In my next, I shall endeavour to satisfy you in the other articles you desire to know. Mean-while, I am ever—Yours.
LETTER IV
SIR,—I am infinitely obliged to D. H— for the favourable manner in which he has mentioned me to the earl of H— I have at last recovered my books, by virtue of a particular order to the director of the douane, procured by the application of the English resident to the French ministry. I am now preparing for my long journey; but, before I leave this place, I shall send you the packet I mentioned, by Meriton. Mean-while I must fulfil my promise in communicating the observations I have had occasion to make upon this town and country.
The air of Boulogne is cold and moist, and, I believe, of consequence unhealthy. Last winter the frost, which continued six weeks in London, lasted here eight weeks without intermission; and the cold was so intense, that, in the garden of the Capuchins, it split the bark of several elms from top to bottom. On our arrival here we found all kinds of fruit more backward than in England. The frost, in its progress to Britain, is much weakened in crossing the sea. The atmosphere, impregnated with saline particles, resists the operation of freezing. Hence, in severe winters, all places near the sea-side are less cold than more inland districts. This is the reason why the winter is often more mild at Edinburgh than at London. A very great degree of cold is required to freeze salt water. Indeed it will not freeze at all, until it has deposited all its salt. It is now generally allowed among philosophers, that water is no more than ice thawed by heat, either solar, or subterranean, or both; and that this heat being expelled, it would return to its natural consistence. This being the case, nothing else is required for the freezing of water, than a certain degree of cold, which may be generated by the help of salt, or spirit of nitre, even under the line. I would propose, therefore, that an apparatus of this sort should be provided in every ship that goes to sea; and in case there should be a deficiency of fresh water on board, the seawater may be rendered potable, by being first converted into ice.
The air of Boulogne is not only loaded with a great evaporation from the sea, increased by strong gales of wind from the West and South-West, which blow almost continually during the greatest part of the year; but it is also subject to putrid vapours, arising from the low marshy ground in the neighbourhood of the harbour, which is every tide overflowed with seawater. This may be one cause of the scrofula and rickets, which are two prevailing disorders among the children in Boulogne. But I believe the former is more owing to the water used in the Lower Town, which is very hard and unwholsome. It curdles with soap, gives a red colour to the meat that is boiled in it, and, when drank by strangers, never fails to occasion pains in the stomach and bowels; nay, sometimes produces dysenteries. In all appearance it is impregnated with nitre, if not with something more mischievous: we know that mundic, or pyrites, very often contains a proportion of arsenic, mixed with sulphur, vitriol, and mercury. Perhaps it partakes of the acid of some coal mine; for there are coal works in this district. There is a well of purging water within a quarter of a mile of the Upper Town, to which the inhabitants resort in the morning, as the people of London go to the Dog-and-duck, in St. George's fields. There is likewise a fountain of excellent water, hard by the cathedral, in the Upper Town, from whence I am daily supplied at a small expence. Some modern chemists affirm, that no saline chalybeate waters can exist, except in the neighbourhood of coal damps; and that nothing can be more mild, and gentle, and friendly to the constitution, than the said damps: but I know that the place where I was bred stands upon a zonic of coal; that the water which the inhabitants generally use is hard and brackish; and that the people are remarkably subject to the king's evil and consumption. These I would impute to the bad water, impregnated with the vitriol and brine of coal, as there is nothing in the constitution of the air that should render such distempers endemial. That the air of Boulogne encourages putrefaction, appears from the effect it has upon butcher's meat, which, though the season is remarkably cold, we can hardly keep four-and-twenty hours in the coolest part of the house.
Living here is pretty reasonable; and the markets are tolerably supplied. The beef is neither fat nor firm; but very good for soup, which is the only use the French make of it. The veal is not so white, nor so well fed, as the English veal; but it is more juicy, and better tasted. The mutton and pork are very good. We buy our poultry alive, and fatten them at home. Here are excellent turkies, and no want of game: the hares, in particular, are very large, juicy, and high-flavoured. The best part of the fish caught on this coast is sent post to Paris, in chasse-marines, by a company of contractors, like those of Hastings in Sussex. Nevertheless, we have excellent soles, skaite, flounders and whitings, and sometimes mackarel. The oysters are very large, coarse, and rank. There is very little fish caught on the French coast, because the shallows run a great way from the shore; and the fish live chiefly in deep water: for this reason the fishermen go a great way out to sea, sometimes even as far as the coast of England. Notwithstanding all the haste the contractors can make, their fish in the summer is very often spoiled before it arrives at Paris; and this is not to be wondered at, considering the length of the way, which is near one hundred and fifty miles. At best it must be in such a mortified condition, that no other people, except the negroes on the coast of Guinea, would feed upon it.
The wine commonly drank at Boulogne comes from Auxerre, is very small and meagre, and may be had from five to eight sols a bottle; that is, from two-pence halfpenny to fourpence. The French inhabitants drink no good wine; nor is there any to be had, unless you have recourse to the British wine-merchants here established, who deal in Bourdeaux wines, brought hither by sea for the London market. I have very good claret from a friend, at the rate of fifteen-pence sterling a bottle; and excellent small beer as reasonable as in England. I don't believe there is a drop of generous Burgundy in the place; and the aubergistes impose upon us shamefully, when they charge it at two livres a bottle. There is a small white wine, called preniac, which is very agreeable and very cheap. All the brandy which I have seen in Boulogne is new, fiery, and still-burnt. This is the trash which the smugglers import into England: they have it for about ten-pence a gallon. Butcher's meat is sold for five sols, or two-pence halfpenny a pound, and the pound here consists of eighteen ounces. I have a young turkey for thirty sols; a hare for four-and-twenty; a couple of chickens for twenty sols, and a couple of good soles for the same price. Before we left England, we were told that there was no fruit in Boulogne; but we have found ourselves agreeably disappointed in this particular. The place is well supplied with strawberries, cherries, gooseberries, corinths, peaches, apricots, and excellent pears. I have eaten more fruit this season, than I have done for several years. There are many well-cultivated gardens in the skirts of the town; particularly one belonging to our friend Mrs. B—, where we often drink tea in a charming summer-house built on a rising ground, which commands a delightful prospect of the sea. We have many obligations to this good lady, who is a kind neighbour, an obliging friend, and a most agreeable companion: she speaks English prettily, and is greatly attached to the people and the customs of our nation. They use wood for their common fewel, though, if I were to live at Boulogne, I would mix it with coal, which this country affords. Both the wood and the coal are reasonable enough. I am certain that a man may keep house in Boulogne for about one half of what it will cost him in London; and this is said to be one of the dearest places in France.
The adjacent country is very agreeable, diversified with hill and dale, corn-fields, woods, and meadows. There is a forest of a considerable extent, that begins about a short league from the Upper Town: it belongs to the king, and the wood is farmed to different individuals.
In point of agriculture, the people in this neighbourhood seem to have profited by the example of the English. Since I was last in France, fifteen years ago, a good number of inclosures and plantations have been made in the English fashion. There is a good many tolerable country-houses, within a few miles of Boulogne; but mostly empty. I was offered a compleat house, with a garden of four acres well laid out, and two fields for grass or hay, about a mile from the town, for four hundred livres, about seventeen pounds a year: it is partly furnished, stands in an agreeable situation, with a fine prospect of the sea, and was lately occupied by a Scotch nobleman, who is in the service of France.
To judge from appearance, the people of Boulogne are descended from the Flemings, who formerly possessed this country;