For this fruit juice can never be provided in sufficient quantities to quench one’s thirst for it. Nothing is less cloying than these transpositions into flavour of the colour of a fruit which when cooked seems to have travelled backwards to the past season of its blossoming. Blushing like an orchard in spring, or, it may be, colourless and cool like the zephyr beneath the fruit-trees, the juice lets itself be breathed and gazed into one drop by drop, and M. d’Agrigente prevented me, regularly, from taking my fill of it. Despite these distillations the traditional orangeade persisted like the
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