“Then is Goonok indeed happy, and to-night, old as he is, Goonok will dance.”
It was only natural that a ball should follow the home-coming of the white father, as Castizo was sometimes called.
A special toldo was erected for the purpose by the Indians by making three kaus into one, and to the music of horrid drums and still more horrid pipes, very pretty dances were gone through indeed. It seemed to me a pity, however, that the men daubed their faces with paint or clay, as it gave them a grotesque appearance which bordered on the hideous.
At a sign from Castizo, and during a lull in the proceedings, Peter brought out his clarionet. He had hardly played a note ere a silence deep as death fell upon the assembled Indians. At first some of them ran away, as if frightened, but all soon returned and stood or sat listening entranced. How very deeply the music had affected them was proved by the sighs they gave vent to immediately after Peter had finished. There must be something genuinely good in the heart of those wild Tehuelches, or they could not love music so much.
We all slept well and soundly that night, there being nothing to disturb us save the occasional shrill scream of the Indian on sentry. This startled Jill and I at first, but as the sound died away in mournful cadence, instinct told us what it meant, and we slept all the better after it.
Though it was yet early in autumn, we took the advice of our own cacique and set about at once preparing for the long winter that was before us. For storms in these regions come on suddenly, sometimes, long before autumn is over.
Our people were divided into two parties, one to hunt, another to work at home and in the woods.
The former brought in the flesh of the guanaco, the ostrich, the armadillo, and even the skunk. Skunk meat certainly sounds offensive, but it is very delicious eating, nevertheless. This meat was carefully salted and stored in huge earthenware jars.
One way of storing meat was very strange to me, but, as I afterwards discovered, most effectual. It was first salted with pampas salt from the Salinas, it was then buried in a grave lined with salt-sprinkled leaves, and well packed down. Meat was also sun-dried and partially smoked.
Fish were caught in abundance, especially a sort of perch, and these were smoked with a peculiar kind of wood and stored away for winter use.