Guapo kept his promise with the tapir, and on that very same day. Shortly after the macaws had been brought in, little Leona, who had been straying down by the water's edge, came running back to the house, and in breathless haste cried out, “Mamma, mamma! what a big hog!”

“Where, my pet?” inquired her mother, with a degree of anxiety, for she fancied that the child might have seen some fierce beast of prey instead of a hog.

“In the water,” replied Leona; “among the great lillies.”

“It's the tapir,” cried Leon. “Carrambo! it's our tapir!”

Guapo was busy plucking his macaws, but at the word tapir he sprang to his feet, making the feathers fly in all directions.

“Where, seÑorita?” he asked, addressing little Leona.

“Down below,” replied the child; “near the edge of the river.”

Guapo seized his gravatÁna, and crouched down towards the bank, with Leon at his heels. On nearing the water, he stopped; and, with his body half-bent, looked down stream. There, sure enough, was the huge brown beast standing with his body half out of the water, and pulling up the roots of the flags with his great teeth and long moveable snout. It was not likely he would return to his former den after the chase he had had; and fancying, no doubt, that all the danger lay upon the opposite shore, he had come to this side to browse awhile.

Guapo cautioned Leon to remain where he was, while he himself, almost crawling upon his belly, proceeded along the bank. In a few minutes he was out of sight, and Leon, seeing nothing more of him, kept his eyes sharply fixed upon the tapir.

The latter remained quietly feeding for about ten minutes, when the boy saw him give a little start. Perhaps, thought he, he has heard Guapo among the weeds—for the tapir has good ears—and that was what caused him to make the motion. The tapir stopped feeding for a moment, but then recommenced, though evidently not with as much eagerness as before. Presently he stopped a second time, and seemed undetermined as to whether he should not turn and take to the clear water. In this way he hesitated for several minutes; then, to the astonishment of Leon, his body began to rock from side to side, and the next moment, with a plunge, he fell heavily backward, making the waves undulate on all sides of him. The arrow had done its work—he was dead!

A loud shout from Guapo echoed along the river, and the Indian was seen plunging forward to the dead tapir, which the next moment he had seized by the leg, and was dragging towards the bank. He was here met by the whole party, all of whom were anxious to see this rare and singular creature. Ropes were soon attached to the legs, and Guapo, assisted by Don Pablo and Leon, drew the huge carcass out upon the shore; and dragged it up to the house.

Guapo at once skinned it, carefully preserving the hide to make soles for his sandals and other purposes; and that night all of them tried a “tapir-steak” for supper. All, however, Guapo alone excepted, preferred the flesh of the purple macaws, which, cooked as they were with onions and red pepper, were excellent eating, particularly for Spanish-American palates. Guapo had all the tapir to himself.

The bamboo palm-house was now quite finished, and several articles of furniture too—for during the nights both Don Pablo and his trusty man Guapo had worked at many things. You will, no doubt, be asking where they procured lights,—will you not? I shall tell you. One of the loftiest and most beautiful of the palm-trees—the wax-palm—grew in these very parts, for the lower slopes of the Andes are its favourite habitat. Out of its trunk exudes wax, which has only to be scraped off and made into candles, that burn as well as those made of the wax of bees. Indeed, the missionaries, in their various religious ceremonies, have always made large use of these palm-candles.

Another “wax-palm,” called “CarnÁuba,” is found in South America. In this one, the wax—of a pure white colour, and without any admixture of resin—collects upon the under-side of the leaves, and can be had in large quantities by merely stripping it off. But even, had neither of these palms been found, they needed not to have gone without lights, for the fruits of the “patawa,” already described, when submitted to pressure, yield a pure liquid oil, without any disagreeable smell, and most excellent for burning in lamps. So, you see, there was no lack of light in the cheerful cottage.

But there were two things, you will say, still wanting—one of them a necessary article, and the other almost so—and which could not possibly be procured in such a place. These two things were salt and milk. Now there was neither a salt-mine, nor a lake, nor a drop of salt water, nor yet either cow, goat, or ass, within scores of miles of the place, and still they had both salt and milk!

The milk they procured from a tree which grew in the woods close by, and a tree so singular and celebrated, that you have no doubt heard of it before now. It was the palo de vaca, or “cow-tree,” called sometimes by an equally appropriate name arbol del leche, or “milk-tree.” It is one of the noblest trees of the forest, rising, with its tall straight stem, to a great height, and adorned with large oblong pointed leaves, some of which are nearly a foot in length. It carries fruit which is eatable, about the size of a peach, and containing one or two stones; and the wood itself is valuable, being hard, fine-grained, and durable.

But it is the sap which gives celebrity to the tree. This is neither more nor less than milk of a thick creamy kind, and most agreeable in flavour. Indeed, there are many persons who prefer it to the milk of cows, and it has been proved to be equally nutritious, the people fattening upon it in districts where it grows. It is collected, as the sugar-water is from the maple, simply by making a notch or incision in the bark, and placing a vessel underneath, into which the sap runs abundantly. It runs most freely at the hour of sunrise; and this is also true as regards the sap of the sugar-tree, and many other trees of that kind.

Sometimes it is drunk pure as it flows from the tree; but there are some people who, not relishing it in its thick gummy state, dilute it with water, and strain it before using it. It is excellent for tea or coffee, quite equal to the best cream, and of a richer colour. When left to stand in an open vessel, a thick coagulum forms on the top, which the natives term cheese, and which they eat in a similar manner, and with equal relish. Another virtue of this extraordinary tree is that the cream, without any preparation, makes a glue for all purposes as good as that used by cabinet-makers, and, indeed, Don Pablo and Guapo had already availed themselves of it in this way.

So much for the palo de vaca.

It still remains for me to tell you where the salt came from; and although the milk-tree was ever so welcome, yet the salt was a thing of still greater necessity. Indeed, the latter might be looked upon as an indispensable article in household economy. You, my young reader, know not what it is to be without salt. With whole sacks of this beautiful mineral within your reach, almost as cheap as sand, you cannot fancy the longing—the absolute craving—for it, which they feel who are for a period deprived of it.

Even the wild animals will make long journeys in search of those salt-springs—or, as they are called, “licks”—which exist in many places in the wilderness of America. For salt, Don Pablo and his companions would have exchanged anything they had,—their sugar, plantains, cocoa, coffee, or even the cassava, which was their bread. They longed for salt, and knew not how they could get on without it. The only substitute was the “aji,” or capsicum, of which several species grew around, and almost every dish they ate was strongly spiced with it. But still this was not salt, and they were not contented with it.

It was now that they found a friend in Guapo. Guapo knew that among many of the Indian tribes the fruit of a certain species of palm was manufactured into salt; and he knew the palm, too, if he could only get his eyes upon it. Seeing his master and the rest so troubled upon this head, Guapo rose one morning early and stole off among the groves of palm, on the other side of the river. There, in a marshy place, with its roots even growing in the water, stood the very tree,—a small palm of about four inches in diameter and twenty to thirty feet high. It was thicker at the base than the top, and the top itself rose several feet above the tuft of pinnate, feathery fronds, ending in a pointed spike. It was the “jara” palm, of the genus Leopoldinia.

It was the fruits upon which Guapo bent his eyes with earnestness. Each one was as large as a peach, of an oval shape, slightly flattened, and of a yellowish green colour. They grew in large clusters among the bases of the leaves; and Guapo was not long in ascending several trees—for the jara is a smooth-skinned palm, and can be climbed—and breaking off the spadices, and flinging them to the ground. He had soon collected a bag-full, with which he hurried back to the house.

All wondered what Guapo meant to do with these fruits, for they tasted them and found them very bitter. Guapo soon showed them his intention. Having prepared a sort of furnace, he set the nuts on fire; and when they were thoroughly reduced to ashes, to the great joy and astonishment of all, these ashes, which were as white as flour, had the taste of salt! It is true it was not equal to “Turk's Island,” nor yet to “Bay” salt, but it proved to be good enough for cooking purposes, and satisfied the craving which all had felt for this indispensable article.

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