"No, not that," replies E———; "this—this is civilization," and he holds up to the light a glass of amber Russian beer.
Apart from Russians, we are the first European travellers that have touched at Bunder Guz since McGregor was here in 1875. We keep a loose eye out for the gimlet-tailed flies, but are not harassed by them half so much as by fleas and the omnipresent mosquito. These two latter insects have dwindled somewhat from the majestic proportions described by McGregor; they are large enough and enterprising enough as it is; but McGregor found one species the size of "cats," and the other "as large as camels." Bunder Guz is simply a landing and shipping point for Asterabad and adjacent territory. A good deal of Russian bar iron, petroleum, iron kettles, etc., are piled up under rude sheds; and wool from the interior is being baled by Persian Jews, naked to the waist, by means of hand-presses. Cotton and wool are the chief exports. Of course, the whole of the trade is in the hands of the Russians, who have driven the Persians quite off the sea. The Caspian is now nothing more nor less than a Russian salt-water lake.
The harbor of Bunder Guz is so shallow that one may ride horseback into the sea for nearly a mile. The steamers have to load and unload at a floating dock a mile and a half from shore. Very pleasant, in spite of the wretched hole we are in, is it to find one's self on the seashore —to see the smoke of a steamer, and the little smacks riding at anchor.
The day after our arrival, a man comes round and tells Abdul that he has three fine young Mazanderan tigers he would like to sell the Sahibs. We send Abdul to investigate, and he returns with the report that a party of Asterabad tiger-hunters have killed a female tiger and brought in three cubs. The man comes back with him and impresses upon us the assertion that they are khylie koob baabs (very splendid tigers), and would be dirt cheap at three hundred kerans apiece, the price he pretends to want for them. From this we know that the tigers could be bought very cheap, and since Mazanderan tigers are very rare in European menageries, we determine to go and look at them anyway. They are found to be the merest kittens, not yet old enough to see. They are savage little brutes, and spend their whole time in dashing recklessly against the bars of the coop in which they are confined. They refuse to eat or drink, and although the Persians declare that they would soon learn to feed, we conclude that they would be altogether too much trouble, even if it were possible to keep them from dying of starvation.
On the evening of June 3d we put off, together with a number of native passengers, in a lighter, for the vessel which is loading up with bales of cotton at the floating dock. Most of the night is spent in sitting on deck and watching the Persian roustabouts carry the cargo aboard, for the shouting, the inevitable noisy squabbling, and the thud of bales dumped into the hold render sleep out of the question.
The steamer starts at sunrise, and the captain comes round to pay his respects. He is more of a German than a Russian, and seems pleased to welcome aboard his ship the first English or American passengers he has had for years. He makes himself agreeable, and takes a good deal of interest in explaining anything about the burning of petroleum residue on the Caspian steamers, instead of coal. He takes us down below and shows us the furnaces, and explains the modus operandi. We are delighted at the evident superiority of this fuel over coal, and the economy and ease of supplying the furnaces. Seven copecks the forty pounds, the captain says, is the cost of the fuel, and two and a half roubles the expense of running the vessel at full speed an hour. There is not an ounce of coal aboard, the boiler-house is as clean and neat as a parlor, and no cinders fall upon the deck or awnings. In place of huge coal-bunkers, taking up half the vessel's carrying space, compact tanks above the furnaces hold all the liquid fuel. Pipes convey it automatically, much or little, as easily as regulating a water-tap, to the fire-boxes. Jets of steam scatter it broadcast throughout the box in the form of spray, and insures its spontaneous combustion into flame. A peep in these furnaces displays a mass of flame filling an iron box in which no fuel is to be seen. A slight twist of a brass cock increases or diminishes this flame at once. A couple of men in clean linen uniforms manage the whole business. We both concluded that it was far superior to coal.
Many windings and tackings are necessary to get outside Ashdurada Bay; sometimes we are steaming bow on for Bunder Guz, apparently returning to port; at other times we are going due south, when our destination is nearly north. This, the captain explains, is due to the intricacy of the channel, which is little more than a deeper stream, so to speak, meandering crookedly through the shallows and sand-bars of the bay. Buoys and sirens mark the steamer's course to the Russian naval station of Ashdurada. Here we cross a bar so shallow that no vessel of more than twelve feet draught can enter or leave the bay. Our own ship is a light-draught steamer of five hundred tons burden.
A little steam-launch puts out from Ashdurada, bringing the mails and several naval officers bound for Krasnovodsk and Baku. The scenery of the Mazanderan coast is magnificent. The bold mountains seem to slope quite down to the shore, and from summit to surf-waves they present one dark-green mass of forest.
The menu of these Caspian steamers is very good, based on the French school of cookery rather than English. No early breakfast is provided, however; breakfast at eleven and dinner at six are the only refreshments provided by the ship's regular service—anything else has to be paid for as extras. At eleven o'clock we descend to the dining saloon, where we find the table spread with caviare, cheese, little raw salt fishes, pickles, vodka, and the unapproachable bread of Russia. The captain and passengers are congregated about this table, some sitting, others standing, and all reaching here and there, everybody helping himself and eating with his fingers. Now and then each one tosses off a little tumbler of vodka. We proceed to the table and do our best to imitate the Russians in their apparent determination to clean off the table. The edibles before us comprise the elements of a first-class cold luncheon, and we sit down prepared to do it ample justice. By and by the Russians leave this table one by one, and betake themselves to another, on the opposite side of the saloon. As they sit down, waiters come in bearing smoking hot roasts and vegetables, wine and dessert.
A gleam of intelligence dawns upon my companion as he realizes that we are making a mistake, and pausing in the act of transferring bread and caviare to his mouth, he says to me, impressively: "This is only sukuski, you know, on this table." "Why, of course. Didn't you know that. Your ignorance surprises me; I thought you knew.". And then we follow the example of everybody else and pass over to the other side.