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throughout the Pyrenees the grazing and wine-growing industries predominate among agricultural pursuits.

      There is a very considerable raising of sheep and of horses and mules, and somewhat of beef, and there is some growing of grain, but in the main—outside of the sheep-grazing of the higher valleys—it is the wine-growing industry that gives the distinctive note of activity and prosperity to the lower slopes and plains.

      For the above mentioned reason it is perhaps well to recount here just what the wine industry and the wine-drinking of France amounts to.

      One may have a preference for Burgundy or Bordeaux, Champagne or Saumur, or even plain, plebeian beer, but it is a pity that the great mass of wine-drinkers, outside of Continental Europe, do not make their distinctions with more knowledge of wines when they say this or that is the best one, instead of making their estimate by the prices on the wine-card. Anglo-Saxons (English and Americans) are for the most part not connoisseurs in wine, because they don’t know the fundamental facts about wine-growing.

      For red wines the Bordeaux—less full-bodied and heavy—are very near rivals of the best Burgundies, and have more bouquet and more flavour. The Medocs are the best among Bordeaux wines. Château-Lafitte and Château-Latour are very rare in commerce and very high in price when found. They come from the commune of Pauillac. Château Margaux, St. Estèphe and St. Julien follow in the order named and are the leaders among the red wines of Bordeaux—when you get the real thing, which you don’t at bargain store prices.

      The white wines of Bordeaux, the Graves, come from a rocky soil; the Sauternes, with the vintage of Château d’Yquem, lead the list, with Barsac, Entre-Deux-Mers and St. Emilion following. There are innumerable second-class Bordeaux wines, but they need not be 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.

CHAPTER II

       FEUDAL FRANCE—ITS PEOPLE AND ITS CHÂTEAUX

       Table of Contents

      IT was not the Revolution alone that brought about a division of landed property in France. The Crusades, particularly that of Saint Bernard, accomplished the same thing, though perhaps to a lesser extent. The seigneurs were impoverished already by excesses of all kinds, and they sold parts of their lands to any who would buy, and on almost any terms. Sometimes it was to a neighbouring, less powerful, seigneur; sometimes to a rich bourgeois—literally a town-dweller, not simply one vulgarly rich—or even to an ecclesiastic; and sometimes to that vague entity known as “le peuple.” The peasant proprietor was a factor in land control before the Revolution; the mere recollection of the fact that Louis-le-Hutin enfranchised the serfs demonstrates this.

      The serfdom of the middle ages, in some respects, did not differ from ancient slavery,

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