Читать книгу The Fortunate Isles: Life and Travel in Majorca, Minorca and Iviza - Mary Stuart Boyd - Страница 8

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Although, at Son Españolet, we were subject to no police or other rate, a small weekly tax was levied with extreme punctuality, on behalf of himself, by a functionary called the vigilante.

The most onerous labour of this alleged guardian of the public would appear to have been the collection, on Sunday mornings, of a penny from each householder. I trust I do not malign a worthy citizen, when I hint that these periodic visits were the only occasions on which most of his supporters were made conscious of the vigilante's existence.

His professed duties were to protect the interests of the residents in the district by prowling about at night, to escort timid wayfarers home by the light of his lantern, and, like the sereno, to call those who wished to be roused at an early hour. But what manner of need a community already rich in police, serenos, carabineros, and consumeros, had of a vigilante, was hard to imagine.

Nobody seemed to know who appointed the vigilantes. The Boy had a theory that our vigilante had assigned himself to the post, and that his sole exertion lay in calling to collect the fees.

On the morning of our first Sunday at the Casa Tranquila an imperative knock sounded at the front door. It was the vigilante, a good-looking white-bearded man clad in blue cotton. His designation was inscribed in bold letters on his cap-band. Having been forewarned of the custom, I handed over the expected ten centimos, which he accepted with the dignified courtesy of one who receives a right, and departed.

Two hours later the Boy, who had been out at the time of the visit, answered a second summons.

"It's the vigilante," he said, returning to the veranda where we were sitting. "Has anybody got a copper?"

"But I gave the vigilante his penny this morning," I said, hastening to the door.

At my approach the applicant, recognizing me, waved the matter aside, as though the mistake had been mine, and he was graciously pleased to ignore it.

"The houses are so many—one forgets," he said, and strutted off without loss of dignity.

On Christmas Day he paid us an extra visit, and, sending in a card with his best wishes, awaited, not in vain, a monetary expression of our good-will.

The card, which was resplendent in rainbow tints, and richly emblazoned in gold, bore a representation of a young, dapper, and exquisitely dressed vigilante who was smoking a cigar. At his feet were portrayed a noble turkey, several bottles of champagne, and other seasonable dainties. A side tableau showed the vigilante, armed with his staff of office and a huge bunch of keys, opening a street door to a belated couple who, presumably, had been locked out.

On the reverse side of the card was a long poem, which, on behalf of its presenter, claimed many good offices; notably, that he captured the evil-doer, and that, filled with fervent zeal, he watched over our repose. It concluded by stating:—

"I try to be in all A perfect Vigilante."

Apart from similar curious and amusing conventions, with which one has to become acquainted, the early days of housekeeping in Majorca find the foreign resident grappling with a succession of petty difficulties. Besides the differences of language, of coinage, of weights and measures, the dissimilarity of climate renders advisable, even necessary, a mode of living that would be quite unsuited to dwellers in Britain.

To begin with the morning—the customary Majorcan breakfast, which even at the best hotels consists of a glass of coffee, or a tiny cup of very thick chocolate, and tumbler of water taken with a single roll, or an enciamada, is a meal from which the ordinary Briton rises hungry. And one wonders why the Spanish landlord, whose table is so lavishly spread at other meals, should practise a false economy in the matter of breakfast. For, after all, a roll costs only a halfpenny. Dinner is invariably an early function, and an extensive one, for at their two later meals Spaniards make up for their abstinence at breakfast. Between the two o'clock dinner and supper, which is served at any time between eight and ten o'clock, there is a long blank, which the English visitor usually bridges with a cup of tea.

To return to the question of breakfast. At the Casa Tranquila we compromised the matter, and broke our fast on an unstinted quantity of coffee or chocolate and milk, taken with fruit, rolls and butter, and enciamadas. Majorcan breakfast rolls are of two kinds—the ordinary crisp ones, and, what we liked better, a soft species called panecillos de aceite.

Bacon is unknown in Majorca, though ham, of strong flavour and repellent aspect, may be had. It sells at twopence an ounce; and if you wish to astonish the vendor, you can do so by ordering more than a quarter of a pound.

We had been warned that we would be forced to do without butter while in the islands. But matters have progressed—in Palma at least—since the old butterless days. Now the better class grocers sell a peculiarly white butter that is made at Son Servera, near Artá; and almost every provision shop stocks a tinned salt butter that comes from Copenhagen. By the way, the purchaser must not be surprised when asked if it is "pig's butter" he wants. The salesman only means lard.

Cow's milk, another article of diet that used to be scarce in the islands, can easily be obtained. The price charged is almost the same as in London and the milk is much richer.

With the aid of a Spanish dictionary it had been a comparatively simple matter to make out a list of groceries with which to furnish the shelves of our empty larder. But I must confess that a first visit to a butcher's shop made me wonder if Majorcan sheep and oxen differed in construction from British animals, such odd forms did their dead flesh present.

Cold storage is unknown in Palma. The beasts are killed, cut up, and sold almost before they have had time to cool. And, if they were not invariably killed young, their flesh could hardly be so good as it is, the lamb especially being sweet and tender.

A fact that forcibly strikes anyone from a meat-eating country is the small quantities of animal food consumed. Where the wife of a British working-man might spend a shilling on beef, a Majorcan would spend twopence. Naturally the meat is sold in small pieces, and inspection is courted. The east-end butcher's printed command to his customers—"Keep your hands off the beef," would be scorned in the Balearic Isles. If you shop in native fashion, you walk about the shop, turning over and critically examining the pieces exposed within easy reach. When your selection is made you need not invest in any great quantity. If you fancy calf's head, custom does not compel you to buy a half head. You can have a pound, a half-pound, or even a slice.

If your taste turns to fowl, at your request the bird suspended by its heels is halved, quartered, or wholly dismembered. Its limbs may lack the noble proportions of a Surrey capon, but they will be well flavoured and succulent, and you can acquire a wing and slice of the breast, or a leg, or a yet smaller portion, as your fancy inclines.

We had heard that Majorcans were apt to tax foreigners by making them pay more than was customary for anything purchased, but such occurrences were quite outside our experience; though I did come across an example of Majorcan reasoning that was so amusingly illogical that I am tempted to repeat it here.

Finding in our picnicking style of housekeeping that a cold tongue was a useful thing to have in the larder, I frequently ordered one from the estimable butcher who served us. For a time the price charged was moderate. One day without warning it was increased by a half.

My Spanish unaided did not enable me to argue the matter, but Mrs. Consul chancing to be with me next time I called at the shop, I got her to inquire the reason of this sudden and unexplained change of rate.

"Yes. The tongue was a small one, and the price high," admitted the plump wife of the butcher, who acted as his accountant. "But then I had charged the señora too little for those we had supplied her with at first. And though we have many customers, each ox we kill has only one tongue. And, as I had charged the señora too little for the others, to be just to myself I was obliged to ask more than the true price for the last one!"

The method of reasoning was so delightfully irrational and absurd that I cheerfully paid the confessed overcharge, and we left the shop laughing. Probably the worthy dame wonders to this day what we found entertaining in the situation.

Many good and cheap eatables are to be had in Palma if one knows where to look for them. By degrees we found out the best place to buy the tasty little pies filled with fish, or meat, and herbs, raisins and pine-seeds, or the funny turn-overs stuffed with spinach, that all the bakers make; and discovered the confectioner who sold the nicest cakes and sweets, and where to buy freshly-baked almonds, and who had the best quince preserve.

A little investigation introduced us to articles of food that we would never have met had we continued to live in a hotel—to the cocas that so closely resemble the Scottish "cookies"; and the bizcochos, that are just crisp freshly toasted slices of the largest sized cocas.

When we arrived in October, fruit was plentiful. Delicious grapes were selling at twopence-halfpenny a kilo (about a penny a pound), and ripe purple or golden figs were eighteen a penny. As the winter advanced the price of grapes gradually rose. And though one day in early December I bought for fivepence in the market four pounds of well-flavoured yellow grapes, by the end of January the finest were a peseta (about ninepence) a kilo.

Fresh figs gradually declined in flavour as they rose in price. And towards Christmas the country folks, who come in on Saturday mornings to the smaller market that is held in the Plaza de Mercado, began to bring in rush baskets of the home-dried figs that have been ripened in the sun and packed between fig leaves.

The continued drought raised the price of vegetables, though small cauliflowers were still only a halfpenny each, and a good sized bunch of carrots could be bought for the coin that is rather less in value than a farthing. Most Majorcan carrots are purple in hue, so deep a purple as to be almost black. They have to be partially cooked alone, before being added to anything else, as their colour dyes the water black. It is their only fault. Their flavour is excellent.

Early in February we began to use the green peas and turnips that in November I had sown in our garden; but for the lack of rain they would have been ready a month earlier. And an occasional sowing of spinach yielded a quick and unfailing supply throughout the winter.

The question of firing in so genial a climate is an easy one to answer.

For cleanliness, coolness, convenience and economy in cooking there is no fuel that compares with charcoal. As a charcoal stove has no flue, the lighting is attended with a certain amount of smoke from the resinous sticks that are sold specially for the purpose of kindling. But once the charcoal is lit it gives no further trouble. It will cook slowly or quickly, as desired, scarcely soiling the outside of the vessels used in the process: and will stay alight, without much attention, as long as the cook requires. Further, it has the exceptional merit of keeping its heat concentrated within a small area, so that the temperatures of both the kitchen and the cook remain normal.

Our favourite sitting-room—the one that opened directly to the veranda—had the unusual advantage of an open hearth, and a few chilly days that occurred in November made us hasten in search of logs for burning.

Inquiry in the neighbourhood directed us to a large saw mill in the Calle de la Fábrica, where we ordered what to us was an unknown quantity of firewood. The price paid was less than five shillings. When the wood was delivered we were amazed to find that it half filled a cart; and that, in addition to an abundant supply of both logs and rough wood all cut into convenient sizes, the kindly saw-miller had included four little slabs of the resinous wood used for kindling.

The wood was built up on the floor under the lower shelves of our roomy larder, and there, all through November, December, and the first half of January, it lay untouched.

We had got to the point of discussing what we would do with it on our leaving for England, when the weather turned chilly enough to afford us excuse for indulging in the luxury of a log fire. But though we had a fire on every occasion when artificial heat was necessary, there were still logs remaining when at the end of April we quitted the Casa.

A prominent feature of our district, which lay just without the walls of Palma, was the elaborate system employed to guard against the smuggling of contraband goods into the city.

The boundary of Son Españolet, which joined the country, was heavily guarded. In addition to high walls and much intricate zigzagging of barbed wire, wherever two roads met there was a little station-house, or, to be more exact, a shanty, for the shelter of consumeros, both male and female, whose duty it was to examine all goods entering the city limits. And at frequent intervals all along the boundary roads was a species of sentry-box, usually containing a chair and a water-jar, in which for sixteen hours a day a consumero was supposed to keep watch over his own bit of boundary, and to be ready, if anything suspicious attracted his notice, to warn the others, by a series of shrill whistles, to be on the alert.

During the long hours passed in enforced idleness at their posts, many of the men had contrived to give their surroundings quite a home-like appearance. A pleasant man, whose location was at the end of our road, always seemed to have his children playing about him; and often his wife used to take her knitting and the newest baby, and the family goat and a big earthenware pan of amber-tinted rice, and make quite a picnic under the trees near his watch-box.

Another consumero had a stripling vine that he was carefully training up the trellis over his shed. We sometimes saw him watering it. And one, a tall silent man, whose station abutted on a piece of vacant ground, had gradually erected quite a long range of hen-coops along the base of a warm wall; and there he would stroll in the sunshine attended by a flock of flourishing poultry, chiefly of the Plymouth Rock breed.

But these were exceptions. The majority of the consumeros seemed content to lazy away their days and doze away their nights as comfortably as possible. When the early winter darkness had fallen, it was picturesque to see them lighting a brazier, or sitting huddled up in their warm brown blankets beside its glowing embers fast asleep.

When we had been spending the evening in town and were coming home late, we sometimes enjoyed waiting until we were close upon one of these muffled figures, and then, in chorus, saying politely "Buenas noches."

A CONSUMOS STATION

Then we would see the comatose form galvanize into a semblance of life, and hear a drowsy voice from the midst of the enwrappings reply "Buenas noches tengan."

The discovery that the monetary recompense for the sixteen hours that the consumero worked or played was only two pesetas—or about eighteenpence of English money—showed that if he was not overwrought neither was he overpaid.

At nightfall these guardians of our district were reinforced by the addition of two active young carabineros who carried loaded rifles. So between the police, the armed soldiers, the sleepy consumeros, the elusive sereno and the ornamental vigilante, the residents of Son Españolet ought to have gone to bed with a feeling of security.

The question of language is a somewhat grave one in Majorca, where the inhabitants naturally, but inconsiderately from our point of view, insist upon speaking their native tongue, which is neither Spanish nor French, but sounds like a corruption of both.

Majorcan, which is said to be much older than Castellano, the official language of Spain, is closely allied to Catalan. And though many words suggest French, Spanish, and even Italian influence, the islanders seem, by an ingenious chipping of terminations and the addition of weird sounds entirely their own, to have evolved a tongue which goes far towards outdoing all others in unmelodious sounds. A peacefully animated conversation in Majorcan suggests impending bloodshed. To overhear a quarrel would be horrific. Happily discord is rare in Majorca. As far as our six months of experience showed, a better natured or more harmonious people never existed.

The dialect in use in Minorca and Iviza, though practically the same as that of Majorca, varies in each island. So it is not surprising that the visitor to the Balearic Islands is strongly advised to confine his efforts to the acquirement of Spanish, not even to attempt to learn Majorcan. And indeed the facilities for doing so are few. We could find no Majorcan dictionary, though a weekly paper in the language, Pu-Put, is published in Palma.

All the educated classes speak Spanish fluently. Yet in most of the shops, even in Palma, and in the country districts, the native language prevails.

Very few of the working women understand Spanish. Their lives having been passed on the islands, they remain ignorant of any but their mother tongue; though it is common to find their menfolk speaking Spanish well, owing to their having been in the army, or to their having passed the period of voluntary exile that most of them serve almost as they do the demands of the State.

Those who know, say that Majorca is a bad place to learn Spanish in; that in order to have a good accent the intending traveller is best to acquire it elsewhere. And as Borrow says, you must open your mouth and take your hands out of your pockets to speak Spanish.

Before leaving London we tried, after a very desultory fashion, to pick up a little Spanish. The Boy, who took Berlitz lessons, got on famously and was our mainstay from the moment we crossed the Spanish frontier at Port Bou. But he declares that he had not been long in Palma before he found himself speaking Spanish with a Majorcan accent.

For my part, in point of language I found the direction of even so small an establishment as the Casa Tranquila very puzzling, especially at first. After carefully gleaning a knowledge of the Spanish coinage that enabled me to count up to say ten, in pesetas and centimos, it was bewildering to find sums calculated in reals and in perros grandes and perros pequeñas.

I shall never forget the first time Apolonia, the laundress, appeared to deliver up our clean linen and to receive her just recompense. When I inquired how much we owed her, Apolonia told me the sum, but she did it in Majorcan.

"Onza reals, cuatro centims, dos centims."

"Que vale en pesetas?" I asked, but Apolonia could not reckon in pesetas. Raising her stubby fingers, she proceeded to make cabalistic signs in the air, repeating the whole "Onza reals, cuatro centims, dos centims," in a voice that grew louder and louder, as though the more noise she made the more likely was she to pierce my thick understanding.

Maria, hearing the discussion, left her dusting, and running swiftly on her string-soled alpargatas, came to the rescue.

If matters had been bad before, they were now worse. Four hands were in the air. Two voices in Majorcan, that became momentarily more strident, kept repeating the tale of reals and centims until, feeling undecided whether to laugh or to cry, I cut the matter short by emptying the contents of my housekeeping purse on the table and imploring Apolonia to help herself.

After many protestations she agreed to do so. And with much reluctant and timorous hovering of her fingers over the coins, at last selected the exact sum; which, before taking possession of, she carefully spread before my eyes, calling upon Maria to witness that she had not abused my trust.

The calculations of Mundo, the vegetable man, were—if possible—more distracting; for having inherited the national characteristic of honesty to an almost unnatural degree, the worthy Mundo, in his desire to be strictly just in his dealings, had a way of splitting farthings that sometimes proved inexplicable, not only to his customers but also to himself.

How often, when he stood puzzling over some fraction of a penny, have I felt impelled to say rashly: "Bother the expense, Mundo. I'll make you a present of the half farthing!"

Fortunately for Mundo's opinion of my sanity, the spirit of economy that tinctures the balmy air of these Fortunate Isles prevented any such extravagant proceeding.

THE CASTLE OF BELLVER