The Roof of France Part 3

The old man whispered a word in the ear of the patrone--a veritable hag to look at--and she immediately begged us to walk upstairs.

'You will find no elegance, but comfort here' ('Vous ne trouvez pas le luxe, mais le confortable ici),' she said.

Then, with evident pride, she threw open the door of what was evidently the public bedchamber of the inn.

Let not the reader take alarm. In these out-of-the-way places such accommodation is often all that is offered the traveller, namely, a s.p.a.cious room, set round with four posters, each well curtained, so as to form a tiny room in itself. As women never, or very rarely, travel in such regions, the chief patrons being commis-voyageurs and soldiers, the inconvenience is not great. The bedding looked good and clean, and the room was airy.

We opened the window. Madame complacently spread a snowy cloth, then, with the airy aplomb of a head waiter of some famous restaurant, say, the Chapeau Rouge at Bordeaux, asked:

'And what would these ladies like for breakfast?'

There seemed cruel, double-edged irony in the question. What could we expect in such a place but just something to stay the cravings of hunger: that something rendered uneatable by the terribly dirty--no, let me say, smoke-dried--look of the speaker, who seemed to be cook and waitress in one?

'Suppose we have an omelette?' suggested my young friend.

An omelette cooked by those hands! The very notion took away my appet.i.te; however, there were new-laid eggs, and no matter the unwashed condition of the cook, the inside of a boiled egg may always be eaten with impunity. We could have anything we chose by waiting a little, our hostess said--mutton cutlets, roast chicken, partridges, fish, vegetables; the resources of that rustic larder seemed inexhaustible.

Then she had choice wine, Burgundy and Bordeaux, besides liqueurs, in the cellar.

We had no time or inclination for a feast, but made an excellent meal-- what with the eggs and a tiny leg of cold-boiled mutton, I do honestly believe the very best I ever tasted in my life.

The mountain-fed mutton of these regions is renowned, and the country folk boil it with just a slice of garlic by way of a flavour.

This dingy little wayside hostelry could really offer a first-rate ordinary, and, on principles not to be controverted, guests here pay, not according to what they order, but the quant.i.ty they eat. Would that all restaurant-keepers were equally conscientious!

When we went downstairs and asked for the reckoning, the old woman, who was all obligingness and good-nature, charming, indeed, but for her neglected personal appearance, replied:

'I must first see how much you have eaten, of course.'

And true enough we were charged so much per item. Here let me give the traveller a hint: never venture in out of-the-way parts of France without a well-filled m.u.f.fineer and pepper-box; but for our dry clean pepper and salt brought from England, even the eggs would have been swallowed with a painful effort.

In the large kitchen I took note of extensive preparations going on for dinner, huge caldrons bubbling above the wood fire; heaps of vegetables, leeks, onions, garlic predominating, prepared for the pot, with ample provision in the shape of flesh and fowl.

At St. Amans the sun shone warm and bright, and the blue sky was of extraordinary depth and softness. I was reminded of Italy. As we sauntered about the long straggling village, a scene of indescribable contentment and repose met our eyes. We are in one of the poorest departments of France, but no signs of want or vagrancy are seen. The villagers, all neatly and suitably dressed, were getting in their hay or minding their flocks and herds, with that look of cheerful independence imparted by the responsibilities of property. Many greeted us in the friendliest manner, but as we could not understand their patois, a chat was impossible. They laughed, nodded, and pa.s.sed on.

No sooner were we fairly on our way to St. Chely than the weather changed. The heavens clouded over, and the air blew keenly. We got out our wraps one by one, wanting more. If the scenery is less wildly beautiful here than between Mende and St. Amans, it is none the less charming, were we only warm enough to enjoy it. The pastoralness of many a landscape is Alpine, with brilliant stretches of turf, scattered chalets, groups of haymakers, herds and flocks browsing about the rocks. Enormous blocks of granite are seen everywhere superimposed after the manner of dolmens, and everywhere the peasant's spade and hoe is gradually redeeming the waste. It is nightfall when we reach St.

Chely d'Apcher, reputed the coldest spot in France, and certainly well worthy of its reputation.

It stands on an elevation of 980 metres--_i.e._, over 3,000 feet above the sea-level. If the Lozere is aptly termed the Roof of France, then St. Chely may be regarded as its Chimney top. Summer here lasts only two months. No wonder that the searching wind seemed as if it would blow not merely the clothes off our shoulders, but the flesh off our bones. Yet the people of the inn smiled and said: 'Wait here another month, and you will find out what WE call cold.'

The little Hotel Bardol wore a look of cheerfulness and welcome, nevertheless. There were white and pink oleanders before the door, geraniums in the window, testifying to the fact that winter this year, at all events, had not yet begun. Men and maids bustled about intent on our comfort. Soon the big logs crackled on the hearth; with curtains drawn, tea and a good fire, the discomforts of the last hour or two were soon forgotten. Needless, perhaps, to say that we found in this small old-fas.h.i.+oned inn beds of first-rate quality, a good dinner, and really fine old Bordeaux.

St. Chely will necessarily become a junction town of considerable importance when the new line of railway, by way of St. Flour, is completed to Neussargues. As the proprietor of the Hotel Bardol seems fully alive to the requirements of tourists and the progress of ideas, future visitors will doubtless find many improvements--well-appointed rooms, bells, and other comforts. I hope myself to pay this obliging host another visit ere long.

The rain poured down all night, and next morning it was evident that the projected journey by road to St. Flour must be given up. A long day's drive across country in the teeth of biting wind and downpour was not to be thought of, though both my young friend and myself had set our minds upon seeing the wonderful Pont de Garabit, a tour de force of engineering, worthy to be set beside the Eiffel Tower, and an achievement of the same genius. But we were now within reach of the railway. At the cost of a great disappointment and a forfeiture of sixty francs, I determined to send the carriage back to Mende, and reach the Cantal by way of Rodez, in the Aveyron. The Pont de Garabit, like the Causses, all well, should be seen another year.

Never shall I forget the amazement of my host.

'To make a round-about journey like that by rail, when you have your own carriage and horses!' he cried. 'Are you mad? Are you a millionaire,' his face said, 'to pay eighty francs for one day's drive?

And the weather--the rain? you have gla.s.s windows; you can shut yourselves in; you won't take any harm.'

Say what I would, I could not convince him that it was wiser to forfeit sixty francs than drive across the Lozere in a storm of wind and rain, with the thermometer rapidly falling to freezing-point.

CHAPTER V.

RODEZ AND AURILLAC.

To travel from St. Chely d'Apcher to Rodez is like descending a snow- capped Alpine peak for the flowery, sunbright valley below. Instead of the stern grandeur of the Lozere, frowning peaks, sombre pine-forests, vast stony deserts and wintry blasts, we glide swiftly into a balmy region of golden vineyards, rich chestnut woods, softly murmuring streams, and the temperature of July. The transformation is magical. It is like closing a volume of Ossian and opening the pages of Theocritus.

We had spent our morning indoors at St. Chely, cloaked and shawled over a blazing wood fire, quitting at one o'clock p.m. ice-cold rain, biting winds, and a gloomy sky. By sundown we had reached the chef-lieu of the Aveyron; we were in the South indeed! The scenery during the latter part of the way is beautiful and exhilarating, every feature showing the ripest, most brilliant tints--hills clothed with the yellowing chestnut, soil of deep purplish red, the bright gold foliage of the vine, and between spring-like greenery and azure sky, close to the railway, the crystal-clear Aveyron.

And here all is new and fresh; no familiar tourist element enters into the day's experience. As our train stops at one picturesque village after another, we see young soldiers, reservistes, alight, returning home after the twenty-eight days' service, nuns, cures, village folks, family groups, not an English traveller but myself.

Rodez is superbly situated on a lofty, sunny plateau, surrounded by hills and far mountain chains; but between these and the city, which is almost encircled by the Aveyron, lies a broad belt of fertile country, the soil of a deep claret colour.

Just as Venice should be approached by sea at dawn, so all travellers should reach Rodez at sunset.

Never shall I forget the first enchanting view of its glorious cathedral that September afternoon, the three-storied tower of Flamboyant Gothic dominating the vast landscape, the rich red stone flushed to a warmer dye, the n.o.ble masonry of the whole glowing with the l.u.s.tre and solidity of copper against the clear heavens.

This lofty, triple-terraced tower is called the marvel of Southern France, and no wonder. The cathedral of Antwerp itself is not more captivatingly lightsome and lovely. High above the ancient city, with its encompa.s.sing river and wide-stretched plain, confronting the far- off mountains, almost on a level with their summits, visible from afar as a lighthouse in mid-ocean, rises this belfry of Rodez.

Certain places, as well as certain individualities, exercise extraordinary fascination. The old capital of Rouergne, and later of the Comte of Rodez, is one. Many and many a French city I have visited of far greater architectural and historic importance; Poitiers among these--Troyes is another; yet I should never go out of my way to revisit Poitiers or Troyes, whilst certain other towns in France I visit regularly once a year. They are like old friends, and every visit makes them more precious. I determined to revisit Rodez during the following summer. The cathedral is rich within and without. Its rood- loft, carved stalls, altar screen, and monuments require a chapter to themselves. Let us hope that some future traveller, more learned than myself in such matters, will give us their history in detail. The town, too, possesses some fine remains of Renaissance architecture, and the views from the ancient ramparts are magnificent.

But the memory I carry away is of that lovely three-storied tower, the whole carved delicately as lace-work; the colour, deep terra-cotta; above it a warm southern sky.

Such a sight is worth a long journey, and the discomforts of a dingy hotel, dirty floors, foul-smelling pa.s.sages, broken chairs, scant toilet appliances, as usual, in part compensated by excellent beds, good food, good wine, and very moderate charges. The oddest part of these experiences is that the dirtier the inn the better the fare.

Wherever we found a little smartness and tidiness, there we were sure to find also a decided falling-off in the cuisine.

Perhaps herein is to be found the true philosophical cause of our own poor cookery. English cooks and housewives are ready to go mad on the subject of scouring pots and pans, but pay scant heed to what goes into, much less what comes out of them. In France the quality of the dinner is the first question of national importance, after the recovery of Alsace-Lorraine!

The railway takes us direct to Aurillac, chef-lieu of the Cantal, and ancient capital of Haute Auvergne. At first the scenery resembles that pa.s.sed through the day before, close under the embankment, the river flowing clear and bright between green slopes, hanging chestnut-woods, and sweeps of vineyards. The earth everywhere seems soaked with claret; and this wine-red colour of the soil, contracted with the golden-leafed vine, makes a landscape of wonderful brilliance.

The aspect of the country changes as we quit the bright valley of the Aveyron, and enter the department of the Cantal at Capdenac, where we join the main line from Clermont-Ferrand to Toulouse. We just touch the department of the Lot at Figeac, a quaint town, birthplace of the great Orientalist Champollion, then enter the valley of the Cere, and are soon at Aurillac.

A bit of dull prose after a glorious poem! Whilst it is difficult to tear one's self away from Rodez, despite its ill-kept hotel, there is nothing whatever to detain the ordinary tourist at Aurillac beyond an hour or two. It is prettily situated in a fair open country, watered by the river Jordanne, and is an excellent centre for the study of rural life.

I had come hither provided with a letter introductory to the State-paid professor of agriculture, and here let me explain matters a little. The French State, stanch to the maxim of the great Sully, 'Le labourage et le paturage sont les deux mamelles de France,' is making tremendous efforts on behalf of agricultural progress throughout the country. A few years since, professors.h.i.+ps of agriculture were appointed by the Government in the various departments. The duties of these professors is two-fold: they hold cla.s.ses on the theory and practice of agriculture in the Ecole Normale, or training-school for male teachers, in winter, and in summer give free lectures, out of doors, in the various towns and villages. Recruited from the great agricultural schools of Grand Jouan, near Nantes, Grignan in the Seine, and Oise and Montpellier, these lecturers have had the benefit of a thoroughly practical training, and by little and little will doubtless effect quite a revolution in out-of-the-way places.

Among the least progressive regions, agriculturally speaking, must be p.r.o.nounced the Cantal. As yet the use of machinery and artificial manure is almost unknown. The professor gets the peasants together on a Sunday afternoon and discourses to them in an easy, colloquial way on the advantages of scientific methods. The conference over, he shows specimens of superphosphates, top-dressings, new seeds, roots, etc., and here and there succeeds in inducing the more adventurous than the rest to try an experiment.

The agricultural shows have much effect in stimulating progress. The country folks delight to obtain prizes for their cattle, cheese and other products. They are, as a rule, averse to innovation, especially when it involves expenditure. The departmental professor will have to bring proof positive to bear out his theories ere he can induce his listeners to spend their savings--in French phrase, 'argent mignon'-- upon unknown good, instead of investing in Government three per cents.

Other interesting facts I learned here, all confirmatory of my former accounts of the French peasant. These Cantal farmers, many of them hiring land on lease, others small owners, are well-to-do; 1,200 is not infrequently given as a dowry to the daughter of a small proprietor; I was told of one, possessor of a few hectares only, who had just before invested in the funds 80, one year's savings.

Avarice, I admit, is not infrequently the besetting sin of the French peasant in these parts, but other characteristics of the Auvergnat, such as roughness of manner, suspiciousness of strangers, a habit of extortion, did not come under my notice during this stay in the Cantal.

One of my pleasantest experiences, indeed, of French rural life, is that of an afternoon visit paid to a farmer in the neighbourhood of Aurillac. No well-bred gentleman, no lady accustomed to society, could have received an entire stranger with more urbanity, kindliness and grace, than did this peasant of the Cantal and his wife. A charming drive of an hour through well-wooded and neatly cultivated country brought us to the farmstead called Le Croizet, a group of buildings lying a hundred yards or so from the roadside.