60 SHORT STALKS 



HeiT S , who was always most solicitous for our 



welfore, had on this occasion — this was after Pontresina had 

 develojDcd, and when his son had begun to keep a hotel — 

 lent us his leading chef, a very smart young man, whose 

 ability with the saucepan was beyond question, and who 

 was supposed to be fired with ambition to distinguish him- 

 self in ht chaxi^c. We camped that night in a hut which 

 was decidedly draughty. Alphonse's courage seemed to 

 be evaporating, and our supper was not a success. The 

 next morning there was no appearance of breakfast or 

 cook. He had decamped in the night, and the following 

 evenino; was discovered in bed at Pontresina. Another 

 cook was despatched to us, with less artistic soul for 

 sauces, l)ut with more pluck. He had served in the French 

 army, and was great on his feats of arms and venerie. 

 Soon after his arrival, he borrowed, unknown to us, an old 

 fowling-piece from the cure. There was an air of repressed 

 mystery about him as he prepared us for our evening meal, 

 and the climax was reached when he set before us, with 

 a tremendous flourish, a tom-tit and a chaftinch on toast, 

 and exquisitely garnished. 



The day following the one just described was, I think, 

 the most disastrous I ever experienced ; l)ut I look upon 

 the reader as my father confessor, to whom I am bound to 

 make a clean breast of it, wdiatever the result may be to 

 my reputation. At ten o'clock I saw a chamois looking 

 at us a quarter of a mile oft'. He thought we were not 

 pleasant company, and went over into the next valley 

 with three others. We followed, and found them again 

 lying down straight below, I crawled u}^ to the edge, 

 and thought I was going to distinguish myself, luit, owing 



