Saint-Sauveur: the path of the Dead

In the Middle Ages and until 1870, the Catholic village of Camprieu had neither church nor cemetery. “Its inhabitants therefore went to the hamlet of Saint-Sauveur de Pourcils. To transport their dead to the remote cemetery, they had to take the ‘Path of the Dead’. They carried the coffins on their backs and, at every rest stop, recited the prayer De Profundis. Funeral processions stopped using the path in summer 1872. That year, the village of Camprieu finally obtained its own cemetery. But the name has stuck: “the Path of the Dead”.

La Boissière farm was abandoned by its inhabitants when Mont Aigoual was reforested. A salary from the French National Water and Forestry Commission was so much more secure than the meagre revenues from a farmer’s endless work. You pass through the farm’s porch and walk on its threshing floor – but there are no chickens or cereals on the threshing floor, and no herds ambling to the meadow. Today the forest has won.

The Bramabiau site is an example of a karst spring. Here, slightly east of Camprieu, the Bonheur River has dug into the Causse (limestone plateau) and disappears in a natural tunnel. It re-emerges into the open at the bottom of the Aven de Balset, but it twists to the south to disappear again below ground. The river meanders through more than 10 km of tunnels. Then, 700 horizontal meters from its sinkhole, it reappears as a spring! The rock walls of the narrow canyon magnify the sound of its waters and add to its rumbling some acoustic vibrations that are close to a gigantic roaring. This is no longer the tranquil Bonheur, it is the tumultuous Bramabiau.

In the 19th century, the village streets were bustling year-round with a throng of artisans, labourers and shopkeepers, who lived in these modest mountain houses that were also suitable for livestock rearing. Camprieu had: two cobblers, six clog makers, two basket makers, one carpenter, two wheelwrights, two farriers, one miller, two stonemasons, one glassworks, one sawmill, one dairy, two grocer’s shops, a haberdashery and ironmonger’s and one shop for ladies’ “fashion and dresses”. There was also a cheese cellar that produced Roquefort until 1932, a hotel and an inn.