The Madison journal. (Tallulah, Madison Parish, La.) 1888-current, 1912-11-09

sea lay calm and tranquil In the evening light.
Wnhe the beautiful headlands Of Cappo Senino
and La Scandola stretched out beyond The per-
feet outline and shapes of these noble headlands,
all OF a 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 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 the
absolute magnifcence of the gorges and CULTS
and towering piles of red-colored rocks They
must be seen to btSappreciated. Down. down.
away 30 deep. a small torrent carving its
way still deeper through the granite rock below,
and up and up, tier upon tier rose above. with
glades Of splendid nj es and bushes making val
leys In the recesses.R 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 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 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 was always something new
to see. One Of our rambles was to promontory
called Cappo Rosso. where we came on a goat
herds hut, which proved to be a headquarters for
making the "Broccia" or "Brouch," as It is called.
dead tree stood near the door hung with
assortment Of black pots while near by lay
heap Of wooden tubs. We were pleased to note
that all the pots and tubs we're 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 "Brocca"
made. all fears to the hygiene of the cookery
departed. Good the "Broccia" is when we'll made
and we 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. II is white with the consist
ency of cream cheese. and 1t is eaten with sugar
and occasionally with the addition Of a few
drops Of eau de- vie. ,....,--.,.-,~.-- 80
After our stay at Piana we drove on to Evisa.
through such wealth of magnificent scenery
that Il is impossible to describe II here The road
itself lie a triumph Of engineering skill. It 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 1t climbs
round the mountain-sides 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 rugged
that the thought at once struck US what perfect
hiding places they would be for bandits. and how
impossible II would be for any gendarmes to
approach unseen.
The so-caled bandit" in Corsica is not a
brigand lurking behind the rocks ready to issue