I answered all these questions by relating my adventures; and, for that night, I was again the hero of the camp-fire.
THE BEAR-STEAK.
A GASTRONOMIC ADVENTURE.
The Englishman's predilection for a beef-steak is almost proverbial; but we fancy it would take some time to reconcile John Bull in general to a bear-steak, however much we might expatiate to him on its excellence and the superiority of its flavor over that of his old-established favorite, however confidently we might assure him that the bear was a most delicate feeder, selecting the juiciest fruits of the forest and the most esculent roots of the earth for his ordinary nourishment. It might be supposed that this dislike to bear's flesh as an article of food arose from our national aversion to every thing that is outlandish; but the following gastronomic adventure, related in the pages of a modern French traveler, proves that our frog-eating neighbors find it just as difficult to surmount their aversion to feeding on the flesh of Master Bruin, as the most sturdy and thoroughbred Englishman among us.
M. Alexandre Dumas, after a long mountainous walk, arrived about four o'clock one fine autumn afternoon at the inn at Martigny. Exercise and the keen mountain air had combined to sharpen his appetite, and he inquired from the host, with some degree of eagerness, at what hour the table-d'hôte dinner was usually served.
"At half past five," replied the host.
"That will do very well," rejoined M. Dumas; "I shall then have time to visit the old castle before dinner."
Punctual to the appointed hour the traveler returned, but found to his dismay that every seat at the long table was already occupied. The host, however, who appeared to have taken M. Dumas, even at first sight, into his especial favor, approached him with a courteous smile, and, pointing to a small side-table carefully laid out, said: "Here, sir, this is your place. I had not enough of bear-steak left to supply the whole table d'hôte with it; and, besides, most of my guests have tasted this bear already, so I reserved my last steak for you: I was sure you would like it." So saying, the good-natured host placed in the centre of the table a fine, juicy-looking steak, smoking hot, and very tempting in appearance; but glad would the hungry traveler have been could he only have believed that it was a beef, and not a bear-steak, which now lay before him. Visions of the miserable-looking animals he had seen drowsily slumbering away existence in a menagerie, or covered with mud, and led about by a chain, for the amusement of the multitude, presented themselves to the traveler's eyes, and he would fain have turned away from the proffered treat. But he could not find it in his heart to be so ungracious as to express a dislike to food which the host evidently considered as the choicest delicacy the country could afford. He accordingly took his seat at the table, and cut off a small slice of the steak; then screwing his courage to the sticking-point, and opening his mouth wide, as if about to demolish a bolus, he heroically gulped the dreaded morsel. Ce n'est que le premier pas qui coute. He had no sooner achieved this feat than he began to think that bear-flesh was, after all, not quite so bad a thing as he had expected. He swallowed a second morsel. "It was really the tenderest and most juicy steak he had ever tasted." "Are you sure this is a bear-steak?" he inquired of the landlord.
"Yes, sir, I can assure you it is," replied the good-natured bustling man as he hurried off to attend upon his other guests at the table-d'hôte. Before he returned to M. Dumas at the side-table, three-quarters of the steak had disappeared; and, highly gratified at finding his favorite dish was so much approved of, he renewed the conversation by observing: "That was a famous beast, I can tell you; it weighed three hundred and twenty pounds."