The Yale expositor. (Yale, St. Clair County, Mich.) 1894-current, 1912-11-07

sea lay calm and tranquil in the evening light
"hlie the beautiful headlands of Cappo Senino
and La Scandoa stretched out beyond The per-
rect outline and shapes of these noble headlands
all or glowing red, and the deep purple shadows
That 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 adequate idea of the
absolute magnificence of the gorges and CULTS
and towering piles of red-coored rocks They
must be seen to be appreciated. Down, down,
away so deep, small torrent carving its
way still deeper through the granite rock below.
and up and up tier upon tier above, with
glades OF splendid pines and bushes making val
legs in the recesses Rocks OF all FORMS wealth
cred into ragged, fantastic shapes. often honey
comted into caverns and innumerabe.
greet you every side Weird shapes appear
round corners like gnomes who seem to resent
intrusion. Every bend In the winding road pre-
sents a fresh scene of wonder. and we passed
from deep gorges to masses of towering rocks,
and on again to wider ravines opening out to
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
to see. One of our rambes was to promontory
called Cappo Rosso. where came a goat
herds hut, which proved to be headquarters for
making the "Broccia" or "Brouch," it Is called.
A dead tree stood near the door hung with an
assortment Of black pots, while near by lay
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 I'M
dergo much boiling before the "Broccia" was
made all fears to the hygiene Of the cookery
departed Good the "Broccia" is when we'll made,
and had many opportunities of enjoying it.
Piana has a name for making some of the best
"Broccia' In Corsica, we know what 1t ought
to be like. 1t is snow white, with the consist
ency of cream cheese. aud it is eaten with sugar
and occasionally with the addition of a few
drops OF de vie.
After stay at Piana drove on to Evisa.
through such wealth of magnificent scenery
that 1t Is impossible to describe 1t here. The road
itself is q triumph of engineering skill II de-
mounts to height of three thousand feet per-
forming marvels In the way OF facets Il climbs
round the mountainsides, yet the gradient is
quite gentle oil the way and the surface remark
ably good. At nearly every point where the
facets cut away into the mountain there Is
gorge or ravine, some large some small, but all
beautiful. Many of these are wild and rugged
that the thought at struck us what perfect
hiding places they would be for baDdits and how
impossible It would be for any gendarmes to
approach unseen. ....
The so-called bandit" in Corsica Is not a
brgrnd lurking behind the rocks -esd- % issue