At noon we stopped to breakfast, or rather dine, at Trevoux. Here the Beaujolois hills (or, at least, a range which runs in an uniform line with them) recede, and conduct the eye to a distant vista of higher mountains, toward the south; while, to the left, the river takes a sudden turn among the steep but cultivated sides of the Limonais. This curve brought us all at once upon such a green sunny nook, as might have served for the hermitage of Alexander Selkirk, in the island of Juan Fernandez; in the centre of which stands Trevoux, crowned by the ruins of an old castle, and overlooking the beautifully fertile valley which skirts the foot of the Limonais hills. From its situation, and the form and disposition of its houses, piled tier above tier to the top of a woody bank, Trevoux affords a perfect idea of a little Tuscan town. The Hotel du Sauvage, and the Hotel de l'Europe, are equally well frequented; and, like Oxford pastry-cooks, take care to employ the fair sex as sign-posts to their good cheer. Each inn has its couple of waiting-maids stationed at the waterside, in the costume of shepherdesses at Sadler's Wells, full of petits soins and agremens, and loud in the praises of their respective hotels. By these pertinacious damsels every passenger is sure to be dragged to and fro in a state of laughing perplexity, like Garrick, contended for by the tragic and comic muse, in Sir Joshua's well-known picture; nor do their persecutions cease, till all are safely housed. We went to the Hotel de l'Europe, whose table may be supposed not deficient in goodness and variety, from the specimen of one man's dinner eaten there. I shall enumerate its particulars, without attempting to decide on the question so often canvassed, whether our neighbours do not exceed us in versatility and capacity of stomach. Our young Falstaff then (for it was he of whom I speak), ate of soup, bouilli, fricandeau, pigeon, boeuf piquee, salad, mutton cutlets, spinach stewed richly, cold asparagus, with oil and vinegar, a roti, cold pike and cresses, sweetmeat tart, larded sweetbreads, haricots blancs au jus, a pasty of eggs and rich gravy, cheese, baked pears, two custards, two apples, biscuits and sweet cakes. Such was the order and quality of his repast, which I registered during the first leisure moment, and which is faithfully reported; and, be it recollected, that he did not confine himself to a mere taste of any one dish. Perhaps I may be borne out by the experience of those who have had the patience to sit out an old Parisian gourmand, by the help of coffee and newspapers, and observed him employed corporeally and mentally for nearly two hours, digesting and discriminating, with the carte in one hand, and his fork in the other. The solemn concentration of mind displayed by many of these personages is worthy of the pencil of Bunbury; and though French caricaturists have done no more than justice to our guttling Bob Fudges, I question whether they would not find