The enterprise. [volume] (Harlem, Mont.) 1899-1926, 1912-11-07

sea Id? calm and tranquil in the evening light
"hlfe the beautiful headlands of Campo Senno
e 10 ocaiiuola stfetched out beyond. The per-
I' ou'ille ana Shapes of these noble headands
ai' " 4 slowing 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 hurried meal
ana started for our first visit to the Calanches
with what remained to us of the evening light
mo description can give an adequate idea of the
absolute magnifcence of the gorges and CULTS
ana lowering piles of red-colored rocks. They
must be seen to be appreciated. Down. down.
away so Deep a small torrent was carving it's
way still deeper through the granite rock below,
and 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
ccmbed into caverns and caves nnumerable
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
to see. One of our rambles was to a promontory
called Cappo Rosso, where came on goat
herds hut which proved to be a headquarters for
making the "Broccia' 'Brouch,' as it is called.
A dead tree stood 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 un.
dergo much boiling before the "Broccia"
made, all fears as to the hygiene of the cookery
departed. Good the "Broccia" is when we'll made,
and we had many opportunities of enjoying 1t.
Piana has name for making of the best
'Broccia' In Corsica, so we know what it ought
to be like. 1t is snow white, with the consist
ency of cream cheese and it is eaten with sugar
and occasionally with the addition of a few
drops of eau de vie.
After stay at Piana we drove on to Evisa
through such wealth of magnificent scenery
that it is impossible to describe it here. The road
itself is triumph of engineering skill. 1t de-
scends from Pana to the sea-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 grade It 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
gorge or ravine, some large, some small but all
beautiful. Many of these SO 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 Go-called bandit" in Corsica is not a
brgand lurking behind the rocks ready to issue