After again crossing the railway we pass the trim restored turrets of the famous château of Sillery, with its gateways, moats, and drawbridges, flanked by trees and floral _parterres_. It was here that the stout squire Laurent Pichiet kept watch and ward over the 'forte maison de Sillery' on behalf of the Archbishop of Reims at the close of the fourteenth century, that the Maréchale d'Estrées carried on her successful business as a _marchande de vins_, and that the pragmatic and pedantic Comtesse de Genlis, governess of the Orleans princes, spent, as she tells us, the happiest days of her life. The few thriving vineyards of Sillery cover a gentle eminence which rises out of the plain, and present on the one side an eastern and on the other a western aspect. They have fallen somewhat from their high estate since the days when old Coffin of Beauvais University sang their praises in Latin: 'Let Horace the charms of old Massica own, And the praise of Falernian sound; Such wines, although famous, must bow to that grown On Sillery's fortunate ground.'[405] To-day the Vicomte de Brimont and M. Fortel of Reims, the latter of whom cultivates some forty acres of vines, yielding ordinarily about 300 hogsheads, are the only wine-growers at Sillery. Before pressing his grapes--of course for sparkling wine--M. Fortel has them thrown into a trough, at the bottom of which are a couple of grooved cylinders, each about eight inches in diameter, and revolving in contrary directions, the effect of which, when set in motion, is to disengage the grapes partially from their stalks. Grapes and stalks are then placed under the press, which is on the old cider-press principle, and the must runs into a reservoir beneath, whence it is pumped into large vats, each holding from 250 to 500 gallons. Here it remains from six to eight hours, and is then run off into casks, the spigots of which are merely laid lightly over the holes, and in the course of twelve days the wine begins to ferment. It now rests until the end of the year, when it is drawn off into new casks and delivered to the buyer, invariably one or other of the great Champagne houses, who willingly pay an exceptionally high price for it. The second and third pressures of the grapes yield an inferior wine, and from the husks and stalks _eau-de-vie_, worth about five shillings a gallon, is distilled.