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54 waggon-maker was busy with the breakfast. On the hearth a mighty cake of corn-meal was baking itself brown; potatoes roasted in the ashes, and on a little griddle about as big as a man's hat a great cut of half-dried beef was broiling.

Famous chefs have spent a lifetime fitting beef for the royal table, and a king of France slighted the business of an empire for the acquirement of this art, and a king of England knighted a roast; but they all died and were buried without tasting beef as it ought to go into a man's mouth. I write it first. A Polled-Angus heifer, fed and watered and cared for like a child, should be killed suddenly without fright, and butchered properly; let the choice pieces hang from a rafter by green withes and be smoked with hickory logs until the fibres begin to dry in them, then cut down and broil.

I arose and went out of doors to wash the night off. Between the house and the log stable, under a giant sugar tree a spring of water bubbled out through the limestone stratum, ran laughing down a long sapling