GEORGE R. R. MARTIN
A DANCE WITH DRAGONS
Careful of the rats, my lord.” Dolorous Edd led Jon down the steps, a lantern in one hand. “They make an awful squeal if you step on them. My mother used to make a similar sound when I was a boy. She must have had some rat in her, now that I think of it. Brown hair, beady little eyes, liked cheese. Might be she had a tail too, I never looked to see.”
All of Castle Black was connected underground by a maze of tunnels that the brothers called the wormways. It was dark and gloomy underneath the earth, so the wormways were little used in summer, but when the winter winds began to blow and the snows began to fall, the tunnels became the quickest way to move about the castle. The stewards were making use of them already. Jon saw candles burning in several wall niches as they made their way along the tunnel, their footsteps echoing ahead of them.
Bowen Marsh was waiting at a junction where four
wormways met. With him he had Wick Whittlestick, tall and skinny as a spear. “These are the counts from three turns ago,” Marsh told Jon, offering him a thick sheaf of papers, “for comparison with our present stores. Shall we start with the granaries?”
They moved through the grey gloom beneath the earth. Each storeroom had a solid oaken door closed with an iron padlock as big as a supper plate. “Is pilferage a problem?” Jon asked.
“Not as yet,” said Bowen Marsh. “Once winter comes, though, your lordship might be wise to post guards down here.”
Wick Whittlestick wore the keys on a ring about his neck. They all looked alike to Jon, yet somehow Wick found the right one for every door. Once inside, he would take a fist-sized chunk of chalk from his pouch and mark each cask and sack and barrel as he counted them while Marsh compared the new count to the old.
In the granaries were oats and wheat and barley, and barrels of coarse ground flour. In the root cellars strings of onions and garlic dangled from the rafters, and bags of carrots, parsnips, radishes, and white and yellow turnips filled the shelves. One storeroom held wheels of cheese so large it took two men to move them. In the next, casks of salt beef, salt pork, salt mutton, and salt cod were stacked ten feet high. Three hundred hams and three thousand long black sausages hung from ceiling beams below the smokehouse. In the spice locker they found peppercorns, cloves, and cinnamon, mustard seeds, coriander, sage and clary sage and parsley, blocks of salt. Elsewhere were casks of apples and pears, dried peas, dried figs, bags of walnuts, bags of chestnuts, bags of almonds, planks of dry smoked salmon, clay jars packed with olives in oil and sealed with wax. One storeroom offered potted hare, haunch of deer in honey, pickled cabbage, pickled beets, pickled onions, pickled eggs, and pickled herring.
As they moved from one vault to another, the wormways seemed to grow colder. Before long Jon could see their breath frosting in the lantern light. “We’re beneath the Wall.”
“And soon inside it,” said Marsh. “The meat won’t spoil in the cold. For long storage, it’s better than salting.”
The next door was made of rusty iron. Behind it was a flight of wooden steps. Dolorous Edd led the way with his lantern. Up top they found a tunnel as long as Winterfell’s great hall though no wider than the worm-ways. The walls were ice, bristling with iron hooks.