Wanderings in Spain

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Gautier Théophile. Wanderings in Spain

CHAPTER I. FROM PARIS TO BORDEAUX

CHAPTER II. FROM BORDEAUX TO VERGARA

CHAPTER III. FROM VERGARA TO BURGOS

CHAPTER IV. BURGOS —continued

CHAPTER V. FROM BURGOS TO MADRID

CHAPTER VI. MADRID

CHAPTER VII. MADRID —continued

CHAPTER VIII. VISIT TO THE ESCURIAL

CHAPTER IX. EXCURSION TO TOLEDO

CHAPTER X. MADRID TO GRANADA

CHAPTER XI. FROM GRANADA TO MALAGA

CHAPTER XII. FROM MALAGA TO SEVILLE

CHAPTER XIII. SEVILLE

CHAPTER XIV. FROM CADIZ TO BARCELONA – AND HOME

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On leaving Bordeaux, the Landes recommence, if possible more sad, more desolate, and more gloomy than before. Heather, broom, and pinadas (pine forests), with here and there a shepherd squatted down, tending his flocks of black sheep, or a miserable hut in the style of the Indian wigwams, offer a very lugubrious and by no means diverting spectacle. No tree is seen but the pine, with the gash in it from which the resin trickles down. This large salmon-coloured wound forming a strong contrast with the grey tones of the bark, gives the most miserable look in the world to these sickly trees, deprived of the greatest portion of their sap. They have the appearance of a forest unjustly assassinated, raising its arms to Heaven for justice.

We passed through Dax at midnight, and traversed the Adour during the most wretched weather, with a beating rain and a wind strong enough to blow the horns off an ox. The nearer we approached a warmer climate, the sharper and more penetrating became the cold; and had not our cloaks been at hand, we should have had our noses and feet frost-bitten, like the soldiers of the Grande Armée in the Russian campaign.

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After the soup, we had the puchero, an eminently Spanish dish, or rather the only Spanish dish – for they eat it every day from Irun to Cadiz, and reciprocally. A comfortable puchero is compounded of a quarter of veal, a piece of mutton, a fowl, some pieces of a sausage stuffed full of pepper, and called chorizo, with allspice and other spices, slices of bacon and ham, and, to crown all, a violent tomato and saffron sauce. So much for the animal portion. The vegetable part, called verdura, varies with the season; but cabbages and garbanzos always play a principal part. The garbanzo is not much known at Paris, and I cannot define it better than "as a pea which aspires to be considered as a haricot-bean, and succeeds but too well." All this is served up in different dishes, and the ingredients then mixed up on your plate, so as to produce a Mayonnaise of a complicated description and excellent flavour. This mixture will appear rather barbarous to those connoisseurs who read Carême, Brillat-Savarin, Grimat de la Reynière, and Mons. de Cussy; it has, however, its charm, and cannot fail to please the Eclectics and Pantheists. Next come fowls cooked in oil, for butter is an article unknown in Spain; trout or salt cod, roasted lamb, asparagus, and salad; and, for dessert, little macaroons, almonds browned in a frying-pan, and of a most delicious taste, with goats'-milk cheese, queso de Burgos, which enjoys a high reputation, that it sometimes deserves. As a finish, they bring you a set of bottles with Malaga, sherry, brandy, aguardiente, resembling French aniseed, and a little cup (fuego) filled with live cinders to light the cigarettes. Such, with a few trifling variations, is the invariable meal in all Spain.

We left Astigarraga in the middle of the night. As there was no moon, there is naturally a gap in our account. We passed through the small town of Ernani, the name of which conjures up the most romantic recollections; but we did not perceive aught save a heap of huts and rubbish vaguely sketched on the obscurity. We traversed Tolosa without stopping. We saw some houses decorated with frescoes, and gigantic blazons sculptured in stone. It was market-day, and the market-place was covered with asses, mules, picturesquely harnessed, and peasants of singular and wild appearance.

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