dispenser of gastronomic delicacies, head cook of the royal fortress, whose trays, full-laden, were ascending the steep staircases, carrying some consolation to the prisoners in the shape of honestly filled bottles of good vintages. This same hour was that of M. le gouverneur’s supper also. He had a guest to-day, and the spit turned more heavily than usual.

Roast partridges, flanked with quails and flanking a larded leveret; boiled fowls; hams, fried and sprinkled with white wine, cardons of Guipuzcoa and la bisque ecrevisses: these, together with soups and hors d’oeuvres, constituted the governor’s bill of fare. Baisemeaux, seated at table, was rubbing his hands and looking at the bishop of Vannes, who, booted like a cavalier, dressed in gray and sword at side, kept talking of his hunger and testifying