The Avignonese ladies appeared to me very beautiful, and whether it was fancy or reality, I thought I could trace in many of them the features which Petrarch has assigned to Laura. I no doubt whatever, but that the recorded loves of these accomplished persons have a very strong influence on the character of the town. If I should have an Avignonese for a mistress, I should most certainly expect to find in her some of the characteristic traits of Laura. It must not, indeed, be concealed, that these ladies have not the reputation of being virtuous in the extreme: to say the truth, they are considered as dissolute, and as having little restraint even in their married conduct. I cannot say this of them from any thing which I observed myself--to me they appeared gay, tender and interesting. In speaking of ladies, it would be unpardonable to omit something of their dress. The ladies of Avignon follow the Paris fashions, but have too much natural elegance to adopt them in extremes. On the evening parade, they were habited in silk robes, which in their form resembled collegiate gowns, and being of the gayest colours, gave the public walk a resemblance to a flower-garden. Lace caps were the only covering of their heads. The necks were not so exposed as at Paris, but were open as is usual in. England and America in full dress. The gown was likewise silk, embroidered in silver, gold, or worked flowers. The shoes of velvet, with silver or gold clasps. The terms were naked almost up to the shoulders, indeed almost indecently so. Being strangers, we were of course objects of curiosity; when our eyes, however, met those of the gazers, they invariably saluted us with a friendly smile. Mademoiselle St. Sillery was much distressed that she had no dress so tasty as those of the ladies. We could not at last persuade her to accompany us. This young lady, with all her charms, and she possessed as many as ever fell to the lot of woman, had certainly her share of vanity--an assertion, however, which I should not have the presumption to make, if she had not herself most frequently acknowledged it. Every thing connected with household economy is extremely cheap at Avignon; a circumstance which must be imputed as much to the moderation of the inhabitants as to the plenty of the country. An Avignonese family seems to have no idea of a dinner in common with an Englishman or an American. A couple of over-roasted fowls will be meat enough for a party of a dozen. The most common dish is, I believe, a fowl stewed down into soup, with rice, highly seasoned. It is certainly very savoury, only that according to French cookery, too much is made of the fowl.