All the highways and the byways, the streets and lanes, wherever I go, from the sea to the tops of the hills, are strewn with orange-peel; so that one, looking above and below, comes back from a walk with a golden dazzle in his eyes,--a sense that yellow is the prevailing color. Perhaps the kerchiefs of the dark-skinned girls and women, which take that tone, help the impression. The inhabitants are all orange-eaters. The high walls show that the gardens are protected with great care; yet the fruit seems to be as free as apples are in a remote New England town about cider-time. I have been trying, ever since I have been here, to ascertain the price of oranges; not for purposes of exportation, nor yet for the personal importation that I daily practice, but in order to give an American basis of fact to these idle chapters. In all the paths I meet, daily, girls and boys bearing on their heads large baskets of the fruit, and little children with bags and bundles of the same, as large as they can stagger under; and I understand they are carrying them to the packers, who ship them to New York, or to the depots, where I see them lying in yellow heaps, and where men and women are cutting them up, and removing the peel, which goes to England for preserves. I am told that these oranges are sold for a couple of francs a hundred. That seems to me so dear that I am not tempted into any speculation, but stroll back to the Tramontano, in the gardens of which I find better terms. The only trouble is to find a sweet tree; for the Sorrento oranges are usually sour in February; and one needs to be a good judge of the fruit, and know the male orange from the female, though which it is that is the sweeter I can never remember (and should not dare to say, if I did, in the present state of feeling on the woman question),--or he might as well eat a lemon. The mercenary aspect of my query does not enter in here. I climb into a tree, and reach out to the end of the branch for an orange that has got reddish in the sun, that comes off easily and is heavy; or I tickle a large one on the top bough with a cane pole; and if it drops readily, and has a fine grain, I call it a cheap one. I can usually tell whether they are good by splitting them open and eating a quarter. The Italians pare their oranges as we do apples; but I like best to open them first, and see the yellow meat in the white casket. After you have eaten a few from one tree, you can usually tell whether it is a good tree; but there is nothing certain about it,--one bough that gets the sun will be better than another that does not, and one half of an orange will fill your mouth with more delicious juices than the other half.