All the other rations are of equally good quality. The bacon, so much appreciated, especially in the trenches, where cooking facilities are not great, is of the best quality Irish. The butter, tinned dairy butter. The cheese, mostly Canadian Cheddar. The jam, at first of the proverbial plum and apple variety, was later varied by strawberry, apricot, marmalade, and occasionally by honey. As for the tea, one can taste worse in London drawing-rooms, and the bully beef, scorned perhaps to a certain extent owing to the fact that it in time becomes monotonous, is nevertheless the finest preserved meat procurable. The bread is all baked in the A.S.C. field ovens at the Base, and owing to the amount of moisture purposely left in it, does not readily become stale. After being kept a week, if a loaf is sprinkled with water and put into a hot oven for ten minutes or so it comes out as crisp as newly baked bread. One of the commissariat problems, which, however, has been solved satisfactorily, was the question of "Native meat," or the ration of meat for Indian troops serving in Europe. The solution has been found in the institution of "Native butcheries." A Native of high caste in India would, of course, not eat any meat that even the shadow of a European had passed over. In coming to France the Native troops have, however, been granted certain religious dispensations, not only with regard to food, but, in the case of Hindus, in being allowed to leave the boundaries of their own country. Nevertheless, their caste rights as to food are as strictly observed as the exigencies of active service allow. The goats and sheep, chiefly Corsican and Swiss, purchased for their consumption, are sent up in a truck to railhead alive, and are slaughtered by men of their own caste in a butchery arranged for the purpose, generally in a field or some open place in close proximity to the railhead. The Mohammedan will eat only goats or sheep slaughtered by having their throats cut, and the Hindu, by their being beheaded. The latter method is carried out in the abattoir by a Native butcher with the aid of a cavalry sword at one fell swoop, and of the two methods is certainly to be recommended as being the most rapid and instantaneous death. I need hardly add that the Native butchery is always looked on as an object of awe and interest, if not of excitement, by the French inhabitants, and none the less by English soldiers.