59. Costume of a Finistère Bride, [281]
60. Well of Ste. Anne-la-Palue, [284]
61. Cross Stones, [286]
62. Rood-screen or Jubé, St. Fiacre, [291]
63. Carved Stalls, St. Herbot, [304]
64. Carved Stalls, St. Herbot, [305]
Britanny and Its Byways.
A fair wind conveyed us in six hours from Poole to Cherbourg. It was dusk when we entered the harbour, and so we had no opportunity of seeing its beauty until the following morning, when we ascended a height behind the town, called the Mont du Roule. It is reached either on foot or by carriage, the Emperor having ordered a road to be made up to the fort which crowns the heights, on the occasion of the visit to Cherbourg, in 1858, of her Majesty Queen Victoria. Some 1500 men were immediately set to work, and, in a few days, an easy carriage-road was finished, up which the Emperor drove the Queen at his usual rapid pace. The view from the fort is lovely, commanding the whole line of the northern point of the Cotentin, from the low promontory of Cape de la Hogue to Barfleur. The water of the harbour, owing to its great depth, is of the most intense blue, which we quite agreed with the guardian of the fort in likening to that of the Bay of Naples. Across its entrance stretches, for two miles, the long line of the breakwater, and within were anchored the fleet of our yacht squadron, which the day before had [pg 002] run a race between Poole and Cherbourg. We took a boat to visit the breakwater. It is commanded at each end by a fort, with another in the centre, where the provisions are kept. In stormy weather the sea washes over the breakwater, and sometimes for days prevents all communication between the forts, and the supplies consequently are stopped. Boys offered us for sale the silvery shells of the Venus' ear, which inhabits the rocks of the breakwater. We afterwards saw them in the fish-market exposed for sale, and, on expressing some curiosity as to how they were eaten, the landlord had a dish prepared for us. These fish resemble the scallop in taste, but are very tough, and require a great deal of beating with a wooden mallet to make them tender enough to eat. They are called "ormer," or "gofish." The table d'hôte was very plentifully supplied with fish, and here, as throughout Normandy and Brittany, cider, the customary beverage of the country, was always placed upon the table. It varies very much in quality in different districts; that of Bayeux is most esteemed.