Pisan Church at Murato.—Chestnut Woods.—Gulf of San Fiorenzo.—Nelson's Exploit there.—He conducts the Siege of Bastia.—Ilex Woods.—Mountain Pastures.—The Corsican Shepherd.
Murato, a large, scattered village, which formerly gave its name to a piève, and is now the chef-lieu of a canton, stands on the verge of a woody and mountainous district. Just before entering the village, we were struck by the superior character of the façade of a little solitary church by the roadside. We afterwards learnt that it was dedicated to St. Michael, and reckoned one of the most remarkable churches in the island, having been erected by the Pisans, before the Genoese established themselves in Corsica. The façade is constructed of alternate courses of black and white marble, and put me in mind of the magnificent cathedrals of Pisa and Sienna, of which it is a model in miniature. Indeed, most of the churches in Corsica are built on these and similar Italian models, though few of them with such chaste simplicity of design as this little roadside chapel.
The smiling aspect of the vine-clad hills, umbrageous fruit-orchards, and silvery olive-groves of the canton of Oletta now changed for a bolder landscape and wilder accompaniments. Soon after leaving Murato, the ilex began to appear, scattered among rough brakes, and a sharp descent led down to the Bevinco, here a mountain-torrent, hurrying along through deep banks, tufted with underwood, the box, which grows largely in Corsica, being profusely intermixed. The road—like all the other byroads, merely a horse-track—crosses the stream by a bold arch.
PONTE MURATO.
Immediately in front of the bridge stands a pyramidal rock, remarkable for all its segments having the same character, and for the way in which evergreen shrubs hang from the fissures in graceful festoons, contrasting with some gigantic gourds, in a small cultivated patch at the foot of the rock, and sloping down to the edge of the stream.
Higher up we entered the first chestnut wood we had yet seen. At the outskirts it had all the character of a natural wood; the trees were irregularly massed, and many of them of great age and vast dimensions. Further on they stood in rows, this tree being extensively planted in Corsica for the sake of the fruit. We were just in the right season for this important harvest, it being now ripe, and the ground under the trees was thickly strewed with the brown nuts bursting from their husky shells.
It being about noon, we halted in the shade by the side of a little rill, trickling among the trees into the river beneath, to rest and lunch. Nothing could be more delightful, after a long walk in the sun; for the temperature of the valleys is high even at this season. Antoine had charge of a basket of grapes, with a loaf of bread and a bottle of the excellent Frontigniac of Capo Corso; to these were added handfuls of chestnuts, so sweet and tender when perfectly fresh; so that, tempering our wine in the cool stream, we fared luxuriously.
While we sip our wine and munch our chestnuts, seasoned by talk with Antoine, the reader may like to hear something of a crop which is of more importance than might be supposed in the agricultural statistics of Corsica.
There are several cantons, Murato being one of the principal, in which the chestnut woods, either natural or planted, are so extensive that the districts have acquired the name of Paése di Castagniccia. The Corsican peasant seldom sets forth on a journey without providing himself with a bag of chestnuts, and with these and a gourd of wine or of water slung by his side, he is never at a loss. Eaten raw or roasted on the embers, chestnuts form, during half the year, the principal diet of the herdsmen and shepherds on the hills, and of great numbers of the poorer population in the districts where the tree flourishes. They are also made into puddings, and served up in various other ways. It is said that in the canton of Alesanni, one of the Castagniccia districts just referred to, on the occasion of a peasant making a feast at his daughter's marriage, no less than twenty-two dishes have been prepared from the meal of the chestnut.