A point worthy of note in connection with the arrangements for the supply of food is that in the French Army the principal meal of the day falls at the end of the day's work, both in barracks and in camp. In the British service the principal meal is taken at midday, with the result that, so far as official meals are concerned, the soldier gets nothing but a light tea between the dinner of one day and the breakfast of the next, and he has to buy his own supper to compensate for this. In the French Army men are provided with coffee before turning out for the first parade in the morning; at ten o'clock soup is served; at two o'clock or thereabouts, according to the nature of work on which men are engaged, another light meal is provided, and then with the end of the day comes a two or three course meal which corresponds in quantity and nutrient value--though not in the manner of its cooking--to the midday dinner of the British soldier. By this means the French soldier is relieved of the necessity of buying any supper, and his official rations of food are, in the majority of cases, amply sufficient for his needs without his having recourse to his own pocket. Although, as has been stated, the mess books are controlled by corporals, this by no means forms the total of the supervision entailed on French military cooking and provisions. The senior officers of the regiment are especially charged with the supervision of these details of internal economy; the officer of the week is a frequent visitor of the cook-houses of his regiment, and surprise visits are made to the dining-tables of the men in order to make sure that no cause for complaint exists with regard to the quantity or quality of provisions supplied. The adjudants also are concerned in the efficiency of the cooks, and the provision of proper meals for the non-commissioned officers, while, since these latter have a share in paying for the goods supplied, they have also a voice in matters of choice and cookery. On the whole, bearing in mind the quality of French cookery and the fact that that cookery is as much in evidence in the French Army as out of it, it may be said that the French soldier fares rather better than the man serving in the British Army in this all-important matter of food and its preparation. In other matters of internal economy, officers manifest an unceasing interest in the well-being and comfort of their men. The canteens of the French Army are under the direct supervision of senior officers, and thus such supplies as men may purchase individually in the way of food, drink, or cleaning materials, are always up to the required standard of quality. The matter of laundrywork is also in the care of officers of the various regiments, and altogether the comfort and well-being of the men are matters for which officers are held responsible to a greater extent than in the British service, where, with regards to some things, departments rather than men are made responsible.