"Now for the banquet," he would exclaim as he lit up a sou's worth of wood with which to fry the herring.

The little squares of sausage would be placed on the soap dish.

At times he prevailed on the Count to go down and get the cracked pitcher full of water, which made up their morning drinking cordial, while Paul was frying the herring.
After it was cooked, it was scrupulously divided into two equal parts and they seated themselves.

After meals they generally went out to ascertain news from the government in regard to sending them home.

Some days they treated themselves to a regular table d'hote dinner at a little eating house kept by a widow on the quay.