THE RHONE TO THE SEINE
Morvan, in sight, almost continuously, of that astonishing Burgundian canal, with its long lines of symmetrical poplars, its massive masonry, its charming lock-houses, all repeating themselves like successive states of a precious etching—that after such a morning I seek, and seem to find, its culminating astonishment in the luncheon which crowned it in the grimy dining-room of the auberge at Précy-sous-Thil. But was it an awberge, even, and not rather a gargote, this sandy onion-scented "public," with waggoners and soldiers grouped cheerfully about their petit vin bleu, while a flushed hand-maid, in repeated dashes from the kitchen, laid before us a succession of the most sophisticated dishes—the tenderest filet, the airiest pommes soufflées, the plumpest artichokes that ever bloomed on the buffet of a Parisian restaurant? It corresponded, at any rate, to the kind of place where, in any Anglo-Saxon country, one would have found the company as prohibitory as the food, and each equally a reason for fleeing as soon as possible from the other.
So it is that Précy-sous-Thil may stand as a modest symbol of the excessive amenity of this
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