Saddle and Mocassin

by Francis Francis

"Why——! If it isn't Francis!"

What a warm-hearted greeting he gave me! How hospitably he spread the best of everything before me, and even would he have relinquished his own bed to me had I allowed it. I had a big budget of news from San Francisco about mutual friends, but much as he wished to hear it, he insisted on its narration being deferred until I had slept and rested.

It was odd. When I had last seen and known Don Cabeza, it had been in an atmosphere of clubs and drawing-rooms, where his wit, good-nature, geniality, and a certain old-fashioned thoughtfulness and courtesy of manner had made him one of the most popular men in a pleasant circle. Here, with that adaptability to circumstance which is so marked a characteristic of Americans (when they choose to exert the faculty), he had shed the drawing-room air, and appeared, for the time being, as a bluff, light-hearted, practical miner. The white linen, patent leather, and general fastidiousness of speech and taste, formerly so marked, were temporarily laid aside for the flannel shirts, top boots, Western slang, and sublime indifference to fare and comfort peculiar to the dweller in a mining camp. And yet he had not changed either. There is a tinge of old world chivalry in the character of those who came in early days to California. They are lost in a crowd of a different type and of later date now; wherever you do find one though, you find a large-hearted, generous man, with nothing small or mean in his whole composition. In the better type of old Californian, there is less of the snob than in any man in the world; and in supporting what he thinks is manly and unselfish, he is as fearless of what others may think, as of what they may do. Animated by the love of adventure, the Don had left a luxurious home in the East to come in early times to California, and had there "toughed through" all those scenes and times that now read like pages from a fascinating romance. And a fine type of "old Californian" he was.

The Santa Ana was a new purchase that he had come down there to prospect. It promised well, but was not as yet worked on a large scale.

Those were pleasant days up at the mine. Lazy? Well, yes; I fancy everything in Mexico is more or less lazy. We were so entirely out of the world; the trip, moreover, was so utterly disconnected with anything that came before or followed it, that it stands out now in solitary relief.

An adobe cottage, of three rooms, had been built for the Don and his foreman, and here we lived. Below us, in wattled huts, dwelt the Yaqui miners and their families. A little removed from the adobe was an open arbour, with wattled roof, in which we took our meals. Near it was a stunted tree, that served for various purposes, besides being shady and ornamental. Lodged in the first fork was our water-barrel. The coffee-grinder was nailed to its trunk. In a certain crevice the soap was always to be found. Upon one bough hung the towels, the looking-glass depended from another. One branch supported the long steel drill, that, used as a gong, measured with beautifully musical tones the various watches of the miners. Amidst the exposed roots the axe in its leisure moments reposed. Our tree, in short, was a kind of dumb waiter, without which we should have been lost.

The country teemed with quail and jackass rabbits. We bought an old Westley Richards shot-gun in Magdalena, and did great slaughter amongst them. Deer were reported to be numerous, but during my stay we saw none. A good deal of our time was spent in cooking. The "China-boy," nominally chef, was so wondrously dirty, that one day we rose against him, and degraded him to the post of scullion, and being, both of us, proud of our culinary skill, we undertook the preparation of our meals ourselves. Jerked beef, bacon, quails, jackass rabbit, beans, rice, chilies, and potatoes were the articles that we had to work upon.

Don Cabeza mixed the introductory cocktail, and took sole charge of the jerked beef and beans; the quails and jackass rabbit fell to my care, the remaining items were mutual property, with the exception of the rice, which the Celestial was still permitted to boil. Most elaborate (at least in titles) were the menus we produced. One Mexican dish that the Don used to prepare of jerked beef, pounded and fried to a crisp in butter, with a few chopped chilies, was worthy of note. Jerked beef and jackass rabbit! We laughed as we compared these frugal meals with the extravagant dinners and breakfasts of the year before, at the "California," "Marchands," and the "Poodle Dog," in San Francisco. And, by-the-way, if you are known at either of the above restaurants, you can be served there in a style that neither "Voisin's" nor "Bignon's" could easily excel.

Every now and then, some Yaqui men or women would come up from their little colony below to purchase something from the store room, which, owing to the distance that we were from town, it was necessary to keep for their convenience; and great was their mirth to see Don Cabeza and me cooking. They said we were "loco," or mad. Good-tempered creatures they were, and certainly easily pleased, for they regarded it as a signal compliment if I sketched either of them.