“Don’t exert yourself, my dear colonel, by talking. Thank God it is no worse. I will go and send you some lemonade. I have asked the doctor what was best for you, and am happy to say I have some ice.” “Many thanks for your kind attention, Monsieur Soyer.” I then retired. Upon reaching my kitchen, I found that no one had yet arrived. The four carpenters had left me in the lurch, having run away in the night, and abandoned their work, after stealing all they could from the tents. Mr. Doyne, the chief of the Army Works Corps, kindly supplied me with workmen, and offered to lend me, for a few days, as many tents as I required. As the weather was then intensely hot, I accepted his offer, and requested the loan of a large marquee, under which a couple of hundred people could stand. Captain Gordon lent me two smaller ones, and by the evening they were pitched, and my provisions had all arrived, and my people were at their posts. I much regretted that many persons of distinction were not invited, in consequence of the unfortunate accident to Colonel Seymour, which happened before he had sent out all the invitations. At all events, the day, though fixed at hazard, turned out extremely well adapted for the reception of a large party. Early in the morning the camp seemed full of life and gaiety. Mounted officers in full uniform might be seen rushing about in all directions; bands were playing, regiments filing past, and everything bearing the appearance of a great festival. I set cheerfully to work, and, in spite of difficulties which can only be understood by those who have been in the Crimea, I succeeded in getting all in tolerably good order for my great martial banquet _al fresco_. I made several messes with the soldiers’ rations, and at the same expense, though I had introduced sauce and ingredients which could easily be added to the army stores without increasing the cost, thus making a nice variation in the meals, so important to the health of a large body of men like the army or navy, to the latter of which it is as easily applicable as the former. The bill of fare consisted of plain boiled salt beef; ditto, with dumplings; plain boiled salt pork; ditto, with peas-pudding; stewed salt pork and beef, with rice; French pot-au-feu; stewed fresh beef, with potatoes; mutton, ditto, with haricot beans; ox-cheek and ox-feet soups; Scotch mutton-broth; common curry, made with fresh and salt beef. (See receipts in Addenda.) By three o’clock my guests began to arrive. The stoves were in the open air, placed in a semicircle, and, though in a state of ebullition, no one could perceive that any cooking was going on, except on raising the lids. A material point I had in view was that no fire should be seen when used in the trenches. A common table, made of a few boards, and garnished with soldiers’ tin plates, iron forks and spoons, composed my open-air dining-room.