Halting the victoria on one side of the square, we wandered about on foot among a bedlam more picturesque than, and fully as noisy as, the Easter Market. To describe the scene adequately is impossible—no one who has not seen it can gather more than the vaguest idea from any printed description of this vivid cross-section of lower class Sicilian customs.
Dazzling light and pitchy darkness alternate sharply, with no intermediate nuances of softer shadow, and the hurrying people rush hither and yon like so many busy ants. Adding to the confusion of the scene, the peddler and vendor shout out their wares: “Water!” “Olives!” “Artichokes!” “Fish!” A chorus of lesser cries swell into diapason invitations to buy all manner of things one does not wish and can not possibly use, and there is much good natured chaff for the forestieri. Men, women and children by the score are everywhere, some eating where they stand, some carrying food home.
Small pails of gleaming charcoal bear upon their heads great kettles of boiling artichokes. Steam and aroma from the cooking meats and vegetables; the smoke of lamps, candles and torches and burning fat and grease in the frying pans; escaping gases from the ranges in the “economical kitchens,” from the charcoal fires, and from the coal stoves; the innumerable smells of fresh vegetables, meat, fish, both salt and fresh, cut flowers and goats, with an additional tang of cheap wine, gushing from big casks into pails and bottles in the open shops, mingle in a composite odor by no means as unpleasant as might be thought.
The whole scene is a delight to the eye. Here is a good sized wine shop, its front entirely open, showing two rows of casks and an imposing array of copper bright as the sun; yonder a vegetable store completely covered with onions suspended in long strings, bunches and wreaths, decorated fancifully with green leaves and little rosettes which afford a background of decidedly striking type for an image of the Holy Bambino, itself of onion color, and barely discernible among the rustling strings of bulbs over the door.
Beside us a tiny restaurant, its front all gas-range, yawns enticingly, while opposite glows the fiery eye of an artichokeman’s tiny charcoal fire. Vendors of fried entrails and stomachs squat beside their frying pans and baskets, perforated ladles in their hands, exactly like our frankfurter men; while water-men with their highly colored stands full of clinking glasses swing along, bellowing cheerfully.
Great gaudy signs in blue, red and yellow proclaim the prices of empty eggs, strung on threads, or impaled upon wooden spearlets, and stuck up over the front of a shop. Evidently the Palermitan distinguishes as we do between “eggs,” “fresh eggs” and “strictly fresh eggs,” for the price varies considerably. However, the careful buyer we watched trusted not in signs or portents, but weighing each egg carefully as he bought, placed a dozen or more of the fragile things in his coat pockets despite the throng. Why a purchaser never comes home with an omelet in his clothes is a mystery, for we found it exceedingly difficult to work our way through the crowd. Yet, when I questioned the egg-seller he declared that no one ever broke an egg.
A man with a pretentious stand like the American quick lunch counters stood behind a narrow smoking counter full of hidden fire, bearing a frying pan on top. On his left a bowl of strong shredded cheese faced other dishes of butter and rolls. He was a very popular caterer, too, for while we stood watching him a number of customers came up, giving an order in the peasant dialect which we could not understand, and the proprietor with a deft turn of his hand split a roll, covered it liberally with a rich thick layer of shredded cheese looking like toothpicks, placed upon that a few scraps of the meat he was cooking below, and deluging the whole with a spoonful or two of boiling grease, served up the tit-bit to his eager customer. In Sicily the butchers sell the offal and entrails of slaughtered animals, which in America are turned over the soap manufacturers or thrown away. The kitchen-man who buys them cuts up the stuff, boils it in its own fat, and sells it in the reeking buns at a penny apiece. The sturdy Sicilian seems to enjoy and thrive on this horrible mess, and even the children come toddling up to clamor for their share.
Macaroni of all sorts, curled, fluted, twisted, frilled, chopped into squares and lead pencil lengths, woven, braided into shapes numberless, decorates several of the stalls. Other booths sell candles; others, shoes; still others, nothing but cheese. Cobblers are everywhere, although it seems impossible—in a town where so many people go barefoot—that one-tenth of the shoemakers, who work from six o’clock in the morning until nearly midnight, can find anything to do. Notwithstanding this external poverty, however, there are in the houses of the very poorest in practically every section of the town sewing-machines, whose tireless treadles throb and pulse by day and far into the night, the seamstress bending over her work lighted only by the spasmodic flickerings of a little candle.