The Lost Mountain: A Tale of Sonora. Reid Mayne
the Mexican opens his shirt-front, laying bare his breast; on which appears a disc, bearing rude resemblance to a “death’s head,” burnt deep into the skin.
“They gave me that brand,” he continues, “just by way of amusing themselves. They meant to have further diversion out of it by using me as a target, and it for a centre mark at one of their shooting matches. Luckily, before that came off, I found the chance of giving them leg-bail. Now, muchacho, you’ll better understand my anxiety to be up here so early, and why I want to push on to the other end. Vamonos!”
Shouldering their guns, they proceed onward; now at slower pace, their progress obstructed by thick-growing bushes and trees, with llianas interlacing. For beyond the spring there is neither stream nor path, save here and there a slight trace, often tortuous, which tells of the passage of wild animals wandering to and fro. The hunters are pleased to see it thus; still more when the Mexican, noting some hoof-marks in a spot of soft ground, pronounces them tracks of the carnero cimmaron.
“I thought we’d find some of the bighorn gentry up here,” he says; “and if all the caravan don’t this day dine on roast mutton, it’ll be because Pedro Vicente isn’t the proper man to be its purveyor. Still, we mustn’t stop to go after the sheep now. True, we’ve begun the day hunting, but before proceeding farther with that, we must make sure we shan’t have to end it fighting. Ssh!”
The sibillatory exclamation has reference to a noise heard a little way off, like the stroke of a hoof upon hard turf, several times rapidly repeated. And simultaneous with it another sound, as the snort or bark of some animal.
“That’s a carnero, now!” says the Mexican, sotto voce; as he speaks, coming to a stop and laying hold of the other’s arm to restrain him. “Since the game offers itself without going after, or out of our way, we may as well secure a head or two. Like the turkeys, it can be strung up till our return.”
Of course his compagnon de chasse is of the same mind. He but longs to empty his double-barrel again, all the more at such grand game, and rejoins, saying, “Just so; it can.”
Without further speech they stalk cautiously forward, to reach the edge of another opening, and there behold another flock – not of birds, but quadrupeds. Deer they might seem at the first glance, to eyes unacquainted with them; and for such Henry Tresillian might mistake them, but that they show no antlers; instead, horns of a character proclaiming them sheep.
Sheep they are, wild ones, different from the domesticated animal as greyhound from dachshund. No short legs nor low bodies theirs; no bushy tails, nor tangle of wool to encumber them. Instead, coats clean and smooth, with limbs long, sinewy, and supple as those of stag itself. Several pairs of horns are visible in the flock, one pair spirally curving much larger than any of the others; indeed, of such dimensions, and seeming weight, as to make it a wonder how the old ram, their owner, can hold up his head. Yet is it he who is holding head highest; the same who had snorted, hammering the ground with his hoof.
He has done so, repeatedly, since; the last time to be the last in his life. Through the leafy branches, cautiously parted, shoots out a double jet of flame and smoke; three cracks are heard; then again there is dead game on the ground.
This time, however, counting less in heads; only one – that carrying the grand curvature of horns. Alone the leader of the flock has fallen to the second fusillade, killed by the rifle’s bullet. For the shot from the double-barrel, though hitting too, has glanced off the thick felt-like coats of the carneros as from a corslet of steel.
“Carrai!” exclaims the gambusino, with a vexed air, as they step up to the fallen quarry. “This time we haven’t done so well – in fact, worse than nothing.”
“But why?” queries the young Englishman, in wonder at the other’s strange words and ways, after having made such a big kill.
“Why, you ask, señorito! Don’t your nostrils tell you? Mil diablos! how the brute stinks!”
Truth he speaks, as his hunting companion, now standing over the dead body of the bighorn, can well perceive – sensible of an offensive odour arising from it as that of ram in the rutting season.
“What a fool I’ve been to spend bullet upon him!” continues the Mexican, without awaiting rejoinder. “Nor was it his great bulk or horns that tempted me. No; all through thinking of that other thing, which made me careless which of them I aimed at.”
“What other thing?”
“The smoke. Well, it’s no use crying over spilt milk nor any to bother more about the brute. It’s only fit food for coyotes; and the sooner they get it into their bellies the better. Faugh! Let us away from it.”
Chapter Six.
A Homeric Repast
Early as are the white men astir, yet earlier are the red ones. For the Coyoteros, like the animal from which they derive their tribal name, do more of their prowling by night than by day. Moreover, it is the sultry season, and they design reaching Nauchampa-tepetl before the sun gets so high and hot as to make travelling uncomfortable. Even savages are not averse to comfort; though these are now thinking more about that of their horses than their own. They are on an expedition that will need keeping the animals up to their best strength; and journeying in the noon hours would distress and pull them down.
So nearly an hour before dawn declines itself they are up and active, moving about in the dim light, silent as spectres. Silent, not from any fear of betraying their presence to an enemy – they know of none likely to be near – but because it is their habit.
What they first do is to shift the picket-pins of their horses, or give greater length to the trail-ropes, in order that the animals may get a bite of clean fresh grass, that on which they were tethered throughout the night being now trampled down.
Next, they proceed to take care of themselves – to fortify the inner man with a bit of breakfast. No fire is needed for the cooking it, and none is kindled. The mezcal and horse-meat pie has been baking all the night; and now, near morning, they know it will be ready – done to a turn. It but needs the turf lifted off their primitive oven, and the contents extracted.
Five or six, detailed for the task, at once set about it; first taking off the top sods, now calcined and still smoking. Then the loose mould, which the fire has converted into ashes, is removed with more care. It is hot, and needs handling gingerly; but the savage cuisiniers know how, and soon the black bundle is exposed to view, the hide now hairless and charred, but moist and reeking. It still adheres sufficiently to bear hoisting out, without fear of spilling the contents; and at length it is so lifted and carried to a clean spot of sward. Then cut open and spread out, there is displayed a steaming savoury mass, whose appetising odour, borne upward and outward on the fresh morning air, inspires every redskin around with delightful anticipations.
And not without reason either. To say nothing of the baked horseflesh – by many gourmets esteemed a delectable dish – the corn of the mezcal, treated thus, is a viand palatable as peculiar. And peculiar it is, bearing resemblance to nothing I either know or can think of. In appearance it is much like candied citron, with a sweetish taste too, only firmer and darker in colour. But while eating it the tongue seems penetrated with a thousand tiny darts; a sort of prinkling sensation, quite indescribable, and, to one unaccustomed to it, not altogether agreeable. In time this passes away; and he who has made the experiment of eating mezcal comes to like it exceedingly. Many grand people among the whites regard it in the light of a luxury; and as such it has found its way into most Mexican towns – even the capital itself – where it commands a high price.
With the Apache Indians, as already said, it is a staple food, even giving their tribal name to one branch of this numerous nation – the Mezcaleros. But all eat of it alike, and the Coyoteros, en bivouac, show, by their knowledge of how to prepare it, that baked mezcal is noways new to them.
At the word “ready!” they gather around the hot steaming mass; and, regardless of scorched lips or tongues, set upon it with knife and tooth.
Soon the skin is cleaned out, every scrap of its