It would be difficult to speak with too much weight on the subject of bread, especially where invalids are concerned, and that article in the Pyrenees is essentially bad—­we might almost say unfit for food.  With the exception of Bagneres de Bigorre—­and then only when specially ordered—­and in the season, Bagneres de Luchon, the bread throughout the mountain resorts is abominably sour.  Travellers do eat it, because they have no other, but to invalids it is positively nauseous.  In our opinion it is the only real drawback to enjoying a Pyrenean trip!  But it would be foolish to bring it into such prominence when we have all along recommended a stay amid these lovely scenes, unless we could suggest a remedy, and the remedy is as simple as, with us, it proved complete.  There are several bakers in Pau selling bread as good as one could wish for, and doubtless any of these would be glad to meet the wishes of travellers; in our case we addressed ourselves to Mr. Otto Kern, Vienna Bakery, Rue de la Prefecture, Pau, requesting him to supply us with a certain quantity of bread daily, at whatever place we might be.  We had previously decided on our route on broad lines, so that a postcard as a rule was sufficient to give notice of a change in our address; while if a sudden alteration occurred in our plans, a half-franc telegram told him the news, and our bread never failed to be at the right place on the right day.  The bread sufficient for four people, carriage thereof, and a trifle for commission (i.e. paper and trouble) cost on an average 2 frs. 50 cents per diem, which was a little over 80 centimes each.  Perhaps in time hotel-keepers will resort to this method; in fact, we were assured that it would be so; but in the meantime every traveller is recommended to do so on his own account; though in all other respects he will find most of the hotels throughout the mountains very well found.  When once in the Pyrenees, after Pau had been left behind, we found an average price of 10 frs. per day—­perhaps a shade less—­was what our hotel expenses amounted to; including—­coffee and milk, bread and butter, eggs or kidneys or chops for the first breakfast; table d’hote luncheon and table d’hote dinner, with a good bedroom not higher than 2nd floor.  These prices must be understood as only those of a spring or autumn tour—­out of the season—­and rather easier than a traveller would pay at many of the hotels if he arrived without having previously written and made terms. We invariably wrote, and at all the hotels marked thus || received every attention, good rooms, good food, and dry beds.