man; he pushed my dollar away and at the same time took my bag from me and put it on the pushcart.

'He won't take our money,' said Molesworth.

‘Banka, banka,' said the man.

'He wants us to get change.'

'This is a dollar,' I said. 'Take the whole thing.'

'He won't wear it,' said Molesworth. 'Where's your banka, eh?'

The bald man pointed to the station. We ran in the direction his finger was pointing and found a teller's cage where a long line of disconsolate people stood clutching pieces of paper and kicking their luggage as the line inched forward.

'I think we'll have to give this up as a bad job,' said Molesworth.

'I'm dying for one of those sausages.'

'Unless you want to get duffilled,' said Molesworth, 'you should get back on the train. I think I shall.'

We did and minutes later the whistle blew and the Bulgarian darkness swallowed Sofia. Enrico, seeing us empty-handed, got Italian crackers from his sister, the nun, and gave them to us; the Armenian lady presented a slab of cheese and even sat with us and had a drink, until her son wandered in wearing a pair of pyjamas. He saw his mother laughing; he burst into tears. 'Now I go,' she said, and went. Monique had gone to bed; so had Enrico. Car 99 was asleep, but we were picking up speed. 'And we're not badly off,' said Molesworth, slicing the cheese. 'Two more bottles of wine – that's one apiece – and still some Orvieto to finish. Cheese and biscuits. We can call it a late supper.' We went on drinking, and Molesworth talked of India, how he had gone out for the first time on a P amp; O liner with thousands of enlisted men, tough mineworkers from the Durham coal fields. Molesworth and his fellow officers had plenty to drink, but the lower ranks were battened down. After a month they ran out of beer. There were fights, the men were mutinous, 'and by the time we reached Bombay most of them were in chains. But I got an extra pip on my shoulder for behaving myself.'

'This is the idea,' said Molesworth. The train was racing, and he was uncorking the last bottle. 'It's usually a good rule to drink the wine of the country you're passing through.' He glanced out the window into the blackness. 'I suppose that's still Bulgaria. What a great pity.'

Large grey dogs, a pack of seven, presumably wild, were chasing across the harsh steppes of northwestern Turkey, barking at the train. They woke me in Thrace, which Nagel calls 'rather unattractive', and when the wild dogs slackened their pace and fell behind the fleeing train there was little else to see but a dreary monotony of unambitious hills. The occasional army posts, the men shovelling sugar beets caked with dirt into steel hoppers, and the absence of trees made the dreariness emphatic. And I couldn't bear those hairless hills. Edirne (Adrianople) was to the north, Istanbul still four hours away; but we travelled over the steppes, stopping at only the smallest stations, an unremarkable journey across a barren landscape: featurelessness is the steppes' single attribute, and, having said that, and assigned it a shade of brown, there is nothing more to say.

And yet I hung by the window, hoping to be surprised. We passed another station. I searched it for a detail; it repeated fifty previous stations and this repetition kept it out of focus. But just past it was a garden plot and, next to that, three turkeys, moving with that clockwork bustle characteristic of fowl.

'Look!' Molesworth had seen them.

I nodded.

'Turkeys. In TurkeyV he exclaimed. 'I wonder if that's why they're called – '

But it isn't. These birds got their name from African guinea fowl which, imported through Istanbul, were called turkey cocks. We discussed this over our morning drink for the next hour or two, and it struck me that, for a man with a wife and children, I was embarked on a fairly aimless enterprise, the lazy indulgence of travel for its own sake.

The great express from Paris became a doubtful and irritating Turkish local once it got to Istanbul's outskirts, stopping at every station simply to give conductors a chance to fool with notebooks in the Turkish Clapham Junctions and Scarsdales.

On the right-hand side of the train was the Sea of Marmara, where freighters with rusty hulls and fishing boats with the contours of scimitars lay surrounded by caiques in the glittering water. On our left the suburbs were passing, altering every fifty yards: scattered tent settlements and fishing villages gave way to high-rise apartment houses, with shacks at their ankles; then a shantytown on an outcrop of rock, bungalows where it levelled out, and an uneven terrace of wooden houses toppling grandly from a cliff – a style of building (the falling, unpainted, three-decker house) favoured in Somerville, Massachusetts, as well as Istanbul. It takes a while to realize that what are represented in these vastly different building styles are not social classes, but rather centuries, each style an example of its own age – Istanbul has been a city for twenty-seven centuries -and getting older and more solid (shingle to timber, timber to brick, brick to stone) as you get closer to the Seraglio.

Istanbul begins as the train passes the city wall at the Golden Gate, the Arch of Triumph of Theodosius – built in 380 but not appreciably more decrepit than the strings of Turkish laundry that flap at its base. Here, for no apparent reason, the train picked up speed and rushed east along Istanbul's snout, past the Blue Mosque and the Topkapi Sarayi, and then circled to the Golden Horn. Sirkeci Station is nothing compared to its sister station, Haydarpasa, just across the Bosporus, but its nearness to the busy Emindnu Square and one of the prettiest mosques in the city, Yeni Valide Camii, not to mention the Galata Bridge (which accommodates a whole community of hawkers, fish stalls, shops, restaurants, and pickpockets disguised as peddlers and touts), gives to one's arrival in Istanbul by the Direct-Orient Express the combined shock and exhilaration of being pitched headfirst into a bazaar.