Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1912-11-08

sea lay calm and tranquil in the evening Sight,
while the beautiful headands of Cappo Senino
and La Scandola stretched out beyond The per-
feet outline and shapes of these noble headlands
all of 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 first visit to the Calanches
with what remained to 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 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 tiey rose above. with
glades of splendid pines and bushes making val
leys in the recesses Rocks o. all forms, wealth
cred into ragged, fantastic shapes, often honey
combed into caverns and caves innumerable,
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
with the distant headlands beyond
After this first sight of the Calanches we spent
weeks exploring and scrambling about among
its wonders, yet theirs always something new
to see One of our rambles was TO promontory
called Cappo Rosso, where came on a goat
herds hut, which proved to be a headquarters Tor
making the 'Broccia" or 'Broueh, as it is called.
dead tree stood near the dooy hung with
assortment of black pots, while near by lay a
heap of wooden tubs. We we're 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 I'M
dergo much boiling before the "BEoccia was
made all fears to the hygiene of the cookery
departed Good the ''Brocca" is when we'll made,
and we had many, opportunities of enjoying it.
Pana has a name for making of the best
'Broccia" in Corsica, we know what it ought
to be like. It is snow white, with the consist
ency of cream cheese and it is eaten with sugar
and occasionally with the addition of few
drops of de vie.
After our stay at Piana drove on to Evisa,
through such a wealth of magnificent scenery
that it is impossible to describe it here The road
itself is triumph of engineering skill 1t 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 mountainsides, 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 or ravne, 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 It would be for am gendarmes to
approach unseen.
The sc-caed bandit" in Corsica is not
brig r-'-ing behiEI the rocks ready TO issue