The Raymer enterprise., 1912-11-07

eea lay calm and tranquil In the evening light
"niie inc beautiful headlands OF Cappo Senno
hhu La Scandola stretched out beyond The per.
tect outline and shapes OF these noble headlands.
MI OF glowing red. and the deep purple shadows
'hat melt into the deeper blue OF the sea below,
make scene OF supreme beauty never to be for.
gotten. ana 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.
no description can give an adequate idea OF the
absolute magnfcence OF the gorges and CULTS
and towering piles OF redcolored rocks They
must be seen to be appreciated. Down. down.
away 30 deep, small torrent was carving It's
way still deeper through the granite rock below,
ana up and up. tier upon tier rose above with
Glades OF splendid pines and bushes making val.
lcys In the recesses. Rocks OF all FORMS wealth.
cred into ragged fantastic shapes, often honey.
Combed into Cayerns and caves inpumerabe,
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 n fresh scene OF wonder, and we passed
from deep gOrges TO masses OF towering rocks,
and on again to wider ravnes opening out to sea
with the distant hoadlands beyond
After this first sight OF the Calanches we spent
It's wonders yet there was always something new
to see. One OF our rambles was to a promontory
called Cappo Rosso. where We came on a goat.
herds hut. which proved to be n headquarters for
making the "Broccia' or "Brouch," as It Is called.
dead tree stood near the door hung with an
assortment Of black pots while near by lay a
heap OF wooden tubs We were pleased to note
that aR 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" was
made, all fears as to the hygiene OF the cookery
departed. Good the "Broccia" Is when well made
and we had many opportunities OF enjoying It.
Plana has name for making some OF the best
"BroccIa" In Corsica, so we know what II ought
TO be like 1t Is snow white. with the consist.
ency OF cream cheese. and II Is eaten with sugar
and occasionally with the addition OF few
drops OF eau de vie.
After our stay at Piana we drove on to Evisa
through such wealth OF magnificent scenery
that II Is impossible to describe II here The road
Itself Is n triumph OF engineering skill II de-
sceEds from Plana to the sea.leycl at Porto, then
mounts TO n height OF three thousand feet per.
forming maryels In the way OF facets as II climbs
round tho 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 a
gorge or rayne, 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.called bandit" In Corsica Ia not a
brigand lurking behind the rocks ready to issue