We had to wait one month till my cousin could get certain news from America. We employed the time in travelling in the south, visiting Arles, Nismes, Montpellier, and other places. An English gentleman named Gordon, whom I had met in Marseilles, had given me a letter of introduction to M. Saint Rene Taillandier in the latter place. I knew nothing at all then about this great man, or that he was the first French critic of German literature, but I presented my letter, and he kindly went with me about the town to show me its antiquities. I can remember discussing Gothic tracery with him; also, that I told him I was deeply interested in the Troubadours. He recommended Raynouard and several other books, when finding that I was familiar with them all, he smiled, and said that he believed he could teach me nothing more. I did not know it then, but that word from him would have been as good as a diploma for me in Paris. As for old Roman ruins and Gothic churches, and cloisters grey, and the arrowy Rhone, and castellated bridges--everything was in a more original moss-grown, picturesque condition then than it now is--I enjoyed them all with an intensity, a freshness or love, which passeth all belief. I had attended Professor Dodd's lectures more than once, and illuminated manuscripts, and had bought me in Marseilles Berty's "Dictionary of Gothic Architecture," and got it by heart, and began to think of making a profession of it, which, if I had known it, was the very wisest thing I could have done. And that this is no idle boast is clear from this, that I in after years made a design according to which a "store," which cost 30,000 pounds, was built, my plan being believed by another skilled architect to have been executed by a "professional." This was really the sad slip and escape of my lifetime. In those days, really _good_ red wine was given to every one at every table; savoury old-fashioned dishes, vegetables, and fruits were served far more freely and cheaply than they now are, when every dainty is sent by rail to Paris or London, and the drinking of Bordeaux and Burgundy did me much good. Blessed days of cheapness and good quality, before chicory, the accursed poison, had found its way into coffee, or oleomargarine was invented, or all things canned--the world will never see ye more! I have now lived for many months in a first-class Florence hotel, and in all the time have not tasted one fresh Italian mushroom, or truffle, or olive--nothing but tasteless abominations bottled in France!