Two Summers in Guyenne: A Chronicle of the Wayside and Waterside

by Edward Harrison Barker

I hoped that the village of Messeix was in this valley; but no, I had to cross it and climb the opposite hill. On the other side I found the place that I had fixed upon for my night quarters.

Very small and very poor, it lies in a region where the land generally is so barren that but a small part of it has been ever broken by the plough; where the summers are hot and dry, and the winters long and cruel. Although in the watershed of the Gironde, it touches Auvergne, and its altitude makes it partake very much of the Auvergnat climate, which, with the exception of the favoured Limagne Valley, is harsh, to an extent that has caused many a visitor to flee from Mont-Dore in the month of August. In the deep gorges of the Dordogne and its tributaries, the snow rarely lies more than a few days upon the ground, whereas upon the wind-swept plateau above the scanty population have to contend with the rigours of that French Siberia which may be said to commence here on the west, and to extend eastward over the whole mass of metamorphic and igneous rocks, which is termed the great central plateau of France, although it lies far south of the true centre of the country.

At the first auberge where I applied for a night's lodging, an elderly woman with a mournful face declined to take me in, and gave no reason. When I had left, she came after me and said, with her eyes full of tears:

'I have a great trouble in the house, that is why I sent you away.'

I understood what she meant; somebody dear to her was dying. A man who was listening said his brother-in-law, the baker, was also an innkeeper, and he offered to take me to the auberge. I gladly consented, for I was fearful of being obliged to tramp on to some other place. Presently I was in a large, low room, which was both kitchen and baker's shop. On shelves were great wheel-shaped loaves (they are called miches in the provinces), some about two feet in diameter, made chiefly of rye with a little wheaten flour. Filled sacks were ranged along the wall. In a deep recess were the kneading-trough, and the oven, now cold. The broad rural hearth, with its wood-fire and sooty chimney, the great pot for the family soup hanging to a chain, took up a large share of the remaining space. I sat upon a rickety chair beside a long table that had seen much service, but was capable of seeing a great deal more, for it had been made so as to outlast generations of men. Bare-footed children ran about upon the black floor, and a thin, gaunt young woman, who wore very short petticoats, which revealed legs not unlike those of the table, busied herself with the fire and the pot. She was the sister of the children, and had been left in charge of the house while her father and mother were on a journey. She accepted me as a lodger, but for awhile she was painfully taciturn. This, however, her scanty knowledge of French, and the fact that a stranger even of the class of small commercial travellers was a rare bird in the village, fully accounted for. The place was not cheerful, but as I listened to the crickets about the hearth, and watched the flames leap up and lick the black pot, my spirits rose. Presently the church bell sounded, dong, dong, dong.

'Why are they tolling the bell?' I asked.

'Because,' replied the gaunt young woman, 'a man has died in the village.'

By pressing her to speak, she explained that while a corpse lay unburied the bell was tolled three times in the day—early in the morning, at mid-day, and at nightfall. The conversation was in darkness, save such light as the fire gave. It was not until the soup was ready that the lamp was lighted. Then the young woman, addressing me abruptly, said:

'Cut up your bread for your soup.'

I did as I was told, for I always try to accommodate myself to local customs, and never resent the rough manners of well-intentioned people. The bread was not quite black, but it was very dark from the amount of rye that was in it. The soup was water flavoured with a suggestion of fat bacon, whatever vegetables happened to be in the way, and salt. This fluid, poured over bread—when the latter is not boiled with it—is the chief sustenance of the French peasant. It was all that the family now had for their evening meal, and in five minutes everyone had finished. They drank no wine; it was too expensive for them, the nearest vineyard being far away. A bottle, however, was placed before me, but the quality was such that I soon left it. To get some meat for me the village had to be scoured, and the result was a veal cutlet.