One may shut himself up in his house and forget the war for a few hours, but he dare not venture outside. If he does he will quickly stumble against a part of this line, or on hundreds of little children guarding their precious cards as they wait to be passed in to one of the “Enfants Débiles” dining-rooms, or on a very long line of women in front of a communal store where “identity cards” permit the purchase every week of limited rations of American bacon or rice and a few other foods at fixt prices (prices set by American efficiency below those of America itself); or on a group of black-shawled mothers waiting for the dinner that enables them to nurse the babies in their arms. The destitute must have a “supplement” to their daily ration of carbohydrates and fat which will give them protein—says the C. R. B., and thus we have “Soupes”;—but these dry statements of engineers now become dieticians convey to no one the human story of these dumb, waiting lines. We can have little conception of what it means for just one city, the Agglomeration of Brussels, for instance, to keep 200,000 out of its 1,000,000 people on the “Soupes,” not for a month or two, but for over two years! Nor does this include the soup made by the “Little Bees,” an organization which cares especially for children, for the thousands in their cantines; or the soup served to the 8,500 children in sixty communal schools of central Brussels at four o’clock each afternoon, which is prepared in a special kitchen. These quantities are all over and above the regular soup served to 200,000—and do not think of soup as an American knows it, think more of a kind of stew; for it is thick, and, in the words of the C. R. B., “full of calories.” To make it for central Brussels the slaughter-house has been converted into a mighty kitchen, in charge of a famous pre-war maître d’hôtel. Ninety-five cooks and assistants from the best restaurants of the capital have been transferred from the making of pâtés and soufflés to the daily preparation of 25,000 quarts of soup! And they use the ingenuity born of long experience, to secure an appetizing variety while strictly following the orders of directing physicians. They had been doing this over 700 days when I visited the kitchen, but there was still a fresh eagerness to produce something savory and different. And one must remember that the changes can come only from shifting the emphasis from our dried American peas to beans, from carrots to cabbages, from macaroni to rice. The quantity of meat remains about the same, 1,200 pounds a day, which, tho the committee kills its own cattle, costs almost fifty cents a pound. There must be, too, 10,000 pounds of potatoes. The great fear has been that this quantity might be cut, and unfortunately, in November, 1916, that fear was realized to the extent of a 2,000 pound drop—and then remedied by the C. R. B. with more beans, more rice, more peas!