Book I. AGRICULTURE IN SWITZERLAND. 63 



S6I. By farming land, is understood, letting it at a fixed rent, to be paid according to the value of the 

 produce, taken at an average often years. 



3fi2. By grangers, or renting land d moitie fruit, is understood, that the proprietor takes half of all the 

 grain and fruit, half the produce or increase of the cows, half the eggs, and, in short, half of every thing 

 which is productive. 



363. By tacheurs, is another mode of cultivating land, in the immediate vicinity of towns. The pro- 

 prietors,'to avoid keeping too many servants in their own houses, place a father of a family in the house 

 upon the farm. This man is called le tacheur. He takes care of the cows, for half their produce : he 

 ploughs the ground, receiving for every pair of oxen employed, or for three horses, from seventy to eighty 

 francs per annum : he has half the wine : the share he receives of the wheat and grain is in the proportion 

 of two parts for every nine taken by the proprietor. The latter pays all the taxes, and keeps the accounts. 

 The tacheur may be changed every year. When he is employed in repairing fences, &c., he is paid by the 

 day ; this is always undertaken when he enters the farm. 



364. The leases granted to the farmers and grangers are on terms of three, six, or 

 nine years ; but when the leases are for six or nine years, a reservation is always made, 

 that at the expiration of every three years the proprietor may revoke the lease, by giving 

 three months' notice, if he be not satisfied with the tenant. The proprietor always 

 supplies the farmer or granger with a sum of money without interest, called chaptal 

 (capital), to aid him in buying oxen : for a farm of two oxen it is generally about twenty 

 louis ; for a farm of four oxen, forty louis ; and so on. The proprietor, for this sum, 

 has an exclusive right to seize the cattle of the farmer, should he sell them clandestinely. 



365. The mode of pasturage in Chamouny will apply, with little variation, to all the 

 Alpine communes in Savoy. The rich peasants in the Alps possess meadows, and 

 even habitations, at different heights. In winter they live in the bottom of the valley, 

 but they quit it in spring, and ascend gradually, as the heat pushes out vegetation. In 

 autumn they descend by the same gradation. Those who are less rich have a resource 

 in the common pastures, to which they send a number of cows, proportionate to their 

 resources, and their means of keeping them during the winter, llie poor, who have no 

 meadows to supply fodder for the winter, cannot avail themselves of this advantage. 

 Eight days after the cows have been driven up into the common pasture, all the owners 

 assemble, and the quantity of milk from each cow is weighed. The same operation is 

 repeated one day in the middle of the summer, and at the end of the season, the quantity 

 of cheese and butter is divided, according to the quantity of iQilk each cow yielded on 

 the days of trial. (Bakewell.) 



366. There are chalets, or public dairies, near the mountain pastures in Savoy, as well as in Switzerland ; 

 persons reside in these chalets during the summer months, to make cheese and butter. In many 

 situations it is the labour of a day to ascend to these chalets, and return to the valleys immediately below 

 them. There are also public dairies in some of the villages, where the poorer peasants may bring all the 

 milk they can spare, from the daily consumption of their families. The milk is measured, and an account 

 kept of it ; and at the end of the season the due portion of cheese is allotted to each, after a small deduc- 

 tion for the expense of making. {Id.) 



367. No large flocks of sheep are kept in Savoy, as it is necessary to house them during the winter, at 

 which time they are principally fed with dried leaves of trees, collected during the autumn. Many poor 

 families keep a few sheep to supply them with wool for their domestic use. These little flocks are driven 

 home every evening, and are almost always accompanied by a goat, a cow, a pig, or an ass, and followed 

 by a young girl spinning with a distaff! As they wind down the lower slopes of the mountains, they form 

 the most picturesque groups for the pencil of the painter ; and, seen at a distance, carry back the imagination 

 to the ages of pastoral simplicity, sung by Theocritus and Virgil. {Id.) 



368. The vineyards in Savoy are cultivated for half the produce of the wine. The 

 cultivator pays the whole expense, except the taxes, which are paid by the proprietor. 



369. Walnut trees, of immense size and great beauty, enrich the scenery of Savoy, and 

 supply sufficient oil for the consumption of the inhabitants, and for the adjoining canton 

 of Geneva. The walnut has been called the olive of the country. The trees belong 

 principally to the larger proprietors. They are planted by nature, being scattered over 

 the fields, and in the woods and hedge-rows, intermixed with chestnuts and forest trees 

 of various kinds. (Bakewell.) 



370. The walnut harvest at Chateau Duing commences in September. " They are 

 beaten off the trees with long poles ; the green husks are taken off as soon as they begin 

 to decay ; the walnuts are then laid in a chamber to dry, where they remain till November, 

 when the process of making the oil commences. The first operation is to crack the nuts, 

 and take out the kernel. For this purpose several of the neighbouring peasants, with their 

 wives and elder children, assembled at the chateau of an evening, after their work was 

 done. The party generally consisted of about thirty persons, who were placed around 

 a long table in the kitchen. One man sat at each end of the table, with a small mallet to 

 crack the nuts by hitting them on the point : as fast as they are cracked, they are 

 distributed to the other persons around the table, who take the kernels out of the shell, 

 and remove the inner part ; but they are not peeled. The peasants of Savoy are naturally 

 lively and loquacious ; and they enliven their labour with facetious stories, jokes, and 

 noisy mirth. About ten o'clock the table is cleared to make room for the goute, or sup- 

 per, consisting of dried fruit, vegetables, and wine ; and the remainder of the evening 

 is spent in singing and dancing, which is sometimes continued till midnight. In a 

 favourable season, the number of walnuts from the Duing estate is so great, that the party 

 assemble in this manner every evening for a fortnight, before all the walnuts are cracked ; 

 and the poor people look forward to these meetings, from year to year, as a kind of 



