Montpelier examiner. [volume] (Montpelier, Idaho) 1895-1937, 1912-11-15

sea lay calm and TRANQUIL In the evening light
while the beautiful headlands of Cappo Senino
ana La Scanaoia stretched out 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 the
absolute magnifcence of the gorges and CULTS
and towering piles of redcolored 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
combed into and caves 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 fresh scene of wonder, and 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 scrambng 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 goat
herds hut. which proved to be a headquarters for
making the "Broccia" or "Brouch," as It is called.
A dead tree stood near the door hung with
assortment of black pots. while by lay q
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
dergo much boiling before the "Broccia" was
made, all fears as to the hygiene of the cookery
departed Good the "Broccia" ID when well made.
and we had many opportunities of enjoying 1t.
Piana has a name for making some of the best
"Broccia' in Corsica, SO we know what 1t ought
to be like. It is snow white, with the consist
ency of cream cheese and II Is eaten with sugar
and occasionally with the addition of 9 few
drops of eau de vie.
After our stay at Piana drove on to Evisa,
through such wealth Of magnificent scenery
that It Is impossible to describe 1t here. The road
itself 10 triumph of engineering skill Il de-
scends from Piana to the sealeveI at Porto. then
mounts to height Of three thousand feet per
forming marvels In the way OF facets as It 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
gorge 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 1t would be for any gendarmes to
approach unseen
The so-ca1Ied bandit" in Corsica is not a
brigand lurking behind the rocks ready to issue