LADY GRANT DUFF _President._ LIEUT.-COLONEL PICOT (Military Attaché) _Member._ MR. PAUL D'HAUTEVILLE _Hon. Secretary._ MR. J. R. CLARKE _Hon. Secretary._ MR. L. BUCHMANN (late H.M.'s Consul-General at Munich) _Hon. Treasurer._ Concurrently with these transactions, correspondence had taken place with the Foreign Office and the "Prisoners of War Help Committee" in London, informing them of the measures adopted or proposed at Berne, so that any clash of interest or of effort might be avoided. The necessity for close co-operation with London became all the more imperative when the conditions of life in Germany had been fully realized. Letters from the prisoners showed that bread was the great essential need, for, as supplied in the camps, it was lacking in both quantity and quality, and, in so far as the German authorities were concerned, there was no hope of any improvement in either respect. The "Ps. of W.H.C.," as well as regimental and private societies, were, it is true, doing all in their power to cope with the situation, but, for reasons beyond their control, they were not in a position to meet the demand from England alone. Switzerland, owing to its geographical position, seemed clearly indicated as the nearest and quickest channel of communication; added thereto were the facilities offered by the Swiss Government for the rapid transport of food between Berne and Frankfort. These considerations led Lady Grant Duff to the decision that the British Section should devote itself for the future almost exclusively to the provision of bread, and steps were accordingly taken to give effect to this new departure. A discussion of ways and means ensued with the Political Department at Berne, and Lady Grant Duff was happily assured of the fullest support of that Department by its Chief. Her attention was, however, drawn to the shortage of wheat in Switzerland,—a matter of grave concern at the time,—and it was suggested that all requirements of the "British Section" of the "Bureau" should be met by direct importation from abroad. Arrangements were accordingly made with H.M.'s Consul-General at Marseilles for the purchase and transport of regular consignments of flour from that place. Incidentally it may be mentioned that this flour proved of a far higher quality than that locally procurable. As time went on, it deteriorated in colour and quality, but always remained superior to the Swiss admixture of flour and potato.