Having resumed our journey, we proceeded merrily, under a cheering sun refreshed by a morning breeze, on the road for Tours, through les Trois Volets, and Langes. The road was still along the banks of the Loire, and continued on the southern side till we reached Chousay, a very sweet village, about twelve miles from Saumur. We had here a repast of bread, grapes, and a sweet wine peculiar to the country, but the name of which I have not noted; and though together with our servants we drank nearly four quart bottles, and ate a good quantity of grapes and bread, our reckoning did not exceed seven francs. Nothing indeed surprised me so much as the uncommon cheapness in this country. The country to Chousay had a very near resemblance to what we had passed through the preceding day, except that it was more hilly, and the hills being clothed in vines, more beautiful. On some of these hills, moreover, amidst groves or tufts of trees, and lawns extending down the declivity, were some very pretty chateaus, which being white and clean, looked gay and animated. The landscape, indeed, seemed to improve upon us as we advanced; every mile was as charming as the preceding, but every mile began to have a new character. Sometimes the river ran through a plain in which the peasants were gathering in their harvest, to the very brink of the water. Sometimes, the banks on each side were covered with forests, from the centre of which were visible steeples, villas, windmills, and abbeys. At Chousay, I saw the cleanly way in which the Vignerons of the Loire bruise their grapes. In Spain and Portugal, they are put into a mash tub, and the juice is trodden from them by the bare feet of men, women, and girls hired for the purpose: here the practise is to use a wooden pestle. The grapes being collected and picked, are put into a large vat, where they are bruised in the manner I have mentioned, and are thence carried to the press. The vintage had not indeed as yet begun, but I saw the process performed on a small quantity of grapes, which had been ripened in a garden. Every vineyard proprietor, besides his stock-fruit, has some peculiar species of grape from which he makes the wine for his own use and that of his immediate friends: these grapes are very carefully picked and culled, and none but the soundest and best are thrown into the tub. The wine thus made is infinitely superior to the stock-wine for sale: when old, it is not inferior to Hock, and I believe is frequently sold as such by the foreign purchasers.