When arrived at Lisieux, I advise that all the larger farms and dairies should be visited. I met with the greatest courtesy, and I found none of the extreme reluctance to tell one the secrets which I had been led to expect. On the contrary, I was able to see each step of the various processes of the making of Camembert, Pont Evêque and Livarot. The simplicity of the work of making these soft cheeses is such, that I can only attribute the great difficulty experienced in England to produce Camemberts in perfection to the herbage and the difference of atmosphere. One of the largest makers and exporters of all the various kinds of these cheeses is Monsieur Brière, at Mesnil Guillaume, some four miles from Lisieux. Here, if he will be good enough to show his manufactory, as he did to me, the work can be seen to its greatest perfection--from the first turning of the milk, through the various stages of the drying of the cheeses, to the final business of packing for export. Monsieur Brière in the month of May, which is accounted as _la saison morte_ for Camembert, was sending away one thousand five hundred daily. He makes also Pont Evêque and every variety of these French cheeses. I should, however, recommend that a visit be paid to one of the farms nearer Pont Evêque, where this is made a speciality. Pont Evêque lies about thirteen miles from Lisieux. A large quantity of these cheeses are made on small farms and sent _en blanc_, that is after three or four days, to some of the larger factories, where they are finally salted and dried and packed for export. A very excellent variety of Camembert is made by Monsieur Chiffeman, but his dairies are not near Lisieux, although he is one of the largest buyers and exporters, and a most kind and courteous adviser I found him as to the best dairies to visit. [Illustration: A SUNNY DAY.]