The whole neighbourhood of Lisieux is full of interest not only to the would-be cheese-maker but to the lover of architecture. Its quaint, narrow streets and houses, enriched with carving up every beam, and its fine churches, make it one of the gems of Normandy towns, while within easy distance on almost every side may be found delightful specimens of old chateaux and of Manoir-Fermes surrounded by a whole array of picturesque half timbered farm buildings, all so arranged that the master's eye can be upon everything, the whole nestling in rich orchards which are one of the greatest sources of wealth to these proprietors, while herds of the handsome Cotentin cows graze knee-deep in the rich grass--these cows are a breed of which the farmers are justly proud, somewhat resembling large Ayrshires but stronger in make and bone--they consider them better than the Channel Islands breeds for their purposes. I must not omit to mention among other cheeses the Livarot, which really haunts one in market, hotel, and factory, the strong pungent smell being very disagreeable to our English ideas. Livarot is made from skimmed milk, mostly in the smaller dairies, and is eaten by the poorer people. It is not a cheese which could ever find a sale in England. The little town of Livarot lies about twelve miles from Lisieux, and is worth a visit for the sake of its curious old houses. Charming excursions can also be made from Lisieux to Falaise (27 miles), with its grand castle, the birthplace of William the Conqueror, Caen (28 miles) with its magnificent abbeys, Bayeux (18 miles further) with its fine cathedral and interesting tapestry. If a longer excursion than I have named can be taken, I should strongly recommend my cyclist to take a run into Brittany, and visit the farms round Rennes, where the Port du Salut cheeses are made. I could not visit these manufactories myself, and I can give little advice on the subject, but I know the roads round Rennes and they are good and it is not very hilly, while the Port du Salut is a cheese which is always sought after in England. It is one of the cheeses known as "Fromages cuits," and for all these the plant required is costly. Another cheese, almost similar, is known as La Providence, or Bricquebec, because it is made at a convent of that name near Cherbourg. I do not know whether the sisters at the convent could be induced to show their "fabrique."