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Published 1954
In the beginning, like camels, we lived on our past. We had been well nourished. The Bugey is famous for its food and we didn’t feel hungry until some weeks after strict rationing had been enforced. The meat allowance of a quarter of a pound a week per person was not altogether satisfying, but until the Occupation powers forbade fishing, the Rhône nearby supplied us with salmon trout and the Lac-de-Bourget with the rare salmon carp, ombre chevalier, lavaret and perch. From the vegetable garden we had quantities of all kinds of vegetables and fruits of an excellent quality, in the wine cellars a delicious dry white wine. We were really very well off. What was lacking was milk, butter and eggs. There was an infinitesimal amount of these on our ration cards, but by the time the Germans had collected their requisitioning there was nothing left to distribute to the inhabitants. The German soldiers were interested in butter. It appeared that many of them had never tasted it. Had not
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