Crossing the ocean in January, 1919, gave one some notions of what war had done to the accustomed orderly procedure of life. I was to sail to Bordeaux at a fixed hour; but no ship as yet went on time, though passengers were expected to arrive on time and to sit for hours as we were locked in the waiting room at the dock. At least it gave you an opportunity to eye as a whole those who were to be your fellow passengers. Everybody on my ship was evidently connected with some problem of restoration, the most interesting being the French bent on rehabilitating families they feared were stripped of everything. They were even taking food. As we waited a woman who guarded two enormous hams explained to me that her mother had begged her to bring a _jambon_. She had not had a _jambon_ for so long. It was a new idea to me. I knew that sweets would be welcome to my friends, and I had armed myself with chocolates and bonbons; but a _jambon!_ Why should I not take one to my dear Madame Marillier? Securing a permit to leave the dock, I hunted up a neighboring market and after much negotiation persuaded a wholesale dealer to sell me a ham, almost as big as I was. It was a problem to get it into the ship, but it was more of a problem to get it off, get it to Paris. I had queer ideas of what I might need in the way of luggage, and in my equipment was a pair of enormous saddlebags into which I had thrown high boots, heavy blankets, sweaters, woolen tights and hose—just in case. Crowding them all into one bag, into the other I put my _jambon_. In the long and tedious railroad journey from Bordeaux to Paris, I was packed in with a group of fine serious young Quakers going over to help a reconstruction project, and that terrible piece of luggage jumped from the rack and almost brained one of my companions. I cannot recall all the adventures of that ham, but I know that I was never more relieved than when I laid it at the feet of my old friend. “What in the world?” she exclaimed (or its equivalent). And Seignobos said, “Oh, these Americans.” I was not long in Paris before I felt keenly that many of the French were saying, “Oh, these Americans!” We seemed to swarm over everything, to absorb things. At least this was true in the quarters where, at the urgency of my friends Auguste Jaccaci and William Allen White, I had gone to live—the Hôtel de Vouillemont just off the Place de la Concorde.