In case it may have any historical value, I am glad to state that I wrote the foregoing chapter in two hours directly on the typewriter, and then went out to lunch with John Dos Passos, whom I consider a very forceful writer, and an exceedingly pleasant fellow besides. This is what is known in the provinces as log-rolling. We lunched on rollmops, Sole Meuniere, Civet de Lievre it la Chez Cocotte, marmelade de pommes, and washed it all down, as we used to say (eh, reader?) with a bottle of Montrachet 1919, with the sole, and a bottle of Hospice de Beaune 1919 apiece with the jugged hare. Mr. Dos Passos, I believe, shared a bottle of Chambertin with me over the marmelade de pommes (Eng., apple sauce).