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"We hed a chuck wagon with us filled with flour, salt sowbelly an'
saleratus, with some coffee an' a few pounds o' fine terbaccer fer
makin' cigareets. I ain't sayin' nothin' erginst sowbelly ez ther
national food o' ther plains an' ther staff o' life in farmin'
communities, but ez a steady diet it begins ter pall when taken day in
an' day out with nothin' ter wash it down with but weak coffee made
outer alkali water.
"I reckon both me an' Peep wuz gittin' tired o' one another's cookin',
if ther truth wuz knowed, fer Peep could make ther wust biscuit I ever
et.
"My biscuit jest suited me ter a ty-ty, an' I reckon Peep felt ther same
way erbout hisn. Every time we set down ter vittles, if it wuz my week
ter cook, Peep w'd begin ter talk o' ther fine cookin' his wife uster do
before she run erway with er Sant' Fe conductor down ter Raton, Noo Mex.
He'd tell me how she'd make beef stoo an' hot biscuit thet would melt in
yer mouth. 'I don't like them kind,' sez I, one day. 'I like somethin' I
kin chew on.


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