104 GIUPE CULTURE AND WINE-MAKING. 



whicli makes the capsules to place on the cork, and stamps them. 

 The capsules, all stamped, cost twenty francs a thousand. 



Making the necessary arrangements for to-morrow's work, we 

 afterward went to dinner, then wrote, and then went to bed. 



September 17. — At seven o'clock, according to appointment, 

 Francis de Luze called with his carriage. We drove out several 

 miles from Bordeaux, inspecting the vineyards, orchards, barrel 

 manufactories, etc., etc. I was informed by M. de Luze that the 

 barrels meant to contain fine Cognacs were made from Kussian 

 oak. The reason given for this is, that other wood gives an un- 

 pleasant taste to the brandy. New barrels made from Russian 

 oak, holding sixty American gallons, having four iron hoops and 

 the rest wooden, cost from twenty to twenty-two francs. 



Leaving the cooper's shop, we drove to the largest nursery at 

 Bordeaux, where M. de Luze left us. We examined this exten- 

 sive establishment, and made our selections in fruit-trees from the 

 fruit which we saw. We here found the very nicest and finest 

 fruit that we had yet seen in France. After making and com- 

 pleting my contract with M. Catros-Gerand, I went home to com- 

 plete my journal and write up my correspondence. On our way 

 home we saw a bird-fancier who had some very fine pheasants, 

 and a large variety of very rare birds. He asked sixty francs a 

 pair for his pheasants, and ten francs for some fine pigeons. I 

 was really sorry that I was not on my way home, else I would 

 have bought the pheasants and other rare fowls. 



In the afternoon we were taken by a nephew of M. de Luze to 

 the establishment of A. Dufour & Co., whose business consists in 

 packing and putting up dried prunes for exportation. We were 

 politely shown round by the proprietor, and visited the whole es- 

 tablishment. It is situated in a large five-story house, each story 

 having its special operation. The prunes, after having been 

 bought from the producers, have again to be prepared by dry- 

 ing ; for, to make them weigh more and appear larger, the pro- 

 ducers do not dry them thoroughly. This operation is repeated 

 .only when the prunes are destined for distant lands and for long 

 keeping. When they are not sent from France they may be put 

 up as they are, after the selections have been made. The largest 

 and best prunes are put into glass jars; the second best are put 

 into paper boxes tastily prepared. Our guide showed ns boxes 

 thus prepared which were to be sent to Havana, the box itself 

 costing twenty sous, while the prunes in it only cost eleven sous. 



