“Of course.”

“You’ll have questions, and I’ll answer as many as I can, but try to keep them to a minimum. I don’t have much voice left. Hell, I don’t have much strength left. Come on in here.”

I came in. The diner was dark and cool and empty. The counter was polished and crumbless; the chrome on the stools gleamed; the coffee urn was polished to a high gloss; the sign reading IF YOU DON’T LIKE OUR TOWN, LOOK FOR A TIMETABLE was in its accustomed place by the Sweda register. The only thing missing was the customers.

Well, and the cook-proprietor, of course. Al Templeton had been replaced by an elderly, ailing ghost. When he turned the door’s thumb-latch, locking us in, the sound was very loud.

4

“Lung cancer,” he said matter-of-factly, after leading us to a booth at the far end of the diner. He tapped the pocket of his shirt, and I saw it was empty. The ever-present pack of Camel straights was gone. “No big surprise. I started when I was eleven, and smoked right up to the day I got the diagnosis. Over fifty damn years. Three packs a day until the price went way up in ’07. Then I made a sacrifice and cut back to two a day.” He laughed wheezily.

I thought of telling him that his math had to be wrong, because I knew his actual age. When I’d come in one day in the late winter and asked him why he was working the grill with a kid’s birthday hat on, he’d said Because today I’m fifty-seven, buddy. Which makes me an official Heinz. But he’d asked me not to ask questions unless I absolutely had to, and I assumed the request included not butting in to make corrections.

“If I were you — and I wish I was, although I’d never wish being me on you, not in my current situation — I’d be thinking, ‘Something’s screwy here, nobody gets advanced lung cancer overnight.’ Is that about right?”

I nodded. That was exactly right.

“The answer is simple enough. It wasn’t overnight. I started coughing my brains out about seven months ago, back in May.”