“O, I belong to the Universal Brotherhood.”

“What’s that?” he asked, “Sons o’ Temperance?”

Finally, filling our pockets with doughnuts, which he was pleased to find that we called by the same name that he did, and paying for our entertainment, we took our departure; but he followed us out of doors, and made us tell him the names of the vegetables which he had raised from seeds that came out of the Franklin. They were cabbage, broccoli, and parsley. As I had asked him the names of so many things, he tried me in turn with all the plants which grew in his garden, both wild and cultivated. It was about half an acre, which he cultivated wholly himself. Besides the common garden vegetables, there were Yellow-Dock, Lemon Balm, Hyssop, Gill-go-over-the-ground. Mouse-ear, Chick-weed, Roman Wormwood, Elecampane, and other plants. As we stood there, I saw a fish-hawk stoop to pick a fish out of his pond.

“There,” said I, “he has got a fish.”

“Well,” said the old man, who was looking all the while, but could see nothing, “he didn’t dive, he just wet his claws.”

And, sure enough, he did not this time, though it is said that they often do, but he merely stooped low enough to pick him out with his talons; but as he bore his shining prey over the bushes, it fell to the ground, and we did not see that he recovered it. That is not their practice.

Thus, having had another crack with the old man, he standing bareheaded under the eaves, he directed us “athwart the fields,” and we took to the beach again for another day, it being now late in the morning.

It was but a day or two after this that the safe of the Provincetown Bank was broken open and robbed by two men from the interior, and we learned that our hospitable entertainers did at least transiently harbor the suspicion that we were the men.

VI
THE BEACH AGAIN

Our way to the high sand-bank, which I have described as extending all along the coast, led, as usual, through patches of Bayberry bushes which straggled into the sand. This, next to the Shrub-oak, was perhaps the most common shrub thereabouts. I was much attracted by its odoriferous leaves and small gray berries which are clustered about the short twigs, just below the last year’s growth. I know of but two bushes in Concord, and they, being staminate plants, do not bear fruit. The berries gave it a venerable appearance, and they smelled quite spicy, like small confectionery. Robert Beverley, in his “History of Virginia,” published in 1705, states that “at the mouth of their rivers, and all along upon the sea and bay, and near many of their creeks and swamps, grows the myrtle, bearing a berry, of which they make a hard brittle wax, of a curious green color, which by refining becomes almost transparent. Of this they make candles, which are never greasy to the touch nor melt with lying in the hottest weather; neither does the snuff of these ever offend the smell, like that of a tallow candle; but, instead of being disagreeable, if an accident puts a candle out, it yields a pleasant fragrancy to all that are in the room; insomuch that nice people often put them out on purpose to have the incense of the expiring snuff. The melting of these berries is said to have been first found out by a surgeon in New England, who performed wonderful things with a salve made of them.” From the abundance of berries still hanging on the bushes, we judged that the inhabitants did not generally collect them for tallow, though we had seen a piece in the house we had just left. I have since made some tallow myself. Holding a basket beneath the bare twigs in April, I rubbed them together between my hands and thus gathered about a quart in twenty minutes, to which were added enough to make three pints, and I might have gathered them much faster with a suitable rake and a large shallow basket. They have little prominences like those of an orange all creased in tallow, which also fills the interstices down to the stone. The oily part rose to the top, making it look like a savory black broth, which smelled much like balm or other herb tea. You let it cool, then skim off the tallow from the surface, melt this again and strain it. I got about a quarter of a pound weight from my three pints, and more yet remained within the berries. A small portion cooled in the form of small flattish hemispheres, like crystallizations, the size of a kernel of corn (nuggets I called them as I picked them out from amid the berries), Loudon says, that “cultivated trees are said to yield more wax than those that are found wild.” (See Duplessy, Végetaux Résineux, Vol. II. p. 60.) If you get any pitch on your hands in the pine-woods you have only to rub some of these berries between your hands to start it off. But the ocean was the grand fact there, which made us forget both bay berries and men.