Old Soverato
Such a diet would never suit me. Let me retire to a monkery where carnivorous leanings may be indulged. Methinks I could pray more cheerfully with the prospect of a rational déjeuner à la fourchette looming ahead.
At the back of the monastery lies a majestic forest of white firs—nothing but firs; a unique region, so far as south and central Italy are concerned. I was there in the golden hour after sunset, and yet again in the twilight of dew-drenched morning; and it seemed to me that in this temple not made by hands there dwelt an enchantment more elemental, and more holy, than in the cloistered aisles hard by. This assemblage of solemn trees has survived, thanks to rare conditions of soil and climate. The land lies high; the ground is perennially moist and intersected by a horde of rills that join their waters to form the river Ancinale; frequent showers descend from above. Serra San Bruno has an uncommonly heavy rainfall. It lies in a vale occupying the site of a pleistocene lake, and the forest, now restricted to one side of the basin, encircled it entirely in olden days. At its margin they have established a manufactory which converts the wood into paper—blissful sight for the utilitarian.
Finding little else of interest in Serra, and hungering for the flesh-pots of Cotrone, I descended by the postal diligence to Soverato, nearly a day’s journey. Old Soverato is in ruins, but the new town seems to thrive in spite of being surrounded by deserts of malaria. While waiting for supper and the train to Cotrone, I strolled along the beach, and soon found myself sitting beside the bleached anatomy of some stranded leviathan, and gazing at the mountains of Squillace that glowed in the soft lights of sunset. The shore was deserted save for myself and a portly dogana-official who was playing with his little son—trying to amuse him by elephantine gambols on the sand, regardless of his uniform and manly dignity. Notwithstanding his rotundity, he was an active and resourceful parent, and enjoyed himself vastly; the boy pretending, as polite children sometimes do, to enter into the fun of the game.
XXXVI
MEMORIES OF GISSING
Two new hotels have recently sprung up at Cotrone. With laudable patriotism, they are called after its great local champions, athletic and spiritual, in ancient days—Hotel Milo and Hotel Pythagoras. As such, they might be expected to make a strong appeal to the muscles and brains of their respective clients. I rather fancy that the chief customers of both are commercial travellers who have as little of the one as of the other, and to whom these fine names are Greek.
As for myself, I remain faithful to the “Concordia” which has twice already sheltered me within its walls.
The shade of George Gissing haunts these chambers and passages. It was in 1897 that he lodged here with that worthy trio: Gibbon, Lenormant and Cassiodorus. The chapters devoted to Cotrone are the most lively and characteristic in his “Ionian Sea.” Strangely does the description of his arrival in the town, and his reception in the “Concordia,” resemble that in Bourget’s “Sensations.”
The establishment has vastly improved since those days. The food is good and varied, the charges moderate; the place is spotlessly clean in every part—I could only wish that the hotels in some of our English country towns were up to the standard of the “Concordia” in this respect. “One cannot live without cleanliness,” as the housemaid, assiduously scrubbing, remarked to me. It is also enlarged; the old dining-room, whose guests are so humorously described by him, is now my favourite bedroom, while those wretched oil-lamps sputtering on the wall have been replaced by a lavish use of electricity. One is hardly safe, however, in praising these inns over-much; they are so apt to change hands. So long as competition with the two others continues, the “Concordia” will presumably keep to its present level.
Of freaks in the dining-room, I have so far only observed one whom Gissing might have added to his collection. He is a director of some kind, and his method of devouring maccheroni I unreservedly admire—it displays that lack of all effort which distinguishes true art from false. He does not eat them with deliberate mastication; he does not even—like your ordinary amateur—drink them in separate gulps; but he contrives, by some swiftly-adroit process of levitation, that the whole plateful shall rise in a noiseless and unbroken flood from the table to his mouth, whence it glides down his gullet with the relentless ease of a river pouring into a cavern. Altogether, a series of films depicting him at work upon a meal would make the fortune of a picture-show company—in England. Not here, however; such types are too common to be remarked, the reason being that boys are seldom sent to boarding schools where stereotyped conventions of “good form” are held up for their imitation, but brought up at home by adoring mothers who care little for such externals or, if they do, have no great authority to enforce their views. On entering the world, these eccentricities in manner are proudly clung to, as a sign of manly independence.