Sketches and Studies in Italy and Greece, Second Series

As early as the sixth century, the sea had already retreated to such a distance from Ravenna that orchards and gardens were cultivated on the spot where once the galleys of the Cæsars rode at anchor. Groves of pines sprang up along the shore, and in their lofty tops the music of the wind moved like the ghost of waves and breakers plunging upon distant sands. This Pinetum stretches along the shore of the Adriatic for about forty miles, forming a belt of variable width between the great marsh and the tumbling sea. From a distance the bare stems and velvet crowns of the pine-trees stand up like palms that cover an oasis on Arabian sands; but at a nearer view the trunks detach themselves from an inferior forest-growth of juniper and thorn and ash and oak, the tall roofs of the stately firs shooting their breadth of sheltering greenery above the lower and less sturdy brushwood. It is hardly possible to imagine a more beautiful and impressive scene than that presented by these long alleys of imperial pines. They grow so thickly one behind another, that we might compare them to the pipes of a great organ, or the pillars of a Gothic church, or the basaltic columns of the Giant's Causeway. Their tops are evergreen and laden with the heavy cones, from which Ravenna draws considerable wealth. Scores of peasants are quartered on the outskirts of the forest, whose business it is to scale the pines and rob them of their fruit at certain seasons of the year. Afterwards they dry the fir-cones in the sun, until the nuts which they contain fall out. The empty husks are sold for firewood, and the kernels in their stony shells reserved for exportation. You may see the peasants, men, women, and boys, sorting them by millions, drying and sifting them upon the open spaces of the wood, and packing them in sacks to send abroad through Italy. The pinocchi or kernels of the stone-pine are largely used in cookery, and those of Ravenna are prized for their good quality and aromatic flavour. When roasted or pounded, they taste like a softer and more mealy kind of almonds. The task of gathering this harvest is not a little dangerous. Men have to cut notches in the straight shafts, and having climbed, often to the height of eighty feet, to lean upon the branches, and detach the fir-cones with a pole—and this for every tree. Some lives, they say, are yearly lost in the business.