and silken shawls of varied hues, so admirably blended that the eye was charmed with their richness of colour. The grisettes, who were as much admired by the soldiers as were the high dames by the officers, were remarkable for a coquettish species of apron of a red dye, which was only to be obtained from the neighbourhood.
Of course we were all very anxious to taste the Bordeaux wines; but our palates, accustomed to the stronger vintages of Spain, I suspect were not in a condition to appreciate the more delicate and refined bouquets which ought to characterize claret, A vin ordinaire, which now at a restaurateur's would cost three francs, was then furnished at the hotels for fifteen sous: a Larose, Lafitte, Margaux, such as we are now paying eight or ten francs a bottle for, did not cost a third. I must not, however, forget that greater attention and care is now employed in the preparation of French wines. The exportation to England of the light red wines of France was not sufficiently profitable, as I learnt from my host, at that time to attract the cupidity of commerce.
In the Guards, Bordeaux was more affectionately remembered in connection with its women than its wine. We left it with regret, and the
