In the early twentieth century, while a couple of thousands of sheep and goats stayed all winter in the vast plain of Calenzana (Montemaggiore, Calenzana and Lumiu) when there were nearly one hundred to fifty huts, mostly sheep, livestock had retained a great place to Lumiu. Twenty families of shepherds and lived there five or six others, niolines transhumant (always the same). All owned their herds strengths of 150 to 200 head (6 goats, 19 sheep). Each and the others had left their sheep to the plains where they once lived quite modestly, to the city. The phenomenon was initiated in the 1880s, particularly from the time when primary education became compulsory, then increased gradually improves as the lives of the shepherds. Migration led to the abandonment many arable land now devoted to grazing, which allowed the expansion of herds and their acceptance by many employees. Where, exceptionally, age or illness, prevented a shepherd with his herd he confided to another. The rent is based on two modes: to "alivelu" for the year from October to October, against a pound of cheese per head or the cash equivalent, or "manghjera, October May against a ewe sheep leased for three high. Finally, in 1893, companies of Roquefort cheese became accustomed to collect milk every winter from November to May The latter was transported by donkey to dairies located in the territory of the municipality, three in number until the late 50: Mary Grimmal, Pasternak & Co., Roquefort Abeille. In 1896, there were in the island 432 230 232 600 sheep and goats (1). At that time there were over 800 000 animals raised in Corsica for less than 300 000 inhabitants.
men were alone with adolescents with flocks in the sheep. Their activities were becoming increasingly heavy with the expansion thereof. Trafficking and preparation cheese were time-consuming methods. The first deals took place the morning at the sheepfold, the flock before the parking for the day in one of the reserved and fenced plots, wandering can not be practiced. The herd was thus rotate in different pastures for the recovery of natural grassland and feeding grounds. A second deals were made at night, except for nursing mothers. The deal called for one to two minutes per animal (2). A ewe gave 50 to 75 cl of milk a goat could then release the double early lactation. The latter, docile, easily allowed themselves to be milked, the shepherd moving freely in the "Mandria" with its "tinellu", later replaced by the bucket "aluminum" provided by the companies of Roquefort. The sheep had to be sorted and enclosed in a corridor of trafficking, "compulu u", where the milker was moving from one animal to another behind him pushing each animal released. Paradoxically ewes were easier to keep locked in the evening, the goats climbing and jumping. The "Mandra" should be protected by very high walls made of branches raised.
Just before the St. Pancras (May 13th), took place the sheep-shearing, "A Tunder. It should be made in a morning, but could begin only from the time the animals began to perspire, to facilitate cutting by using the "furbice (forces), and therefore done quickly, within hours only. The number of shepherds invited varied with the size of the herd. A tenth proceeded to "pound" of animals that had to be immobilized during the operation. Shearing took 8-10 minutes per head. A festive meal closed this morning hard (2). Wool was often sold at a ridiculous price.
summer, the shepherd, like the goatherd, was using the milk from his herd to make the cheese. After curd in large bowl with an injection of "pluck," he began to drain into "cagiaghje" (made of reeds), where "casghju" took shape by getting rid of their whey. These were then placed in large boxes partitioned, after having been salted, for a first refining "casgile" or cellar. Once a week they were cleaned with a damp cloth and returned. They could be eaten "fresh" in two months, or "old" to five. They could even be stored for several years (5 to 6, under supervision) but with the risk of being colonized by E saltulelle "(worms). In summer the first refinery was operated in "casgiles" erected near the sheep, is built of dry stone or constructed in rock crevices also closed by a dry stone wall. They were always exposed to the north, in rocky outcrops in the sunlight. They could reach 3 meters internally length for 2 large and 1, 5 high. One access was provided at the base of the front wall to allow passage of a man lying (l = 60, h = 50 cm). He condemned himself with a big slab. A small opening 20 x 30 cm (usually) on one side was reserved for the introduction or exit of cheeses with a board. Inside, they were placed on appropriate shelves. At the end of the season, the cheese was sold to refiners Calenzana and those intended for home consumption were brought home in the village, where they were stored in cellars.
The sale of lambs and goats was an excellent report and was, for the shepherds, with the milk, the bulk of their resources they did not hesitate to complete secondarily by poaching!
Thus, at the beginning of the twentieth century, the fate of the shepherds was greatly improved and often envied.
Every year, ritually, they proceeded to free milk, "E Purice, May 11 A Mass was devoted to them one morning in October, at five o'clock in the village church.
Bibliography :
(1) Renucci (J.) - 1981 - "Corsica", PUF, Que sais - I?
127 pages (2) Ravis-Giordani (G) - "Shepherds Corsican - Village communities Niolu - Edisud La Salita, 13090 Aix en Provence, 505 pages.
men were alone with adolescents with flocks in the sheep. Their activities were becoming increasingly heavy with the expansion thereof. Trafficking and preparation cheese were time-consuming methods. The first deals took place the morning at the sheepfold, the flock before the parking for the day in one of the reserved and fenced plots, wandering can not be practiced. The herd was thus rotate in different pastures for the recovery of natural grassland and feeding grounds. A second deals were made at night, except for nursing mothers. The deal called for one to two minutes per animal (2). A ewe gave 50 to 75 cl of milk a goat could then release the double early lactation. The latter, docile, easily allowed themselves to be milked, the shepherd moving freely in the "Mandria" with its "tinellu", later replaced by the bucket "aluminum" provided by the companies of Roquefort. The sheep had to be sorted and enclosed in a corridor of trafficking, "compulu u", where the milker was moving from one animal to another behind him pushing each animal released. Paradoxically ewes were easier to keep locked in the evening, the goats climbing and jumping. The "Mandra" should be protected by very high walls made of branches raised.
Just before the St. Pancras (May 13th), took place the sheep-shearing, "A Tunder. It should be made in a morning, but could begin only from the time the animals began to perspire, to facilitate cutting by using the "furbice (forces), and therefore done quickly, within hours only. The number of shepherds invited varied with the size of the herd. A tenth proceeded to "pound" of animals that had to be immobilized during the operation. Shearing took 8-10 minutes per head. A festive meal closed this morning hard (2). Wool was often sold at a ridiculous price.
summer, the shepherd, like the goatherd, was using the milk from his herd to make the cheese. After curd in large bowl with an injection of "pluck," he began to drain into "cagiaghje" (made of reeds), where "casghju" took shape by getting rid of their whey. These were then placed in large boxes partitioned, after having been salted, for a first refining "casgile" or cellar. Once a week they were cleaned with a damp cloth and returned. They could be eaten "fresh" in two months, or "old" to five. They could even be stored for several years (5 to 6, under supervision) but with the risk of being colonized by E saltulelle "(worms). In summer the first refinery was operated in "casgiles" erected near the sheep, is built of dry stone or constructed in rock crevices also closed by a dry stone wall. They were always exposed to the north, in rocky outcrops in the sunlight. They could reach 3 meters internally length for 2 large and 1, 5 high. One access was provided at the base of the front wall to allow passage of a man lying (l = 60, h = 50 cm). He condemned himself with a big slab. A small opening 20 x 30 cm (usually) on one side was reserved for the introduction or exit of cheeses with a board. Inside, they were placed on appropriate shelves. At the end of the season, the cheese was sold to refiners Calenzana and those intended for home consumption were brought home in the village, where they were stored in cellars.
The sale of lambs and goats was an excellent report and was, for the shepherds, with the milk, the bulk of their resources they did not hesitate to complete secondarily by poaching!
Thus, at the beginning of the twentieth century, the fate of the shepherds was greatly improved and often envied.
Every year, ritually, they proceeded to free milk, "E Purice, May 11 A Mass was devoted to them one morning in October, at five o'clock in the village church.
Bibliography :
(1) Renucci (J.) - 1981 - "Corsica", PUF, Que sais - I?
127 pages (2) Ravis-Giordani (G) - "Shepherds Corsican - Village communities Niolu - Edisud La Salita, 13090 Aix en Provence, 505 pages.
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