title="[60]"/> the people; and had not been able to observe any pretty country, or interesting objects en route—yet they had gone over exactly the same ground that we had done. As they sometimes travelled all night, I conclude they slept the whole or greater part of the time; but there are more ways than one of going through the world with the eyes shut.

In the neighbourhood of Joigny, (on the other side of the town,) there is a great quantity of hemp grown; and all the trees are stripped up to the tops, like those in many parts of Berkshire, where the graceful is frequently sacrificed to the useful: they had a very ugly effect.

Approaching Auxerre, the cathedral looks handsome; there are three churches besides. The first view of Burgundy is not prepossessing; nothing but tame-looking hills, with casual patches of vines; the river, however, is a pretty object, and continues to bestow a little life upon the landscape. The same absence of costume continues. At Auxerre, we breakfasted at l'hotel du Leopard; the vines were trained over the house with some degree of taste, and took off from the air of forlorn discomfort which the foreign inns so frequently exhibit. I was rather surprised at being ushered into the same room with a fine haughty-looking peacock, a pea-hen, and their young brood; they did not seem at all disconcerted at my entrance, but continued stalking gravely about, as if doing the honors of the apartment. The salle à manger was in a better goût (although not half so comfortable) than most of our English parlours; the walls were papered with graceful figures from stories of the pagan mythology and bold, spirited landscapes in the back ground, coloured in imitation of old bistre drawings; the crazy sopha and arm chair were covered with rich tapestry, of prodigiously fine colours, yet somewhat the worse for wear. This was our first Burgundy breakfast, and it evinced the luxuriance of the country, for it consisted (as a thing of course) of black and white grapes, melons, peaches, greengages, and pears, to which were added fresh eggs by the dozen, good cafè au lait, and creaming butter just from the churn, with the crucifix stamped upon it. At all French déjeunés they ask if you do not choose fruit, and at dinner it is invariably brought to table in the last course, with a slice of cheese as part of the dessert. Mr. Baillie was not well, and starved like Tantalus in the midst of plenty, which was very unlucky.