A little further, and one passed the line of demarkation between the étape—the part of Belgium which is governed by General von Denk, formerly commanding the troops at Valenciennes—and the governement général, under the command of General von Bissing.
The first fresh meat in weeks.
Here a distinct change was noticeable. My first meal in this area included fillet of beef, the first fresh meat I had tasted for weeks. Tickets were still needed to buy bread and other things supplied by the Relief Commission, but other foodstuffs could be bought without restriction.
A dinner at Brussels.
At Brussels the food supply seems to be nearly normal. My Sunday dinner there consisted of excellent soup, a generous helping of roast leg of mutton, potatoes, haricot beans, white bread, cheese, and jam, and wine or beer, as preferred; while for supper I had cold meat, fried potatoes, and bread.
Food conditions at Antwerp.
At Antwerp, with two French friends who accompanied me on my journey through Belgium, I walked into a middle-class café at midday. I ordered a steak with fried potatoes and my friends ordered pork chops. Without any question about tickets we were served. We added bread, cheese, and butter to complete the meal and washed it down with draft light beer. Later in the day we took supper in the same café—an egg omelette, fried potatoes, bread, cheese, and butter. And the cost of both meals together was less than the cost of the steak alone in Roubaix.
Appearance of Brussels.
The policy of the Germans appears to be to interfere as little as possible with the everyday life of the country. The fruits of this policy are seen in a remarkable degree in Brussels. All day long the main streets of the city are full of bustle and all the outward manifestations of prosperity.
Business going on.