By April 16 the tactical situation was already stable. On that night--in reality during the early hours of April 17--the Battalion was relieved almost in the ordinary way by the Gloucesters, who came forward from the luxury of St. Venant and took over the line between Carvin and Baquerolle. St. Venant had been Portuguese G.H.Q. but was so no longer. It was by now receiving plenty of 5.9s and was rapidly losing the character of the quiet, well-to-do little town in which part of the Division was to have been billeted when it left the Amiens district. Still, for the time being, what St. Venant received in shells it paid for in choice vintages and fine houses. The Germans were not the only people to taste a glass of French wine during the Great War. About this time Colonel Boyle, who had commanded the 6th Oxfords until their disbandment, arrived to assume command of the Battalion. He remained till Wetherall, whose wound had taken him to England, returned. For the rest of April and during May the Battalion continued to do tours in the Robecq sector, which, owing to its proximity to Givenchy and Bethune, was never quiet so long as the enemy was planning to attack those places. An alteration of the front was brought about on April 23, when the Gloucesters under Colonel Lawson advanced in co-operation with the 4th Division and captured Riez du Vintage and La Pierre au Beurre. Of this victory some spoils fell to the Battalion, which was holding the front line. Company Sergeant-Major Moss, of D Company, who went out to reconnoitre two hours after the attack had taken place, brought in forty-five prisoners, and during the following night half-a-dozen machine-guns were collected by the company.