Five minutes of brisk walking from the cathedral brings one to the entrance of the famous wine-cellars of Pommery et Cie, the property of the ancient family of de Polignac. The space in this underground city is about equally divided between champagne and civilians, for several hundred of the townspeople, who sought refuge here in the opening weeks of the war, still make these gloomy passages their home. As the caves have a mean temperature of fifty degrees Fahrenheit they are comfortable enough, and, as they are fifty feet below the surface of the earth, they are safe. So there the more timid citizens live, rent-free, and will continue to live, no doubt, until the end of the war. In normal times, there are shipped from these cellars each day thirty thousand bottles of champagne, and even now, despite the proximity of the Germans—their trenches are only a few hundred yards away—the work of packing and shipping goes on much as usual, though, of course, on a greatly reduced scale, averaging, so I was told, eight thousand bottles daily. By far the greater part of this goes to America, for nowadays Europeans do not buy champagne.
To the red-faced, white-waistcoated, prosperous-looking gentlemen who scan so carefully the hotel wine-lists, I feel sure that it will come as a relief to learn that, though there was no 1916 crop of champagne, the vintages of 1914 and 1915 were exceptionally fine—grands vins they will probably be labelled. (And they ought to be, for the vines were watered with the bravest blood of France.) I don't suppose it would particularly interest those same complacent gentlemen, though, were I to add that the price of one of those gilt-topped bottles would keep a French child from cold and hunger for a month.
A few hours before I visited the cellars, a workman, loading cases of champagne in front of the company's offices for export to the United States, was blown to pieces by a German shell. They showed me the shattered columns of the office-building, and on the cobbles of the little square pointed out an ugly stain. So, when I returned to America, and in a famous restaurant, where I was dining, saw white-shirted men and white-shouldered women sipping glasses abrim with the sparkling wine of Rheims, the picture of those blood-stained cobbles in that French city flashed before me, and I experienced a momentary sensation of disgust, for it seemed to me that in the amber depths I caught a stain of crimson. But of course it was only my imagination. Still, I was glad when it came time to leave, for the scene was too suggestive in its contrast to be pleasant: we, in America, eating and drinking and laughing; they, over there in Europe, fighting and suffering and hungering.
Leaving Rheims, we took a great gray car and drove south, ever south, until, as darkness was falling, we reached the headquarters of General Jilinsky, commanding the Russian forces fighting in Champagne. Here the Russians have two infantry brigades, with a total of 16,000 men; there is a third brigade at Salonika. The last time the Russians were in France was in 1814, and then they were there for a different purpose. Little could Napoleon have dreamed that they, who helped to dethrone him, would come back, a century later, as France's allies. Yet this war has produced stranger coincidences than that. The British armies, disembarking at Rouen, tramp through that very square where their ancestors burned the Maid of Orleans. And at Pont des Briques, outside Boulogne, where Napoleon waited impatiently for weeks in the hope of being able to invade England, is now situated the greatest of the British base camps.
General Jilinsky reminded me of a fighting-cock. He is a little man, much the height and build of the late General Funston, with hair cropped close to the skull, after the Russian fashion; through a buttonhole of his green service tunic was drawn the orange-and-black ribbon of the Order of St. George. He can best be described as "a live wire." His staff-officers impressed me as being as efficient and razor-keen as their chief. The general asked me if I would like to visit his trenches, and I assured him that it was the hope of being permitted to do so which had brought me there. Whereupon a staff-officer disappeared into the hall to return a moment later with a gas-mask in a tin case and a steel helmet covered with tan linen.
"You had better take these with you," he said. "There is nearly always something happening on our front, and there is no sense in taking unnecessary risks."
I soon found that the precaution was not an idle one, for, as our car drew up at the entrance to the boyau which led by devious windings into the first-line trenches, the group of officers and men assembled in front of brigade headquarters were hastily donning their masks: grotesque-looking contrivances of metal, cloth, and rubber, which in shape resembled a pig's snout.
"Gas," said my Russian companion briefly. "We will stay here until it is over."
Though we must have been nearly a mile behind the firing-line, the air was filled with a sweetish, sickish smell which suggested both the operating-room and the laboratory. So faint and elusive was the odor that I hesitated to follow the example of the others and don my mask, until I remembered having been told at Souchez, on the British front, that a horse had been killed by gas when seven miles behind the lines.