I might mention that by this time Ruhleben comprised a small town of twenty-three barracks housing a round 4,000 prisoners. This represented an average of 174 men to a barrack, although, as a matter of fact, some of the buildings accommodated over 200 men. The culinary arrangements were fulfilled by only two kitchens. Now, the problem which presented itself to the minds of the more sophisticated and suspicious prisoners was this--How would the authorities grapple with the preparation and serving of 4,000 chops in one day with the cooking facilities available? Were we to be treated to another staggering example of Germany's wonderful powers of organisation and management? The glamour of the proposition suddenly disappeared. We learned that the "tuck-in" was not to be general throughout the camp on a certain day. The delight was to be dealt out in instalments, and in such a manner that so many men would be able to partake of the gorgeous feast upon each successive day of the week. So far so good. We in Barrack 5 were among the first to receive the promised meat meal, which we had been anticipating with ill-disguised relish. It reached us on the Tuesday. The meal was swallowed greedily and keenly enjoyed, although the meat was of inferior quality. But I never saw another chop in our barrack for a month! Crash went another alluring Teuton promise. We became inquisitive and to our amusement learned what the more shrewd and doubting among us had suspected. Sufficient chops were being cooked every day to ensure so many men regularly receiving the meat meal. Every man received his chop as promised although he was perhaps compelled to wait an inordinate time for his turn. As there were twenty-three barracks with two kitchens to fulfil their demands meat dinners were being prepared every day. Indeed, the Germans appeared to be always cooking chops! It was a masterpiece of German cunning. Whenever a visitor, animated by desires to ascertain how the prisoners were being treated, visited the camp he was piloted to the kitchen. There could be seen an imposing array of chops sizzling and spitting gaily, and emitting an appetizing aroma. Were prisoners of war ever treated so sumptuously as those at Ruhleben? The visitor was gravely assured that the chops he saw represented but a portion of what were being prepared for the prisoners, in which statement the Germans were perfectly correct, but they artfully refrained from saying that only a certain number of men received the dainty dish each day, the idea being to convey the impression that this was merely the daily routine for the whole of the camp.