89. - Le pays de Gargantua

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<div xmlns:ns0="http://www.tei-c.org/ns/1.0" type="chapitre" xml:lang="fr" n="ch089">
            <head>89. — Le pays de <persName type="fictif">Gargantua</persName>*<note type="annotation">Gargantua. Personnage gigantesque et fabuleux d'un appétit
                  extraordinaire.</note>. </head>
            <div type="récit">
               <p>A cent pas de là, on tomba en plein pays de <persName type="fictif">Gargantua</persName>*<note type="annotation"><persName type="fictif">Gargantua</persName>. Personnage gigantesque et fabuleux d'un appétit
                     extraordinaire.</note>, à la veille de quelque gigantesque banquet.</p>
               <p>Ce pays se partageait en diverses provinces : province des viandes, province des
                  volailles, province des légumes, des fruits, des fleurs. Et chacune formait un
                  spacieux et élégant pavillon de fer largement vitré, plein d'air et de
                  lumière.</p>
               <p>Des monceaux de poulets, de poulardes, d'innombrables quartiers de bœuf, de
                  mouton, de porc, des poissons à croire qu'on avait mis à sec une bonne partie de
                  la mer, des parcs*<note type="annotation">Parcs. Le lieu où l'on élève les
                     huitres.</note> entiers d'huitres, des bancs de harengs, des tas blancs et
                  roses de raies, de maquereaux, de turbots*<note type="annotation">Turbot. Poisson
                     de mer large et plat dont la chair est fort délicate.</note>, de soles, de
                     saumons*<note type="annotation">Saumon. Poisson de mer qui remonte les rivières
                     et dont la chair est rosée</note>. aux écailles d'argent, de congres*<note type="annotation"><note>no entry in text</note></note> enroulés comme des
                  serpents énormes avec leurs gros yeux noirs si brillants qu'ils ont l'air d'être
                  en vie ! Et des fouillis de crevettes* <note type="annotation">Crevette. Petite
                     écrevisse de mer qu'on recueille sur les plages.</note> roses. grises, de
                  homards agitant leurs pinces, de toutes sortes de coquillages aux mille couleurs ! </p>
               <pb type="page" n="308" facs="https://raw.githubusercontent.com/BucknellDSC/suzette/master/images/page_images/Suzette_308.jpg"/>
               <fw> 308 SUZETTE.</fw>
               <p>Dans de gros paniers couverts de linge, le beurre de
                     <placeName><placeName key="Normandy" ref="http://www.wikidata.org/entity/Q18677875">Normandie</placeName></placeName> et de <placeName><placeName key="Brittany" ref="http://www.wikidata.org/entity/Q12130">Bretagne</placeName></placeName> ; et les
                  fromages de toute provenance en caisses innombrables.</p>
               <p>Dans des caissés aussi, des œufs par millions.</p>
               <p>Autour de tout cela, des gens se pressent, se poussent, dans un incroyable
                  brouhaha.</p>
               <p>—Ils se disputent ! ils vont se battre, ma tante ! s'écria <persName type="fictif" key="suzette">Suzette</persName>, mi-riante, mi-inquiète.</p>
               <p>— Ah ! que nenni ! ma nièce, ils ne se battront <figure>
                     <caption>Les <placeName>Halles centrales</placeName>, à
                           <placeName><placeName key="Paris" ref="http://www.wikidata.org/entity/Q90">Paris</placeName></placeName>.</caption>
                  </figure>
                  <figure>
                     <caption>Harengs, raie et soles.</caption>
                  </figure> pas ! C'est la vente à la criée qui commence. Et ces braillards sont les
                  meilleurs amis du monde : des marchands venus de tous les quartiers de
                     <placeName>Paris</placeName>, acheter à bon marché pour nous revendre cher, à
                  nous !</p>
               <p>En fait de marché, le ton de la ménagère, qui sait ce qu'il en coûte de manger,
                  devient agressif ; elle ne se <pb type="page" n="309" facs="https://raw.githubusercontent.com/BucknellDSC/suzette/master/images/page_images/Suzette_309.jpg"/>
                  <fw>LE PAYS DE GARGANTUA. 309</fw> gène pas pour traiter en ennemis ses
                  fournisseurs.</p>
               <p><persName type="fictif" key="mme_richard">Mme Richard</persName>, continuant de
                  parler sur ce ton, marchait fièrement, son panier devant elle comme un bouclier.
                  On voyait bien que, l'heure venue d'emplir ce panier, elle ne se montrerait pas
                  d'humeur badine et que les marchands n'auraient <figure>
                     <caption>Homard. Le homard est une énorme écrevisse de mer qui atteint jusqu'à
                        50 centimêtres de long ; on le confond souvent, avec la langouste, dont il
                        diffère par ses deux premières pattes qui sont énormes et en forme de
                        pinces. La chair du homard est extrémement nourrissante, bien qu'un peu
                        lourde, et très recherchée. </caption>
                  </figure> qu'à se bien tenir. Mais soudain des odeurs délicieuses vinrent la
                  distraire.</p>
            </div>
            <div type="questionnaire">
               <head>Questionnaire.</head>
               <list>
                  <item>— Où tomba-t-on à cent pas de là ? </item>
                  <item>— Quelles sont les divisions des provisions aux
                        <placeName>Halles</placeName> ?</item>
                  <item>— Que voyait-on : 1° en fait de viande ; — 2° en fait de poissons ; — 3° en
                     fait de crustacés (homards, crevettes) ? </item>
                  <item>— Que contenaient de gros paniers ; — voyant commencer la vente à la criée ? </item>
                  <item>— Que sont ces acheteurs ? </item>
                  <item>— Pourquoi la ménagère devient-elle peu commode au marché ? </item>
                  <item>— Comment <persName type="fictif" key="mme_richard">Mme Richard</persName>
                     se préparait-elle à faire ses achats ?</item>
               </list>
            </div>
            <div type="exercices">
               <head>DÉVELOPPEMENT DES SUJETS PROPOSÉS POUR EXERCICES.</head>
               <div type="géographie">
                  <head>Géographie.</head>
                  <div type="questions">
                     <list>
                        <item>— LA MER.</item>
                        <item>— Son étendue, nature de ses eaux, leurs mouvements.</item>
                        <item>— Rivages de la mer : plages, falaises, dunes, rochers, galets.</item>
                        <item>— Profondeurs de la mer.</item>
                        <item>— Ses productions végétales.</item>
                     </list>
                  </div>
                  <div type="réponses">
                     <p>La <term>mer</term> est cette immense étendue d’eau salée qui recouvre les
                        trois quarts du globe ; elle contient en moyenne 35 millièmes de sel, ce qui
                        lui donne une saveur amère et la rend impropre à étancher la soif ; cette
                        circonstance augmente aussi la densité de ses eaux, dont le poids surpasse
                        de 28 kilogrammes celui d'un mêtre cube d’eau douce, à volume égal. On a
                        calculé que le sel dissous dans la mer formerait, en se déposant au fond,
                        une couche de 70 mêtres d'épaisseur moyenne.</p>
                     <p>Les eaux de la mer sont d'une merveilleuse couleur bleue dans la  et les régions
                        tropicales de l' ainsi que de la . Ailleurs, et
                        surtout dans les mers peu profondes, leur teinte est vert clair.</p>
                     <p>Ces eaux ont des mouvements particuliers connus sous le nom de
                           <term>marées</term>. Deux fois par vingt-quatre heures, et attirées tour
                        à tour par le soleil et la lune, elles s'élèvent pendant six heures et
                        descendent pendant le même espace de temps. Deux fois par jour alors, elles
                        envahissent les plages et l'on voit des navires et des bateaux voguer à
                        pleines voiles au-dessus du sentier où circulait le piéton peu auparavant.
                        Dans la baie du <placeName><placeName key="Mont Saint-Michel" ref="http://www.wikidata.org/entity/Q20883">mont
                           Saint-Michel</placeName></placeName>, en <placeName>Bretagne</placeName>,
                        la diffé- <pb type="page" n="310" facs="https://raw.githubusercontent.com/BucknellDSC/suzette/master/images/page_images/Suzette_310.jpg"/>
                        <fw>310 SUZETTE.</fw> rence de hauteur entre la marée basse et la marée
                        haute est de 14 à 15 mètres ; dans la baie de
                              <placeName><placeName key="Bay of Fundy" ref="http://www.wikidata.org/entity/Q181857">Fundy</placeName></placeName>, en
                           <placeName>Amérique</placeName>, elle mesure jusqu'à 21 mètres ; par
                        contre, elle atteint à moins d'un mètre dans les mers fermées, telles que la
                           .</p>
                     <p>Une <term>plage</term> est un rivage plat et découvert ; — une
                           <term>falaise</term> se présente, sur le bord de la mer, comme un mur
                        coupé à pic dans le sol de la terre ferme ; les falaises de
                              <placeName>Normandie</placeName> se dressent jusqu'à cent
                        mètres de hauteur ; — les <term>dunes</term> sont des collines formées par
                        l'accumulation du sable sous l'influence des vents du large ; — les
                           <term>rochers</term> sont d'énormes masses de pierre qu'on remarque le
                        plus souvent près des rivages ; — enfin, on entend par <term>galets</term>
                        des cailloux roulés sur les plages ou au pied des falaises.</p>
                     <p>Le fond de la mer présente les mêmes irrégularités que la surface du
                        continent ; il a des vallées plus ou moins profondes, des collines et de
                        hautes montagnes. La profondeur du <placeName>Pas-de-Calais</placeName>
                        varie de 3 à 60 mètres ; celle de la Manche ne dépasse
                        pas 220 mètres ; mais au sortir de cette mer, à 50 ou 90 kilomètres des
                        côtes, commencent de veritables abmes ; la profondeur moyenne de l' entre l'<placeName>Europe</placeName>
                        et les <placeName>Etats-Unis </placeName>est de 3,500 mètres ; elle atteint
                        à 5,000 mètres à l'est du banc de
                              <placeName>Terre-Neuve</placeName>, où elle diminue jusqu'à
                        se réduire à 1 mètres en un certain point. Celle de la  va jusqu'à 3,000 mètres.</p>
                     <p>La mer renferme une multitude de plantes ; dans les eaux du
                              <placeName>Nord</placeName>, les fucus forment de
                        gigantesques forêts, et les varechs s'accumulent en prairies immenses à la
                        surface des mers équatoriales. Le fond de l' présente des massifs
                        d'arbustes dont le brillant coloris défie toute description ; le vert le
                        plus frais alterne avec le brun ou le jaune, des nuances de pourpre se
                        fondent avec le rouge, le brun pâle et le bleu foncé, et des milliers de
                        poissons et de coquillages aux couleurs éclatantes jettent leurs reflets
                        parmi ces merveilles végétales.</p>
                  </div>
               </div>
               <div type="sciences_naturelles">
                  <head>Sciences naturelles.</head>
                  <div type="questions">
                     <list>
                        <item>— LES POISSONS.</item>
                        <item>— Qu'est-ce qui est particulier à ces animaux ? </item>
                        <item>— La vessie natatoire. </item>
                        <item>— Les principales variétés de poissons.</item>
                     </list>
                  </div>
                  <div type="réponses">
                     <p>Les <term>poissons</term> sont des animaux destinés à vivre sous l'eau ;
                        leur sang est froid comme celui des reptiles ; leur peau, nue et couverte
                        d'écailles ; ils se reproduisent au moyen d'œufs ; enfin, leurs membres ont
                        la forme de nageoires.</p>
                     <p>La vie de ces animaux se passe presque entièrement à pourvoir à leur
                        subsistance et à fuir leurs ennemis ; leurs facultés sont des plus bornées ;
                        on ne leur connait aucune industrie, aucun instinct remarquable.</p>
                     <p>Le corps des poissons contient une vessie, dite <term>natatoire</term>,
                        qu'ils gonfient ou dépriment à volonté, ce qui leur permet de monter ou de
                        descendre dans l'eau lorsqu'ils en sentent le besoin.</p>
                     <p>Il y a deux grandes variétés de poissons : les poissons d'<term>eau
                           douce</term> et les poissons d'<term>eau de mer</term>. Quelques espèces,
                        comme les saumons, vivent dans l'un et l'autre de ces éléments.</p>
                  </div>
                  <div type="questions">
                     <list>
                        <item>HARENGS.</item>
                        <item>— Ce qu'ils sont ; leur multiplication ; mers où ils se
                           multiplient.</item>
                        <item>— Quelques mots sur la pêche des harengs.</item>
                        <item>— Manières de conserver ces poissons.</item>
                        <item>— Décrire la raie, la sole, les homards.</item>
                     </list>
                  </div>
                  <div type="réponses">
                     <p>Le <term>hareng</term> est un poisson de mer de 0m,20 à 0m,30 de longueur
                        dont la chair est comestible. Il se multiplie avec une extrême facilité et
                        forme dans la mer des légions innombrables qui, des régions septentrionales,
                        descendent dans les pays tempérés ; mais après être arrivés sur les côtes de
                        la <placeName>Baltique</placeName>, de la
                           <placeName>mer du Nord</placeName> et de
                        la <placeName>Manche</placeName>, on les voit reprendre
                        la route du <placeName>Nord</placeName> pour passer l'hiver sous les glaces
                        <pb type="page" n="311" facs="https://raw.githubusercontent.com/BucknellDSC/suzette/master/images/page_images/Suzette_311.jpg"/>
                        <fw>LE PAYS DE GARGANTUA. 311</fw> du pôle. Ils forment de vastes bancs
                        serrés qui couvrent la surface de l'eau dans une étendue de 15 à 20
                        kilomètres, et qui ont plus de cent mêtres d'épaisseur.</p>
                     <p>Les sardines, les maquereaux, les thons et les anchois sont aussi des
                        poissons de passage qui visitent chaque année nos côtes et y donnent lieu à
                        des pêches importantes.</p>
                     <p>Les harengs se pêchent avec d'immenses filets que relèvent les équipages des
                        navires affectés à cette opération ; alors on vide les poissons et, séance
                        tenante, on les dépose dans des barils en alternant une couche de sel et une
                        couche de harengs. On les fume encore, et ils prennent sous cet état le nom
                        de harengs saurs. </p>
                     <p>La <term>raie</term> est un poisson plat de forme ovale, ayant de 0m,25 à
                        Om,30 de diamètre qui fournit une chair blanche et délicate. La sole est
                        également un poisson plat, mais de forme plus allongée que la raie ; on le
                        recherche encore davantage ; quant aux <term>homards</term>, ce sont
                        d'énormes crustacés qui ressemblent aux écrevisses et dont la chair fort
                        estimée, quoique indigeste, paraît sur les meilleures tables.</p>
                  </div>
               </div>
               <div type="économie_domestique">
                  <head>Économie domestique.</head>
                  <div type="questions">
                     <list>
                        <item>— Manières de préparer en général les poissons.</item>
                        <item>— Comment prépare-t-on les poissons de rivière pour les manger
                           ?</item>
                        <item>— Comment prépare-t-on et sert-on une raie au beurre noir, une sole au
                           gratin, un homard ?</item>
                        <item>— Indiquer le prix de chacun de ces poissons au dernier marché.</item>
                     </list>
                  </div>
                  <div type="réponses">
                     <p>On prépare en général le poisson frit, rôti, bouilli, fumé, en salade, à la
                        sauce, confit à l'huile ou au sel, au court-bouillon, etc.</p>
                     <p>On sert les poissons de rivière de préférence à la <term>matelote</term>, en
                           <term>friture</term>, à l'<term>étuvée</term>, au
                           <term>court-bouillon</term>, aux <term>fines herbes</term>, en
                           <term>salade</term>.</p>
                     <p>RAIE AU BEURRE NOIR. — Videz-la, ôtez la tête et la queue ainsi que l'amer
                        du foie ; ébarbez-la et lavez à plusieurs eaux ; mettez-la dans un chaudron
                        ou une casserole avec de l'eau froide suffisamment pour qu'elle baigne, du
                        thym, du laurier, des oignons, des carottes, du persil en branches, du
                        poivre, du girofle, du sel et un demi-verre de vinaigre : couvrez d'un
                        couvercle. Retirez-la du feu après quelques bouillons et la gardez au bord
                        du fourneau. Au moment de la servir, tirez-la de l'eau ; appropriez-la en
                        supprimant la peau noire qui est dessus, à l'aide du dos d'un couteau.
                        Egouttez-la, dressez-la sur le plat et versez-y la sauce.</p>
                     <p>Pour préparer le beurre noir, assaisonnez de sel et de poivre ; faites
                        fondre dans la pole un morceau de beurre jusqu'à ce qu'il soit brun ;
                        faites-y frire du persil, et versez le tout sur la raie : faites ensuite
                        chauffer dans votre pole une cuillerée de vinaigre que vous versez aussi sur
                        le plat : servez très chaud.</p>
                     <p>SOLE AU GRATIN. — Videz, enlevez la peau du dos, écaillez la peau blanche et
                        essuyez. Répandez alors sur une tourtière ou sur un plat qui aille au feu,
                        du beurre, du persil, de la ciboule ou échalote, des champignons, le tout
                        haché et saupoudré de sel et de poivre blanc. Couvrez le poisson du même
                        assaisonnement et de beurre, plus de chapelure blonde ; ajoutez de bon vin
                        blanc ou un peu d'eau-de-vie et de bon bouillon non coloré. Mettez cuire,
                        avec du feu dessus et des sous, pour mieux faire réduire au point de
                        gratiner.</p>
                     <p>HOMARD. — Reployez la queue et attachez-la contre le corps. Faites le cuire
                        sur un bon feu pendant 15 à 30 minutes et dans un court-bouillon. tant
                        refroidi dans sa cuisson, égouttez-le, frottez-le d'un peu de beurre ou
                        d'huile pour lui donner belle couleur ; cassez-lui les pattes, fendez et
                        ouvrez le corps dans toute sa longueur, sur le milieu du dos, et servez
                        froid sur une serviette, les grosses pattes autour, et une rémoulade dans
                        une saucière.</p>
                  </div>
               </div>
            </div>
         </div>
      </body>
   </text>
</TEI>