He was younger by ten years, I should say, than either Von Heeringen or Von Zwehl; too young, I judged, to have got his training in the blood-and-iron school of Bismarck and Von Moltke of which the other two must have been brag-scholars. Both of them, I think, were Prussians, but this general was a Saxon from the South. Indeed, as I now recall, he said his home in peace times was in Dresden. He seemed less simple of manner than they; they in turn lacked a certain flexibility and grace of bearing which were his. But two things in common they all three had and radiated from them--a superb efficiency in the trade at which they worked and a superb confidence in the tools with which they did the work. This was rather a small man, quick and supple in his movements. He had a limited command of English, and he appeared deeply desirous that we Americans should have a good opinion of the behavior of his troops and that we should say as much in what we wrote for our fellow Americans to read. Coming out of the house to reënter our automobile I saw, across the small square of the town, which by now was quite in darkness, the flare of a camp kitchen. I wanted very much to examine one of these wheeled cook wagons at close range. An officer--the same who had first approached us to examine our papers--accompanied me to explain its workings and to point out the various compartments where the coal was kept and the fuel, and the two big sunken pots where the stew was cooked and the coffee was brewed. The thing proved to be cumbersome, which was German, but it was most complete in detail, and that, take it, was German too. While the officer rattled the steel lids the cook himself stood rigidly alongside, with his fingers touching the seams of his trousers. Seen by the glare of his own fire he seemed a clod, fit only to make soups and feed a fire box. But by that same flickery light I saw something. On the breast of his grease-spattered blouse dangled a black-and-white ribbon with a black-and-white Maltese cross fastened to it. I marveled that a company cook should wear the Iron Cross of the second class and I asked the captain about it. He laughed at the wonder that was evident in my tones. "If you will look more closely," he said, "you will see that a good many of our cooks already have won the Iron Cross since this war began, and a good many others will yet win it--if they live. We have no braver men in our army than these fellows. They go into the trenches at least twice a day, under the hottest fire sometimes, to carry hot coffee and hot food to the soldiers who fight. A good many of them have already been killed.