Chapter II
MOTORING BY TRAM
A little book says: "Thanks to a unique system of tramways, Marseilles may be visited rapidly and without fatigue." They do not know the word "trolley" in Europe, and "tramway" is not a French word, but the French have adopted it, even with its "w," a letter not in their alphabet. The Marseilles trams did seem to run everywhere, and they were cheap. Ten centimes (two cents) was the fare for each "zone" or division, and a division long enough for the average passenger. Being sight-seers, we generally paid more than once, but even so the aggregate was modest enough. The circular trip around the Corniche, or shore, road has four of these divisions, with a special rate for the trip, which is very long and very beautiful.
We took the Corniche trip toward evening for the sake of the sunset. The tram starts at the rue de Rome and winds through the city first, across shaded courts, along streets of varying widths (some of them so old and ever so foreign, but always clean), past beautiful public buildings always with deep open spaces or broad streets in front of them, for the French do not hide their fine public architectures and monuments, but plant them as a landscape gardener plants his trellises and trees. Then all at once we were at the shore—the Mediterranean no longer blue, but crimson and gold with evening, the sun still drifting, as it seemed, among the harbor islands—the towers of Château d'If outlined on the sky. On one side the sea, breaking against the rocks and beaches, washing into little sheltered bays—on the other the abrupt or terraced cliff, with fair villas set in gardens of palm and mimosa and the rose trees of the south. Here and there among the villas were palace-like hotels, with wide balconies that overlooked the sea, and down along the shore were tea houses and restaurants where one could sit at little tables on pretty terraces just above the water's edge.
So we left the tram at the end of a zone and made our way down to one of those places, and sat in a little garden and had fish, freshly caught, and a cutlet, and some ripe grapes, and such things; and we watched the sun set, and stayed until the dark came and the Corniche shore turned into a necklace of twinkling lights. Then the tram carried us still farther, and back into the city at last, by way of the Prado, a broad residential avenue, with trees rising dark on either side.
At the end of a week in Marseilles we had learned a number of things—made some observations—drawn some conclusions. It is a very old city—old when the Greeks settled there twenty-five hundred years ago—but it has been ravaged and rebuilt too often through the ages for any of its original antiquity to remain. Some of the buildings have stood five or six hundred years, perhaps, and are quaint and interesting, with their queer roofs and moldering walls which have known siege and battle and have seen men in gaudy trappings and armor go clanking by, stopping to let their horses drink at the scarred fountains where to-day women wash their vegetables and their clothing. We were glad to have looked on those ancient relics, for they, too, would soon be gone. The spirit of great building and progress is abroad in Marseilles—the old clusters of houses will come down—the hoary fountains worn smooth by the hands of women and the noses of thirsty beasts will be replaced by new ones—fine and beautiful, for the French build always for art, let the race for commercial supremacy be ever so swift. Fifty or one hundred years from now it will be as hard to find one of these landmarks as it is to-day relics of the Greek and Roman times, and of the latter we found none at all. Tradition has it that Lazarus and his family came to Marseilles after his resuscitation, but the house he occupied is not shown. Indeed, there is probably not a thing above ground that Lucian the Greek saw when he lived here in the second century.
The harbor he sailed into remains. Its borders have changed, but it is the same inclosed port that sheltered those early galleys and triremes of commerce and of war. We looked down upon it from our balcony, and sometimes in the dim morning, or in the first dusk of evening when its sails were idle and its docks deserted, it seemed still to have something of the past about it, something that was not quite reality. Certain of its craft were old in fashion and quaint in form, and if even one trireme had lain at anchor there, or had come drifting in, we might easily have fancied this to be the port that somewhere is said to harbor the missing ships.
It is a busy place by day. Its quays are full of trucks and trams and teams, and a great traffic going on. Lucian would hardly recognize any of it at all. The noise would appall him, the smoking steamers would terrify him, the transbordeur—an aërial bridge suspended between two Eiffel towers, with a hanging car that travels back and forth like a cash railway—would set him praying to the gods. Possibly the fishwives, sorting out sea food and bait under little awnings, might strike him as more or less familiar. At least he would recognize their occupation. They were strung along the east quay, and I had never dreamed that the sea contained so many strange things to eat as they carried in stock. They had oysters and clams, and several varieties of mussels, and some things that looked like tide-worn lumps of terra cotta, and other things that resembled nothing else under heaven, so that words have not been invented to describe them.
Then they had oursins. I don't know whether an oursin is a bivalve or not. It does not look like one. The word "oursin" means hedgehog, but this oursin looked a great deal more like an old, black, sea-soaked chestnut bur—that is, before they opened it. When the oursin is split open—
But I cannot describe an opened oursin and preserve the proprieties. It is too—physiological. And the Marseillais eat those things—eat them raw! Narcissa and I, who had rather more limb and wind than the others, wandered along the quay a good deal, and often stood spellbound watching this performance. Once we saw two women having some of them for early breakfast with a bottle of wine—fancy!