Spiced To Death Part 13

"I'll alert the navy and the marines. Do you want the UN in on this or shall we handle it ourselves?"

"It's my life we're talking about," I protested. "Can we be serious?"

"Deadly serious," she responded and hung up.

CHAPTER NINETEEN.

A SMILING YOUNG ASIAN woman led me through a library that looked like a library should. The walls and shelves were rich, heavy mahogany and so were the tables and chairs. The floor was carpeted with thick, soft Chinese carpets that must have been centuries old. The books looked nearly as old, most of them bound in morocco leather and imprinted in gold. In sharp contrast, several computers were scattered strategically and there were a couple of large copy machines.

We went on through the building via a wood-paneled corridor and then the young woman tapped gently at a door. She opened it and smilingly ushered me in.

Dr. Li was one of the most imposing individuals I had ever met. Well over six feet tall, he had a commanding presence that radiated around him like an aura. He wore what looked at first like a conventional Western suit except for the jacket b.u.t.toned all the way up to the neck. Then at second glance, it was more like a Chinese outfit and its unusual sheen made it look even more Eastern. He wore a small round flat cap of the type we a.s.sociate with mandarins.

He came out from behind his desk to shake my hand. He was distinctly yellow of skin and he had a black mustache that drooped slightly although it was probably carefully tended. His nose was large and prominent and his cheekbones high-but it was the eyes that dominated.

They were jade green and penetrating, almost hypnotic. His hand was cold and he smiled slightly as he waved me to a chair. He sat behind a desk of Asian manufacture, on it a few books, piles of papers and two telephones. An ornate lamp of a peculiar octagonal design poured a pool of orange light onto the soft leather desktop.

The walls were papered in pastel tones and flowered patterns. Silk-shaded lanterns and ornate Chinese scrolls hung alongside bronze and ivory carvings.

"I am very pleased that you were able to accept my invitation so promptly," he said. His voice was sharper, clearer than it had been on the phone. The gutturals were still prominent and there was the same impression of words which were p.r.o.nounced differently yet were perfectly understandable.

I responded suitably, aware that the English language sounds chilly and stiff when contrasted with the politeness of Asian languages.

"We all want to die young," he stated. "But we want to do it as late as possible."

He smiled thinly. "I like to open with that statement because it reveals the basic reason for the existence of the Methuselah Foundation. You see, aging is not merely the pa.s.sage of time. It is a number of different processes taking place in our bodies and the sum total of these results in what we call aging. These processes include a reduction in the ability to resist disease, wrinkling and drying skin, the loss of teeth and hair, an impairment of vision and a lowering of strength, endurance and mental activity.

He steepled his hands. His fingers were exceptionally long and thin. His nails were long and clawlike.

"These are the aspects of the aging process that we wish to slow-perhaps even to stop. This is the work to which we at the Methuselah Foundation are dedicated."

If ever a man looked dedicated, Dr. Li certainly did. He thoroughly convinced me.

"Very laudable," I said. "I'm sure you're doing wonderful work. I presume that you are connected with other organizations similarly occupied?"

"There are others," said Dr. Li. His dismissive tone implied that they weren't worth a hill of beans between them. "Inst.i.tutes for the Control of Aging they call themselves. You may spend a week at one of them for $5,000 or have consultations at $500 an hour."

"Are you aware of the use of Ko Feng in ancient times?"

My abrupt question didn't bother him in the least. He responded in his urbane manner. "Many people today are aware of Ayurveda, the body of knowledge in ancient India that embraces the belief that each food has its own medical, spiritual and healing properties. The equivalent of Ayurveda occurs in all the older civilizations, and in China Ko Feng is renowned-revered even-as possessing many extraordinary capabilities."

"And one of those is longevity?"

"We have made great strides in battling the eternal enemy, great strides in medicine, in diet, in exercise and in nutrition. But these are not enough-not nearly enough. Now we need breakthroughs-quantum leaps-and the only way they will come is from chemistry and botany."

He was leaning forward, fixing his piercing eyes on me, and the glow in them was close to fanatical. I was aware of a faint aroma in the room that I hadn't noticed before. I couldn't place it but it was a little like incense, though not cloying or pungent.

"Chemistry is bringing us many new products through research. Botany cannot bring us new products"-he paused dramatically-"except in very rare instances and we may have such an instance now."

"Ko Feng."

"Exactly. If it were really new, Ko Feng would be remarkable enough. But it is not new-it is old and has been lost for centuries. We have tales in abundance of what it can do, we have old records, we have the vast experience of hundreds of generations."

The aroma was growing stronger but Dr. Li apparently didn't notice it. At least he didn't comment. It was somewhat like the smell of orchids but then it seemed not reminiscent of any flowerlike smell.

"Too many of the drugs now being used are r.e.t.a.r.dants, not extenders," said Dr. Li. "There is reason to believe-hope, even-that Ko Feng has many of the characteristics we are looking for. There cannot be only one answer to true longevity. It is not unlikely that several compounds will have to be combined to achieve the results we want, but it is highly possible that Ko Feng is the most important of all-the keystone of our efforts."

"I hope it is."

"I am glad to hear that, and it is why I asked you here today. Tell me, how may we obtain some Ko Feng and realize our magnificent goal?"

It was as if I had to fight my through an invisible fog to grasp his question. Surely that aroma wasn't responsible?

"I-er, can't answer that ... I don't know where it is."

"But you can put your hands on it."

"No, I can't-it was stolen. I don't know ..."

Dr. Li's voice took on a steely edge. "You said you wanted to help us consummate our efforts."

"I do."

"Then tell us where we may obtain the Ko Feng!"

I wanted to help this wonderful man who was so determined to aid us all live longer, happier and more fulfilled lives. I would do anything to achieve that.

"I can't!" I groaned. "I can't. I don't know where it is!"

For a few seconds, those green eyes burned into mine and I felt him touching my very soul. My own words echoed-or maybe I said them again. Maybe more time pa.s.sed. I didn't know.

Then the aroma vanished as if swept out by a giant wind. Dr. Li's eyes weren't that bright green after all, I could see that now. They were green but quite normal. When he spoke again, his voice too was quite normal. Why would I have thought otherwise?

"It must have been an incredible experience to see and touch the Ko Feng," he said.

"Incredible-yes, it really was."

"You tested it very thoroughly, I understand?"

"We did. We considered all possibilities-that it was some other plant being pa.s.sed off as Ko Feng, that it was a rare plant or one not readily recognized that was mistaken for Ko Feng. We theorized that it might be some kind of hybrid, accidental or deliberate."

"And it pa.s.sed every test?"

"Yes. It was impossible for us to declare with one hundred percent certainty that it was Ko Feng, of course. We have had to emphasize that point several times. No living person had seen any Ko Feng for centuries and no scientific data existed which could identify it. But we eliminated all botanical spices that could have been subst.i.tuted or mistaken for Ko Feng and we established that it had a unique quality."

"And so you were completely satisfied?"

"Yes, we were."

How could I have had such unfair suspicions of this man? I was ashamed of myself. His motives were the highest-but the stakes were high too. As if he were reading my mind ...

"This is an unprecedented opportunity," he said. His green eyes glowed again, bright in contrast to his yellow skin. His features were implacable and surely no achievement was beyond his grasp. "Such a spice as Ko Feng could be the savior of mankind, it could be the crowning glory of all the efforts and struggles of the Methuselah Foundation, it could-" His voice was rising. He became aware of it and dropped it to a normal level.

Would the director of a research foundation use hypnosis and truth gas to pry information out of me? Ridiculous-I had read too many Fu Manchu stories as a boy. I wished I hadn't thought of that. Looking at Dr. Li now, I could see a strong resemblance-no, that was absurd. He didn't look that much like him at all.

If such means of persuasion were available, would he use them? From his point of view, I might have hijacked the Ko Feng and have it hidden somewhere. After all, somebody had-and it would be exasperating to be in his position, so close to a secret he had probably pursued for years. Many a man would tell himself that the end justified the means.

He was gazing at me intently. "The prize is incalculable," he said.

"Just what I was thinking," I agreed.

We were shaking hands and he was leading me out. I was agreeing to inform him immediately if and when the Ko Feng turned up. He was repeating how much it would mean to his organization and to mankind in general. It was all very polite and businesslike.

How could I ever have got such bizarre ideas?

CHAPTER TWENTY.

THE DESK CLERK AT the Framingham Hotel was getting to know me.

"You've had three phone calls," he told me when I returned. "None of them left a message."

I had barely let myself into the room when the phone rang. A m.u.f.fled voice said, "There is no need to thank me for saving your life in the subway station."

"I wasn't going to thank you," I retorted indignantly. "You pushed me in the first place!"

"As I warned you, New York is dangerous place."

He wasn't very good at imitating himself. His accent was slipping again too but the m.u.f.fled effect must be from the use of cloth or paper covering the mouthpiece.

"I am sure that you listen to my warning. Tell me now, where is the Ko Feng?"

"I don't know," I said irritably. "I didn't take it and I don't know who did."

"You do not tell truth!"

"I always tell truth," I said with pardonable exaggeration.

"We want the Ko Feng." The tone was one of definite menace now and I was a little scared despite the comic accent. "We will take whatever steps necessary to get it!"

"I can't give it to you if I haven't got it."

"Very well. Next time, we may not be so gentle."

"There's no point in killing me," I said, vainly attempting reason. "If you kill me, you'll never find out where the Ko Feng is." I thought that over for a couple of seconds then added, "At least that would be true if I had it. But I don't." Hopefully that would confuse him as much as it did me.

The menace was still there, maybe even a few notches heavier, as he replied, "There is pain and suffering that can be worse than death. Maybe you ask to die." He hung up.

Standard threat stuff, I told myself manfully. They can't scare me, I added. The problem was they could and they had. But I was in this situation and getting out of it might be more dangerous than staying in it. I reviewed all the options, then considered all the actions I could take. The most desirable seemed to be a further investigation of the glamorous Ayesha and her Phoenicia Restaurant.

"Of course I remember you!" she said warmly when I phoned. "I was hoping you would call. Yes, we'd love to have you visit our restaurant ... tonight? Ordinarily, we are booked far ahead but I think we have a cancellation ... Just a moment... Ah, will you be bringing a lady?"

I thought it safer not to do so. "No," I said, putting in just a tinge of regret.

"Very well, that's wonderful. We'll see you tonight, seven-thirty ..." Her voice was warm and full of promise.

When I left to go to the Phoenicia, I tried some tricks that I recalled from Mickey Spillane novels. I walked a few blocks, staying near people, crossing at crosswalks, then returning. I could see no one following me but in case I was being watched from the other side of the street, I waited at a bus stop but didn't get on. I walked off in the opposite direction, then turned to Tenth Avenue and caught a cab at a corner as it was discharging pa.s.sengers.

The Phoenicia wasn't very far and I could have walked but in my cautious mood, I directed the driver to Lincoln Center then redirected him to the restaurant. Even then I had him drop me at another restaurant on the same block. It was Chinese, and I went in and came out again and walked on to my destination.

The exterior of the Phoenicia was a warm brownstone, weathered enough to have been left over from building the Sphinx. Most of the entrance though was gla.s.s. Large gla.s.s panels led to double gla.s.s doors with ma.s.sive silver door handles.

Ayesha was there to greet me as a door swung open. She looked as ravishing as before. She was dressed more formally than at the Food Fair, though in the same colors, red and green. A balloon-sleeved silk blouse with a long skirt slit to above the knee were set off to advantage by high-heeled green shoes and jade earrings.

A few items of old-world cooking equipment were in the dining area-a stone slab for grinding meal and a huge copper caldron among them. Others were the same items I had seen at the fair, though the alcove with a wood-burning fire was larger. A spit rotated slowly and chains clanked as hunks of meat sizzled and smoked. A large game bird hung from a cast-iron tripod.

She seated me at a table in a corner, Several tables were already full and Reserved signs were on the others. It looked as if she had squeezed in an extra table for me.

"I would like to bring you a number of small dishes-something like a French degustation," she told me in her musical voice. "I think that will be better than one main dish because it will allow you to taste several of our specialties."

Waiters of both s.e.xes were serving at the tables and a big man who looked like a retired Cossack brought a shallow wooden tray with a depression in the middle. Then he brought spoons made of bone, a silver-handled knife and sticks like single chopsticks.

The first course was chopped hard-boiled eggs with spices and what tasted like mimosa. Many dishes of ancient Rome resembled this and it was a popular way of starting a meal. The eggs were hot and served on a thin circular stone which fitted exactly into the depression in the round wooden tray. This way, the food stayed hot as the stone plate was already heated. The wooden tray insulated it so that it remained hot through the course.

The wine was one I didn't recognize. I asked the waiter and he told me it was from Carthage. He poured from a gla.s.s container with a long curving neck. For a house wine, it was very good indeed. It proved to be an excellent choice too for it went well with a range of different dishes. It was a very light rose, fragrant and soft with just the least hint of fruit.

Next came half a dozen oysters, each one in a separate depression in another design of stone plate. They had a thick sauce of what was probably chopped mussels and mushrooms.

A basket of bread was brought and I had to exercise restraint and eat only a little of each kind. All were different shapes, some small buns, others flat cakes, others fingers and some even triangular. Different flavorings were used in each too-sesame seeds, poppy seeds, currants, celery, sunflower seeds.

Then came a fish course, tiny strips of sole marinated in garum, Ayesha told me, coming over to the table in between her ceaseless attention to all the other tables. In ancient Rome, garum had been indispensable to the chef-it was a flavoring liquid made from brine and crushed fish. It was strong enough to conceal the taste of meat that had hung too long or fish too long out of the water. Today it is made from anchovies, wine, honey, vinegar and spices, for though modern refrigeration and transport mean that the spoiling problem no longer exists, a properly blended garum gives fish a delicious flavor.

A tiny breast of pheasant came, accompanied by red currants and a sauce of chopped figs in wine. A portion of rice with it had slivered almonds and garlic. Kosali, a dish from ancient Persia, was next-pieces of spiced roast lamb rolled in rice and cooked over hot charcoal-an early form of barbecue. Then there arrived mandaliya, sausages made from entrails stuffed with marrow and spices and roasted. Next was a Roman favorite, pork with almonds and leeks, served with sauteed squash in a sauce of lovage and oregano ...