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Preface xxiii
Before You Begin xxxix
1 Introduction to Computers and C++ 1
1.1 Introduction
1.2 Computers and the Internet in Industry and Research
1.3 Hardware and Software
1.3.1 Moore’s Law
1.3.2 Computer Organization
1.4 Data Hierarchy
1.5 Machine Languages, Assembly Languages and High-Level Languages
1.6 C and C++
1.7 Programming Languages
1.8 Introduction to Object Technology
1.9 Typical C++ Development Environment
1.10 Test-Driving a C++ Application
1.10.1 Compiling and Running an Application in Visual Studio 2015 for
Windows
1.10.2 Compiling and Running Using GNU C++ on Linux
1.10.3 Compiling and Running with Xcode on Mac OS X
1.11 Operating Systems
1.11.1 Windows–A Proprietary Operating System
1.11.2 Linux–An Open-Source Operating System
1.11.3 Apple’s OS X; Apple’s iOS for iPhone®, iPad® and iPod Touch®
Devices
1.11.4 Google’s Android
1.12 The Internet and the World Wide Web
1.13 Some Key Software Development Terminology
1.14 C++11 and C++14: The Latest C++ Versions
1.15 Boost C++ Libraries
1.16 Keeping Up to Date with Information Technologies
2 Introduction to C++ Programming, Input/Output and Operators
2.1 Introduction
2.2 First Program in C++: Printing a Line of Text
2.3 Modifying Our First C++ Program
2.4 Another C++ Program: Adding Integers
2.5 Memory Concepts
2.6 Arithmetic
2.7 Decision Making: Equality and Relational Operators
2.8 Wrap-Up
3 Introduction to Classes, Objects, Member Functions and Strings
3.1 Introduction
3.2 Test-Driving an Account Object
3.2.1 Instantiating an Object
3.2.2 Headers and Source-Code Files
3.2.3 Calling Class Account’s getName Member Function
3.2.4 Inputting a string with getline
3.2.5 Calling Class Account’s setName Member Function
3.3 Account Class with a Data Member and Set and Get Member Functions
3.3.1 Account Class Definition
3.3.2 Keyword class and the Class Body
3.3.3 Data Member name of Type string
3.3.4 setName Member Function
3.3.5 getName Member Function
3.3.6 Access Specifiers private and public
3.3.7 Account UML Class Diagram
3.4 Account Class: Initializing Objects with Constructors
3.4.1 Defining an Account Constructor for Custom Object Initialization
3.4.2 Initializing Account Objects When They’re Created
3.4.3 Account UML Class Diagram with a Constructor
3.5 Software Engineering with Set and Get Member Functions
3.6 Account Class with a Balance; Data Validation
3.6.1 Data Member balance
3.6.2 Two-Parameter Constructor with Validation
3.6.3 deposit Member Function with Validation
3.6.4 getBalance Member Function
3.6.5 Manipulating Account Objects with Balances
3.6.6 Account UML Class Diagram with a Balance and Member Functions
deposit and getBalance
3.7 Wrap-Up
4 Algorithm Development and Control Statements: Part 1
4.1 Introduction
4.2 Algorithms
4.3 Pseudocode
4.4 Control Structures
4.4.1 Sequence Structure
4.4.2 Selection Statements
4.4.3 Iteration Statements
4.4.4 Summary of Control Statements
4.5 if Single-Selection Statement
4.6 if…else Double-Selection Statement
4.6.1 Nested if…else Statements
4.6.2 Dangling-else Problem
4.6.3 Blocks
4.6.4 Conditional Operator (?:)
4.7 Student Class: Nested if…else Statements
4.8 while Iteration Statement
4.9 Formulating Algorithms: Counter-Controlled Iteration
4.9.1 Pseudocode Algorithm with Counter-Controlled Iteration
4.9.2 Implementing Counter-Controlled Iteration
4.9.3 Notes on Integer Division and Truncation
4.9.4 Arithmetic Overflow
4.9.5 Input Validation
4.10 Formulating Algorithms: Sentinel-Controlled Iteration
4.10.1 Top-Down, Stepwise Refinement: The Top and First Refinement
4.10.2 Proceeding to the Second Refinement
4.10.3 Implementing Sentinel-Controlled Iteration
4.10.4 Converting Between Fundamental Types Explicitly and Implicitly
4.10.5 Formatting Floating-Point Numbers
4.10.6 Unsigned Integers and User Input
4.11 Formulating Algorithms: Nested Control Statements
4.11.1 Problem Statement
4.11.2 Top-Down, Stepwise Refinement: Pseudocode Representation of the
Top
4.11.3 Top-Down, Stepwise Refinement: First Refinement
4.11.4 Top-Down, Stepwise Refinement: Second Refinement
4.11.5 Complete Second Refinement of the Pseudocode
4.11.6 Program That Implements the Pseudocode Algorithm
4.11.7 Preventing Narrowing Conversions with List Initialization
4.12 Compound Assignment Operators
4.13 Increment and Decrement Operators
4.14 Fundamental Types Are Not Portable
4.15Wrap-Up
5 Control Statements: Part 2; Logical Operators
5.1 Introduction
5.2 Essentials of Counter-Controlled Iteration
5.3 for Iteration Statement
5.4 Examples Using the for Statement
5.5 Application: Summing Even Integers
5.6 Application: Compound-Interest Calculations
5.7 Case Study: Integer-Based Monetary Calculations with Class
DollarAmount
5.7.1 Demonstrating Class DollarAmount
5.7.2 Class DollarAmount
5.8 do…while Iteration Statement
5.9 switch Multiple-Selection Statement
5.10 break and continue Statements
5.10.1 break Statement
5.10.2 continue Statement
5.11 Logical Operators
5.11.1 Logical AND (&&) Operator
5.11.2 Logical OR (||) Operator
5.11.3 Short-Circuit Evaluation
5.11.4 Logical Negation (!) Operator
5.11.5 Logical Operators Example
5.12 Confusing the Equality (==) and Assignment (=) Operators
5.13 Structured-Programming Summary
5.14Wrap-Up
6 Functions and an Introduction to Recursion
6.1 Introduction
6.2 Program Components in C++
6.3 Math Library Functions
6.4 Function Prototypes
6.5 Function-Prototype and Argument-Coercion Notes
6.5.1 Function Signatures and Function Prototypes
6.5.2 Argument Coercion
6.5.3 Argument-Promotion Rules and Implicit Conversions
6.6 C++ Standard Library Headers
6.7 Case Study: Random-Number Generation
6.7.1 Rolling a Six-Sided Die
6.7.2 Rolling a Six-Sided Die 60,000,000 Times
6.7.3 Randomizing the Random-Number Generator with srand
6.7.4 Seeding the Random-Number Generator with the Current Time
6.7.5 Scaling and Shifting Random Numbers
6.8 Case Study: Game of Chance; Introducing Scoped enums
6.9 C++11 Random Numbers
6.10 Scope Rules
6.11 Function-Call Stack and Activation Records
6.12 Inline Functions
6.13 References and Reference Parameters
6.14 Default Arguments
6.15 Unary Scope Resolution Operator
6.16 Function Overloading
6.17 Function Templates
6.18Recursion
6.19 Example Using Recursion: Fibonacci Series
6.20 Recursion vs. Iteration
6.21Wrap-Up
7 Class Templates array and vector; Catching Exceptions
7.1 Introduction
7.2 arrays
7.3 Declaring arrays
7.4 Examples Using arrays
7.4.1 Declaring an array and Using a Loop to Initialize the array’s Elements
7.4.2 Initializing an array in a Declaration with an Initializer List
7.4.3 Specifying an array’s Size with a Constant Variable and Setting array
Elements with Calculations
7.4.4 Summing the Elements of an array
7.4.5 Using a Bar Chart to Display array Data Graphically
7.4.6 Using the Elements of an array as Counters
7.4.7 Using arrays to Summarize Survey Results
7.4.8 Static Local arrays and Automatic Local arrays
7.5 Range-Based for Statement
7.6 Case Study: Class GradeBook Using an array to Store Grades
7.7 Sorting and Searching arrays
7.7.1 Sorting
7.7.2 Searching
7.7.3 Demonstrating Functions sort and binary_search
7.8 Multidimensional arrays
7.9 Case Study: Class GradeBook Using a Two-Dimensional array
7.10 Introduction to C++ Standard Library Class Template vector
7.11Wrap-Up

8 Pointers
8.1 Introduction
8.2 Pointer Variable Declarations and Initialization
8.2.1 Declaring Pointers
8.2.2 Initializing Pointers
8.2.3 Null Pointers Prior to C++11
8.3 Pointer Operators
8.3.1 Address (&) Operator
8.3.2 Indirection (*) Operator
8.3.3 Using the Address (&) and Indirection (*) Operators
8.4 Pass-by-Reference with Pointers
8.5 Built-In Arrays
8.5.1 Declaring and Accessing a Built-In Array
8.5.2 Initializing Built-In Arrays
8.5.3 Passing Built-In Arrays to Functions
8.5.4 Declaring Built-In Array Parameters
8.5.5 C++11: Standard Library Functions begin and end
8.5.6 Built-In Array Limitations
8.5.7 Built-In Arrays Sometimes Are Required
8.6 Using const with Pointers
8.6.1 Nonconstant Pointer to Nonconstant Data
8.6.2 Nonconstant Pointer to Constant Data
8.6.3 Constant Pointer to Nonconstant Data
8.6.4 Constant Pointer to Constant Data
8.7 sizeof Operator
8.8 Pointer Expressions and Pointer Arithmetic
8.8.1 Adding Integers to and Subtracting Integers from Pointers
8.8.2 Subtracting Pointers
8.8.3 Pointer Assignment
8.8.4 Cannot Dereference a void*
8.8.5 Comparing Pointers
8.9 Relationship Between Pointers and Built-In Arrays
8.9.1 Pointer/Offset Notation
8.9.2 Pointer/Offset Notation with the Built-In Array’s Name as the Pointer
8.9.3 Pointer/Subscript Notation
8.9.4 Demonstrating the Relationship Between Pointers and Built-In Arrays
8.10 Pointer-Based Strings (Optional)
8.11 Note About Smart Pointers
8.12Wrap-Up
9 Classes: A Deeper Look
9.1 Introduction
9.2 Time Class Case Study: Separating Interface from Implementation
9.2.1 Interface of a Class
9.2.2 Separating the Interface from the Implementation
9.2.3 Time Class Definition
9.2.4 Time Class Member Functions
9.2.5 Scope Resolution Operator (::)
9.2.6 Including the Class Header in the Source-Code File
9.2.7 Time Class Member Function setTime and Throwing Exceptions
9.2.8 Time Class Member Function toUniversalString and String Stream
Processing
9.2.9 Time Class Member Function toStandardString
9.2.10 Implicitly Inlining Member Functions
9.2.11 Member Functions vs. Global Functions
9.2.12 Using Class Time
9.2.13 Object Size
9.3 Compilation and Linking Process
9.4 Class Scope and Accessing Class Members
9.5 Access Functions and Utility Functions
9.6 Time Class Case Study: Constructors with Default Arguments
9.6.1 Constructors with Default Arguments
9.6.2 Overloaded Constructors and C++11 Delegating Constructors
9.7 Destructors
9.8 When Constructors and Destructors Are Called
9.8.1 Constructors and Destructors for Objects in Global Scope
9.8.2 Constructors and Destructors for Non-static Local Objects
9.8.3 Constructors and Destructors for static Local Objects
9.8.4 Demonstrating When Constructors and Destructors Are Called
9.9 Time Class Case Study: A Subtle Trap–Returning a Reference or a
Pointer to a private Data Member
9.10 Default Memberwise Assignment
9.11 const Objects and const Member Functions
9.12 Composition: Objects as Members of Classes
9.13 friend Functions and friend Classes
9.14 Using the this Pointer
9.14.1 Implicitly and Explicitly Using the this Pointer to Access an Object’s
Data Members
9.14.2 Using the this Pointer to Enable Cascaded Function Calls
9.15 static Class Members
9.15.1 Motivating Classwide Data
9.15.2 Scope and Initialization of static Data Members
9.15.3 Accessing static Data Members
9.15.4 Demonstrating static Data Members
9.16Wrap-Up
10 Operator Overloading; Class string
10.1 Introduction
10.2 Using the Overloaded Operators of Standard Library Class string
10.3 Fundamentals of Operator Overloading
10.3.1 Operator Overloading Is Not Automatic
10.3.2 Operators That You Do Not Have to Overload
10.3.3 Operators That Cannot Be Overloaded
10.3.4 Rules and Restrictions on Operator Overloading
10.4 Overloading Binary Operators
10.5 Overloading the Binary Stream Insertion and Stream Extraction
Operators
10.6 Overloading Unary Operators
10.7 Overloading the Increment and Decrement Operators
10.8 Case Study: A Date Class
10.9 Dynamic Memory Management
10.10 Case Study: Array Class
10.10.1 Using the Array Class
10.10.2 Array Class Definition
10.11 Operators as Member vs. Non-Member Functions
10.12 Converting Between Types
10.13 explicit Constructors and Conversion Operators
10.14 Overloading the Function Call Operator ()
10.15 Wrap-Up
11 Object-Oriented Programming: Inheritance
11.1 Introduction
11.2 Base Classes and Derived Classes
11.2.1 CommunityMember Class Hierarchy
11.2.2 Shape Class Hierarchy
11.3 Relationship between Base and Derived Classes
11.3.1 Creating and Using a CommissionEmployee Class
11.3.2 Creating a BasePlusCommissionEmployee Class Without Using
Inheritance
11.3.3 Creating a CommissionEmployee—BasePlusCommissionEmployee
Inheritance Hierarchy
11.3.4 CommissionEmployee—BasePlusCommissionEmployee Inheritance
Hierarchy Using protected Data
11.3.5 CommissionEmployee—BasePlusCommissionEmployee Inheritance
Hierarchy Using private Data
11.4 Constructors and Destructors in Derived Classes
11.5 public, protected and private Inheritance
11.6Wrap-Up
12 Object-Oriented Programming: Polymorphism
12.1 Introduction
12.2 Introduction to Polymorphism: Polymorphic Video Game
12.3 Relationships Among Objects in an Inheritance Hierarchy
12.3.1 Invoking Base-Class Functions from Derived-Class Objects
12.3.2 Aiming Derived-Class Pointers at Base-Class Objects
12.3.3 Derived-Class Member-Function Calls via Base-Class Pointers
12.4 Virtual Functions and Virtual Destructors
12.4.1 Why virtual Functions Are Useful
12.4.2 Declaring virtual Functions
12.4.3 Invoking a virtual Function Through a Base-Class Pointer or Reference
12.4.4 Invoking a virtual Function Through an Object’s Name
12.4.5 virtual Functions in the CommissionEmployee Hierarchy
12.4.6 virtual Destructors
12.4.7 C++11: final Member Functions and Classes
12.5 Type Fields and switch Statements
12.6 Abstract Classes and Pure virtual Functions
12.6.1 Pure virtual Functions
12.6.2 Device Drivers: Polymorphism in Operating Systems
12.7 Case Study: Payroll System Using Polymorphism
12.7.1 Creating Abstract Base Class Employee
12.7.2 Creating Concrete Derived Class SalariedEmployee
12.7.3 Creating Concrete Derived Class CommissionEmployee
12.7.4 Creating Indirect Concrete Derived Class
BasePlusCommissionEmployee
12.7.5 Demonstrating Polymorphic Processing
12.8 (Optional) Polymorphism, Virtual Functions and Dynamic Binding “Under
the Hood”
12.9 Case Study: Payroll System Using Polymorphism and Runtime Type
Information with Downcasting, dynamic_cast, typeid and type_info 567
12.10 Wrap-Up
13 Stream Input/Output: A Deeper Look
13.1 Introduction
13.2 Streams
13.2.1 Classic Streams vs. Standard Streams
13.2.2 iostream Library Headers
13.2.3 Stream Input/Output Classes and Objects
13.3 Stream Output
13.3.1 Output of char* Variables
13.3.2 Character Output Using Member Function put
13.4 Stream Input
13.4.1 get and getline Member Functions
13.4.2 istream Member Functions peek, putback and ignore
13.4.3 Type-Safe I/O
13.5 Unformatted I/O Using read, write and gcount
13.6 Stream Manipulators: A Deeper Look
13.6.1 Integral Stream Base: dec, oct, hex and setbase
13.6.2 Floating-Point Precision (precision, setprecision)
13.6.3 Field Width (width, setw)
13.6.4 User-Defined Output Stream Manipulators
13.7 Stream Format States and Stream Manipulators
13.7.1 Trailing Zeros and Decimal Points (showpoint)
13.7.2 Justification (left, right and internal)
13.7.3 Padding (fill, setfill)
13.7.4 Integral Stream Base (dec, oct, hex, showbase)
13.7.5 Floating-Point Numbers; Scientific and Fixed Notation (scientific, fixed)
13.7.6 Uppercase/Lowercase Control (uppercase)
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13.7.7 Specifying Boolean Format (boolalpha)
13.7.8 Setting and Resetting the Format State via Member Function flags
13.8 Stream Error States
13.9 Tying an Output Stream to an Input Stream
13.10 Wrap-Up
14 File Processing
14.1 Introduction
14.2 Files and Streams
14.3 Creating a Sequential File
14.3.1 Opening a File
14.3.2 Opening a File via the open Member Function
14.3.3 Testing Whether a File Was Opened Successfully
14.3.4 Overloaded bool Operator
14.3.5 Processing Data
14.3.6 Closing a File
14.3.7 Sample Execution
14.4 Reading Data from a Sequential File
14.4.1 Opening a File for Input
14.4.2 Reading from the File
14.4.3 File-Position Pointers
14.4.4 Case Study: Credit Inquiry Program
14.5 C++14: Reading and Writing Quoted Text
14.6 Updating Sequential Files
14.7 Random-Access Files
14.8 Creating a Random-Access File
14.8.1 Writing Bytes with ostream Member Function write
14.8.2 Converting Between Pointer Types with the reinterpret_cast Operator
14.8.3 Credit-Processing Program
14.8.4 Opening a File for Output in Binary Mode
14.9 Writing Data Randomly to a Random-Access File
14.9.1 Opening a File for Input and Output in Binary Mode
14.9.2 Positioning the File-Position Pointer
14.10 Reading from a Random-Access File Sequentially
14.11 Case Study: A Transaction-Processing Program
14.12 Object Serialization
14.13 Wrap-Up
15 Standard Library Containers and Iterators
15.1 Introduction
15.2 Introduction to Containers
15.3 Introduction to Iterators
15.4 Introduction to Algorithms
15.5 Sequence Containers
15.5.1 vector Sequence Container
15.5.2 list Sequence Container
15.5.3 deque Sequence Container
15.6 Associative Containers
15.6.1 multiset Associative Container
15.6.2 set Associative Container
15.6.3 multimap Associative Container
15.6.4 map Associative Container
15.7 Container Adapters
15.7.1 stack Adapter
15.7.2 queue Adapter
15.7.3 priority_queue Adapter
15.8 Class bitset
15.9Wrap-Up
16 Standard Library Algorithms
16.1 Introduction
16.2 Minimum Iterator Requirements
16.3 Lambda Expressions
16.3.1 Algorithm for_each
16.3.2 Lambda with an Empty Introducer
16.3.3 Lambda with a Nonempty Introducer–Capturing Local Variables
16.3.4 Lambda Return Types
16.4Algorithms
16.4.1 fill, fill_n, generate and generate_n
16.4.2 equal, mismatch and lexicographical_compare
16.4.3 remove, remove_if, remove_copy and remove_copy_if
16.4.4 replace, replace_if, replace_copy and replace_copy_if
16.4.5 Mathematical Algorithms
16.4.6 Basic Searching and Sorting Algorithms
16.4.7 swap, iter_swap and swap_ranges
16.4.8 copy_backward, merge, unique and reverse
16.4.9 inplace_merge, unique_copy and reverse_copy
16.4.10 Set Operations
16.4.11 lower_bound, upper_bound and equal_range
16.4.12 min, max, minmax and minmax_element
16.5 Function Objects
16.6 Standard Library Algorithm Summary
16.7Wrap-Up

17 Exception Handling: A Deeper Look

17.1 Introduction
17.2 Exception-Handling Flow of Control; Defining an Exception Class
17.2.1 Defining an Exception Class to Represent the Type of Problem That
Might Occur
17.2.2 Demonstrating Exception Handling
17.2.3 Enclosing Code in a try Block
17.2.4 Defining a catch Handler to Process a DivideByZeroException
17.2.5 Termination Model of Exception Handling
17.2.6 Flow of Program Control When the User Enters a Nonzero
Denominator
17.2.7 Flow of Program Control When the User Enters a Denominator of Zero
17.3 Rethrowing an Exception
17.4 Stack Unwinding
17.5 When to Use Exception Handling
17.6 noexcept: Declaring Functions That Do Not Throw Exceptions
17.7 Constructors, Destructors and Exception Handling
17.7.1 Destructors Called Due to Exceptions
17.7.2 Initializing Local Objects to Acquire Resources
17.8 Processing new Failures
17.8.1 new Throwing bad_alloc on Failure
17.8.2 new Returning nullptr on Failure
17.8.3 Handling new Failures Using Function set_new_handler
17.9 Class unique_ptr and Dynamic Memory Allocation
17.9.1 unique_ptr Ownership
17.9.2 unique_ptr to a Built-In Array
17.10 Standard Library Exception Hierarchy
17.11 Wrap-Up

18 Introduction to Custom Templates

18.1 Introduction
18.2 Class Templates
18.2.1 Creating Class Template Stack
18.2.2 Class Template Stack’s Data Representation
18.2.3 Class Template Stack’s Member Functions
18.2.4 Declaring a Class Template’s Member Functions Outside the Class
Template Definition
18.2.5 Testing Class Template Stack
18.3 Function Template to Manipulate a Class-Template Specialization Object
18.4 Nontype Parameters
18.5 Default Arguments for Template Type Parameters
18.6 Overloading Function Templates
18.7 Wrap-Up

19 Custom Templatized Data Structures

19.1 Introduction
19.1.1 Always Prefer the Standard Library’s Containers, Iterators and
Algorithms, if Possible
19.1.2 Special Section: Building Your Own Compiler
19.2 Self-Referential Classes
19.3 Linked Lists
19.3.1 Testing Our Linked List Implementation
19.3.2 Class Template ListNode
19.3.3 Class Template List
19.3.4 Member Function insertAtFront
19.3.5 Member Function insertAtBack
19.3.6 Member Function removeFromFront
19.3.7 Member Function removeFromBack
19.3.8 Member Function print
19.3.9 Circular Linked Lists and Double Linked Lists
19.4 Stacks
19.4.1 Taking Advantage of the Relationship Between Stack and List
19.4.2 Implementing a Class Template Stack Class Based By Inheriting from
List
19.4.3 Dependent Names in Class Templates
19.4.4 Testing the Stack Class Template
19.4.5 Implementing a Class Template Stack Class With Composition of a List
Object
19.5 Queues
19.5.1 Applications of Queues
19.5.2 Implementing a Class Template Queue Class Based By Inheriting from
List
19.5.3 Testing the Queue Class Template
19.6 Trees
19.6.1 Basic Terminology
19.6.2 Binary Search Trees
19.6.3 Testing the Tree Class Template
19.6.4 Class Template TreeNode
19.6.5 Class Template Tree
19.6.6 Tree Member Function insertNodeHelper
19.6.7 Tree Traversal Functions
19.6.8 Duplicate Elimination
19.6.9 Overview of the Binary Tree Exercises
19.7 Wrap-Up
20 Searching and Sorting
20.1 Introduction
20.2 Searching Algorithms
20.2.1 Linear Search
20.2.2 Binary Search
20.3 Sorting Algorithms
20.3.1 Insertion Sort
20.3.2 Selection Sort
20.3.3 Merge Sort (A Recursive Implementation)
20.4Wrap-Up
21 Class string and String Stream Processing: A Deeper Look
21.1 Introduction
21.2 string Assignment and Concatenation
21.3 Comparing strings
21.4 Substrings
21.5 Swapping strings
21.6 string Characteristics
21.7 Finding Substrings and Characters in a string
21.8 Replacing Characters in a string
21.9 Inserting Characters into a string
21.10 Conversion to Pointer-Based char* Strings
21.11 Iterators
21.12 String Stream Processing
21.13 C++11 Numeric Conversion Functions
21.14 Wrap-Up

22 Bits, Characters, C Strings and structs

22.1 Introduction
22.2 Structure Definitions
22.3 typedef and using
22.4 Example: Card Shuffling and Dealing Simulation
22.5 Bitwise Operators
22.6 Bit Fields
22.7 Character-Handling Library
22.8 C String-Manipulation Functions
22.9 C String-Conversion Functions
22.10 Search Functions of the C String-Handling Library
22.11 Memory Functions of the C String-Handling Library
22.12 Wrap-Up
Chapters on the Web
A Operator Precedence and Associativity
B ASCII Character Set
C Fundamental Types
D Number Systems
D.1 Introduction
D.2 Abbreviating Binary Numbers as Octal and Hexadecimal Numbers
D.3 Converting Octal and Hexadecimal Numbers to Binary Numbers
D.4 Converting from Binary, Octal or Hexadecimal to Decimal
D.5 Converting from Decimal to Binary, Octal or Hexadecimal
D.6 Negative Binary Numbers: Two’s Complement Notation
E Preprocessor
E.1 Introduction
E.2 #include Preprocessing Directive
E.3 #define Preprocessing Directive: Symbolic Constants
E.4 #define Preprocessing Directive: Macros
E.5 Conditional Compilation
E.6 #error and #pragma Preprocessing Directives
E.7 Operators # and ##
E.8 Predefined Symbolic Constants
E.9 Assertions
E.10 Wrap-Up
Appendices on the Web
Index

Chapters 23—26 and Appendices F—J are PDF documents posted online at
the book’s password-protected Companion Website, which is accessible from
http://www.pearsonhighered.com/deitel.
23 Other Topics
24 C++11 and C++14: Additional Features
25 ATM Case Study, Part 1: Object-Oriented Design with the UM
26 ATM Case Study, Part 2: Implementing an Object-Oriented Design

F C Legacy Code Topics

G UML: Additional Diagram Types
H Using the Visual Studio Debugger
I Using the GNU C++ Debugger
J Using the Xcode Debugger
Exploring the Variety of Random
Documents with Different Content
Everybody was glad to partake of the most welcome repast ever bestowed
upon a party after the enjoyment of so charming a day of pleasure. The
salade mayonnaise was voted excellent. Champagne was gaily flowing in
bowls, basins, teacups, goblets, &c. Healths were proposed; her Majesty’s
first—next that of the Allied armies—then that of the Emperor of the
French, Mr. Crockford’s and mine, in honour of the salade mayonnaise; and
a vote of thanks was returned to the Rev. Mr. Parker, for the extremely
pleasant day he had been the cause of our enjoying, especially the dinner in
the harbour he had so well provided, which soon made us forget our
nautical tribulations.
I have almost forgotten the members of the fair sex, whose health was
proposed in the first place. They had been very ill all day. About eleven, all,
except myself, had left the Alar in the full conviction of having enjoyed
themselves very much indeed. Among the party, which would have been far
too numerous, had not circumstances prevented many of those invited from
making their appearance, were Commissary Drake, lady and daughter; Mr.
and Mrs. Burnett. Lady Seymour and friend, who were to accompany the
party, did not come. This is the sum-total of the ladies present, which for the
Crimea was a very fair array of the beau sexe. As it was impossible for me
to return to camp that evening, the captain and Mr. Crockford offered me a
bed on board. I of course jumped at the offer. About one o’clock we were
drinking a parting glass, when a boat was heard approaching the vessel, and
a voice called out—
“Alar ahoy! Is Monsieur Soyer still on board?”
“Yes,” was the answer.
In a few seconds, a gentleman, whom I recognised as my friend Captain
Brown of the Ottowa, stepped on board.
“Hallo, captain!” I exclaimed, “what ever has brought you on board at
this time of night?”
“I will tell you. They have sent for you from head-quarters, and you have
been sought in all directions. Captain Ponsonby has been looking
everywhere for you. A grand déjeûner is to be given to-morrow in honour of
General Lüders’ visit. I happened to hear of it where I dined and knowing
the Alar had returned with you on board, I have come to inform you that
your aid is required. By the bye, you were suspended a long time this
morning between wind and water: I made so sure you could not hold on
much longer, that I had one of my sailors ready to jump over and pick you
up.”
“Thanks, captain, for two eminent services in one day. I cannot,
however, go to head-quarters till morning, as I have no pony at Balaklava.”
“All right,” said he. “Call upon Major Ross in the morning; he will let
you have all you require.”
“At daybreak I will be there.”
“Mind, the lunch is to be ready at two o’clock.”
“I shall not be able to assist much, as there will hardly be time to turn
round. However, good-night, captain, and a thousand thanks.”
“I’m off in a few hours for Constantinople,” he called out from his boat,
“and shall be back in a week. Good-bye.”
The sentinels, as usual, cried—“All’s well.” I must say, I did not think it
was all well with me. “What can I do,” said I to myself, “for an event of
historical importance?” Neither Mr. Crockford nor the captain could assist
me, when an idea struck me:—“If you can’t give me an idea,” said I to my
friends, “at any rate lend me a dish.”
“That I will,” said the captain.
“Recollect, I want a large one.”
“You had the largest for your salad yesterday.”
“That one will do; it will hold enough for twenty-five persons.
“Then here goes,” said I, writing. “To-day I shall dress in it the
Macédoine Lüdersienne à l’Alexandre II.”
“A very good name in honour of the event,” said Mr. Crockford. “But
pray, of what is it to be composed?”
“Oh! for that,” said I, “if I were to implore the Genius of Gastronomy,
from Lucullus to Apicius and Vitellius, or Vatel to Ude and Carême, I could
get nothing from them but inspiration; while what I require is something
substantial, and not artificial. It strikes me that a word from you to your
head man at Kadikoi (as you will not be there to-morrow) would do more
for me in a few minutes than the whole of those defunct celebrities, whom I
am not now inclined to trouble upon so material a subject. Pray give me
carte blanche to get anything you may have and I require for the
composition of this modern Babylon, which must be constructed upon a
base sufficiently strong to resist the joint attack of the heads of three of the
most powerful armies in the world, and only be destroyed after having
conquered the conqueror’s place d’armes, the stomach, so called in military
parlance.”
The order was readily given by my friend Mr. Crockford, and we then
lay down to sleep, being both completely exhausted with the fatigues of
what was called a day of pleasure. We had hardly closed our eyelids, when
morning caused them to be reopened; so up we got. My friend started for
Constantinople, and I for head-quarters. On my way I called upon Major
Ross, who kindly lent me a pony, and told me of the message left with him.
I started immediately—bought a few things in Balaklava market—called at
Crockford’s store at Donnybrook, which I ransacked and despoiled of
condiments of every description. Instead of going direct to head-quarters, I
changed my mind and went home to prepare, having decided, as the time
was so short, to produce one good dish only, instead of several small and
insignificant ones. This was, however, to be worthy of the occasion. I was
well aware that General Codrington’s cook, under the liberal management
and command of Captain Ponsonby, would turn out something worthy of
the event. Upon arriving at my hut, I sent two of my cooks to assist him,
despatched my groom on horseback to Kamiesch for various things, and
then began the construction of my Lüdersienne upon the lid of my new
field-stoves, the dish I had brought from the Alar being too small.
My novel dish was completed, and carried to head-quarters by two
soldiers; and at a quarter to two I personally placed my culinary wonder
upon the table. It was called
SOYER’S CULINARY EMBLEM OF PEACE,
The Macédoine Lüdersienne à l’Alexandre II.
This monster dish was composed of—
12 boxes of preserved lobsters
2 cases “ lampreys
2 cases “ sardines
2 bottles “ anchovies
1 case “ caviar
1 case “ sturgeon
1 case “ thunny
2 cases “ oysters
1 pound of fresh prawns
 4 pounds turbot clouté
12 Russian pickled cucumbers
4 bottles “ olives
1 bottle mixed pickles
1 bottle Indian ditto
1 bottle pickled French beans
2 bottles “ mushrooms
⅓ bottle “ mangoes
2 bottles of pickled French truffles
2 cases of preserved peas
2 cases “ mixed vegetables
4 dozen cabbage lettuces
100 eggs
2 bottles of preserved cockscombs.
The sauce was composed of six bottles of salad oil, one of Tarragon vinegar, half a
bottle of Chili vinegar, two boxes of preserved cream (whipped), four ounces of sugar, six
eschalots, salt, cayenne pepper, mustard, and a quarter of an ounce of Oriental herbs which
are quite unknown in England.

The dining-room, decorated under the artistic superintendence of

Captain Ponsonby, presented a ravishing ensemble well adapted to the
occasion. It was hung, ceiling and all, with the Allied flags, to which the
Russian standard, so long absent, had been happily reinstated in the bond of
friendship and civilization. Those few pieces of printed cloth spoke
volumes to my mind. These adopted colours of different nations had not
waved together for a long while, and their playful movements, caused by a
fresh breeze, which seemed to have purified itself in passing swiftly over
the cheerful vineyard attached to head-quarters, pleased me very much.[25]
The god of war had put his seal and autograph upon them, just in the same
manner as we see a name upon a bank-note, which only acquires value from
national convenience and conventionality. Still these rags, which the will of
mighty empires had favoured with their high regard, were so proud of their
post, that they appeared to float and flutter in the air with more grandeur
than a common piece of stuff just brought from the loom, as was the case
with them before their glorious national christening, would have done. They
appeared as proud and superior to their brothers and sisters as a race-horse
is to one of his less fortunate fellows—a cart-horse.
 I was left almost alone in that ever-memorable spot (every one having
gone to the review), giving the last coup-d’œil, with Captain Ponsonby and
the maître d’hôtel, to the well-provided table. The illustrious guests were
momentarily expected. Volumes, indeed, could I read in those printed sheets
—symbols and emblems of glory. Upon them seemed engraved, in letters of
gold, “L’union fait la force,” and “Regeneration instead of destruction!”
Such were my sentiments on that memorable occasion. The world at large
was interested in this mighty fusion; the end of this grand drama I could
plainly read, though merely printed upon pieces of common calico.
Professionally, I was doubly proud of the honour of contributing my
mite of industry to this California of grandeur and great events. My monster
Macédoine was placed in the centre of the table, and, though only a few
persons were present, was much admired. “In a few minutes,” said I to
myself, “those great men whose names are echoed and re-echoed
throughout the world by the trumpet-blast of fame will be here, not only
gazing upon my impromptu chef-d’œuvre, but, I hope, also freely partaking
of it—and, while enjoying the pleasures of the table, cementing the
sentiments of peace and of friendship.”
So much was my mind absorbed by the superficial, that I had almost
forgotten the material. The words, “the review is over, and the generals are
coming,” recalled my wandering senses. A gorgeous cavalcade was seen
approaching, headed by four generals-in-chief in full uniform, and their
respective Staffs, wearing their decorations, followed by above thirty
generals. A few minutes after, I was attending upon Generals Pelissier,
Lüders, and Sir W. Codrington, who were sitting together—General
Pelissier on the left and General Lüders on the right of Sir William. The
following persons were sitting at the same table:—General della Marmora
and Sir Colin Campbell were facing; and at the same table sat Admiral
Freemantle; Generals MacMahon, Martinprey, Wyndham, Garrett, Barnard,
Lord Rokeby, Lord W. Paulet, Cameron; Colonels Scariatini and M.
Amazzoff, aides-de-camp to General Lüders; and the aides of the other
generals.
My anticipations were realized; for no sooner had the guests taken their
seats than the conversation became more animated. I had placed at the apex
of my pyramidal Macédoine a small card, with the dedication written upon
it. Sir W. Codrington handed it to General Lüders, who, after showing it to
several of his suite, requested permission to keep it as a reminiscence of the
day. This request was granted by Sir William with a smile.
The entreés, roasts, and the entremêts had been handed round, and a
serious attack upon my Lüdersienne commenced, almost every guest
partaking of it twice. Captain Ponsonby requested me to remove it, as
several gentlemen at the other table wished to taste it. General Pelissier,
with whom I had the honour of conversing longer than with any one else,
was in an excellent humour, and full of that vivacity and wit so
characteristic. He bantered me several times for not having stoned the
olives which formed part of the Macédoine. I told him that time would not
permit of this, as I had received such short notice of the banquet, and that I
went the evening before on an excursion by water to Lukan. At the same
time, I expressed my regret to Sir William at not being at home when sent
for.
“Never mind, Monsieur Soyer,” replied Sir William. “I am, at all events,
very happy to see you here, and thank you kindly for your exertions.”
General Pelissier again addressed me: “You may say what you like,
Monsieur Soyer, but you might as well have stoned the olives.”
“Very true, general, if time had allowed. It is all very well for you to take
the Malakhoff in a few minutes, but it took me four hours to make that
dish.” At which reply he could not help laughing.
“Your friend General Barnard,” said he, pointing to that officer, who was
sitting at the bottom of the table, “would like to taste it. Go and offer him
some.”
I did so; but the general had been served. I then made a tour round the
table, asking each guest, above thirty in number, whether he had been
attended to.
The time was getting short, and another review—that of the English
army—had to come off. The iced champagne had performed a grand rôle
during the repast; all seemed highly gratified and full of animation. What a
burst of enthusiasm was elicited when General Lüders rose, and proposed
the health of her Majesty the Queen of England and that of the French
Emperor! which enthusiasm was renewed when Sir William Codrington
responded by proposing that of the Emperor Alexander.
The mot d’ordre was given, and all were soon mounted, and proceeded
to the review, at which, having terminated my culinary duties, I assisted as a
spectator, arriving just time enough to have a glance at the spectacle, which
to my mind was superior in point of effect to that of the magnificent French
army in the morning. It was in a splendid square; while the French army,
though more numerous, being in a line, covered more ground, but produced
less effect. I remarked this to General della Marmora, with whom I was
conversing. He seemed to be of my opinion. The Scotch, with their
bagpipes merrily playing, were then filing past the Etat-Major, and the
vibrating sounds of their wild mountain music impressed itself for ever on
my ear. It was their last song on the Crimean shore. A few minutes more,
and all was over. General Lüders entered his carriage, and started full
gallop, followed by his Staff. General Codrington and suite lined the fields
on either side the road along which the carriage passed. On reaching the
Balaklava road, which crosses the high mountain leading to the Guards’
camp, the Russian general made a full stop; so did Sir W. Codrington and
suite. They bade each other adieu; and after General Lüders had returned
thanks for the excellent reception he had received, Sir William said, “I
hope, general, you are not over-tired?”
“No, not at all, thank you. I only felt rather cold standing still during the
last review.”
This was spoken in French.
The Russian cavalcade galloped away towards the Tchernaya, whilst the
English returned to head-quarters.
It was getting quite dark; the weather, which had been so warm in the
morning, turned very cold—the sky looked grey, and not a soul was to be
seen. I ascended the rocky and steep mountain on horseback. A few minutes
after, I was in lonely solitude on the top of the plateau. Not a sign, of life
was to be seen or heard; graveyards alone ornamented this desolate spot.
“What a curious life mine is!” said I, musing. “Compare the last forty-
eight hours with the time when I was hanging by one hand, suspended
between life and death, from the man-rope of the Alar, in the harbour of
Balaklava.” It reminded me of a rocket, which, while soaring brightly in its
flight towards the sky, shines radiant for a few seconds only, and then
vanishes in space.
 CHAPTER XXXIV.

CRIMEAN FESTIVITIES.

Cathcart’s Hill deserted—The Madrigal Club—Mrs. Seacole again—Sally the Egyptian

beauty—The dark maid of the Eastern War—The Land Transport Corps Hospital—
Conversation with Miss Nightingale—Quiet at head-quarters—General Barnard’s
entertainment—Visit from three Russian officers—Strange conduct—Visits—General
Garrett’s disappointment—Trip to the ruins of Sebastopol—A gallant cockney—A
tremendous explosion—Playing with live shells—A narrow escape—A clever trick—
Another accident—General Garrett’s lunch—Russian lady visitors—Bill of fare—Tom
Shell-proof—Arrival of the Russians—The review—Grand banquet to Sir Colin Campbell
—Grand dinner to General della Marmora—Crimean cup à la Marmora—Receipt—My
grand festival—Preparations—Misgivings—Green inspiration—Great success—List of
guests—The hut on fire—Music and song—Close of the last party on Cathcart’s Hill.

ON reaching home, I found Cathcart’s Hill as quiet and deserted as I did on

the 8th of September, but under less solemn circumstances, for Sebastopol
had then fallen—whereas now it was likely to rise again like a phœnix from
its ashes. The head-quarters of the Fourth Division were wrapped in deep
repose. I could not even wake my groom to put my small charger into the
stable; but this had often occurred before, and gave me the chance of
learning how to attend to my own horse. It is true, it was nearly twelve
o’clock; for in passing the Guards’ camp I had paid several visits, and the
kind reception accorded would not have failed to detain the greatest
misanthropist till a late hour. I had in particular called upon Colonel de
Bathe and the members of the Madrigal Club, being anxious to ascertain
from that body of artists when our great festival was to take place.
“To-morrow you are invited,” said Colonel de Bathe, “to dine with us at
General Barnard’s, and we will settle that matter there.”
Having to meet Miss Nightingale the next day at the Land Transport
Corps Hospital in order to accompany her for the last time through the
camp, I managed to be there about ten o’clock. Miss Nightingale had not
arrived; so I made an inventory of the various kitchen utensils which were
to be sent back to England or Malta.
 While I was waiting for the Sister of the Brave, I made it my duty to pay
my respects to the illustrious Mrs. Seacole; and, like a good son or a ship in
full sail, I was immediately received in the arms of the mère noire. On
perceiving me, she exclaimed—
“Hallo, my son! I saw you at head-quarters yesterday!”
“Did you really? I didn’t see you, Mrs. Seacole.”
“I dare say you did not, my son. I was amongst the great dons in the
vineyard, and had a very fine view of the proceedings. I met all my friends
there.”
“No doubt you did, Mrs. Seacole.”
“Very kind they were, I assure you; they all shook me by the hand
enough to last me for life. What do you think of the Russian general,
Monsieur Soyer?” Before I could reply, she said, “He is a fine man, and no
mistake; is he not, my son?”
She was in the act of dressing the wound of an Army Works Corps man,
who had been thrown, and was cut severely in the forehead.
“What’s the matter with the poor fellow?” said I.
“He is getting better now. What will you take to drink, Monsieur Soyer?”
“Nothing at present; it is too early, my dear madam.”
“Don’t forget, before you go, to come and take a parting glass with an
old friend. Mr. Day and myself will be very glad to see you, depend upon it.
By the way, how is Miss Nightingale?”
“I thank you, she was quite well the last time I had the pleasure of seeing
her. I have to meet her at the Land Transport Hospital this morning, by
appointment.”
“What nice kitchens those are of yours at the Land Transport Hospital! I
saw them several times; and the doctors and Mrs. Stuart are highly pleased
with them, I assure you. How nice and clean the Sisters of Charity keep
everything! You may say that of both hospitals.” Mrs. Seacole then said,
“What nice things they prepare in the extra-diet kitchens for the patients! I
tasted everything.—Pray give my respects to Miss Nightingale, and say, if I
were not so busy I should run as far as the hospital, to pay my duty to her.
You must know, Monsieur Soyer, that Miss Nightingale is very fond of me.
When I passed through Scutari, she very kindly gave me board and
lodging.”
 This was about the twentieth time the old lady had told me the same tale.
Shaking her by the hand—
“Good-bye, my son,” said she; “I wish you had let me taste some of that
fine dish you made yesterday.”
“How could I, my dear mother? I did not know you were there.”
At this point of the conversation, the Egyptian beauty, her daughter
Sarah, entered.
“My dear Sally, how are you?” said I. “I never see you in our alley now.”
“Go along with you!” said smiling Sally; “you are always making fun of
me.”
“Fun of you, my dear?—never. I swear by your blue eyes and black hair,
that I never do. Do I, mother?”
“If you did, it would not matter; a little innocent mirth now and then
does one good. For my part, my son, I could not live without laughing.”
“Yes; but you told a certain colonel that it was I who was dressed as a
Scotchman at the French ball given the other day in honour of the young
Emperor.”
“What harm is there in that? All the great people were invited, and why
should you not have been there?”
“Indeed, do you think mother or myself would go to such a place, where
the women wear soldiers’ clothes? Not likely. And what soldiers?—the
Scotch Brigade!”
We all laughed; and I then parted, quite pleased with Sally’s modesty.
Sally richly deserves the title of the Dark, instead of Fair, Maid of the
Eastern War.
On my return to the hospital, I found Miss Nightingale had arrived,
accompanied by the chaplain, Mr. Hone, who informed me that she could
not possibly go through the camp that day. As I was thus disengaged, I
called upon Mrs. Stuart, in order to inquire whether she required anything
in my department. To my astonishment, she informed me that a field-stove,
of which she was greatly in want to heat water for the baths, had not
arrived. As I had sent it with the others, which had reached their destination,
I promised to inquire about it at once, and sent my engineer, Mr. Phillips, to
see after it. It was, however, three days before it was found. I relate this fact
out of hundreds which occurred during the campaign, to show the mishaps
of so difficult an undertaking. This I must repeat, that I was well supported
by the authorities, and my demands were always granted. To Colonel
Macmurdo, and Captains Evans and Power, I am greatly indebted for their
never-ceasing courtesy.
In conversation with Miss Nightingale, I did not forget to mention Mrs.
Seacole’s kind inquiries. She said with a smile—
“I should like to see her before she leaves, as I hear she has done a deal
of good for the poor soldiers.”
“She has indeed, I assure you, and with the greatest disinterestedness.
While I was there this morning, she was dressing a poor Land Transport
Corps man, who had received a severe contusion on the head. In order to
strengthen his courage for the process, as she said, she made him half a
glass of strong brandy and water, not charging him anything for it; and I
hear she has done this repeatedly.”
“I am sure she has done much good.”
I told Miss Nightingale that I had despatched Mr. Phillips in search of
the missing stove; and, as our visit was postponed, I bade her adieu,
requesting her to drop me a line in the Fourth Division at any time she
might require my services.
That day I had the pleasure of meeting Dr. Hall, who apprised me that
the troops would shortly leave the Crimea, and the Sanatorium be closed.
The Monastery was so already; and, as I had anticipated, the Land
Transport Corps remained the last in the field. Passing to head-quarters, I
found everything at a standstill. The Commander-in-chief was out, the
precise order of the previous day seemed in abeyance, and General
Wyndham was sitting to a celebrated Sardinian artist for his portrait. It was
taken in his Redan dress, which was freed from the blood and dust of that
day, as I think very injudiciously, which caused me to ask if it was the
same; the general replied that it was. I believe the picture was for the King
of Sardinia, to be added to his Majesty’s collection of the heroes of the
Crimea.
Captain Ponsonby was occupied in his open-air photographic studio,
taking portraits of everybody who came in his way, amongst them myself.
Captain Hall was herborizing in his petite chambre upon some salad cress
and cheroots. Colonel Blane was very busy writing and giving orders.
Major Curzon and others of the Staff were very seriously occupied
lunching. In the kitchen, the stoves were cooling, and all the cooks out. At
the Post-office and Telegraph all seemed still. The printing press alone was
slowly going.
Upon returning to the dining-room, I found only a few at lunch; several
were smoking at the door-steps—in fact, compared with the day previous,
the contrast was so great, that it appeared like a holiday after a week’s hard
labour. The conversation turned upon the grandeur of the review, and the
success of the entertainment, which seemed to have given great satisfaction
to all.
In the evening a most charming entertainment was prepared for us at
General Barnard’s. The company included General Rose; the French
general, Bombaki; Colonel de Bathe, &c.
After an excellent dinner, at which a very fine turkey was the pièce de
résistance,—(it had been reared under the farming care of Captain Barnard;
this is a valuable quality in the Crimea: the turkey was accompanied by a
delicious piece of boiled ration pork, and in addition two made dishes, two
sweets, vegetables, &c.; the whole washed down by delicate claret cup à la
Barnaby,)—the topic of conversation turned upon the great events of the
previous day. Perfect harmony prevailed, when suddenly a warlike sound
was heard round the general’s wooden dwelling. A friend entered, crying
aloud, “The Russians—the Russians are coming!” and three Russian
officers immediately entered, saying they had lost their way, and requesting
a guide. The general’s first impulse was to give them hospitality, and then
put them in their right way. Captain Barnard got up to usher them in, and
soon returned with the new-comers, who, we perceived, had not only lost
their way, but also their senses. Having seated themselves, the general
asked them what they would take. “Tout ce que vous avez” (“Everything
you have,” instead of “Anything you please”), one of them answered. To
this the gallant general demurred, not being at all desirous of having his
place pillaged, particularly in time of peace, after having escaped that sad
tribute during the war. One of them was quite unmanageable: he spoke
French, but was not such a good scholar as the Russian nobles generally
are; he made sad havoc with that fashionable language, and used rude
expressions, which were very unpleasant to the party. The Russians were
anxious to explain what they had been doing at Kamiesch, the recital of
which was much too droll to be pleasant. The noisiest of the party poured
out a large tumbler of brandy, and, before any one could stop him,
swallowed half of it, drinking the health of every mortal thing, including the
French, English, Russians, and the Turkish Emperor’s. One who was more
rational tried to appease him, but in vain. At all events, after an hour’s
desultory conversation, owing to the great coolness of the general, we got
rid of them, and they mounted their waggon, which was anything but a
fashionable one. They were going to the Mackenzie Heights, and the French
general, Bombaki, who was going that road, kindly undertook to point out
the way. They said that they had finished twelve bottles of champagne at
Kamiesch. Nice company this to drop in after an excellent petit dîner, just
as we were about commencing the harmony of the evening! This strange
incident completely broke up our party. We fixed the great madrigal soirée
at my hut for the 27th of May, hoping on that occasion to be more fortunate.
We afterwards heard that the Russian officers were stopped at the Traktir
Bridge, and locked up for a few days—no doubt to give them time to get
sober.
We began to hope that in case we should be visited by any
Czarewitchian company at our semi-grand concerto—and there were plenty
daily in the camp—that they would call before, and not after, their visit to
the then reckless town of Kamiesch, at which place a friend and myself had,
a few days previous, witnessed several very comical scenes. This was
owing to the influx of visitors from the different armies. It was more
particularly the case at the theatre, where the funniest part of the
performance was acted in the pit, stalls, boxes, and gallery, instead of upon
the stage. On one occasion, General Pelissier was compelled to have a few
of the new spectators boxed for the night in the guard-house, in order to be
allowed to enjoy the privilege of his own private box.
In return for their visits to us, both French and English officers daily
returned the compliment, and the Russians did all they could to make
themselves agreeable. General Garrett met with a very cordial reception
from Major-General Vassileffsky, who commanded after the departure of
General Lüders. General Garrett, in return, invited him to the head-quarters
of the Fourth Division, which invitation was graciously accepted by the
Russian general. I was spending the evening with General Garrett, when he
observed that he wished to give General Vassileffsky a lunch, but that it
would be a difficult matter, as he had no convenience for that purpose.
“Never mind that, general,” said I; “send out your invitations, and leave
the rest to me. A lunch for twenty or thirty shall be upon your table in due
time.”
“They are coming to-morrow morning.”
“Rather short notice, general; but never mind, it will be all right in spite
of time: difficulties are common enough in time of war. Pray leave the
matter to Major Dallas and myself—we will turn out a lunch worthy of
yourself and your guests.”
I immediately set to work, and in a few hours extra provisions and
rations had taken various shapes and forms; some were being stewed, others
baked, and some boiled. Everything was going on so smoothly, that I almost
wished the lunch had been for that day. My men had returned from their
daily regimental rounds, and were all at work. In the midst of this, the
worthy general begged of me to give him a call, when he informed me that
he was sorry to say that the Russian general’s visit was postponed, General
Sir W. Codrington having invited him to head-quarters for that day.
“No matter,” said I; “if your lunch is not postponed too long, the
provisions will improve, instead of deteriorating.”
“You think so?”
“I am sure of it, general. All the animal food we get in the camp is too
fresh: the beast is no sooner slaughtered than it is either in the pot, oven, or
on the gridiron.”
“We shall be about twenty.”
“So I perceive, and that my name figures amongst your illustrious
guests. You must, however, general, leave me entirely free on that occasion;
I will sit down to table when I think proper.”
“Do as you like, but you must sit down with us.”
“On that day, general, I claim precedence, and even command, over the
head of your division.”
He laughed heartily, saying, “It shall be so. To-morrow there is to be a
review of two divisions in honour of General Vassileffsky, and no doubt the
lunch will come off the day after.”
“Very well, general; only give me due notice, I will answer for the rest.
After such success at head-quarters, the Fourth Division must not fail.”
As there was nothing more to be done, I gave my people a holiday to see
the ruins of Sebastopol, which they had not been able to do owing to the
press of business. I thought I might as well go myself, as my engineer, Mr.
Phillips, had not seen them. The horses were ordered—Mesnil and Phillips
accompanied me. We mounted and galloped towards the dilapidated city,
which, although from the hill it seems close at hand, afterwards appears to
recede further and further. We arrived at the Ravin des Boulets—so called
from the extraordinary crop of that article which lay there after the
ploughing of that piece of land by the hand of Mars, the god of iron
vegetables made of solid materials. Our gallant cockney Zouave, who had
never smelt any other powder than gunpowder tea, was quite intrepid, and
he mounted to the Redan as though he intended to take it by assault. He was
always ahead; and no sooner had a view from that far-famed historical spot,
of which he had so successfully taken possession, than the rage of valour
seized upon him; no one could arrest his progress—he bounded off upon his
steed several hundred yards in advance, shouting in frantic enthusiasm, “To
Sebastopol! to Sebastopol!” My friend and myself were rather cooler upon
the subject, and trotted slowly along the ravine direct to the Mast Battery. I
called my invincible engineer back, telling him that he was going the wrong
way, as we wanted to visit that battery before going into the city. He
therefore returned.
“I tell you what,” said I, “young boiling-hot warrior from Snow-hill, if
you had been here this time last year, you would not have charged like that;
the Russians would have smashed your crown for you.”
No doubt they would, had I given them a chance; but I should have said
with the coward, Peter Morrison, ‘The time to show courage has arrived,
my brave fellow; let us hide ourselves.’ He had scarcely perpetrated this old
joke, when a tremendous explosion was heard, shaking the earth under our
horses’ feet and almost upsetting them. I made sure it was a mine that had
been sprung; and a few seconds after, a thick short piece of wood, partially
ignited, fell at about ten paces from my horse’s head. The animal began to
kick, and we were enveloped in a dense cloud of smoke smelling of powder,
and so thick that for a few seconds we positively could not see anything. I
expected that my two friends had been blown into the air, and they thought
that I had met with the same fate. We soon perceived there was no harm
done. Our horses advanced a few paces; and upon turning the corner of the
ravine, about ten yards in advance, we perceived three sailors lying dead, as
we thought, and the ground about them covered with blood. Two of them
were screaming; the other had one leg blown to atoms, and was badly
wounded in the other. We lifted the man who was lying on his face, thinking
that he was the worst of all, when to our surprise we found that he had not
been touched, excepting by a few fragments of his friend’s limbs, which
had fallen upon his back. His companion was slightly wounded in four
places: it was a most extraordinary circumstance that his trousers were torn
to ribbons, and a piece of the bridge of his nose was taken clean off, from
which wound he bled copiously. We perceived that it was not a mine, but a
thirteen-inch shell, which had exploded, though not a vestige of it remained
near the spot; nothing but a train of burnt powder about five feet long and
three inches wide could be seen near the poor fellows who had so
imprudently risked their lives. We did all we could to alleviate their
sufferings. It was extremely awkward to meddle with the first, who
remained perfectly motionless, and no hospital was near nor doctor to be
obtained. I gave a French soldier five shillings to run to the French camp
and fetch a doctor: he did not succeed, but returned with a stretcher. I also
sent to Sebastopol, but without success. I had just tied the poor fellow’s leg
very tight above the knee, in order to stop the loss of blood, when General
Dacres and a number of officers who had heard the report came to the spot.
I told the general how the accident had occurred, as it had been explained to
me by the man who set it going, as he called it. Although he was nearest to
the deadly missile when it exploded, he was not even scratched.
The affair happened thus:—About half-way up the hill they found a live
shell, and for amusement, as they said, rolled it about the ravine. In doing
this some of the powder escaped, of which one of the party made a devil:
this he placed on a stone. In the meantime the shell had rolled some
distance, leaving in its course a train of powder. Not perceiving this, he set
the devil on fire; it communicated with the train, and ignited the shell.
“How imprudent those foolish sailors are!” said General Dacres; “they
are all alike.”
As no doctor made his appearance, the general observed the best plan
would be to convey the wounded man on board the Gladiator steam-frigate:
she was the first foreign ship of war that had entered the harbour. On our
way we met two doctors who had been visiting the ruins. They examined
the sailor’s wound, and having attended to it, followed him to the
Gladiator’s boat, which was waiting at the floating bridge from the
Karabelnaia to the French side. I saw him on board, and the surgeon of the
ship, Dr. Thompson, immediately amputated his leg. The other two went
their way, one of them patched up in four places, but able to walk. I
afterwards heard from the doctor that his patient was doing well, and that he
was a deserter, for which he would be punished. “A double gratification,
doctor,” said I: “that’s what a sailor calls a day’s spree.”
The most remarkable part of the affair was the escape of the man who
had set the shell a-going; he was not even scratched. The reason of this he
explained thus:—“When I had set the devil on fire, to my surprise I saw the
flame running towards the shell; I expected it would explode, and threw
myself flat upon my face. My eyes! wasn’t it a rum ‘un!—it gave me such a
blow on the pate—the report, I mean—I can hardly hear now.”
That man was not four feet from the shell when it exploded. I consider
that we had a most miraculous escape, as our brave cockney observed,
looking as pale as though, he hadn’t a drop of blood left, though generally
possessing a regular rubicund face, the vermilion colour of which nothing
but a good coat of whitewash could have affected. He was, in fact, quite
stupified, and asked me if it was likely that another would burst. “Very
likely,” said I, “if anybody sets it on fire.”
“You in particular, my young fellow,” said I, “have had a narrow escape.
If I had not called you back, you would have been blown to atoms, as a
large branch was sent clean off a poplar tree near which you were
standing.”
The wooden fusee, a piece of the other fellow’s trousers, and a regular
fright, were some of the trophies I gathered of this sad event.
On our way home, our Snow-hill friend, who could not get rid of the
bomb-shell feeling, and felt rather shaky, related the following clever move
on the part of himself and Mr. Mesnil. It occurred a few days before in one
of the ravines, and he almost trembled in relating the anecdote.
“Ah,” said he, “you blame those poor fellows for setting fire to that
shell. I’ll tell you what Mr. Mesnil and myself did the other day. As we
were walking, we found a live shell, and being anxious to ascertain whether
it contained those bundles of fused nails we had been shown by Joseph at
Stuart’s canteen in the morning, we actually took up a sixty-four pound shot
which was at hand, and pounded the shell four or five times, in order to split
it, that we might inspect the contents. This did not succeed, so at length we
gave it up in despair.”
“Never!” exclaimed I.
“We did, I assure you. Ask Mesnil.”
 Calling him as he was riding on before, I asked him if it was true.
“Don’t mention it—it’s true enough. I have been thinking seriously
about it; indeed, I feel quite nervous. What fools we were! and what luck to
have escaped!”
“I never heard of such a senseless trick in all my life,” said I. “Hardly
any one would believe it.”
“The danger and imprudence of the act would never have struck me, had
I not witnessed this day’s accident. Let us change the conversation.”
After all, I must say it was very imprudent to leave them about in that
manner. The soldiers were rightly enough ordered not to pick them up with
the cannon-balls; but a hole should have been dug, and each shell buried
separately: then no danger could possibly have occurred.
This plan I had en passant suggested to some of the authorities.
The next day another accident happened with a shell. A fatigue party
were engaged picking up round shot, and one of the men had a shell upon
his shoulder. His comrade perceiving it, said, “You have a live shell upon
your shoulder, and we are not allowed to pick them up.” The man that was
carrying it threw it down. It fell upon a stone, and immediately burst,
wounding three or four of the party, as well as a poor rifleman who was
sitting upon a rock at some distance eating his dinner. He was struck on the
head by a splinter, which cut away part of his skull, exposing the brain. He
was trepanned the next day; and although he at first did very well, he died a
few days afterwards. Such accidents were of almost daily occurrence.
On reaching home I found a note from Major Dallas, General Garrett’s
aide-de-camp, apprising me that the lunch would take place in two days.
This delay gave us plenty of time to distinguish ourselves in the culinary
department. Colonel Halliwell, our excellent neighbour, had left for good,
as he was appointed to do duty at Balaklava. He was replaced by Captain
Brooks, his secretary, who was superseded by Colonel Hugh Smith, and the
latter by Major Willis. This department was of great importance and
assistance to me in removing the stoves from one regiment to another. I
here take the opportunity of thanking those gentlemen, whose kindness
almost made me forget, as far as business was concerned, the worthy
Colonel Halliwell, who had removed his head-quarters to Balaklava, and
pitched his tent upon the top of the hill facing the Genoese Tower, called the
Marine Heights. The Ordnance-house was his place of business and mess-
room; but now and then the warrior gourmet elevated the gastronomic art to
the highest pitch by giving small parties on the summit or pinnacle of the
rocky mountain. This was the case one day when I called. The gallant
colonel was very busy embarking troops, but found twenty minutes’ spare
time, in which he concocted the most delicious Mayonnaise de homard I
ever tasted, and which was partaken of by two Russian lady visitors. They
were mother and daughter, of high birth, and accompanied by a Russian
officer. The party had accepted the colonel’s invitation when he visited
Bakschiserai. The elder lady was one of the maids of honour to the
Dowager Empress of Russia. The lunch, though soon over, was exquisite,
the colonel’s servant being every bit as good a judge of good things as his
master. The champagne was as good as the Mayonnaise. As the colonel had
to attend to business after lunch, the Russian officer, Colonel Halliwell’s
aide-de-camp, two friends, and myself, had the pleasure of accompanying
the ladies for a walk. Nothing proved more interesting to them than a visit
to the Sanatorium Hospital, in hopes of seeing Miss Nightingale, of whom
they had heard much. The former they saw, and were much pleased with it;
but the good lady, to their chagrin, was absent at the Monastery. They
consoled themselves by looking round her hut; but there was nothing to
distinguish it from the others: it was, indeed, worse built, having been put
up in a hurry. Their enthusiasm was the pure effect of imagination; and had
we pointed out any other as the residence of that lady, it would have
produced the same result.
The decline of the sun apprised our Russian visitors that time was flying;
and they had far to go. We parted from them near the top of the Crow’s
Nest, one of the finest spots in the world to get a view of a good sunset.
Early the next morning all the people in authority were astir. Generals,
colonels, officers, and men in light marching order, might be seen quickly
crossing and recrossing the plateau in every direction. I had, with my
brigade of cooks, been busy since daybreak, and a white stream of
communication had established itself between the general’s palazzo, built of
fine white stone,[26] and the villarette of your humble servant, so
conspicuously erected in almost the centre of the plateau. This was no other
than my cooks in their white culinary attire, running like mad to and fro,
fetching and carrying the portions of the collation which I had prepared in
my kitchen. At ten, to the minute, the party were to sit down; at five
minutes to ten the collation was on the table, and in military order. The bill
of fare was as follows:—
DÉJEÛNER POUR VINGT-QUATRE PERSONNES,
Offert au Général Vassileffsky par le Général Garrett.
Filets de turbot clouté à la Dame Blanche.
Cotelettes de mouton à la vivandière.
——
Relevées chaudes.
Les hanchettes de mouton à la Brétonne.
——
Pièces froides.
Le dindonneau farci à l’anglaise. Les poulets demi-rôtis.
Le gros jambon de Westmoreland glacé. Le gannet garni d’ortolans à la Victoria.
——
La Macédoine Lüdersienne à l’Alexandre II.
——
Petits hors-d’œuvres.
Les escaloppes de mortadelle de Verone. Le thon italien mariné.
Les olives de Provence farcies. Les lamproies et sardines marinées.
Les anchois.
Les cornichons à l’estragon. Indian pickles.
——
Entremets de douceur.
Gelées d’oranges. Idem au marasquin.
Plum-pudding à la Exeter. Un turban Savarin au Madère.
——
The Crimean cup à la Marmora.
——
Dessert assorti.
Salades d’oranges. Compotes de poires.
Figues, raisins, amandes, &c.
——

My engineer, Tom Shell-proof, as we afterwards called him, undertook

to gallop round to the various regimental kitchens, and see that all was in
order.[27] This brought to my recollection the applicable and pithy remark
made by my friend Mr. Charles Pierce, who, in the preface of his valuable
work entitled The Household Manager,[28] says that “The warrior general
who looks forward to the successful termination of his coming engagement,
first, with careful study and practised thought, views in prescience each
possible exigency, and provides a means to meet it, strategically
considering the country in which his scene of action is laid, and the
appliances in all respects necessary to his victory.” The school from which
the author of the above-quoted work emanates is Chirk Castle, where,
upwards of twenty years ago, I first made his acquaintance. His then young
master, Colonel Myddleton Biddulph, is the present Master of the
Household to her Majesty. Mr. Pierce was himself afterwards attached to
the household of the reigning Duke of Lucca, and was fellow-servant and a
most intimate friend of Baron Ward, who ultimately became not only
Master of the Household, but Prime Minister, to the Duke of Parma. Mr.
Pierce himself, as is well known, is maître d’hôtel to the Russian Embassy.
At ten to the minute, the Russians arrived. After the introduction, the
guests sat down, and every jaw was soon doing its best; for in less than
twenty minutes there were only the names of the various dishes to be seen,
and they were upon the bill of fare—which was not eaten. The Russian
general, who has only one arm, ate as much as two men with the use of
both. A servant waited upon him, and carved his meat. Better looking men I
have seen, but not more military. He seemed as hard and as round as a
cannon-ball. Between three and five was the general’s hour of rising in time
of peace. When he told me this, I said, “Then I suppose in war-time you
don’t lie down at all, general?”
“Very little indeed,” was the reply.
“That I can conceive. But in time of peace you must admit four or five to
be rather an early hour to call upon a friend, as you proposed doing to
General Garrett.”
The general was a man of very agreeable manners—spoke French rather
fluently—had a very quick eye—was no sooner seated than he took a
survey of the company. The lunch was much relished—the speeches were
short and to the point, and all went on to everybody’s satisfaction. The
Russian general was particularly pleased, and highly complimented his host
upon the dainty repast, which he could not conceive was to be had in the
Crimea. His aide-de-camp informed me that he was a bit of an epicure, and
always kept a good table when at home. Both the aides-de-camp were much
taken with the engravings from the Illustrated News pasted round the walls
of the general’s dining-room. They could not make out how it was that
General Pelissier wore a Russian uniform, and Prince Menschikoff the
French military order—that General Canrobert was dressed like the
Emperor Alexander II., while his Majesty was dressed in the French
general’s costume. Count Orloff wore the French imperial uniform; and
above all, their general-in-chief, Prince Gortschikoff, appeared attired as a
Highlander, while the Grand Duke Constantine was rigged out as a Zouave.
They remained some time after the general had left the table, puzzling over
these strange contradictions.
“This,” said I, “was done during the cut-throat time; but now we are at
peace, and in future every one will carry his own head upon his shoulders,
and each military man wear his own uniform and orders. War,” I continued,
“is a mischievous evil, which turns everything topsy-turvy, while peace will
restore every head to its proper owner.”
This explanation appeared to puzzle them more than the thing itself; so I
showed them that the heads had been cut off with scissors and placed upon
other bodies. This amused them so much, that the general had to wait some
time for them. They were entirely engrossed by those illustrated
pasquinades, which appeared to be quite a novelty to them.
The review followed. Lord Alexander Russell commanded. The very
next morning, Colonel Lockhart of the 92nd Highlanders called at my hut,
to consult me about a grand banquet which was to be given at Kamara to Sir
Colin Campbell (only six miles off) before his departure for England.
Though it was impossible for me to undertake it myself, being still fatigued
from the effects of the exertions of the previous day, I could not refuse my
assistance. After a great deal of trouble and persuasion, I prevailed upon Mr.
F. Crockford to undertake it, and we made out the bill of fare.
The banquet took place on the 9th of May, 1856, to the entire satisfaction
of all present; and a great day it was. The gallant general had reviewed his
troops that morning, and he bade them adieu, as they were leaving the seat
of war, where they had so nobly done their duty both in and out of the
trenches. The air re-echoed with shouts at each sentence the worthy general
uttered, till he was at last so moved by their enthusiasm that he—Sir Colin
Campbell—shed tears. Such was the interesting scene which took place the
morning before Sir Colin Campbell left his proud Scotch Zouaves in the
mountains and vales of Kamara.
 A few hours after that touching martial ceremony I had the honour of an
interview with Sir Colin. He thanked me kindly for the trouble I was taking
in getting up the banquet. I availed myself of this opportunity to request the
general to favour me with his autograph. He smiled and consented. The
document forms one of the most interesting relics in my Crimean archives,
as the general addressed it to me, with the date, &c. (It was also
countersigned by General Cameron.)
The banquet at night went off admirably, and the coup-d’œil, for a battle-
field, was brilliant. About a hundred sat down to dinner. Sir Colin Campbell
made a very touching speech; so did General Cameron, who succeeded to
the command, and Colonel Stirling, Sir Colin’s aide-de-camp. The evening
closed merrily. After the generals and the Staff had retired, the bagpipes
continued playing, and all that remained in the banqueting-hall commenced
dancing—people, plates, dishes, bottles, and glasses included. The next day,
Sir Colin, after paying a friendly farewell visit to all, embarked at Kamiesch
on board the French mail.
A few days before Sir Colin Campbell’s departure, a grand dinner was
given to General della Marmora at head-quarters, and Captain Ponsonby
called upon me to ask whether I could not prepare something new in honour
of the Sardinian general. I promised to turn my attention to the matter. As
the dinner was fixed for the following day, I had but a short time to produce
any novelty. The idea struck me that a new and well-iced beverage would
be very acceptable during the hot weather. This led to the invention of the
Crimean cup à la Marmora, which met with high approbation, and was
quaffed with great gusto at the grand Marmora dinner at head-quarters. The
receipt is as follows:—
RECEIPT FOR CRIMEAN CUP À LA MARMORA, OR POTAGE À LA
MER BLANCHE.
Proportions.—Syrup of orgeat, one quart; cognac brandy, one pint; maraschino, half-a-
pint; Jamaica rum, half-a-pint; champagne, two bottles; soda-water, two bottles; sugar, six
ounces; and four middling-sized lemons.
Thinly peal the lemons, and place the rind in a bowl with the sugar; macerate them well
for a minute or two, in order to extract the flavour from the lemon. Next squeeze the juice
of the lemons upon this, add two bottles of soda-water, and stir well till the sugar is
dissolved; pour in the syrup of orgeat, and whip the mixture well with an egg-whisk in
order to whiten the composition. Then add the brandy, rum, and maraschino; strain the
whole into the punch-bowl, and just before serving add the champagne, which should be
well iced. While adding the champagne, stir well with the ladle: this will render the cup
creamy and mellow.
Half the quantity given here, or even less, may be made; this receipt being for a party of
thirty.

I perceived that my anticipation had been fully realized, and that after
the proclamation of peace, the whole camp was converted into an immense
banqueting-hall. The continued demand for my assistance in reference to
dinner-parties, and invitations to the same, almost made me regret the war-
time, during which I used to live in comparative peace, at least as far as
high cookery went, having only to attend to my duties, which of course I
did not neglect. In addition to all this, I felt compelled, in return for all these
polite invitations, to tender hospitalities at home, and thus kept my camp
establishment a regular petit Lucullusian temple.
The day fixed for the grand festival was at this period drawing near; the
number invited increased daily, while the temple only occupied the same
space of ground. The places were measured to an inch, and it was found that
it would just hold fifty-four with ease, or sixty if they were packed like
sardines in a tin box. The number was therefore limited to fifty. To do the
thing well for such a party in the Crimea, required both judgment and
perseverance. In the intervals between the hours of duty, I laid out my
plans, how I should not only please, but also astonish my illustrious guests.
A number of regiments were daily leaving; and this caused fresh invitations
to be made and issued, in order to fill up the vacancies. At last the day
arrived. The morning was very wet, and the sky clouded; two of my men
were ill, as was usually the case when anything of importance was about to
take place; and consequently the commencement was inauspicious. Owing
to the rain, to my great annoyance, the muddy soil of the Crimea
accumulated in the hut, caused by the ingress and egress of half-a-dozen
soldiers, who had been kindly granted for a few hours to fetch some green
plants from a distant ravine to ornament my fête champêtre and harmonical
soirée. It was nevertheless very refreshing to see for the first time on the
rocky summit of Cathcart’s Hill the green branches of the valley and the
wild flowers of the fields. In less than two hours, the entrance of the
villarette, which before only presented the appearance of a comfortable
lucifer match box, or fifth-rate kiosque à la Turque, assumed quite a rural
aspect. My six brave fellows had mounted, not to the assault, but on ladders
and cross-beams, those indispensable ornaments in such a villarette, and, as
if by enchantment, had transformed it into a perfumed bosquet, or retreat
worthy of the goddess Flora. Bunches of flowers, wild lilac, green branches,
and evergreens were profusely spread all over both the interior and the
exterior of my villarette. These were interspersed with small flags—red,
blue, green, and yellow paper lanterns. These decorations gave it quite a
fairy appearance. Wax lights were profusely distributed all round; and in the
centre hung a chandelier of original shape, constructed by the celebrated
Tom Shell-proof, of Snow-hill, London. The entrance was ornamented by a
bold bunch of evergreens and many-coloured flowers. Twelve glass lamps,
procured at an immense expense for this occasion only, were carefully
cleaned, trimmed, and hung along the front and roof of the hut. They had
been painted in blue stripes with ultramarine, by the celebrated theatrical
artist, Corporal Stainer. By twelve o’clock the interior was finished—tables,
benches, sideboards and all. The only thing to be done was to clear out
about half a ton of mud, as that sadly interfered with the general appearance
of the now enchanting spot.
All was progressing satisfactorily in the cooking department; the weather
began to clear up, and at length everything seemed to smile upon my final
and most difficult undertaking. Had this festival proved a failure, my guests,
who would, no doubt, have been polite enough not to say anything on the
point before me, must have formed a very unfavourable opinion of my
gastronomic knowledge, which I should not have had another chance of
retrieving. It was therefore of the utmost importance that a failure should
not occur, or even be thought of. To my sorrow, I suddenly perceived that
the turf which had been freshly put down a few days previous in my grand
green grass-plot and avenue had turned quite yellow, from the effects of a
burning sun. My outside illumination—viz., lamps made out of ration fat,
which then could only be obtained by purchase (the soldiers knowing the
value of it)—would not consequently produce the effect I intended—the
reflection of light upon the green turf. Ambitious as I was of producing
quite a novel impression upon the minds of my guests, I felt much vexed at
this failure. While deeply pondering over the affair, in walked Colonel de
Bathe, with a most extraordinary long face. He said, “You see me quite in
despair: we have lost Major Neville and his brother, two of our best
madrigal singers, and I really do not think we can sing at all. You have
spoken so highly of our singing-club, and the company you have invited
will all be disappointed.”
 “Do come, colonel,” I replied, “and, if necessary, I will sing myself.”
“I will come; but we shall be very imperfect.”
“Never mind: we will make up for that by wit, bon-mots, and frolic.”
I succeeded in reassuring the worthy colonel, and he left, promising to
come early. A few minutes afterwards, a man entered, and informed me that
I could not have the knives, forks, crockery, glasses, &c., which Mr.
Crockford had promised, as they had not been returned from Kamara. He
added that they would probably be back in the evening or early the next
morning. The French rolls I had ordered at Little Kamiesch the day before
could not be made in time, and the baker sent to know if common bread
would not do as well. “I should think it would,” said I, in no pleasant mood.
No more American ice was to be had at Kamiesch; and this was
indispensable for the crowning triumph of the affair, upon which I relied so
much—viz., my new cup à la Marmora. There were, in addition,
innumerable culinary vexations. It was by no means certain that the
promised band from the Rifles would favour me by attending, as Lord
Alexander Russell was absent, and General Garrett did not like to grant the
necessary permission in his absence, and no one knew when his lordship
would return.

A MODERN BOTANICAL GARDEN—NATURE OUTDONE.

Let me observe, the way I first saw the grass turn was not under the
influence of my friend, merry champagne. Not at all; but it had playfully
acted upon my mind, and given me an entirely new and original idea. No
matter how ridiculous it may appear to my reader, it was original. This was
to go to the theatre and get a pot of opal green colour, and set some military
artists to paint the grass, which was quickly done to perfection. In fact, it
was so well executed, that the horses picketed near were actually taken in,
and played all manner of capers to get loose and have a feed. My guests
were astonished, and could not account for the sudden change, having
noticed how brown it looked in the morning. Well, reader, what think you
followed this sudden bright green inspiration? Why, the arrival of the
crockery, &c., bread, and the American ice, two fresh waiters, and Mr.
Crockford’s cook, who rendered great assistance.
Twilight was conquered by ration fat, lampion-shells were profusely and
artistically placed on the then green grass, tables sumptuously laid out, the
chandelier and wax lights ignited, the globe lamps in front of the villarette
blazing in volcanic splendour, the band of the Rifles playing, and the noble
company as nobly arriving. O Vatel! you felt gloriously, for your banquet
had succeeded; and while your wealthy patron, the Prince de Condé, was
receiving from Louis XIV. the praise due to your genius, you were no more.
All honour to your manes! I, like you, immortal Vatel, had all the horrors of
an unexpected failure before my eyes. The idea of suicide did not come into
my mind, as it did to yours, noble defunct and incomparable chef! probably
because I had not the honour of wearing the sword of the courtier. Though I
had a stock of guns, swords, bayonets, &c., the idea of suicide never struck
me, inasmuch as all these weapons were taken as trophies from the
Russians, who were now friends and brothers, and those emblems of
carnage would have been disgraced if soiled with the blood of so humble an
individual as myself. On the contrary, though inclined to despair, I lost no
time, but opened a bottle of champagne for a friend who had just popped in.
At the second glass—mirabile dictu!—the thick curtain which shaded my
brow vanished; the unsightly brown grass turned green, and everything
appeared couleur de rose; and though no material amelioration had yet
taken place, I felt that success was certain. Nil desperandum! How many
men who have ceased to live through an anticipated failure would now be
living had they struggled against adverse fate, and not been led away by the
dread of an imaginary evil!
The soirée was indeed in jeopardy; but in revenge I had the gratification
of receiving from every guest invited a polite note, worded thus: “General,
Colonel, or Captain So-and-so, will be very happy to spend the evening at
Monsieur Soyer’s villarette.” General Wyndham, who was at one time
uncertain whether he could come or not, sent his aide-de-camp to inform
me that he should be able to attend, and to know the hour. Everything, in
fact, tended to render my position more unpleasant; and the proverb, “Plus
on est de fous, plus on rit,” was anything but clear to my mind. It would be
clear enough if a good supper and good entertainment were provided; but if
the contrary, I should say, “Plus on est de fous, moins on rit.” It was three
o’clock, P.M., and nine was the hour on the invitation cards. There remained
but six hours for success or failure.
O Vatel! my noble master in the science of curée, I then for the first time
understood the true extent of your devotion to your art. Humiliation and
dishonour awaited you; and Death—yes, Death! god of Starvation, with his
frail, bony limbs—was grinning at you. Fortunately you lived in an era of
gastronomic grandeur, when a chef de cuisine bore a high rank, and had
your own aristocratic weapon wherewith to do the noble deed which gilds
your name.
The gallant Colonel de Bathe was the first to arrive, with plenty of
musical support. The programme was settled. Each noble general, as he
arrived, was received à la militaire, not, as the song says, “sans tambour ni
trompette,” but sans cérémonie. Every one being acquainted, introductions
were not necessary.
At half-past nine the band, which had performed all the while, ceased
playing, and the grand madrigal concert commenced, followed by glees,
&c., and at intervals the band played lively quadrilles, polkas, &c., till
eleven o’clock, when the supper took place. The band melodiously
accompanied the knife-and-fork chorus, the champagne galop, and pop, pop
of the confined corks. Shortly after, the amiable Lord Rokeby, who had
kindly undertaken the office of chairman, made a most affable and, to me,
interesting speech, dilating in high and flattering terms upon my mission to
the East.
After supper, the band again ceased, and, while they enjoyed their
nocturnal repast, madrigals, glees, duets, solos, &c., followed in rapid
succession. All of a sudden (I happened at the time to be in the back room)
an alarm was given by General Wyndham, who called out, “Soyer, Soyer,
your hut is on fire!” The general was getting up, when a young officer
sprang from beam to beam till he reached the top of the hut, where a large
paper lantern had taken fire and ignited the roof. My principal fear was for
my picture, painted by the late Madame Soyer, called the “Young
Bavarian;” which was the admiration of all my Crimean visitors, and well
known in London amongst the connoisseurs, having repurchased it at the
sale of the great Saltmarsh collection, at Messrs. Christie and Mason’s, in
the year 1846—(subsequently, when travelling in the South of France, I met
on my route the illustrious Horace Vernet, and in Paris, had the honour of
showing him this painting in his study at the Institute, when he expressed
his opinion in the following words:—“That no female artist had ever
painted in such a bold style, nor with such a truthfulness of colour and
design.” He added, it was worthy of the pencil of Murillo). It hung directly
under the conflagration. But, thanks to the gymnastic agility of our
unknown fireman, calm was soon restored; the band recommenced playing,
and the punch à la Marmora circulated freely, for everything was
abandoned for that exciting mixture, even grogs and champagne. At about
two o’clock Lord Rokeby and General Craufurd left. I then introduced a
comic song, in which all joined, including between two or three hundred
spectators who had collected round the hut. As the hour advanced, the
company diminished; but at five in the morning there were still a few guests
inquiring for their horses. And thus ended the last party on Cathcart’s Hill
previous to the breaking up of the Fourth Division and its return to England.
The following is an account, from the Times, of the banquet, and of the
names of some of my noble visitors:—
This evening, a number of distinguished guests honoured M. Soyer with their presence
at supper at his villarette near Cathcart’s Hill. The exterior of the hut was illuminated with
lamps fed with ration fat; the interior was embellished with numerous wreaths and festoons
of the beautiful natural plants and flowers now so abundant over the less-trodden parts of
the plateau. Some glees of Kücken, Mendelssohn, Fleming, &c., very well executed by Mr.
Clarke Dalby, Major Colville, R.B., Colonel de Bathe, Scots Fusilier Guards, and others,
formed an agreeable introduction to an excellent supper—a triumph of culinary art over
Crimean resources, which was, however, soon subjugated in its turn by the ferocity and
unconquerable steadiness of the British appetite. Lord Rokeby proposed M. Soyer’s health,
and passed a high eulogium on the services he had rendered to the army by his exertions to
promote good cooking and the use of palatable food; and M. Soyer returned thanks with
propriety and feeling, acknowledging the aid and support he had received from generals,
officers, and privates in the introduction of his improvements.
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