We were blessed with an abundance of charcoal for cooking purposes, and of coals and wood for ordinary fires, having at our disposal not only the store in our own cellars, but that which the Chateaubriand family had left behind. The cold weather set in very soon, and firing was speedily in great demand. Our artist Jules Pelcoq, who lived in the Rue Lepic at Montmartre, found himself reduced to great straits in this respect, nothing being procurable at the dealers' excepting virtually green wood which had been felled a short time previously in the Bois de Boulogne and Bois de Vincennes. On a couple of occasions Pelcoq and I carried some coals in bags to his flat, and my father, being anxious for his comfort, wished to provide him with a larger supply. Saby was therefore requisitioned to procure a man who would undertake to convey some coals in a handcart to Montmartre. The man was found, and paid for his services in advance. But alas! the coals never reached poor Pelcoq. When we next saw the man who had been engaged, he told us that he had been intercepted on his way by some National Guards, who had asked him what his load was, and, on discovering that it consisted of coals, had promptly confiscated them and the barrow also, dragging the latter to some bivouac on the ramparts. I have always doubted that story, however, and incline to the opinion that our improvised porter had simply sold the coals and pocketed the proceeds. One day, early in November, when our allowance of beef or mutton was growing small by degrees and beautifully less and infrequent--horseflesh becoming more and more _en evidence_ at the butchers' shops, [Only 1-1/2 oz. of beef or mutton was now allowed per diem, but in lieu thereof you could obtain 1/4 lb. of horseflesh.] I had occasion to call on one of our artists, Blanchard, who lived in the Faubourg Saint Germain. When we had finished our business he said to me: "Ernest, it is my _fete_ day. I am going to have a superb dinner. My brother-in-law, who is an official of the Eastern Railway Line, is giving it in my honour. Come with me; I invite you." We thereupon went to his brother-in-law's flat, where I was most cordially received, and before long we sat down at table in a warm and well-lighted dining-room, the company consisting of two ladies and three men, myself included. The soup, I think, had been prepared from horseflesh with the addition of a little Liebig's extract of meat; but it was followed by a beautiful leg of mutton, with beans a la Bretonne and--potatoes! I had not tasted a potato for weeks past, for in vain had the ingenious Saby endeavoured to procure some. But the crowning triumph of the evening was the appearance of a huge piece of Gruyere cheese, which at that time was not to be seen in a single shop in Paris. Even Chevet, that renowned purveyor of dainties, had declared that he had none.