on his cap again. “Get to the rope, quick!” says he to Loux, “and you, Vernes, to the ditch!” Georg has placed his sack and his box on the masonry of the counterscarp. He ties them to a rope and allows them to glide down into the great ditch. There Vernes receives the goods, sets them against the wall of the escarp, and ties them successively to the rope which the colonial infantryman lowers to him from the top of the wall. Two hauls, and the food is inside the fort. It is now quite dark, and Vernes and Loux hurry off to get them safely housed in No. 34, Brissot’s room. Georg makes for the great iron gate and rings the bell. The man on guard peeps out through the judas. Recognizing the commandant’s orderly, he hastens to unbolt the gate, and respectfully draws aside, though without going quite so far as to stand to attention as he would for the major himself. The boot-polisher enters, firm of tread, head erect, giving a gentle greeting. In the most dignified manner he makes his way to No. 34. “_Grüss Gott, Georg!_” Conversation ensues between him and Brissot. Gold coins pass from the French purse into the German, and the boot-polisher takes his leave. “Now then, you chaps,” says Brissot, “let’s have dinner!” To-day Brissot’s guests ate buttered eggs, herrings from the Baltic, known here as “Bismarcks,” and a great dish of stewed pippins, all washed down with the contents of a small barrel of cool beer, and cooked upon an illicit stove by Loux, the colonial infantryman, a sabot-maker from Bresse, cook-in-ordinary to Brissot. Since this banquet, the sprightly Le Second, who in the kitchens had already nicknamed our “salon” the “navel of Fort Orff,” has taken to calling casemate No. 34 the “Capua of Fort Orff.” The palliasse of the man who is averse to “squandering” is not far from that on which Brissot and his guests were dining, semi-recumbent in Roman fashion. The rat-hunter was watching their culinary activities. When the time came to dispose of the herrings, he ran up, saying: “Don’t squander the heads and the tails!”—“There you are, old chap.”—“That will be fine seasoning to-morrow for my rats. These fish are dripping with brine. Since the kitchens have been rationed in the matter of salt I have found it impossible to get even a pinch from the cooks.” When the diners attacked the pippins, each guest peeling a portion for the common stew, the little soldier said: “Don’t squander the parings.” Nimble and lively as a squirrel, he ran from one to another, receiving the strips of peel in his képi as they fell from the knife.