And then there was the famous adventure with Sadakichi Hartmann. One day there arrived a post-card, reading: “Sadakichi Hartmann will call.” The announcement had a sort of royal sound, and I made inquiry and ascertained that I ought to have known who Sadakichi Hartmann was. Just about dinner-time there appeared two men and a girl, all three clad in soiled sweaters. One of the men was the Japanese-German art-critic, and the other was Jo Davidson, the sculptor, a lovable fellow, who made sketches of us and kept us entertained. But Hartmann had evidently been drinking, and when he told us that he had come to spend the night, we assured him quite truthfully that we had no room and could not accommodate him. There happened to be a meeting of the executive committee that night, with important problems to be settled; and when I came out from the committee-room at eleven o’clock, I found the art-critic making preparations to spend the night on one of the couches in our living-room. He was told politely that he must leave, whereupon there was a scene. He spent a couple of hours arguing and denouncing, and next day he wrote a letter to all the newspapers, telling how he and his companions had been turned out of Helicon Hall at one o’clock in the morning, and had spent the night wandering about on the Palisades. And then there was a gentleman from Boston via Montmartre, Alvan F. Sanborn by name. He had written a book about the revolutionists of Paris, looking at them through a microscope as if they had been so many queer kinds of bugs; and now he came to turn his microscope on us. He proved to be a gentleman with a flowing soft necktie and a sharp suspicious nose. He accepted our hospitality, and then went away and criticized the cooking of our beans. His article appeared in the “Evening Transcript” of Boston, a city which is especially sensitive on the subject of beans. Mr. Sanborn found our atmosphere that of a bourgeois boarding-house. I have no doubt it was a different atmosphere from that of the Quartier Latin, where Mr. Sanborn’s standards of taste had been formed.