anecdote. His company was waiting, in a new trench in a new region, for
the Germans to attack. Suddenly the tension was relieved by a fierce
little discussion carried on entirely in whispers. His soldiers appeared
to be studying the earth of the trench. "What's the trouble about?" he
asked. Came the answer, "They are quarreling as to whether the earth of
this trench would best support cabbages or turnips."

It is rare to find a French workman (ouvrier) in the trenches. They have
all been taken out and sent home to make shells.

The little group to which I was most attached, and for whose hospitality
and friendly greeting I shall always be a debtor, consisted of Belin, a
railroad clerk; Bonnefon, a student at the École des Beaux-Arts; Magne,
a village schoolmaster in the Dauphiné; and Grétry, proprietor of a
butcher's shop in the Latin Quarter of Paris. Belin and Magne had
violins which they left in the care of a café-keeper in the village, and
used to play on them just before dinner. The dinner was served in the
house of the village woman who prepared the food of these four, for
sous-officiers are entitled to eat by themselves if they can find any
one kind enough to look after the cooking. If they can't, then they have
to rely entirely on the substantial but hardly delicious cuisine of
their regimental cuistot. However, at this village, Madame Brun, the
widow of the local carpenter, had offered to take the popotte, as the
French term an officer's mess. We ate in a room half parlor, half
bedchamber, decorated exclusively with holy pictures. This was a good
specimen menu--bread, vermicelli soup, apple fritters, potato salad,
boiled beef, red wine, and coffee. Of this dinner, the Government
furnished the potatoes, the bread, the meat, the coffee, the wine, and
the condiments; private purses paid for the fritters, the vermicelli,
and the bits of onion in the salad. Standing round their barns the