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Updated: July 22, 2025
Horse-soup, with a few potato-sprouts, and one or two slivered carrots to the gallon, formed the menu to-day. There was no more white bread, and a villainous bannock of crushed oats had to be soaked in your porringer if you had no strength to chew it.
But when the savoury odours of hot horse-soup and hot bean-coffee, accompanied by the clinking of crockery and tin pannikins, announce a meal in readiness, and would-be hosts come to the curtains and anxiously beg him to take food, he merely shakes his square black head and falls again to watching the unconscious face of Beauvayse.
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