"But with a boule blanche, Monsieur?" "As the salt has been laid on the floor," said the Baron.

In the fourteenth century, the first courses of a repast were called mets or assiettes; the last, "entremets, dorures, issue de table, desserte, and boule-hors.

Yet this is a trifling boule-versement compared with that which would have to be introduced into our scientific classification were "life-productivity" (in the vague) taken as the criterion of excellence.