The Meridian times. (Meridian, Idaho) 1909-1938, 1912-11-15

sea lay calm and tranquil in the evening light.
While the beautiful headlands of Sappo Senino
ahd La Scandola stretched cut beyond. The per-
rect outline and shapes of these noble headlands
all OF glowing red and the deep purple shadows
tnat melt into the deeper blue of the sea below.
make scene OF supreme beauty never to be for
gotten. and far beyond the powers of the camera
to depict
On reaching the hotel we had a hurried meal
and started for our first visit to the Calanches
with what remained to us OF the evening light.
No description can give an adequate idea OF Il
absolute magnihcence of the gorge and CULTS
and 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
and up and up, tier upon tier rose above, with
slades of splendid pines and bushes making val
leys in the receszes Rocks OF all forms, wealth.
cred into ragged. fantastic shapes often honey
combed into caverns and caves innumera6le.
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
its wonders, yet there always something new
see. One OF cur rambles was to promontory
called Cappo Rosso where came a goat
herds hut which proved to be headquarters for
making the "Broccia" -Broueh," as 1t is called.
a dead tree stood near the door hung with an
assortment Of black pots. while by lay
heap of wooden tubs We 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 I'M
5ergo much boiling before the "Broccia" was
made all fears to the hygiene OF the cookery
departed. Good the "Broccia" is when well made.
and we had many opportunities of enjoying It.
Piana has name for making CT the best
"Broccia" in Corsica, we know what il ought
to be like 1t is snow W ite with the consist
ency of cream cheese. aud it is eaten with sugar
and occasionally with the addition of few
drops OF eau de vie.
After our stay st Piana we drove to Eyisa.
through such a wealth OF magnificent scenery
that it is impossible to describe it here The road
itself is a triumph OF engineering skill. 1t de-
scends from Piana to the ses-level at Porto. then
mounts to a height of three thousand feet per
forming marvels In the way OF facets as it climbs
round the mountain-sdes, 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 wild and rugged
that the thought at once struck us what perfect
hiding places they would be for bandits. and how
impossible It would be for any gendarmes TO
approach unseen
The so-called bandit" IN Corsica is not a
Nrigand lurking behind the rocks ready to issue