Sweet dishes are rare, and the taste of the soldier lies more in the matter of savouries. In addition to the regular provisions made for the troops, there are many men, who, in their spare time, cook dishes to suit their own fancies. The "messing allowance" of the British service is a thing unknown, for the French soldier's limited pay is pay pure and simple, and is not sufficient in amount to admit of deductions of this nature. Much is often made of the fact that the rate of pay in the British Army is far higher than that of any conscript force, but against this it must be said that, so far as the French conscript is concerned, the Government provides in kind for practically all his necessities, leaving the total of his pay--small as that is--as his own pocket money. The bread ration, for instance, is larger in the French than in the British Army, and the French Government provides, free of cost, all necessary articles for a varied and nutrient diet. The sergeants in the French Army contribute to a slight extent toward the cost of their messing, but then it must be borne in mind that all non-commissioned officers of the French Army are re-engaged men on a considerably higher rate of pay than that allowed to a conscript during his first two years. Among the rank and file, mess books are kept for the companies or squadrons of each unit, and usually these mess books are placed in the hands of corporals, who eat with the men, and thus benefit from their own good judgment in the matter of choosing provisions to the value allowed by the mess book, and equally they suffer for their own mistakes. With a view to the possible disorganisation under war conditions of arrangements for cooking food by the company or squadron, the French soldier is taught and encouraged to cook and prepare his own food on the field. During the manoeuvre period, the arrival of French troops in camp is marked by the lighting of fires, at which men cook their own food, and officers supervise this business in order to make certain that no man goes to sleep for the night without having first had a sufficiently sustaining meal. Within a quarter of an hour of the arrival of an infantry regiment in camp, the kettles are boiling and the coffee is made; the slabs of compressed soup, which form a feature of the culinary service of the army, are broken up and dissolved, and bread and meat are issued to form the solid part of the day's meal. Motor-driven vans travel with the army, filled with quarters of fresh meat hung in dust-proof compartments; these travelling meat safes form a recent innovation, and have been found thoroughly satisfactory in that they increase the fresh food supplies of the troops.