112 A FRUGAL REPAST. 



is dry and tough. In fact, my instincts for the time being 

 were like those of the man who, as the story goes, whilst 

 stealing up to some wild-duck, regretfully remarked to his j 

 companion in the stalk, " By Jove ! we've got no lemons," 

 — more gastronomic than sporting. Our work, however, \ 

 had so sharpened my appetite that no sauce was, in this 

 case, necessary for assisting it. So we skinned and cut 

 up the ibex where it had fallen, made a fire of dry juniper- 

 sticks, and cooked some strips of the liver on the embers. 

 This frugal repast was done ample justice to, despite its j 

 having no seasoning but the wood-ashes that stuck to the ! 

 frizzled meat. 



On our return to our quarters at Marroo next day, we i 

 found that all the supplies collected for me had, during I 

 our absence, been appropriated by a man who was catering \ 

 for the similar requirements of some other sportsman in [ 

 Wurdwan. So we had to wait until more could be pro- * 

 cured before proceeding to pastures new. 



