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In this hour before dawn, as I crossed the manicured grass toward the main house, the coyotes high in the hills no longer howled, because they had gorged themselves on wild rabbits and slunk away to sleep. After hours of singing, the frogs had exhausted their voices, and the crickets had been devoured by the frogs. A peaceful though temporary hush shrouded this fallen world.
My intention was to relax on a lounge chair on the south terrace until lights appeared in the kitchen. Chef Shilshom always began his workday before dawn.
I had started each of the past two mornings with the chef not solely because he made fabulous breakfast pastries, but also because I suspected that he might let slip some clue to the hidden truth of Roseland. He fended off my curiosity by pretending to be the culinary world’s equivalent of an absentminded professor, but the effort of maintaining that pretense was likely to trip him up sooner or later.
As a guest, I was welcome throughout the ground floor of the house: the kitchen, the dayroom, the library, the billiards room, and elsewhere. Mr. Wolflaw and his live-in staff were intent upon presenting themselves as ordinary people with nothing to hide and Roseland as a charming haven with no secrets.
I knew otherwise because of my special talent, my intuition, and my excellent crap detector—and now also because the previous twilight had for a minute shown me a destination that must be a hundred stops beyond Oz on the Tornado Line Express.
When I say that Roseland was an evil place, that doesn’t mean I assumed everyone there—or even just one of them—was also evil. They were an entertainingly eccentric crew; but eccentricity most often equates with virtue or at least with an absence of profoundly evil intention.
The devil and all his demons are dull and predictable because of their single-minded rebellion against truth. Crime itself—as opposed to the solving of it—is boring to the complex mind, though endlessly fascinating to the simpleminded. One film about Hannibal Lecter is riveting, but a second is inevitably stupefying. We love a series hero, but a series villain quickly becomes silly as he strives so obviously to shock us. Virtue is imaginative, evil repetitive.
They were keeping secrets at Roseland. The reasons for keeping secrets are many, however, and only a fraction are malevolent.
As I settled on the patio lounge chair to wait for Chef Shilshom to switch on the kitchen lights, the night took an intriguing turn. I do not say an unexpected turn, because I’ve learned to expect just about anything.
South from this terrace, a wide arc of stairs rose to a circular fountain flanked by six-foot Italian Renaissance urns. Beyond the fountain, another arc of stairs led to a slope of grass bracketed by hedges that were flanked by gently stepped cascades of water, which were bordered by tall cypresses. Everything led up a hundred yards to another terrace at the top of the hill, on which stood a highly ornamented, windowless limestone mausoleum forty feet on a side.
The mausoleum dated to 1922, a time when the law did not yet forbid burial on residential property. No moldering corpses inhabited this grandiose tomb. Urns filled with ashes were kept in wall niches. Interred there were Constantine Cloyce, his wife, Madra, and their only child, who died young.
Suddenly the mausoleum began to glow, as if the structure were entirely glass, an immense oil lamp throbbing with golden light. The Phoenix palms backdropping the building reflected this radiance, their fronds pluming like the feathery tails of certain fireworks.
A volley of crows exploded out of the palm trees, too startled to shriek, the beaten air cracking off their wings. They burrowed into the dark sky.
Alarmed, I got to my feet, as I always do when a building begins to glow inexplicably.
I didn’t recall ascending the first arc of stairs or circling the fountain, or climbing the second sweep of stairs. As if I’d been briefly spellbound, I found myself on the long slope of grass, halfway to the mausoleum.
I had previously visited that tomb. I knew it to be as solid as a munitions bunker.
Now it looked like a blown-glass aviary in which lived flocks of luminous fairies.
Although no noise accompanied that eerie light, what seemed to be pressure waves broke across me, through me, as if I were having an attack of synesthesia, feeling the sound of silence.
These concussions were the bewitching agent that had spelled me off the lounge chair, up the stairs, onto the grass. They seemed to swirl through me, a pulsing vortex pulling me into a kind of trance. As I discovered that I was on the move once more, walking uphill, I resisted the compulsion to approach the mausoleum—and was able to deny the power that drew me forward. I halted and held my ground.
Yet as the pressure waves washed through me, they flooded me with a yearning for something that I could not name, for some great prize that would be mine if only I went to the mausoleum while the strange light shone through its translucent walls. As I continued to resist, the attracting force diminished and the luminosity began gradually to fade.
Close at my back, a man spoke in a deep voice, with an accent that I could not identify: “I have seen you—”
Startled, I turned toward him—but no one stood on the grassy slope between me and the burbling fountain.
Behind me, somewhat softer than before, as intimate as if the mouth that formed the words were inches from my left ear, the man continued: “—where you have not yet been.”
Turning again, I saw that I was still alone.
As the glow faded from the mausoleum at the crest of the hill, the voice subsided to a whisper: “I depend on you.”
Each word was softer than the one before it. Silence returned when the golden light retreated into the limestone walls of the tomb.
I have seen you where you have not yet been. I depend on you.
Whoever had spoken was not a ghost. I see the lingering dead, but this man remained invisible. Besides, the dead don’t talk.
Occasionally, the deceased attempt to communicate not merely by nodding and gestures but through the art of mime, which can be frustrating. Like any mentally healthy citizen, I am overcome by the urge to strangle a mime when I happen upon one in full performance, but a mime who’s already dead is unmoved by that threat.
Turning in a full circle, in seeming solitude, I nevertheless said, “Hello?”
The lone voice that answered was a cricket that had escaped the predatory frogs.
Three (#ulink_3ec56c33-6d34-52d9-ae65-c94e0ff32718)
THE KITCHEN IN THE MAIN HOUSE WAS NOT SO ENORMOUS that you could play tennis there, but either of the two center islands was large enough for a game of Ping-Pong.
Some countertops were black granite, others stainless steel. Mahogany cabinets. White tile floor.
Not a single corner was brightened by teddy-bear cookie jars or ceramic fruit, or colorful tea towels.
The warm air was redolent of breakfast croissants and our daily bread, while the face and form of Chef Shilshom suggested that all of his trespasses involved food. In clean white sneakers, his small feet were those of a ballerina grafted onto the massive legs of a sumo wrestler. From the monumental foundation of his torso, a flight of double chins led up to a merry face with a mouth like a bow, a nose like a bell, and eyes as blue as Santa’s.
As I sat on a stool at one of the islands, the chef double dead-bolted the door by which he had admitted me. During the day, doors were unlocked, but from dusk until dawn, Wolflaw and his staff lived behind locks, as he had insisted Annamaria and I should.
With evident pride, Chef Shilshom put before me a small plate holding the first plump croissant out of the oven. The aromas of buttery pastry and warm marzipan rose like an offering to the god of culinary excess.
Savoring the smell, indulging in a bit of delayed gratification, I said, “I’m just a grill-and-griddle jockey. I’m in awe of this.”
“I’ve tasted your pancakes, your hash browns. You could bake as well as you fry.”
“Not me, sir. If a spatula isn’t essential to the task, then it’s not a dish within the range of my talent.”
In spite of his size, Chef Shilshom moved with the grace of a dancer, his hands as nimble as those of a surgeon. In that regard, he reminded me of my four-hundred-pound friend and mentor, the mystery writer Ozzie Boone, who lived a few hundred miles from this place, in my hometown, Pico Mundo.
Otherwise, the rotund chef had little in common with Ozzie. The singular Mr. Boone was loquacious, informed on most subjects, and interested in everything. To writing fiction, to eating, and to every conversation, Ozzie brought as much energy as David Beckham brought to soccer, although he didn’t sweat as much as Beckham.
Chef Shilshom, on the other hand, seemed to have a passion only for baking and cooking. When at work, he maintained his side of our dialogue in a state of such distraction—real or feigned—that often his replies didn’t seem related to my comments and questions.
I came to the kitchen with the hope that he would spit out a pearl of information, a valuable clue to the truth of Roseland, without even realizing that I had pried open his shell.
First, I ate half of the delicious croissant, but only half. By this restraint, I proved to myself that in spite of the pressures and the turmoils to which I am uniquely subjected, I remain reliably disciplined. Then I ate the other half.
With an uncommonly sharp knife, the chef was chopping dried apricots into morsels when at last I finished licking my lips and said, “The windows here aren’t barred like they are at the guest tower.”
“The main house has been remodeled.”
“So there once were bars here, too?”
“Maybe. Before my time.”
“When was the house remodeled?”
“Back when.”
“When back when?”
“Mmmmm.”
“How long have you worked here?”
“Oh, ages.”
“You have quite a memory.”
“Mmmmm.”
That was as much as I was going to learn about the history of barred windows at Roseland. The chef concentrated on chopping the apricots as if he were disarming a bomb.
I said, “Mr. Wolflaw doesn’t keep horses, does he?”
Apricot obsessed, the chef said, “No horses.”
“The riding ring and the exercise yard are full of weeds.”
“Weeds,” the chef agreed.
“But, sir, the stables are immaculate.”
“Immaculate.”
“They’re almost as clean as a surgery.”
“Clean, very clean.”
“Yes, but who cleans the stables?”
“Someone.”
“Everything seems freshly painted and polished.”
“Polished.”
“But why—if there are no horses?”
“Why indeed?” the chef said.
“Maybe he intends to get some horses.”
“There you go.”
“Does he intend to get some horses?”
“Mmmmm.”
He scooped up the chopped apricots, put them in a mixing bowl.
From a bag, he poured pecan halves onto the cutting board.
I asked, “How long since there were last horses at Roseland?”
“Long, very long.”
“I guess perhaps the horse I sometimes see roaming the grounds must belong to a neighbor.”
“Perhaps,” he said as he began to halve the pecan halves.
I asked, “Sir, have you seen the horse?”
“Long, very long.”
“It’s a great black stallion over sixteen hands high.”
“Mmmmm.”
“There are a lot of books about horses in the library here.”
“Yes, the library.”
“I looked up this horse. I think it’s a Friesian.”
“There you go.”
His knife was so sharp that the pecan halves didn’t crumble at all when he split them.
I said, “Sir, did you notice a strange light outside a short while ago?”
“Notice?”
“Up at the mausoleum.”
“Mmmmm.”
“A golden light.”
“Mmmmm.”
I said, “Mmmmm?”
He said, “Mmmmm.”
