File:Northern France - from Belgium and the English Channel to the Loire, excluding Paris and its environs - handbook for travellers (1909) (14802387983).jpg

Identifier: northernfranc00karl (find matches)
Title: Northern France : from Belgium and the English Channel to the Loire, excluding Paris and its environs : handbook for travellers
Year: 1909 (1900s)
Authors: Karl Baedeker (Firm)
Subjects:
Publisher: Leipzig : K. Baedeker New York : C. Scribner's sons
Contributing Library: PIMS - University of Toronto
Digitizing Sponsor: University of Toronto

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ient priory of Bin^on and the Pl^teau of aafiiion-sur-Marn.where a colossal statue of Pope Urban H. (1042-99), who was boriin the neighbourhood, was erected in 1887, from a design b)Roubaud -.l^m.Port-h-Bimon-Chatillon. Near (84 M.) i)ameryBoursault rises (to the right) the ^Omteau of Boursault. in theRenaissance style, the property of the Duchesse d Uzes. 88 M Epernay. - Hotels. De lEukope, Rue Porte-Lucas 18R.from3;B.l, dej. or D. SV^, pens. 9 omn. 1 fr.-, ^« ^^^^^^V^i.™ KMoet 23 pens. 71/2 fr.; de Chaloss, Rue des Berceaux 6-, Tkkminus, «from 2,d 2V fr. de la Cloche, de la Gaee, Place Th ers, i, 5 aodjIcJUdu Centre, Rue Flodoard-, de Rohai, Rue de Chalons^ de PansRue Porte-Lucas. — Good Buffet at the station. Epernay, the Sparnacum of antiquity, a town with 21,637 inhab.prettily situated on the left bank of the Marne, is the centre of th-champagne-trade. The handsome houses in the suburb of La toluon the E., close to which the train passes as it quits the town, aflor ^^Memmie
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s^j-nxL?.-ej .T.iA to Nancy. CHALONS-SUR-MARNE. 15. Route. 103 Bome indication of the lucrative nature of the local industry. Eitherhere or at Rheims (p. 89) a visit should be paid to one of the vastCellars of the champagne-makers, consisting of long galleries, hewnin the chalk rock, containing hundreds of thousands of bottles (thenumber laid down annually is estimated at 5 millions) and admir-ably adapted for the numerous delicate operations necessary for theproduction of the wine. Champagne is said to have been invented at the beginning of the 18thcentury. Its distinguishing quality of eflfervescence is due to the carbonicacid gas generated by fermentation, which, under its own pressure of4 or 5 atmospheres, is held in a state of liquefaction until the cork isremoved. The best wines are made from mixtures (in various proportions)of black and white grapes. The must that first issues from the pressesIS reserved for the vins de cuvee, or first quality brands. After the leeshave had tim

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