whom she pays as little as she can, and under-*feeds, and overworks, and who is thus defrauded of one of the acknowledged perquisites of the servant in France,—le sou du franc. When a Parisian servant makes a purchase over a franc, each tradesman returns her a sou on every franc paid in cash. The avid "little bourgeoise" usually insists on having this sou back, and if the bonne is meek and afraid she gives up the sou, for her mistress understands the question of perquisites only in her own right. She watches her servant closely, though there is nothing of a shrew or a Sally Brass about her. She victimises her through the attendant vice of avaricious, unsleeping suspicion. And so she visits the kitchen when the girl has left, to see if a lump of sugar or a piece of bread, or anything else, should be secreted anywhere. Perhaps once a week she will give the domestic martyr a half-dozen rotten strawberries or cherries when these can be had for next to nothing, or the last spoonful of rice or stewed prunes when the enraged boarders have turned their eyes from nauseous remains of these choice dishes three or four days old.
Her cuisine is a thing to gape at. You forget you are in France, the land of good, inexpensive living, and pronounce it frankly execrable. The dinner usually consists of vegetable water or greasy water with pieces of bread floating
