Читать книгу Lippincott's Magazine of Popular Literature and Science, Volume 12, No. 29, August, 1873 - Various - Страница 3

We now left the Reinthal and turned into the side-valley of Bachernthal. It was the 17th of August, but the little plots of corn still waved long and green, giving a feeling of early summer. We were in a perfect paradise of an Alpine valley. Before us the great near-lying mountains, the princely Hoch Gall and the Gross Lengstein Glacier, shone like molten silver against the intense blue sky, whilst the Schnebige Nock rose pure and isolated across the narrow valley, suggesting to one of the party the simile of the swan-breasted maiden of Northern mythology.

After passing several chalets we came to that of the Eder Olm. It belonged to the Hofbauer, and was occupied by his pächter or bailiff the year round. Here, too, was the barn which we were to use as our night-quarters during our stay. It was a great wooden building, divided into three compartments, one being two-thirds filled with hay, on which we were intended to sleep. It was true that Josef the pächter had succeeded by means of sweeping and a little arrangement in making the barn really attractive; but, alas! alas! we had hardly begun preparing our beds when the horrible discovery was made that under the surface the hay was soaking wet. Josef could hardly be blamed for not telling us, as in the Tyrol the people regard lying on wet or dewy grass as a natural system of hydropathy.

We had not shawls and cloaks enough to construct beds upon the barn floor, and the pächter's house, though substantial, was but a dark den, already stuffed full with wife and children. Must we, then, really return to the inn at Rein with its ornamental snakes and lions?

It was dusk out of doors, but pitch dark within, save for the dim, uncertain light of a horn lantern, and, all regularly worn out with our ten miles' climb, we sighed for bed. It was futile, however, simply to exchange expressions of dismay; so, groping about, to our joy we alighted suddenly upon several bundles of clean, fresh straw stowed away in the farthest recess of the opposite division. In a trice a dangerous corn-chopping machine had been removed, the straw loosened and spread out, and, covered with shawls and water-proof, it formed as comfortable a great bed of Ware as ever weary bones could desire. Forming a row, the tired wanderers were soon sleeping the sleep of five just persons, the sound of several neighboring waterfalls soothing rather than disturbing slumber.

In the early morning it was put to the vote and carried that eider down and spring mattresses were useless innovations after luxurious straw, and that whilst some benighted people might regard us as having been in purgatory, we had been in paradise, and hoped to be there again within twenty-four hours. And the barn, too! How poor in comparison seemed a conventional house on this sweet Sunday morning! We had prudently filled all the large apertures in the eaves and wooden sides the night before with hay, but there were plenty of crevices for the sun to peep in by, whilst with wafts of mountain-air it entered freely by the folding barn door as Moidel gently passed in and out, on breakfast matters intent. Corn- and grain-bins, sieves, flails and ladders pleased us better for the nonce than formal furniture, although none the less convenient did we find the great square wooden table and the benches which the pächter had thoughtfully placed on the threshing-floor which formed the central division.

On one side of the barn a small room had been boarded off. It contained empty milk-pans, ox-bells, old ropes and cords, together with two chests and two pairs of men's strong leather boots. This, Moidel suggested, should be used as joint store-room and dressing-room. Fortunately, however, we had applied it to neither requirement, when a singular occurrence took place which might be classed as a ghost-story at night or an optical delusion by day. The great barn-door quietly opened, Moidel having gone out and shut it, and two figures—one in soiled homespun shirt and loden trousers, wooden clogs, with a little black leather skull-cap on his head and a pipe in his mouth; the other older, in leather breeches, brown knitted worsted jacket, and an old black silk handkerchief tied round his neck—glided in. We could have sworn that they were Jakob and the old senner Franz, but no response came to our exclamation of recognition, and in a second they had vanished into the said little room, where all remained, however, as silent as before. Two of us now began even to doubt, but the other two were positive, that figures had floated in. Ten minutes later the mystery was solved by the identical Jakob, attended by Franz, reappearing from the chamber, not, however, in the hard-working dress in which they had entered, but in full Sunday array, the leather boots upon their feet and broad-brimmed, flower-bedecked beavers in their hands. Poor Jakob! sore must have been his perplexity when, in the hope of slinking into his wardrobe-room unobserved, we had come open-eyed upon him in his soiled array. At the cost of apparent rudeness, arising chiefly from shyness, he had silently disappeared, the old servant following his example. Now, however, they could both freely welcome us to the Olm, expressing the pleasure it would give them to accompany us to the senner huts on their return with Moidel at ten o'clock from church.

This was Jakob's first introduction to Frau Anna and E–. He eyed them closely and silently for some minutes; then said, "I like them: they look good!" and so they went to mass.

The barn and chalet called Eder formed part of the Hofbauer's lower Alp, where a little later in the season the cattle were brought down for several weeks of pasturage before they descended to their winter home. We were now bound in company with the returning church-goers for the group of senner huts belonging to the larger still more elevated tract, which the Hofbauer rented in company with five other bauers. Leaving the meadows very shortly after quitting our night-quarters, where we seemed already in the very bosom of the snow-mountains, we began again to ascend through a wood of primeval pines and fir trees, long gray moss hanging from their hoary branches like patriarchs' beards, whilst round their stems, amidst a chaos of rocks, were spread the softest carpets of moss and lichen. In the centre of the wood, where an opening covered with the finest turf afforded an agreeable resting-place, as usual a cross—that most familiar object in a Tyrolese landscape—had been erected. In this instance, more striking and melancholy than ever, for this general point of attraction to peasants seemed here, in the very heart of the mountains, to be forgotten and despised. Small in size, as if wood had been grudged in this land of wood, the writing on the cross erased by storms, the dissevered arms and limbs were painfully scattered on the sward below—type indeed as of a powerless Saviour unable to save or to bless. Indeed, so offensive and discordant did this pitiable emblem appear, and in such mocking contrast to the sublimity of the scene, that we spoke of it to Moidel, as, laden with our eatables, she came slowly up behind. "Ah," she replied, "it is not that the cross is left unregarded, nor is it age which has thus damaged it, but the wild storms and lasting snows. A new cross is often erected, but it has not long been exposed before it is again utterly defaced. The herdsmen and senners, however, see the meaning under it, and it keeps them straight, Fräulein."

Well-intentioned but slow of apprehension, these poor peasants cling to a carved Christ, and feel a horrible alarm, as if you were offering them a vacant creed, when you touch upon anything higher. Thus Moidel, though very intelligent, looked somewhat grave and quiet until the woods opened and she had to point out the senner huts. These were rude but very picturesque log cabins, built in a clearing amongst a steep chaos of rocks, with the glaciers and the majestic peak of the Hoch Gall shining above all. Five were dwelling-houses, the rest cattle-sheds and barns: our people's hut was the highest of the group, and we had a long climb over the boulders before we reached it.

Seeing us approaching, good old Franz, who had gone forward in advance, fastened on his apron and fried marvelous monograms and circles of cream batter, of which we, the guests, were soon partaking in the best room, otherwise the store-room and dairy. The hut was divided into two compartments, both entered by adjoining doors from the outside. Seated on milking-stools in somewhat dangerous proximity to pans of rich cream, balls of butter and cheeses, the salt and meal-bin served as our dining table. In the kitchen, Franz, resting from his successful culinary labors, sat with Moidel and Jakob by the hearth, where huge blocks of stone kept the fire in compass, the smoke curling out of the door, and enjoyed in return some of our ham, wine and almond cake.

The hut was close quarters, even for the two ordinary inmates: there were, however, innumerable contrivances for stowing away all kinds of useful things, besides notches in the thick wooden partition for hands and feet when at night they crept to their burrow of hay under the low eaves. Everything with the exception of the old stone floor was scrupulously clean: without, the pigs dabbled in the mire between the rugged rocks, and nettles grew, but beyond, mountains, woods and illimitable space were spread in uninterrupted fullness.

Resting after dinner at a little distance from the huts, we learned from Jakob, who was full of excitement on the subject, that shortly after we left the inn at Rein the preceding evening a gentleman from Bohemia arrived. He immediately communicated to the wirth his intention of ascending one of the three great mountains rising from the Bachernthal, either the Hoch Gall (11,283 feet high), the Wild Gall or the Schnebige Nock, both some thousand feet lower, but perhaps even more attractive, as still possessing the charm of untrodden summits. The wirth consequently sent for a fine, clever young fellow, Johann Ausserkofer, a friend of Jakob's, and whose home we had passed on the previous night before reaching the Eder Olm. He had ascended the Hoch Gall with two gentlemen in the August of the former year, and now recommended an attempt at the still virgin Wild Gall. The arrangement being speedily made, for extra help and security Johann fetched his younger brother, Josef, as a companion, and the little party started by torchlight at two o'clock in the morning.

Jakob now produced a telescope, through which he hoped we might detect moving figures amongst the snow of the Wild Gall. In vain we strained our eyes through the greasy old telescope, for neither moving figures nor stationary black dots were visible. Even Jakob with his eagle eye confessed to seeing no trace of man either amongst the irregular ash-colored rocks or upon the snowy curves of the Wild Gall, which, like a huge white-crested breaker at sea, upheaved itself in the air as in the very act of turning. Quite as solitary and untrodden did it look as its still more stately sister, the Hoch Gall, a mountain deservedly the especial pride of the district, its lofty pinnacle piercing the sky, whilst a vast sheet of thick, pure snow hung straight and smooth down its concave sides, a huge mountain-buttress linking the lower portion of this snow pyramid to the white, glittering expanse of the Gross Lengstein Glacier—a buttress of many thousand feet, standing prominently forth like an antediluvian monster, on whose gigantic pachydermatous flanks the shattered, blasted stems of dead uniform fir trees shone out a silvery gray, mingling in color with the loose, glittering débris which had slidden into the upland valley just below. Two silver threads descending from the glaciers of the Hoch Gall wound through these fallen stones into the green turf of the Bachernthal, but whether formed of snow or water it would have been difficult to decide, had not ever and anon a sound as of a distant train been borne upon the breeze, proving them to be brooks, which helped to swell the roaring, tumbling Giessbach, whose boisterous acquaintance we had already made.

The Hoch Gall, which has been twice ascended, was first attempted in 1869 by a very adventurous, clever young Alpine climber, Karl Hofmann, the only son of a well-known physician of Munich—a youth of whom it is said that no study was too difficult, no danger too great, no peak too high for him. Innumerable were the mountains which he scaled between 1866 and 1870, and of which he wrote excellent, accurate descriptions: then laying down his young life—he was but twenty-three—on September 2, 1870, in the fierce battle of Sedan, his spirit passed away to mightier slopes, to more delectable mountains.

Again, in the August of 1871, after our first visit to the Olm, the ascent was repeated by two other members of the Tyrolese Alpine Club, Herr Richter and Herr Strüdl. They brought with them two experienced men—one the chief guide of the Gross Glockner, the other of the Venediger Spitze—and, except for Hofmann's written description, had to plan and calculate for themselves, there being no local knowledge of the mountain attainable, as the two guides who accompanied the young explorer were also dead.

Although well provided with their own guides, they thought it right to take some active young man of the neighborhood with them, in order that he in his turn might help future climbers. At the recommendation of the landlord of Rein—who on this important occasion commenced his visitors' book—they chose for the purpose Jakob's friend, Johann Ausserkofer. They started by torchlight one Monday morning, and after a steep climb through a wild mountain-forest on the opposite side of the Bachernthal, crossing a vast glacier and the crevasse between the Hoch Gall and the Wild Gall, began the real ascent, which proved so perpendicular as to be achieved principally with the aid of ropes. After a toilsome nine hours and a quarter they had the good fortune to reach the summit in safety. The weather was favorable, and the view, in Richter's opinion, far surpassed the much-vaunted panorama from the Kriml Tauern. A long rest, and raising a cromlech in memory of their bold achievement, and then the steep descent over snow and glaciers was effected, and St. Wolfgang reached after fourteen hours of toil and great danger.

At half-past four, Jakob, having crossed the valley in search of his oxen, came upon the Bohemian gentleman—whose name afterward proved to be Dr. Hecht—with the two Ausserkofers, and learned their adventures in the ascent of the Wild Gall. After clambering over steep, slippery glaciers they had begun the climb proper at five o'clock in the morning, Dr. Hecht pushing forward in order to be the first human being who had ever placed his foot upon the summit of the mountain. He had indeed almost reached the highest point when a dark, terrific chasm suddenly yawned beneath him, entirely cutting off all farther progress. The three explorers, although considerably dejected by the disagreeable check and the waste of labor and time which it had involved, determining not to be baffled, resolved to make a considerable détour. After having, with much trouble, reached a lower plateau, they attacked the precipitous, almost invincible mountain from another side, the still early hour of the day alone permitting the renewal of the attempt. Leaving their telescope and provisions to await their return, they boldly scrambled, crept and worked their way up the scaly side, and finally reached the summit in safety. The view thence they declared to be magnificent. They too raised a cromlech, and then a giddy descent followed. However, all three were full of spirits when Jakob met them, and the Ausserkofers declared that they were ready henceforth to pilot any other tourist to the summit for a moderate four or five gulden apiece.

Jakob, as herdsman, had left us at three o'clock to look after the cattle, we strolling with him as far as a wild old wood which formed a strange contrast to this Sunday afternoon, as lovely an August day as ever rejoiced the earth. The near yet unattainable Hoch Gall glittered coldly white between the stems and branches of gigantic pines, which, scathed and bleached by lightning and storm, rose in the form of ruined towers or lay tumbled about in the wildest, dreariest confusion amongst the rugged enormous rocks, fit emblems of the forest in the Inferno inhabited by the souls of the lost. Nor was this stern, forbidding scene enlivened when a melancholy man, carrying the dead body of a goat across his shoulders, crossed the torrent on a fallen tree and advanced slowly up the craggy path, followed by a little boy timidly picking his way behind.

"Ach, Mathies, in God's name, another goat!" said Moidel, lifting her eyes from a little book, the life of the odd, humane Joseph II., which, bought for a few kreuzers at a fair, was worth as many guldens in the pleasure which it gave her.

The man glanced from under his eyebrows, and answered with a sigh, "Gott hat's so wölln, Diendl" ("God would have it so, maiden"); and then he added in dialect, "It was a beautiful creature. I missed it in the reckoning last night. After mass I strode far and wide searching it, until an hour since I found the body hanging by a hind hoof from a cleft in the Auvogl Nock. See, it has broken its leg in its struggles. Ah, poor beast! A solitary, cruel death, und hast ma g'nomma mei Ruah" ("and it has taken my rest from me").

"Poor Mathies! his half dozen goats are all that he has in the world. He rents one of father's huts, but since he has brought them to the Olm two or three are already dead." This Moidel explained to us as he moved dejectedly forward. "Father, however, told him that our Olm was bad for goats. They not only slip from the rocks, but grow thin and weakly. Just the reverse of the cattle. Onkel Johann—there is no one so deep as he in cattle—says that every blade of grass on our Olm is worth half a pint of milk. And it's not the air, nor the water, nor the winds that make it wholesome, but some law that he cannot understand. Who can? There is Jagdhaus, a wonderfully fertile sennerei an hour beyond Rein. It is far finer than our Olm, which is so mountainous that timid new-comers amongst the cattle must first teach themselves to walk about; but at Jagdhaus, which is as large as a village, all the land is smooth, fat pasturage for miles. Yet a curse rests on the place for which neither priests nor farmers can account. Some seasons, it is true, all goes well, but in others the cattle are suddenly bitten, fall dead, and their flesh then turns black and rustles like paper. Some say that it is an insect or animal that attacks them; others, that it is caused by the grass which they eat; and there are again others who are sure that it is a phantom which, touching them, blasts them. And there seems reason in the idea, because when the priest of Taufers, who has an Olm there, goes and says mass and prays for the cattle, or when the Sterniwitz (landlord of the Stern), who has acres of pasturage and many heads of cattle at Jagdhaus, pays a Capuchin to go thither and pray, the murrain ceases."

In Moidel's tale we had almost forgotten our long walk back to the barn and the arrangement for supper previously at the huts. Now, it curiously happened that whilst waiting for the tea-pan—rather than tea-kettle—to boil, I accidentally alighted upon a people's calendar, published at Brixen for the current year, protruding its somewhat greasy pages from behind a churn; and after turning over long black-and red-lettered lists of fasts and feasts, came upon some pertinent advice to the Tyrolese farmers by Adolph Trientl, concerning Milzbrand. He described it as a dreadful pestilence, the scourge of many a mountain-pasture. Hundreds of cattle, he tells them, are sacrificed to it yearly. Even the deer and lesser game die from the contagion, as well as human beings; death in the latter case being occasioned either by eating the meat of diseased animals or by having cuts or wounds which have come in contact with the victims. Even the bite of a fly which has fed on the contaminated meat will propagate the malady. Hides or reins made of the skins are known years after to reproduce Milzbrand. Where the body of an affected animal has been buried the ground becomes contagious for a long run of years, the cattle pasturing there being attacked. The only remedy consists in burning the contaminated body, and then keeping the live-stock from the place where the victim fell. When Milzbrand appears the farmer feels he has no option between sacrificing his cattle and abandoning for a season his rich pastures. And yet a little attention might soon cause a remedy, the evil often arising from the water of a particular pool or brook, which if carefully guarded against makes the rest of the Alp perfectly secure.

When I ventured to quote from the calendar to Moidel, suggesting that at Jagdhaus it might certainly be the water, she remained impervious to any new views on the subject. "There was Milzbrand, and that might arise from the water, for all she knew, but at Jagdhaus it was a rod of God, which only prayer averted."

Adolf Trientl appears to be a Tyrolese priest, who travels annually through his native land watching closely the agriculture and domestic economy, and trying, countenanced by government, to help his country people to an easier working life, healthier houses and more profitable land. To the credit of the clergy of Brixen, his practical often pithy remarks are published in their church calendar. He and his colleagues must, however, use almost supernatural patience and energy before they can move a Tyroler one jot from the beaten path which his ancestors have taken for a thousand years before him. The people are perfectly content, it is pleaded, with the existing state of things: why should they change their sowing or ploughing any more than the sun his course or the mountains their position? Changes, like bad weather, breed discontent.

We had brought no books with us for our five days at the Olm, and in the pauses of our out-door enjoyment the calendar, greasy rather from contact with butter and milk than with fingers, afforded amusing, profitable reading: a lecture may often be pleasant to hear when not addressed to one's self.

Moidel, Jakob and Franz, though they had looked with blind eyes on the print, did not turn deaf ears when we spoke; only we had to manage that all we said and thought did not come as a quoted sermon, but as suggestions and inquiries from us, who did not know half as much about a dairy and farm-life as they did. First of all, we tried to make them believe that the staff of life need not of necessity be rye bread of so hard and flinty a nature as to require in every house a square wooden board and iron chopper to cut it.

"Yes," said Moidel, "it is very hard for old people, who must needs sop it, but while one's teeth are good the crunching is a pleasure. And then it must needs be dry, because the oven can only be heated once in three months. I wish it could come round oftener, for there is no going to bed on baking nights, with some three hundred loaves to pop into the oven."

"How could the poor bake often," suggested Jakob, "when there is only one oven amongst them in the village?"

"Why," said we, looking very learned, "you have a common schoolmaster, and a common swineherd, and a common goose-boy: why not have a common baker, who knew how to make good, light dough, and could bake a good batch of bread for each family weekly?"

To Franz, eating good bread only a few days old appeared woeful extravagance. "Bread," he said, "should be like rocks to last, not like snow to melt away. The rye meal would fly before the wind at that rate, and where would the poor man then be?"

Butter and cheese-making, however, involved hours of deep discussion. You would indeed have thought that man merely came into the world to make butter and cheese. Personal experience after two summers in the Tyrol had made us reflect very much upon the butter and cheese question. Whether regarded as a luxury or a necessity, the Swiss Gruyère and Emmenthal cheese and the fresh dainty pats of butter made the contrast striking in the Tyrol. The milk and cream were rich and delicious, but became simply loathsome when transformed into butter or cheese. We wondered how and why it was that we could never obtain perfectly palatable butter, until we discovered the universal practice of churning it, without salt, into huge oblong balls, large as the nave of a wheel, which naturally soon turn rancid. It does not on this account lose its value to the natives, who use very little butter, melting it down into a clarified dripping called Schmalz for their endless fryings and frizzlings. This badly made butter is, however, often adorned with the emblems of the Passion, such as the cross, ladder, crown of thorns and nails. It was so at the Hofbauer's Olm. It is considered to enhance the value of the butter Kugel or ball, especially when given to the priest in payment for masses said for dead relations. The Ursuline Sisters were paid for Moidel's education in butter.

And the native cheese!—meagre cheese, as it is justly called—a poor, insipid, not overclean curd cheese. The curds are often merely squeezed in a cloth, then turned out and placed upon an upper shelf to dry, where they look like the back portions of gigantic skulls until damp and mould somewhat destroy the resemblance. The kind called fat cheese is not much better. It is, however, made with greater care, and dried in bands of pine bark in the Alpine kitchen. This distasteful butter and cheese, the sole result of gallons of rich milk and cream and many a long summer week upon the lofty Alp, becomes still more distasteful when the milk and cream are kept in the one hot, over-crowded sleeping-room, or in a dairy where the goatherd sleeps amongst the milk-dishes. The mountain dwellings are dark and badly constructed, and if furnished with a proper dairy, the prejudiced housewife often refuses to use it, believing that cream will not set unless the milk is warm; thus, much becomes sour, and is either thrown away or turned into a still more inferior cheese. Or she purposely lets the cream become rancid before she churns, that the children may not take too great a fancy to the Schmalz, and thus it may last longer!

We had tasted already too much of this milky tree of knowledge not to learn with pleasure from the Brixen calendar that in different parts of the Tyrol co-operative sennereien had been started with the greatest success. A manager was employed in each who understood perfectly the Swiss mode of cheese-making and the best manner of churning. Thus, the most excellent produce was gained from the same, or rather from a smaller, quantity of milk, when the reckless waste was deducted. Each shareholder had the right of skimming the milk from his own cows, taking what he required for his personal use, or he might send his entire share of butter, cheese, whey and goats' milk with the common stock to market, where such co-operative wares already brought the highest price. Thus, the farmer gained both ways, not only receiving more money, but saving in dairy utensils, house room and fuel, and his wife in labor.

Great was our glee over these enlightened and successful efforts; but a friendly dispute immediately arose when one amongst us expressed a surprise that the half dozen bauers who shared the Olm in common did not manage matters on this improved principle. They would find themselves richer, more care-free men. Moidel declared her inability to form an opinion. Old Franz, however, had much to say. He thought it would be foolish. Why need the Hofbauer mix himself up with others, when he only wanted to make meagre cheese for family use, while if there were any over it always brought its worth in kreuzers at the market? And then the pounds and pounds of butter were all wanted for Schmalz. It might be sweeter, it is true, if they could melt it down at the hut, but then there was the fear of setting the place on fire, and the home-melted Schmalz went fast enough, as Moidel knew. And as for the artificial Schmalz which was being sold in the towns now, it was made of palm-oil, fresh suet and butter, and colored with the yellow dye called Orleans; and people praised this machine-made Schmalz and talked of progress! But he hoped, so long as he handled a frying-pan, to stick to good old Schmalz and good old ways.

MARGARET HOWITT.

[TO BE CONTINUED.]