GOTHIC ARCHITECTURE
IN SPAIN.
CHAPTER I.
IRUN—SAN SEBASTIAN—BURGOS.
SO little has it been the fashion hitherto to explore the North of Spain in search of artistic treasures, that it was with somewhat more than usual of the feeling that I was engaged in an adventure that I left Bayonne on my first journey West of the Pyrenees. Yet, in truth, so far as I have seen there is little in the way of adventure to anticipate even there in these matter-of-fact days; and, some slight personal inconvenience excepted, there is nothing to prevent any traveller of ordinary energy doing all that I did with complete success, and an uncommon amount of pleasure. For if there are no serious perils to be encountered, there is great novelty in almost everything that one sees; and whether we wish to study the people and their customs, or to visit the country and explore it in search of striking and picturesque scenery, or to examine, as I did, its treasures of ancient art, we shall find in every one of these respects so much that is unlike what we are used to, so much that is beautiful, and so much that is ancient and venerable by historic association, that we must be dull indeed if we do not enjoy our journey with the fullest measure of enjoyment. Indeed the drawbacks about which so much is usually said and written—the difficulty of finding inns fit to sleep in, or food fit to eat—seem to me to be most enormously exaggerated. It is true that I have purposely avoided travelling over the well-beaten Andalusian corner of Spain; and it is there, I suppose, that most English ideas of Spain and the Spaniards are formed. But in those parts to which my travels have taken me, but in which English travellers are not known so well as they are in Andalusia, I have certainly seldom found any difficulty in obtaining such creature-comforts as are essential. Somewhat, it is true, depends upon the time of year in which a journey is undertaken; for in the spring, when the climate is most enjoyable, and the country gloriously green and bright with wavy crops of corn, the traveller has to depend entirely upon the cook for his food; and has no other resource even where the cookery is intolerable to his English sense of smell, taste, and sight! But in the autumn, if he chances to travel, as I have twice done, just when the grapes are ripening, he may, if he choose, live almost entirely, and with no little advantage to his health, on grapes and bread, the latter being always pure, light, and good to a degree of which our English bakers have no conception; and the former tasting as none but Spanish grapes do, and often costing nothing, or at any rate never more than a merely nominal sum.
On the whole, from my own experience, I should be inclined to recommend the autumn as the most favourable season for a Spanish journey, the weather being then generally more settled than in the spring. But, on the other hand, there is no doubt that any one who wishes to judge fairly of the scenery of Old and New Castile, of great part of Aragon, and of Leon, ought on no account to visit these provinces save in the spring. Then I know no sight more glorious in its way than the sea of corn which is seen covering with its luxuriance and lovely colour the endless sweeps of the great landscape on all sides; whereas in the autumn the same landscape looks parched and barren, burnt up as it is by the furious sun until it assumes everywhere a dusty hue, painful to the eye, and most monotonous and depressing to the mind; whilst the roads suffer sometimes from an accumulation of dust such as can scarcely be imagined by those who have never travelled along them. Even at this season, however, there are some recompenses, and one of them is the power of realizing somewhat of the beauty of an Eastern atmosphere, and the singular contrasts of colours which Eastern landscapes and skies generally present; for nowhere else have I ever seen sunsets more beautiful or more extraordinary than in the dreariest part of dreary Castile.
So far as the inns and food are to be considered, I do not think there is much need ordinarily for violent grumbling. All ideas of English manners and customs must be carefully left behind; and if the travelling-clothes are donned with a full intention to do in Spain as Spain does, there is small fear of their owner suffering very much. But in Spain more than in most parts of Europe the foreign traveller is a rare bird, and if he attempt to import his own customs, he will unquestionably suffer for his pains, and give a good deal of unnecessary—because fruitless—trouble into the bargain.
Spanish inns are of various degrees, from the Posada, which is usually a muleteer’s public-house, and the Parador, which is higher in rank, and where the diligence is generally to be found, up to the Fonda, which answers in idea to our hotel. In small country towns and villages a posada is the only kind of inn to be found; and sometimes indeed large towns and cities have nothing better for the traveller’s accommodation; but in the larger towns, and where there is much traffic, the Parador or Fonda will often be found to be as good as second-rate inns elsewhere usually are.
In a Posada it is generally easy to secure a bed-room which boasts at any rate of clean, wholesome linen, though of but little furniture; and in the remoter parts of the country—as in Leon and Galicia—there is no difficulty in securing in the poorest Posada plenty of bird or fish of quality good enough for a gourmand. The great objection to these small inns is, that nothing but the linen for the beds and the face of the waiting-maid ever seems to be washed. The water is carried to and fro in jars of the most curious and pleasant form and texture, and a few drops are now and then thrown on the floor of the comedor or eating-room by way of laying the ancient dust; but washing in any higher sense than this is unknown. It must be said also, that the entrance is common to the mules and the guests; and that after passing through an archway where the atmosphere is only too lively with fleas, and where the stench is something too dreadful to be borne with ease, you turn into the staircase door, and up the stairs, only to find when you have mounted that you have to live, sleep, and eat above the mules; and (unless you are very lucky), when you open your window, to smell as badly as ever all the sweets of their uncleaned and, I suppose, uncleanable stables!
The kitchen is almost always on the first floor; and here one may stand by the wood fire and see the dinner cooked in a mysterious fashion in a number of little earthen jars planted here and there among the embers; whilst one admires the small but precious array of quaint crockery on the shelves, and tries to induce the cooking-maid to add somewhat less of the usual flavouring to one at any rate of her stews! I confess, in spite of all this, to a grateful recollection of many a Posada, to a hearty appreciation of an olla podrida—a dish abused most by those who know least about its virtues—and to some suspicion that many of the humblest have treasures in their unsophisticated cooks for which one longs in vain in our own English country-town inns, which of all I have seen seem to me to be the worst, in their affectation of superiority, and in their utter inability to support their claim with anything more worthy than bad mutton-chops, doubtful beer, and wine about which there is no kind of doubt whatever! So much for the Posada. In the Parador or the Fonda the entertainment is generally very fair, whilst in many the sleeping-rooms are all that need be desired. But even here the smell of the stables is often so intolerable as to make it very desirable to find other quarters; and about this there is seldom if ever any difficulty; for in almost all towns of moderate size there are plenty of houses where lodgers are taken in for a night; and in these one may generally depend upon cleanliness, the absence of mules, and fairly-good cookery.
In all—whether inns or lodgings—it is well to eat when the Spaniard eats, and not to attempt to do so at any other time, else much precious time and temper will assuredly be lost, and with results entirely incommensurate with the sacrifice. At whatever hour you rise the maid will bring a small cup of chocolate and a vast glass of water, with some sweet biscuits or toast. And you must learn to love this precious cup, if you intend to love Spain: nowhere else will you get chocolate so invariably well made; and if after you have taken it you drink heartily of the water, you have nothing to fear, and may work hard without fainting till you get your morning meal, at about eleven o’clock. This is a dinner, and can be followed by another at sunset, after which you can generally find in a café either coffee, chocolate, or iced lemonade, whilst you watch the relaxation of the domino-playing natives.
Finally, there is seldom anything to quarrel with in the bill, which is usually made out for the entertainment at so much a day; and when this has been paid, the people of the house are sure to bid you God speed—a dios—with pleasant faces and kind hearts.