However, I no longer doubted that it was 1610, when my history book informed me that this was the year of the assassination of Henry IV. My imagination demanded the association of a historic event with the building of our house. “_The King left the Louvre in a coach. He occupied the back seat, the panels of which were open. The stopping of two carts at the entrance of the rue de la Ferronnerie, which was extremely narrow, forced the royal equipage to halt. At that very moment a man of thirty-two, of a sinister countenance, tall and very corpulent, red bearded and black haired, François Ravaillac, stepped with one foot upon the curb, the other upon the spoke of the wheel, and stabbed the King with two blows of a dagger, the second of which severed the pulmonary vein. Henri cried, ‘I am wounded,’ and almost instantly expired_.” I can recall word for word the account in the history-book which I have not been able to find. No doubt the terrible picture of the murder which it gave aids my memory. And I was able to appreciate the importance of the dates by the significant detail that the rascal’s face infallibly proved that he was thirty-two years old--thirty-two, and not thirty-one or thirty-three. The rapidity of the drama in no wise prevented the accurate recognition of this detail. And when the historian added that the King was hastily carried back to the Louvre, bleeding from Ravaillac’s poniard, I pictured to myself the procession as at the door of the house. The house was our Louvre. The kitchen was probably, was surely, the finest, largest, most comfortable, most honourable room in the house; banquets and balls might have been given in it. Such had been the custom in old times, and I should be the last to find fault with it. Though I have since dared to transform that kitchen into a hall paved with black and white marble, the walls handsomely done in panels of hard wood, and well lighted by a glass bay which occupies the entire side toward the sunset, I still find myself looking about me for stew-pans and frying-pans, and above all for the spit that used to turn there. I still smell the odours of ragouts and roasts, and whenever I see my guests entering the room I have an impulse to cry out upon the stupidity of the servants, exclaiming, “What possesses you to bring them in here!”