When the Marin officers found out we were the same people that had worked with them at Melle five months before, they invited my wife and three other nurses to luncheon in a Nieuport cellar. Their eye brightens at sight of a woman, but she is as safe with them as with a cowboy or a Quaker. The guests were led down into a basement, an eighteen foot room, six feet high. The sailors had covered the floor and papered the walls with red carpet. A tiny oil stove added to the warmth of that blazing carpet. More than twenty officers and doctors crowded into the room, and took seats at the table, lighted by two lamps. There were a dozen plates of _patisserie_, a choice of tea, coffee, or chocolate, all hot, white and red wine, and then champagne. An orderly lifted in a little wooden yacht, bark-rigged, fourteen inches long, with white painted sails. A nurse spilled champagne over the tiny ship, till it was drenched, and christened. The chief doctor made a speech of thanks. Then the ship went around the table, and each guest wrote her name on the sails. The party climbed out into the garden, where the shells were going high overhead like snowballs. In amongst the blackened flowers, a 16-inch shell had left a hole of fifty feet diameter. One could have dropped two motor cars into the cavity. Who but Marins would have devised a celebration for us on July 4? The commandant, the captain, and a brace of lieutenants opened eleven bottles of champagne in the Cafe du Sport at Coxyde in honor of our violation of neutrality. It was little enough we were doing for those men, but they were moved to graceful speech. We were hard put to it, because one had to tell them that much of the giving for a hundred years had been from France to us, and our showing in this war is hardly the equal of the aid they sent us when we were invaded by Hessian troops and a German king. Marins whom we know have the swift gratitude of simple natures, not too highly civilized to show when they are pleased. After we had sent a batch of their wounded by hospital train from Adinkerke, the two sailors, who had helped us, invited my American friend and me into the _estaminet_ across the road from the station, and bought us drinks for an hour. We had been good to their mates, so they wanted to be good to us. When we lived in barraquement, just back of the admiral's house, our cook was a Marin with a knack at omelettes. If we had to work through the night, going into black Nieuport, and down the ten-mile road to Zuydcoote, returning weary at midnight, a brave supper was laid out for us of canned meats, wines, and jellies--all set with the touch of one who cared. It was no hasty, slapped-down affair. We were carrying his comrades, and he was helping us to do it.