features of the antique Faun, but now illuminated with a higher meaning,
such as the old marble never bore.

Donatello having quitted him, Kenyon spent the rest of the day strolling
about the pleasant precincts of Monte Beni, where the summer was now
so far advanced that it began, indeed, to partake of the ripe wealth of
autumn. Apricots had long been abundant, and had passed away, and plums
and cherries along with them. But now came great, juicy pears, melting
and delicious, and peaches of goodly size and tempting aspect, though
cold and watery to the palate, compared with the sculptor's rich
reminiscences of that fruit in America. The purple figs had already
enjoyed their day, and the white ones were luscious now. The contadini
(who, by this time, knew Kenyon well) found many clusters of ripe grapes
for him, in every little globe of which was included a fragrant draught
of the sunny Monte Beni wine.

Unexpectedly, in a nook close by the farmhouse, he happened upon a spot
where the vintage had actually commenced. A great heap of early ripened
grapes had been gathered, and thrown into a mighty tub. In the middle
of it stood a lusty and jolly contadino, nor stood, merely, but stamped
with all his might, and danced amain; while the red juice bathed his
feet, and threw its foam midway up his brown and shaggy legs. Here,
then, was the very process that shows so picturesquely in Scripture
and in poetry, of treading out the wine-press and dyeing the feet and
garments with the crimson effusion as with the blood of a battlefield.
The memory of the process does not make the Tuscan wine taste more
deliciously. The contadini hospitably offered Kenyon a sample of the new
liquor, that had already stood fermenting for a day or two. He had tried
a similar draught, however, in years past, and was little inclined to
make proof of it again; for he knew that it would be a sour and bitter
juice, a wine of woe and tribulation, and that the more a man drinks of
such liquor, the sorrier he is likely to be.

The scene reminded the sculptor of our New England vintages, where the
big piles of golden and rosy apples lie under the orchard trees, in the
mild, autumnal sunshine; and the creaking cider-mill, set in motion by
a circumgyratory horse, is all a-gush with the luscious juice. To speak
frankly, the cider-making is the more picturesque sight of the two,
and the new, sweet cider an infinitely better drink than the ordinary,
unripe Tuscan