agine that
its composition is known only to themselves, and keep it very secret.
However, it is merely made from anotta;[*] though a composition of
carrots and marigold is at times substituted for it.

[*] Anotta, which is obtained from the pulp surrounding the
seeds of the _Bixa Orellana_, is used for a good many
purposes besides the colouring of butter and cheese. It
frequently enters into the composition of chocolate, and is
employed to dye nankeen. Police court proceedings have also
shown that it is well known to the London milkmen, who are
in the habit of adding water to their merchandise.
--Translator.

"Come, do be quick!" La Sarriette now exclaimed, for she was getting
impatient, and was, moreover, no longer accustomed to the malodorous
atmosphere of the cellar. "Mademoiselle Saget will be going. I fancy
she's got something very important to tell you abut my uncle Gavard."

On hearing this, Madame Lecoeur abruptly ceased working. She at once
abandoned both butter and dye, and did not even wait to wipe her arms.
With a slight tap of her hand she settled her cap on her head again, and
made her way up the steps, at her niece's heels, anxiously repeating:
"Do you really think that she'll have gone away?"

She was reassured, however, on catching sight of Mademoiselle Saget
amidst the cheeses. The old maid had taken good care not to go away
before Madame Lecoeur's arrival. The three women seated themselves at
the far end of the stall, crowding closely together, and their faces
almost touching one another. Mademoiselle Saget remained silent for
two long minutes, and then, seeing that the others were burning with
curiosity, she began, in her shrill voice: "You know that Florent! Well,
I can tell you now where he comes from."

For another moment she kept them in suspense; and then, in a deep,
melodramatic voice, she said: "He comes from the galleys!"

The cheeses were reeking around the three women. On the two shelves at
the far end of the stall were huge masses of butter: Brittany butters
overflowing from baskets; Normandy butters, wrapped in canvas, and
resembling models of stomachs over which some sculptor had thrown damp
cloths to keep them from drying; while other great blocks had been cut
into, fashioned into perpendicular rocky masses full of crevasses and
valleys, and resembling fallen mountain crests gilded by the pale sun of
an autumn evening.

Beneath the stall