Tensas gazette., 1912-11-29

sea lay calm and TRANQUIL In tha evening uebt
wnhe tne beautiful headlands Of Cappo Senino
s anu La Scanoola stretched out beyond. The per-
iect outline and shapes of these noble beadlands
all OF glowing red and the deem purpIe shadows
tnat melt into the deeper blue of the sea below
make scene OF supreme beauty never tn he, for.
gotten. and far beyond the powers of the camera
to depict
on reaching the hotel we had a hurried meal
ana started for our first visit to the Calanches
WIN what remained to of the evening light
NO description can give an adequate idea of the
absolute magnihcence Of the gorees and sulfs
ana towering piles of red-colored rocks They
must be seen to be appreciated. Down, down.
away SO deep, small torrent was carving its
way still deeper through the granite rock below
ana up and up. tier upon tier rose above, with
glades OF splendid pines and bushes making val.
ieys In the recesses. Rocks of all FORMS wealth
cred into ragged, fantastic shapes often honey.
combed into caverns and caves innumerable
greet you on every side Weird shapes appear
round corners like gnomes who seem to resent
intrusion Every bend In the winding road pre-
sents fresh scene of wonder and we passed
from deep gorges to masses of towering rocks
and on again to wider ravines opening out to sea
with the distant headlands beyond
After this first sight of the Calanches we spent
weeks exploring and scrambling about among
It's wonders yet there was always something new
to see. One of our rambles was to a promontory
caleo Cappo hosso where We came goat
herds hut. which proved to be headquarters for
making the "Broccia" or "Brouch" as II is called
dead tree stood near the door hung with an
assortment OF black pots, while near by lay a
heap OF wooden tubs We were pleased to note
that all the pots and tubs were kept really very
clean, and were hung out in the open air. Seeing
this. and knowing that the goats milk had to un-
dergo much boiling before the 'Broccia" was
made, all fears as to the hygiene of the cookery
departed. Good the "Broccia" is when well made
and we had many opportunities of enjoying H.
Piana has a name for making some of the best
Broccia' In Corsica, so we know what II ought
to be like. II is snow white, with the consist.
ency OF cream cheese and II is eaten with sugar
. and occasionally with the addition of a few
1 drops Of eau de vie.
After our stay at Piana we drove on to Eyisa.
through such wealth Of magnificent scenery
.nat IL Is impossible to describe It here The road
iSen Is triumph OF engineering skill 1t de-
scends from Piana to the sea-level at Porto. then
mounts to height Of three thousand feet per
forming marvels In the way of facets as II climbs
round the mountainsides, yet the gradient is
quite gentle all the way and the surface remark
ably good. At nearly every point where the
facets cut away into the mountain there is a
gorge or ravine. some large. some small but all
beautiful. Many Of these are so wild and rueged
that the thought at struck US what perfect
hiding places they would be for bandits. and how
impossible II would be for any gendarmes 10
approach unseen
The socalled bandit" In Corsica is not a
brigand lurking behind the rocks ready to issue