I learnt that some one was leaving the National next day to go to Kharkov, so that I should probably be able to get a room. After drinking tea with Reinstein till pretty late, I went home, burrowed into a mountain of all sorts of clothes, and slept a little. In the morning I succeeded in making out my claim to the room at the National, which turned out to be a very pleasant one, next door to the kitchen and therefore quite decently warm. I wasted a lot of time getting my stuff across. Transport from one hotel to the other, though the distance is not a hundred yards, cost forty roubles. I got things straightened out, bought some books, and prepared a list of the material needed and the people I wanted to see. The room was perfectly clean. The chamber-maid who came in to tidy up quite evidently took a pride in doing her work properly, and protested against my throwing matches on the floor. She said she had been in the hotel since it was opened. I asked her how she liked the new regime. She replied that there was not enough to eat, but that she felt freer. In the afternoon I went downstairs to the main kitchens of the hotel, where there is a permanent supply of hot water. One enormous kitchen is set apart for the use of people living in the hotel. Here I found a crowd of people, all using different parts of the huge stove. There was an old grey-haired Cossack, with a scarlet tunic under his black, wide-skirted, narrow-waisted coat, decorated in the Cossack fashion with ornamental cartridges. He was warming his soup, side by side with a little Jewess making potato-cakes. A spectacled elderly member of the Executive Committee was busy doing something with a little bit of meat. Two little girls were boiling potatoes in old tin cans. In another room set apart for washing a sturdy little long-haired revolutionary was cleaning a shirt. A woman with her hair done up in a blue handkerchief was very carefully ironing a blouse. Another was busy stewing sheets, or something of that kind, in a big cauldron. And all the time people from all parts of the hotel were coming with their pitchers and pans, from fine copper kettles to disreputable empty meat tins, to fetch hot water for tea. At the other side of the corridor was a sort of counter in front of a long window opening into yet another kitchen. Here there was a row of people waiting with their own saucepans and plates, getting their dinner allowances of soup and meat in exchange for tickets. I was told that people thought they got slightly more if they took their food in this way straight from the kitchen to their own rooms instead of being served in the restaurant. But I watched closely, and decided it was only superstition. Besides, I had not got a saucepan.