On arriving at Wilmington in my new vessel I started to have a look at Richmond, which city was then besieged on its southern and eastern sides by General Grant, who, however, was held in check by Lee at Petersburg, a small town situated in an important position about eighteen miles from the capital. To get to Richmond was not easily accomplished without making a long _détour_ into the interior (for which we had no time), for the outposts of the contending armies disputed possession of the last forty miles of the railroad between Wilmington and Petersburg, the latter town being on the line to Richmond. As telegraphic communication was stopped, it was a difficult matter to ascertain, day by day, whether a train could pass safely. We had in our party the young General Custos Lee, a nephew of the Confederate commander-in-chief, on his way to his uncle's headquarters, who kindly offered his assistance in getting us through. When we arrived at a station some forty miles from Richmond we found, as we feared would be the case, our further progress by rail impracticable, but we got hold of a couple of waggons drawn by mules, into which we managed to stow ourselves and baggage the latter, by the way, being of considerable importance, as it contained several cases of drinkables, not to be obtained for love or money where we were going to. We travelled through all sorts of by-lanes, bumped almost to pieces for four miles, steering in the direction of the headquarters of the cavalry outposts, which were commanded by a celebrated raiding officer, also a nephew of the commander-in-chief. At last we found ourselves in a beautiful green valley surrounded by thick woods, where the general and his staff were quartered. He had with him two or three thousand cavalry, who, in spite of their bad clothing and somewhat hungry appearance, were as fine-looking a body of men as one would wish to see. The general and his staff gave us a hearty welcome. Poor fellows, it was all they had to offer! We on our part produced sundry cases of sardines, Bologna sausages, and other tempting condiments wherewith to make a feast.