It seems to be a canon of French faith that you cannot have too much of a good thing, anyhow in the matter of wedding festivities. Parisian society is beginning to adopt English saving of time and money, fashionable marriages there now being followed by a brief lunch and reception. Country-folks stick to tradition, preferring to make the most of an event which as a rule happens only once during a lifetime. Gratifying as was the experience to an English guest, especially that guest being a devoted admirer of France, I must honestly confess that my share in such a celebration constituted probably the hardest day’s work I ever performed. Here I will explain that the bride’s father was head forester of my host and hostess, the great folks of the place, and adored by their humbler neighbours. Château and cottage were thus closely, nay affectionately, interested in the important event I am about to describe, and this aspect of it is fully as noteworthy as the truly Gallic character of the long drawn out fête itself. By nine a.m. horses and carriages of the château, adorned with wedding favours, were flying madly about in all directions conveying the wedding party to and from the Mairie for the civil ceremony. An hour later we were ourselves off to the village church, the house party including three English guests. The enormously long religious ceremony over, a procession was formed headed by musicians, bride and bridegroom leading the way, fifty and odd couples following and the round of the village was made. At the door of the festive house we formed a circle, the newly-wedded pair embracing everyone and receiving congratulations; this is a somewhat lachrymose ceremony. The marriage was in every way satisfactory, but the nice-looking young bride, a general favourite, was quitting for ever her childhood’s home. After some little delay we all took our places in two banqueting rooms, the tables being arranged horse-shoe wise. Facing bride and bridegroom sat my host, the second room being presided over by the bride’s father, of whom I shall have something to say later. Here I give the bill of fare, merely adding that the festive board was neatly, even elegantly, spread, and that every dish was excellent:-- Hors d’oeuvre Salade de saison Radis, beurre frais, Langue fumée Fruits Bouchées à la Reine Brioche. Nougat Daim, sauce chassuer Desserts varies Galantine truffée Vins Salmis de canards Pineau, Bordeaux, Champagne Choux-fleurs Café, Liqueurs. Dinde truffée.