Of all my experiences among the Tuscan peasants of the Pistoiese, none, perhaps, was more thoroughly characteristic than a three days’ visit at a farm-house just above the village I was staying in. I had just returned from the woods with my hammock, and was feeling rather listless in the absence of my peasant companion, when the farmer’s wife, who happened to be in the village that day, said to me, half joking, half in earnest:— “Come home with me to the Cavi, Signorina; come and sleep there to-night.” I jumped at the proposal, borrowed a big kerchief from my landlady, put a few things into it in the most approved peasant fashion, and we started off together. I had already been to this farm with some friends for a picnic. On that day the people were threshing and treading the straw; and the stone-paved aia or threshing-floor before the house was bright with the corn, and resonant with the sound of the flail. Then, when the sun’s rays were less strong—for the peasants only thresh in the bright sunlight—two cows Nothing of the kind was going on, however, when my hostess and I emerged from the chestnut woods on this cool September evening. The farmer, just back from his digging in the fields,—there are no ploughs,—was taking a meditative walk in front of the house. He came forward to meet us, accompanied by his two dogs, and welcomed us with much hospitable grace. One of his sons was near him, watching the two cows graze, and at the same time lazily stripping chestnut leaves for the creatures’ fodder off a heap of boughs he had cut. While I was chatting to father and son, my hostess disappeared, and presently came down again, dressed in an old petticoat, chemise, and untidy slippers. She took up a basket of potatoes, and we both set to work to scrape and slice some of them for supper—town people could not possibly eat potatoes baked in their skins, she thought. As we chatted she suddenly exclaimed:— “See how nice it is to live in the country, Signorina!” “Why?” I asked, curious to hear what poetical thought had been seething in her brain. “Well, in the village, you see, you have to wear a dress, and go all clean and tidy, with boots on, too; but here one can go about so nice and dirty.” She had evidently expressed her inmost soul, for she repeated, looking round at the blue hills, and inhaling the cool, fragrant air:—“So nice and dirty one can be here.” By this time it was getting towards twenty-four o’clock. Twenty-four o’clock is a movable hour, and depends solely on the sun. In the height of summer it is at eight o’clock, and then retrogrades by a quarter of an hour at a time till it reaches five, when it begins to advance again. At the end of September, when I left, le venti quattro were at half-past six. The peasants’ supper-time is regulated by this sliding-scale, much to the disturbance of the appetite of those who are accustomed to eat by the clock and not by the sun. “Now come and help me cook the supper,” said my hostess, as we moved towards the house. “See how many fine drawing-rooms I have,” she continued, with a smile. With that she threw open the first room, and we entered the metato. This is the drying room and storehouse for the chestnuts. The floor is of earth, stamped hard. Above one’s head, Our business lay now, however, in the kitchen. It was already getting dark, but a fire was blazing brightly on the hearth, with a copper-lined cauldron suspended over it from a chain in the chimney. “We are going to have maccheroni this evening,” said my hostess. “I rolled them out before I left home this morning. But we must cut them first,” she added, as she produced the long strips of home-made unbaked paste. We accordingly cut them into pieces about an inch square, and then, taking a pile in our hands, threw them one by one into the boiling salt and water of the cauldron. While they were cooking we made the tomato sauce, and the farmer grated the cheese; and by the time these were ready, and the table laid, the maccheroni could be taken off the fire. It was now quite dark, the only light came The maccheroni being now all transferred to the pipkin, the water was given to the dogs and cats, and we went into the parlour to eat. Needless to say there was no dressing for dinner. The men came in their hats and shirt-sleeves, the women in their bright kerchiefs. Yet certain rules of etiquette were strictly observed. The system of complimenti, for instance, was carried to an extent that seemed ridiculous to English eyes. The mother would fill the son’s plate, he would declare he could After supper, at about a quarter past eight, all the family went to bed. Three of the four bedrooms opened out of each other, and in the smallest of these three, the middle one, was a single bed in which the shepherdess usually slept. This was now reserved for me. The bed, the Madonna, and a rickety chest of drawers, were the only furniture considered necessary. In the room on the right slept Beppe and Sandro; in that on the left, which one entered through a doorway guiltless of a door, were the shepherdess and Sandro’s wife, Maria. Everyone was in bed in half a minute; for it was summer-time, and they “slept like beasts,” as my hostess put it, without even saying their rosary. “Good-night,” called out Beppe and Sandro. “Good-night,” answered everyone else, and then there was silence till between four and five next morning. It was hardly dawn when Sandro’s voice was heard:—“Emilia, Emilia.” The shepherdess gave a grunt, tumbled on to the floor, and a moment later strode fully dressed across my room, clamped downstairs and went out. Maria slept longer, for the baby had kept her awake. As a matter of fact, the little thing could scarcely be expected to sleep, for it had been kept under the bedclothes all day. Italian peasant-babies have not a very pleasant life of it. In the morning they are tightly At about eight o’clock the men came in from the fields, the cauldron was suspended from the chain, water was boiled, and my host set to work to make the polenta. The maize flour is added gradually to the boiling water until the mixture is so thick that none but a strong man can stir it. Then it is turned out on to a board kept for the purpose, cut into slices with a string, and eaten smoking hot with cheese. There are no plates, of course; all stand round and help themselves. Maize flour, chestnut flour, lentils, cheese, and beans, are the staple food of the peasants, with now and then a fowl to celebrate some specially great festa. Milk they never seem to drink, butter they rarely make; they use their dairy produce exclusively for cheese. These Tuscan peasants may be called an “The roads were bad then,” she said, but added naÏvely, “they are better now; they were mended for the horses.” But to return to my hosts. On Sunday morning, the day being a festa, the house received its weekly apology for a sweep, the “Come to Rivoreta, and see me married, Signorina,” said she. “Do come.” And with many promises that I would do so if possible, I took leave of my kind friends. |