Loaves and fishes

In February of the year 1809, when the French were sat down before Saragossa—then enduring its second and more terrific siege within a period of six months—it came to the knowledge of the Duc d’Abrantes, at that time the General commanding, that his army, though undoubtedly the salt of the earth, was yet so little sufficient to itself in the matter of seasoning, that it was reduced to the necessity of flavouring its soup with the saltpetre out of its own cartridges. In this emergency, d’Abrantes sent for a certain Ducos, captain on the staff of General Berthier, but at present attached to a siege train before the doomed town, and asked him if he knew whence, if anywhere in the vicinity, it might be possible to make good the deficiency.

Now this Eugène Ducos was a very progressive evolution of the times, hatched by the rising sun, emerged stinging and splendid from the exotic quagmires of the past. A facile linguist, by temperament and early training an artist, he had flown naturally to the field of battle as to that field most fertile of daring new effects, whose surprises called for record rather than analysis. It was for him to collect the impressions which, later, duller wits should classify. And, in the meantime, here he was at twenty a captain of renown, and always a creature of the most unflagging resourcefulness.

“You were with Lefebvre-Desnouettes in Aragon last year?” demanded Junot.