Soft grey days, with rolling misty clouds, southerly winds crooning pathetic farewells to the departing summer; such is October in Normandy, alternated with brilliant days, flashing golden glory over the myriad tinted orchards, such a strange mixture of grey and gold, of fading pasture and scarlet leaves, early mornings calm and still with every blade of grass heavy with dew, while the burning mid-day glows with summer splendour, and days like these in autumn have a brilliancy and a power of touching one's heart that no summer day possesses; and in Normandy Nature seems to paint her beauties with more lavish hand than in our northern climes. Scarlet and amber, crimson and madder deck each tree and hedge, and even if there are grey days they only seem to bring out more vividly the autumnal glories. October is a busy month for farmer and dairy-man here, because one of the chief industries, that of soft cheese-making, can only be sparingly carried on during the hot summer months; and in October the manufacture of Camemberts especially is at its height. [Illustration: MANOIR-FERME OF S. HYPOLITE, NEAR LISIEUX.] I should strongly advise any one who is interested in dairy-work to make a trip to Normandy during this month, for they could pass a delightful time studying the various methods of soft cheese-making. This is an industry I have long wished to see carried to greater perfection in England. It is work so eminently suited for women, and could be undertaken by any one with a dairy, of even eight or ten cows, with very little expense. I have lately been making a very careful study of this work, and visiting many of the largest dairies round Lisieux, which is the centre of the Camembert and Pont Evêque cheese factories, and I have been much struck by the simplicity of the process and the slight expense that the plant would cost for the production of these and kindred cheeses.