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r； I have marked the seasons of the principal fruits in this country。 In May we have strawberries； which continue in season two or three months。 These are of the wood kind； very grateful； and of a good flavour； but the scarlets and hautboys are not known at Nice。 In the beginning of June； and even sooner； the cherries begin to be ripe。 They are a kind of bleeding hearts； large； fleshy； and high flavoured； though rather too luscious。 I have likewise seen a few of those we call Kentish cherries which are much more cool； acid； and agreeable； especially in this hot climate。 The cherries are succeeded by the apricots and peaches； which are all standards； and of consequence better flavoured than what we call wall…fruit。 The trees； as well as almonds； grow and bear without care and cultivation； and may be seen in the open fields about Nice。 but without proper culture； the fruit degenerates。 The best peaches I have seen at Nice are the amberges； of a yellow hue； and oblong shape； about the size of a small lemon。 Their consistence is much more solid than that of our English peaches； and their taste more delicious。 Several trees of this kind I have in my own garden。 Here is likewise plenty of other sorts； but no nectarines。 We have little choice of plumbs。 Neither do I admire the pears or apples of this country： but the most agreeable apples I ever tasted； come from Final； and are called pomi carli。 The greatest fault I find with most fruits in this climate； is； that they are too sweet and luscious； and want that agreeable acid which is so cooling and so grateful in a hot country。 This； too； is the case with our grapes； of which there is great plenty and variety； plump and juicy； and large as plumbs。 Nature； however； has not neglected to provide other agreeable vegetable juices to cool the human body。 During the whole summer； we have plenty of musk melons。 I can buy one as large as my head for the value of an English penny： but one of the best and largest； weighing ten or twelve pounds； I can have for twelve sols； or about eight…pence sterling。 From Antibes and Sardinia； we have another fruit called a watermelon； which is well known in Jamaica； and some of our other colonies。 Those from Antibes are about the size of an ordinary bomb…shell： but the Sardinian and Jamaica watermelons are four times as large。 The skin is green； smooth； and thin。 The inside is a purple pulp； studded with broad； flat； black seeds； and impregnated with a juice the most cool； delicate； and refreshing； that can well be conceived。 One would imagine the pulp itself dissolved in the stomach； for you may eat of it until you are filled up to the tongue； without feeling the least inconvenience。 It is so friendly to the constitution； that in ardent inflammatory fevers； it is drank as the best emulsion。 At Genoa； Florence； and Rome； it is sold in the streets； ready cut in slices； and the porters； sweating under their burthens； buy； and eat them as they pass。 A porter of London quenches his thirst with a draught of strong beer： a porter of Rome； or Naples； refreshes himself with a slice of water…melon； or a glass of iced…water。 The one costs three half…pence； the last； half a farthingwhich of them is most effectual？ I am sure the men are equally pleased。 It is commonly remarked； that beer strengthens as well as refreshes。 But the porters of Constantinople； who never drink any thing stronger than water； and eat very little animal food； will lift and carry heavier burthens than any other porters in the known world。 If we may believe the most respectable travellers； a Turk will carry a load of seven hundred weight； which is more （I believe） than any English porter ever attempted to carry any length of way。
Among the refreshments of these warm countries； I ought not to forget mentioning the sorbettes； which are sold in coffee…houses； and places of public resort。 They are iced froth； made with juice of oranges； apricots； or peaches； very agreeable to the palate； and so extremely cold； that I was afraid to swallow them in this hot country； until I found from information and experience； that they may be taken in moderation； without any bad consequence。
Another considerable article in house…keeping is wine； which we have here good and reasonable。 The wine of Tavelle in Languedoc is very near as good as Burgundy； and may be had at Nice； at the rate of six…pence a bottle。 The sweet wine of St。 Laurent； counted equal to that of Frontignan； costs about eight or nine…pence a quart： pretty good Malaga may be had for half the money。 Those who make their own wine choose the grapes from different vineyards； and have them picked； pressed； and fermented at home。
That which is made by the peasants； both red and white； is generally genuine： but the wine…merchants of Nice brew and balderdash； and even mix it with pigeons dung and quick…lime。 It cannot be supposed； that a stranger and sojourner should buy his own grapes； and make his own provision of wine： but he may buy it by recommendation from the peasants； for about eighteen or twenty livres the charge； consisting of eleven rup five pounds； in other words； of two hundred and eighty pounds of this country； so as to bring it for something less than three…pence a quart。 The Nice wine； when mixed with water； makes an agreeable beverage。 There is an inferior sort for servants drank by the common people； which in the cabaret does not cost above a penny a bottle。 The people here are not so nice as the English； in the management of their wine。 It is kept in flacons； or large flasks； without corks； having a little oil at top。 It is not deemed the worse for having been opened a day or two before； and they expose it to the hot sun； and all kinds of weather； without hesitation。 Certain it is； this treatment has little or no effect upon its taste； flavour； and transparency。
The brandy of Nice is very indifferent： and the liqueurs are so sweetened with coarse sugar； that they scarce retain the taste or flavour of any other ingredient。
The last article of domestic oeconomy which I shall mention is fuel； or wood for firing； which I buy for eleven sols （a little more than six…pence halfpenny） a quintal； consisting of one hundred and fifty pound Nice weight。 The best； which is of oak； comes from Sardinia。 The common sort is olive； which being cut with the sap in it； ought to be laid in during the summer； otherwise； it will make a very uncomfortable fire。 In my kitchen and two chambers； I burned fifteen thousand weight of wood in four weeks； exclusive of charcoal for the kitchen stoves； and of pine…tops for lighting the fires。 These last are as large as pineapples； which they greatly resemble in shape； and to which； indeed； they give their name； and being full of turpentine； make a wonderful blaze。 For the same purpose； the people of these countries use the sarments； or cuttings of the vines； which they sell made up in small fascines。 This great consumption of wood is owing to the large fires used in roasting pieces of beef； and joints； in the English manner。 The roasts of this country seldom exceed two or three pounds of meat； and their othe