and brought back at night by my father's valet. I was sent with a scanty
lunch, while my school-fellows brought plenty of good food. This
trifling contrast between my privations and their prosperity made me
suffer deeply. The famous potted pork prepared at Tours and called
"rillettes" and "rillons" was the chief feature of their mid-day meal,
between the early breakfast and the parent's dinner, which was ready
when we returned from school. This preparation of meat, much prized by
certain gourmands, is seldom seen at Tours on aristocratic tables; if
I had ever heard of it before I went to school, I certainly had never
had the happiness of seeing that brown mess spread on slices of bread
and butter. Nevertheless, my desire for those "rillons" was so great
that it grew to be a fixed idea, like the longing of an elegant
Parisian duchess for the stews cooked by a porter's wife,--longings
which, being a woman, she found means to satisfy. Children guess each
other's covetousness, just as you are able to read a man's love, by
the look in the eyes; consequently I became an admirable butt for
ridicule. My comrades, nearly all belonging to the lower bourgeoisie,
would show me their "rillons" and ask if I knew how they were made and
where they were sold, and why it was that I never had any. They licked
their lips as they talked of them--scraps of pork pressed in their own
fat and looking like cooked truffles; they inspected my lunch-basket,
and finding nothing better than Olivet cheese or dried fruits, they
plagued me with questions: "Is that all you have? have you really
nothing else?"--speeches which made me realize the difference between
my brother and myself.

This contrast between my own abandonment and the happiness of others
nipped the roses of my childhood and blighted my budding youth. The
first time that I, mistaking my comrades' actions for generosity, put
forth my hand to take the dainty I had so long coveted and which was