I did manage to improve the boat children’s existence at least to the extent of improving the scope of their thievery. They had always filched from the mongers and hucksters of their own squalid neighborhood; in other words, from petty merchants who were not much less poor than they were, and whose goods were hardly worth the stealing. I led the children to my own higher-class confino, where the wares displayed for sale were of better quality. And there we devised a better mode of theft than mere snatch-and-run.
The Mercerìa is the widest, straightest and longest street in Venice, meaning that it is practically the onlystreet that can be called wide or straight or long. Open-fronted shops line both sides of it and, between them, long ranks of stalls and carts do an even brisker business, selling everything from mercery to hourglasses, and all kinds of groceries from staples to delicacies.
Suppose we saw, on a meat man’s cart, a tray of veal chops that made the children’s mouths water. A boy named Daniele was our swiftest runner. So he it was who elbowed his way to the cart, seized up a handful of the chops and ran, nearly knocking down a small girl who had blundered into his path. Daniele continued running, stupidly it seemed, along the broad, straight, open Mercerìa where he was visible and easily pursued. So the meat man’s assistant and a couple of outraged customers took out after him, shouting “alto!” and “salva!” and “al ladro!”
But the girl who had been shoved was our Doris, and Daniele had in that scuffling moment, unobserved, handed to her the stolen veal chops. Doris, still unnoticed in the commotion, quickly and safely disappeared down one of the narrow, twisty side alleys leading off the open area. Meanwhile, his flight being somewhat impeded by the crowds on the Mercerìa, Daniele was in peril of capture. His pursuers were closing in on him, and other passersby were clutching at him, and all were bellowing for a “sbiro!” The sbiri are Venice’s apelike policemen, and one of them, heeding the call, was angling through the crowd to intercept the thief. But I was nearby, as I always contrived to be on those occasions. Daniele stopped running and I started, which made me seem the quarry, and I ran deliberately right into the sbiro’s ape arms.
After being soundly buffeted about the ears, I was recognized, as I always was and expected to be. The sbiro and the angry citizens hauled me to my house not far from the Mercerìa. When the street door was hammered on, the unhappy maggiordomo Attilio opened it. He heard out the people’s babble of accusation and condemnation and then wearily put his thumbprint on a pagherò, which is a paper promising to pay, and thereby committed the Compagnia Polo to reimburse the meat man for his loss. The sbiro, after giving me a stern lecture and a vigorous shaking, let go of my collar, and he and the crowd departed.
Though I did not have to interpose myself every time the boat children stole something—more often it was deftly managed, with both the grabber and the receiver getting clean away—nevertheless I was dragged to the Ca’ Polo more times than I can remember. That did not much lessen Maistro Attilio’s opinion that Zia Zulià had raised the first black sheep in the Polo line.
It might be supposed that the boat children would have resented the participation of a “rich boy” in their pranks, and that they would have resented the “condescension” implicit in my gifts to them. Not so. The popolàzo may admire or envy or even revile the lustrìsimi, but they keep their active resentment and loathing for their fellow poor, who are, after all, their chief competitors in this world. It is not the rich who wrestle with the poor for the discarded molefish at the Fish Market. So when I came along, giving what I could and taking nothing, the boat people tolerated my presence rather better than if I had been another hungry beggar.
3
JUST to remind myself now and again that I was not of the popolàzo, I would drop in at the Compagnia Polo to luxuriate in its rich aromas and industrious activity and prosperous ambience. On one of those visits, I found on the clerk Isidoro’s table an object like a brick, but of a more glowing red color, and lighter in weight, and soft and vaguely moist to the touch, and I asked him what it was.
Again he exclaimed, “My faith!” and shook his gray head and said, “Do you not recognize the very foundation of your family’s fortune? It was built on those bricks of zafràn.”
“Oh,” I said, respectfully regarding the brick. “And what is zafràn?”
“Mefè! You have been eating it and smelling it and wearing it all your life! Zafràn is what gives that special flavor and yellow color to rice and polenta and pasta. What gives that unique yellow color to fabrics. What gives the women’s favorite scent to their salves and pomades. A mèdego uses it, too, in his medicines, but what it does there I do not know.”
“Oh,” I said again, my respect somewhat less for such an everyday article. “Is that all?”
“All!” he blurted. “Hear me, marcolfo.” That word is not an affectionate play on my name; it is addressed to any exceedingly stupid boy. “Zafràn has a history more ancient and more noble even than the history of Venice. Long before Venice existed, zafràn was used by the Greeks and Romans to perfume their baths. They scattered it on their floors to perfume whole rooms. When the Emperor Nero made his entry into Rome, the streets of the entire citywere strewn with zafràn and made fragrant.”
“Well,” I said, “if it has always been so commonly available …”
“It may have been common then,” said Isidoro, “in the days when slaves were numerous and cost nothing. Zafràn is not common today. It is a scarce commodity, and therefore of much value. That one brick you see there is worth an ingot of gold of almost equal weight.”
“Is it indeed?” I said, perhaps sounding unconvinced. “But why?”
“Because that brick was made by the labor of many hands and immeasurable zonte of land and a countless multitude of flowers.”
“Flowers !”
Maistro Doro sighed and said patiently, “There is a purple flower called the crocus. When it blooms, it extends from that blossom three delicate stigmi of an orange-red color. Those stigmi are ever so carefully detached by human hands. When some millions of those dainty and almost impalpable stigmi are collected, they are either dried to make loose zafràn, what is called hay zafràn, or they are what is called ‘sweated’ and compressed together to make brick zafràn like this one. The arable land must be devoted to nothing but that crop, and the crocus blooms only once a year. That blooming season is brief, so many gatherers must work at the same time, and they must work diligently. I do not know how many zonte of land and how many hands are required to produce just one brick of zafràn in a year, but you will understand why it is of such extravagant value.”
I was by now convinced. “And where do we buy the zafràn?”
“We do not. We grow it.” He put on the table beside the brick another object; I would have said it was a bulb of ordinary garlic. “That is a culm of the crocus flower. The Compagnia Polo plants them and harvests from the blossoms.”
I was astonished. “Not in Venice, surely!”
“Of course not. On the teraferma of the mainland southwest of here. I told you it requires innumerable zonte of terrain.”