An average outlay of 400,000 francs per department would be required, I was told by an experienced friend in Paris, adequately to put into the line of political battle all the departments of France, large and small together. As there are eighty-three departments in France, this gives us a total of 33,200,000 francs, or some 1,300,000_l._ sterling, as the cost of a thorough political campaign against an established French Government. If we suppose each deputy to make a personal contribution of 20,000 francs to this war-chest, that will give us only about one-third of the necessary amount. The rest must be made up by the personal contributions of public-spirited citizens, and my own observation of public affairs, going back, now, over a good many lively and interesting political conflicts in the United States, leads me to believe that liberal contributions of this sort are, as a rule, more easily collected by the beneficiaries of a more or less unscrupulous Government actually in power, than by the disinterested advocates of a real political reformation. We wound up the day of the Conference with a delightful little dinner at St.-Quentin. The traditions of the old French _cuisine_ are not yet extinct in the provinces, nor, for that matter, in the private life of the true Parisians of Paris. They all centre in the famous saying of Brillat-Savarin, that a man may learn how to cook, but must be born to roast--a saying worthy of the philosophic magistrate who, coming to America, under the impression that he was to be fed upon roots and raw meat, went back to France convinced that a New England roast turkey and an Indian pudding were not to be matched in the old world. It is one of the many curious things of this curious world of the nineteenth century, that a _cuisine_ of made dishes of which Grimod de La Reyniere long ago gave us the origin, in the downfall of the kitchens of the prince-bishops along the Rhine, should be gravely and generally accepted by Frenchmen themselves, or at least by the Parisians of literature and the boulevards, as the national _cuisine_ of France. The charming daughter of my host at St.-Quentin knew better; and she received with a graceful, housewifely satisfaction the neatly-turned compliments which one of the guests was old-fashioned and sensible enough to pay her upon the skill of her cook.