the federal government, also afford the same organized local means of counteracting them in their own neighbourhood.  Thus, Carolina and Georgia do not pull together in this very affair, and, in a sense, one neutralizes the other.  The long and short of the matter was, that the Union was a compromise that grew out of practical wants and facts, and this was the strongest possible foundation for any polity.  Men would assail it in words, precisely as they believed it important and valued by the public, to attain their ends.—­We were here summoned to the breakfast.

I was well laughed at the table for my ignorance.  The family of La Grange live in the real old French style, with an occasional introduction of an American dish, in compliment to a guest.  We had obtained hints concerning one or two capital things there, especially one for a very simple and excellent dish, called soupe au lait; and I fancied I had now made discovery the second.  A dish was handed to me that I found so excellent, so very appropriate to breakfast, that I sent it to A——­, with a request that she would get its history from Madame George Lafayette, who sat next her.  The ladies put their heads together, and I soon saw that they were amused at the suggestion.  A——­ then informed me, that it was an American as well as a French dish, and that she knew great quantities of it had been consumed in the hall at C——­, in particular.  Of course I protested that I had no recollection of it.  “All this is very likely, for it is a good while since you have eaten any.  The dish is neither more nor less than pap!”

Two capital mistakes exist in America on the subject of France.  One regards its manners, and the other its kitchen.  We believe that French deportment is superficial, full of action, and exaggerated.  This would truly be a wonder in a people who possess a better tone of manners, perhaps, than any other; for quiet and simplicity are indispensable to high breeding.  The French of rank are perfect models of these excellences.  As to the cuisine, we believe it is high-seasoned.  Nothing can be farther from the truth; spices of all sorts being nearly proscribed.  When I went to London with the Vicomte de V——­, the first dinner was at a tavern.  The moment he touched the soup, he sat with tears in his eyes, and with his mouth open, like a chicken with the pip! “Le diable!” he exclaimed, “celle-ci est infernale!” And infernal I found it too; for after seven years’ residence on the Continent, it was no easy matter for even me to eat the food or to drink the wines of England; the one on account of the high seasoning, and the other on account of the brandy.

We left La Grange about noon, and struck into the great post-road as soon as possible.  A succession of accidents, owing to the random driving of the postilions, detained us several hours, and it was dark before we reached the first barriere of Paris.  We entered the town on our side of the river, and drove into our own gate about eight.  The table was set for dinner; the beds were made, the gloves and toys lay scattered about, a la Princesse d’Orange, and we resumed our customary mode of life, precisely as if we had returned from an airing in the country, instead of a journey of three months!