“Seed biscuits and milk! I hated Mrs. Mullet's seed biscuits the way Saint Paul hated sin. Perhaps even more so. I wanted to clamber up onto the table, and with a sausage on the end of a fork as my scepter, shout in my best Laurence Olivier voice, 'Will no one rid us of this turbulent pastry cook?”

“I was halfway up the stairs when the doorbell rang. "Dash it all!" I said. There was nothing I hated more than being interrupted when I was about to do something gratifying with chemicals.”

“They seem nice, though, your sisters, really,' Porcelain remarked.'Ha!' I said. 'Shows what little you know! I hate them!''Hate them? I should have thought you'd love them.''Of course I love them,' I said.... 'That's why I'm so good at hating them.”

“I hoisted the lid off the Spode vegetable dish and, from the depths of its hand-painted butterflies and raspberries, spooned out a generous helping of peas. Using my knife as a ruler and my fork as a prod, I marshaled the peas so that they formed meticulous rows and columns across my plate: rank upon rank of little green spheres, spaced with a precision that would have delighted the heart of the most exacting Swiss watchmaker. Then, beginning at the bottom left, I speared the first pea with my fork and ate it.”

“I was gazing at a cup of cocoa on my night table. As I focused on the thick brown skin that had formed upon its surface like ice on a muddy pond something at the root of my tongue leapt like a little goat and my stomach turned over. There are not many things that I despise but chiefest among them is skin on milk. I loathe it with a passion. Not even the thought of the marvelous chemical change that forms the stuff—the milk’s proteins churned and ripped apart by the heat of boiling then reassembling themselves as they cool into a jellied skin—was enough to console me. I would rather eat a cobweb.”

“I had found by experience that putting things down on paper helped to clear the mind in precisely the same way, as Mrs. Mullet had taught me, that an eggshell clarifies the consommé or the coffee, which, of course, is a simple matter of chemistry. The albumin contained in the eggshell has the property of collecting and binding the rubbish that floats in the dark liquid, which can then be removed and discarded in a single reeking clot: a perfect description of the writing process.”

“I had long ago discovered that when a word or formula refused to come to mind the best thing for it was to think of something else: tigers for instance or oatmeal. Then when the fugitive word was least expecting it I would suddenly turn the full blaze of my attention back onto it catching the culprit in the beam of my mental torch before it could sneak off again into the darkness.”