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.
I recollect that the innkeeper at Bonifaccio, boasting his culinary skill, said that he could dress a potato sixteen different ways, and though we earnestly entreated him not to give himself the trouble of making experiments not suited to our taste, it was with great difficulty, and after several failures, we made him comprehend that an Englishman preferred but one way—and that was “_au naturel_.”
The cultivation of the potato has made considerable advance in Corsica, and there are now seventeen or eighteen hundred acres annually planted with it. But in many parts of the island the chestnut fills the same place which the potato once occupied in the dietary of the Irish peasant. A political economist would find no difficulty in deciding that in both cases the results have been similar, and much to be lamented. Indeed, the Corsican fruit is still more adapted to cherish habits of indolence than the Irish root, as the chestnut does not even require the brief exertion, either in cultivation or cookery, which the potato does. It drops, I may say, into the Corsican's mouth, and living like the