It dried hard and brittle, in its natural state, so pure is the air on that wonderful river bank.

They called this carni seca, and the Americans called it "jerked beef." Patrocina often prepared me a dish of this, when I was unable to taste the fresh meat.

She would pound it fine with a heavy pestle, and then put it to simmer, seasoning it with the green or red pepper.

It was most savory.

There was no butter at all during the hot months, but our hens laid a few eggs, and the Quartermaster was allowed to keep a small lot of commissary stores, from which we drew our supplies of flour, ham, and canned things.