266 
with wide outspreading eaves and flower-clad balconies, Here, during a 
recent stay, I was most hospitably entertained by M. Gajac, one of the 
most leading merchants c ice in with the plum trade, with whom I 
had accidentally become acquain 
_ In this and the fiplibottiog: Donun the Metayer system is in 
full operation, and it appears to work well and harmoniously. The 
owner of the land engages the Metayer, and supplies all the implements 
and stock required for the holding ; he also keeps the buildings in repair, 
including the house used by the Me etayer. The latter finds the whole of 
the labour except such extra labour as is needed during harvest time. 
The Metayer during the year has entire control of 7 farm, and buys 
and sells, subject, if required, to the consent of the owner. He renders 
account of all produce from the holding solani by himself and 
coe and at the end of the year the balance of profit is divided equally 
the owner and the Metayer. During the last few years the 
Metayers have fared badly, for the Phylloxera has devastated the vine- 
yards, and sad it gi to see acres me acres of la r excellent for the 
comparison. 
The tree is a very slow grower requiring 10 years to bring it into 
full bear, though I saw some trees of six years old, very — 
m he fru 
before the flesh has ees to soften, they are placed on “ claies” y 
irays, one layer of plums y each * claie”? The “claies” are made 
either of strips of wood or of wicker work, and are either triangular or 
when ot in the ovens they can be safely placed upon other. The 
‘claies” when filled are e the bottom of the “ fours " or 
inside the ** étuves” and the operation commences. Each homestead has 
& building in which are placed the « fours” and also the ** étuve,” if the 
iate possesses one. The * fours ” are simply like very large 
ume “étuves” are closets of Virnble ——Ó idm different 
appliances for holding the E ihey have mall furnace with 
pipes underneath the floor There inii it be a preference 
for the * fours," though de P vene » are simpler and more convenient 
in every w 
ert the fresh fruit is put in the temperature should be about 
00° F. When the plums have been inside for about a co uple of hours, 
cud assume a peculiar puff appearance ; the *claies" are then 
withdrawn, the fruit turned by holding an empty “claie” upside 
