Wanderings in Corsica: Its History and Its Heroes. Vol. 1 of 2Gregorovius, Ferdinand
History
Wanderings in Corsica: Its History and Its Heroes. Vol. 1 of 2
Gregorovius, Ferdinand
Corsica (France) -- Description and travel; Corsica (France) -- History
As I left the fort to settle myself in a locanda, now by daylight, a
scene presented itself which was strange, wild, and bizarre enough.
A crowd of people had collected before the fort, round two mounted
carabineers; they were leading by a long cord a man who kept springing
about in a very odd manner, imitating all the movements of a horse.
I saw that he was a madman, and flattered himself with the belief
that he was a noble charger. None of the bystanders laughed, though
the caprioles of the unfortunate creature were whimsical enough. All
stood grave and silent; and as I saw these men gazing so mutely on the
wretched spectacle, for the first time I felt at ease in their island,
and said to myself, the Corsicans are not barbarians. The horsemen at
length rode away with the poor fellow, who trotted like a horse at the
end of his line along the whole street, and seemed perfectly happy.
This way of getting him to his destination by taking advantage of his
fixed idea, appeared to me at once sly and _naïve_.
CHAPTER II.
THE CITY OF BASTIA.
The situation of Bastia, though not one of the very finest, takes
one by surprise. The town lies like an amphitheatre round the little
harbour; the sea here does not form a gulf, but only a landing-place--a
_cala_. A huge black rock bars the right side of the harbour, called
by the people Leone, from its resemblance to a lion. Above it stands
the gloomy Genoese fort, called the Donjon. To the left, the quay
runs out in a mole, at the extremity of which is a little lighthouse.
The town ascends in terraces above the harbour; its houses are high,
crowded together, tower-shaped, and have many balconies: away beyond
the town rise the green hills, with some forsaken cloisters, beautiful
olive-groves, and numerous fruit-gardens of oranges, lemons, and
almonds.
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