enumerated, for if one wants a name merely there are plenty of wine merchants who will sell him any of the foregoing beautifully bottled and labelled as the “real thing.”

Down towards the Pyrenees the wines change notably in colour, price and quality, and they are good wines too. Those of Bergerac and Quercy are rich, red wines sold mostly in the markets of Cahors; and the wines of Toulouse, grown on the sunny hill-slopes between Toulouse and the frontier, are thick, alcoholic wines frequently blended with real Bordeaux—to give body, not flavour.

The wines of Armagnac are mostly turned into eau de vie, and just as good eau de vie as that of Cognac, though without its flavour, and without its advertising, which is the chief reason why the two or three principal brands of cognac are called for at the wine-dealers.

At Chalosse, in the Landes, between Bayonne and Bordeaux, are also grown wines made mostly into eau de vie.

Béarn produces a light coloured wine, a specialty of the country, and an acquired taste like olives and Gorgonzola cheese. From Béarn, also, comes the famous cru de Jurançon, celebrated since the days of Henri Quatre, a simple, full-bodied, delicious-tasting, red wine.

Thirteen départements of modern France comprise largely the wine-growing region of the basin of the Garonne, included in the territory covered by this book. This region gives a wine crop of thirteen and a half millions of hectolitres a year. In thirty years the production has augmented by sixty per cent., and still dealers very often sell a fabricated imitation of the genuine thing. Wine drinking is increasing as well as alcoholism, regardless of what the doctors try to prove.

The wines of the Midi of France in general are famous, and have been for generations, to bons vivants. The soil, the climate and pretty much everything else is favourable to the vine, from the Spanish frontier in the Pyrenees to that of Italy in the Alpes-Maritimes. The wines of the Midi are of three sorts, each quite distinct from the others; the ordinary table wines, the cordials, and the wines for distilling, or for blending. Within the topographical confines of this book one distinguishes all three of these groups, those of Roussillon, those of Languedoc, and those of Armagnac.

The rocky soil of Roussillon, alone, for example (neighbouring Collioure, Banyuls and Rivesaltes), gives each of the three, and the heavy wines of the same region, for blending (most frequently with Bordeaux), are greatly in demand among expert wine-factors all over France. In the Département de l’Aude, the wines of Lézignan and Ginestas are attached to this last group. The traffic in these wines is concentrated at Carcassonne and Narbonne. At Limoux there is a specialty known as Blanquette de Limoux—a wine greatly esteemed, and almost as good an imitation of champagne as is that of Saumur.

In Languedoc, in the Département of Hérault, and Gard, twelve millions of hectolitres are produced yearly of a heavy-bodied red wine, also largely used for fortifying other wines and used, naturally, in the neighbourhood, pure or mixed with water. This thinning out with water is almost necessary; the drinker who formerly got outside of three bottles of port before crawling under the table, would go to pieces long before he had consumed the same quantity of local wine unmixed with water at a Montpellier or Béziers table d’hôte.

At Cette, at Frontignan, and at Lunel are fabricated many “foreign” wines, including the Malagas, the Madères and the Xeres of commerce. Above all the Muscat de Frontignan is revered among its competitors, and it’s not a “foreign” wine either, but the juice of dried grapes or raisins,—grape juice if you like,—a sweet, mild dessert wine, very, very popular with the ladies.

There is a considerable crop of table raisins in the Midi, particularly at Montauban and in maritime Provence which, if not rivalling those of Malaga in looks, have certainly a more delicate flavour.

Along with the wines of the Midi may well be coupled the olives. For oil those of the Bouches-du-Rhône are the best. They bring the highest prices in the foreign market, but along the easterly slopes of the Pyrenees, in Roussillon, in the Aude, and in Hérault and Gard they run a close second. The olives of France are not the fat, plump, “queen” olives, sold usually in little glass jars, but a much smaller, greener, less meaty variety, but richer in oil and nutriment.

The olive trees grow in long ranks and files, amid the vines or even cereals, very much trimmed (in goblet shape, so that the ripening sun may reach the inner branches) and are of small size. Their pale green, shimmering foliage holds the year round, but demands a warm sunny climate. The olive trees of the Midi of France—as far west as the Comté de Foix in the Pyrenees, and as far north as Montelimar on the Rhône—are quite the most frequently noted characteristic of the landscape. The olive will not grow, however, above an altitude of four hundred metres.

The foregoing pages outline in brief the chief characteristics of the present day aspect of the old Pyrenean French provinces of which Béarn and Basse-Navarre, with the Comté de Foix were the heart and soul.

The topographical aspect of the Pyrenees, their history, and as full a description of their inhabitants as need be given will be found in a section dedicated thereto.

For the rest, the romantic stories of kings and counts, and of lords and ladies, and their feudal fortresses and Renaissance châteaux, with a mention of such structures of interest as naturally come within nearby vision will be found duly recorded further on.