Footnote 11: Cattle round-up.[Back to Main Text]
Footnote 12: These entertainments were so called in allusion to the custom of breaking cascarones (egg-shells), previously filled with finely cut coloured or tinsel paper, upon the heads of the dancers. By the time the midnight hour rolled around, every head glittered with the confetti, and the floor was piled several inches deep with it.[Back to Main Text]
Footnote 13: Tamales, perhaps the most famous culinary product of the Southwest, were probably of Indian origin. Their construction is too complicated to explain here, further than to say that they are made of corn-meal and chopped meat rolled in corn-husks and boiled.[Back to Main Text]
Footnote 14: Carne con chile (meat with chile) is what its name indicates, a stew of meat and red peppers.[Back to Main Text]
Footnote 15: Merienda—noonday luncheon.[Back to Main Text]
Footnote 16: Enchiladas are a sort of corn-meal pancake rolled up and stuffed with cheese and a sauce made of red peppers.[Back to Main Text]
Footnote 17: Previously published in Scribner's Magazine, October, 1916.[Back to Main Text]
Footnote 18: In American phrase, a "bossy" person.[Back to Main Text]
Footnote 19: The son of Mrs. Sitwell, now Lady Colvin.[Back to Main Text]
Footnote 20: Föhn—a violent south wind in Switzerland.[Back to Main Text]