Here, and at Estagel, on the Perpignan road, the Catalan tongue is still to be heard in all its silvery picturesqueness.
Estagel is what the French call "_une jolie petite ville_;" it has that wonderful background of the Pyrenees, a frame of olive-orchards and vineyards, two thousand inhabitants, the Hotel Gary, a most excellent, though unpretentious, little hotel, and the birthplace of François Arago as its chief sight. Besides this, it has a fine old city gate and a great clock-tower which is a reminder of the Belfry of Bruges. The wines of the neighbourhood, the _macabeu_ and the _malvoisie_ are famous.
North of Estagel, manners and customs and the _patois_ change. Everything becomes Languedocian. In France the creation of the modern departments, replacing the ancient provinces, has not levelled or changed ethnological distinctions in the least.
The low-lying, but rude, crests of the Corbières cut out the view northward from the valley of the Agly. The whole region roundabout is strewn with memories of feudal times, a château here, a tower there, but nothing of great note. The Château de Queribus, or all that is left of it, a great octagonal thirteenth-century donjon, still guards the route toward Limoux and Carcassonne, at a height of nearly seven hundred metres. In the old days this route formed a way in and out of Roussillon, but now it has grown into disuse.
Cucugnan is only found on the maps of the Etat-Major, in the Post-Office Guide, and in Daudet's "Lettres de Mon Moulin." We ourselves merely recognized it as a familiar name. The "Curé de Cucugnan" was one of Daudet's heroes, and belonged to these parts. The Provençal literary folks have claimed him to be of Avignon; though it is hard to see why when Daudet specifically wrote C-u-c-u-g-n-a-n. Nevertheless, even if they did object to Daudet's slander of Tarascon, the Provençaux are willing enough to appropriate all he did as belonging to them.
The Catalan water, or wine, bottle, called the _porro_, is everywhere in evidence in Roussillon. Perhaps it is a Mediterranean specialty, for the Sicilians and the Maltese use the same thing. It's a curious affair, something like an alchemist's alembic, and you drink from its nozzle, holding it above the level of your mouth and letting the wine trickle down your throat in as ample a stream as pleases your fancy.