It might be thought that it was hardly worth while to write a chapter on Corsican animals, as they would be sure to resemble those found in other parts of Europe, and would, therefore, be quite familiar and uninteresting. To some extent this is true. Corsican horses, sheep, goats, and cows resemble their brethren in other lands so closely that no one would be likely to mistake any one of them for any other animal should he meet them on the hill-side or the road. But for all that, there are certain facts about the animal life of the island that are worth noting down in a book of this description. For instance, Corsica has a special variety of sparrow not found elsewhere. Although there are hares on the island, there are no rabbits. Then there is a wild sheep which is found nowhere else in Europe, except in the neighbouring island of Sardinia. It is known as the moufflon, and it resembles that almost extinct animal, the ibex of the Alps. It lives in the highest parts of the mountains amongst the bare rocks. Few people would, perhaps, recognize it as a sheep even if they saw one, for the moufflon has no fleece like its domesticated relatives; instead, it has a short brown hairy coat. The body is light; the legs are slender; the tail is short. The moufflon is agile in its movements; the ordinary sheep is clumsy. This animal is not often seen upon the high mountains where it makes its home. Tracking the moufflon is a difficult task, for the hunter must make his way over rocks and boulders, and often risk his life on the edge of a steep precipice. The beast is keen of smell and sight, and runs away from the hunter before he has even seen it. It is hunted for its skin, which can be sold in the markets of Paris for about thirty shillings. Travellers to the island will often pay as much as three or four pounds for one.

The young ones are captured in the following manner. The hunter, who must be exceptionally keen and clever, searches till he sees a ewe with her lambs. He then fires a shot. This frightens the mother, and she runs away; but the little ones are so startled by the unusual noise that they remain quite still, while the hunter runs forward and takes them prisoners. If it happens that the lambs have ever been frightened before—as, for instance, by a clap of thunder—then the dodge fails, for the moment they hear a loud noise, such as is made by the firing of a gun, they follow the mother as fast as they can to a place of safety.

Though the moufflon is wild and shy upon the mountains, it can be tamed if caught young. It then becomes docile, and will follow its owner like a dog. It objects to being teased, and instantly seeks revenge upon the offender; in fact, it is quite capable of practising a little vendetta on its own account. As the tamed creature gets older, it becomes savage again, and gives a great deal of trouble. Punishment only makes it still more furious, and, in the end, it has usually to be put to death. This is particularly the case with the males.

The ordinary sheep are very small, and their mutton is exceptionally tough. This is probably due to the amount of exercise they obtain in scrambling over rocks and climbing mountains in search of food.

There are few cows, and most of the milk used is obtained from goats. The goats are handsome creatures, with plenty of energy and spirit. As there are no fences on the hill-side to keep them within bounds, and as they are daring enough to wander into the most dangerous places, their front feet are fastened together to prevent them from straying far away. The goats are sent to the maquis under the charge of a goatherd, who leads them to the pastures in the morning and sees them safely home again in the evening. For each goat in his charge he receives about eight or nine shillings a year, out of which he has to pay fivepence per head to the local authorities for permission to feed his herds upon the common land. From time to time the old maquis is burnt, but it is never long before new shoots spring up, which are more suitable for food than the old dry branches, though the goat is a true mountain animal, and, unlike the sheep, will eat practically anything.

Goat’s milk is used in making a soft white cheese called broccio or brÔche, which is one of the specialities of the island, and is obtainable everywhere. When sprinkled over with sugar it is a most delicious and refreshing dish. The peasant, to increase the flavour, is fond of adding a little cognac. About May the goats are shorn, just like sheep. Their hair is used for making capes, coats, and ropes. They look very strange creatures when they have lost their hairy coverings.

Birds are not numerous, except during a few months of the year. Amongst the most noticeable are the ravens and the blackbirds. The ravens are unusually impertinent, and will steal the workmen’s dinners if they leave them unprotected upon the ground, or fly away with their caps in order to make nests with them. The blackbirds are eagerly hunted, especially during the months when the arbutus and myrtle berries are ripe, for at that time they are plump, and make very savoury and delicate eating. The Corsicans prefer blackbirds to any other kind of game, and go out in large parties to shoot them. Shooting blackbirds is a popular and fashionable form of “sport” with all who possess a gun. Not only are blackbirds roasted and eaten like game, but their flesh is also potted, forming “terrine de merle,” a kind of “pÂtÉ de foie gras.” Potted blackbird is now a widely known and much appreciated delicacy.

There are millions of bees, wild and tame. Those kept at home are housed in rectangular boxes, and not in dome-shaped hives. The honey has a strong taste—a taste which suggests the odour of the maquis—and is not agreeable to everyone. Travellers in out-of-the-way parts of Corsica would find it worth remembering that honey can sometimes be obtained in village inns and farmhouses when butter is quite unobtainable.