sea to the tops of the hills, are strewn with
orange-peel; so that one, looking above and below, comes back from a
walk with a golden dazzle in his eyes,--a sense that yellow is the
prevailing color. Perhaps the kerchiefs of the dark-skinned girls
and women, which take that tone, help the impression. The
inhabitants are all orange-eaters. The high walls show that the
gardens are protected with great care; yet the fruit seems to be as
free as apples are in a remote New England town about cider-time.

I have been trying, ever since I have been here, to ascertain the
price of oranges; not for purposes of exportation, nor yet for the
personal importation that I daily practice, but in order to give an
American basis of fact to these idle chapters. In all the paths I
meet, daily, girls and boys bearing on their heads large baskets of
the fruit, and little children with bags and bundles of the same, as
large as they can stagger under; and I understand they are carrying
them to the packers, who ship them to New York, or to the depots,
where I see them lying in yellow heaps, and where men and women are
cutting them up, and removing the peel, which goes to England for
preserves. I am told that these oranges are sold for a couple of
francs a hundred. That seems to me so dear that I am not tempted
into any speculation, but stroll back to the Tramontano, in the
gardens of which I find better terms.

The only trouble is to find a sweet tree; for the Sorrento oranges
are usually sour in February; and one needs to be a good judge of the
fruit, and know the male orange from the female, though which it is
that is the sweeter I can never remember (and should not dare to say,
if I did, in the present state of feeling on the woman question),--or
he might as well eat a lemon. The mercenary aspect of my query does
not enter in here. I climb into a tree, and reach out to the end of
the branch for an orange that has got reddish in the sun, that comes
off easily and is heavy; or I tickle a large one on the top bough
with a cane pole; and if it drops readily, and has a fine grain, I
call it a cheap one. I can usually tell whether they are good by
splitting them open and eating a quarter. The Italians pare their
oranges as we do apples; but I like best to open them first, and see
the yellow meat in the white casket. After you have eaten a few from
one tree, you can usually tell whether it is a good tree; but there
is nothing certain about it,--o