THE MASS AT ÁCOMA
Mexicans were satisfied with beans and squashes and chili, asking nothing more.
Friar Baltazar was from a religious house in Spain which was noted for good living, and he himself had worked in the refectory. He was an excellent cook and something of a carpenter, and he took a great deal of trouble to make himself comfortable upon that rock at the end of the world. He drafted two Indian boys into his service, one to care for his ass and work in the garden, the other to cook and wait upon him at table. In time, as he grew more unwieldy in figure, he adopted a third boy and employed him as a runner to the distant missions. This boy would go on foot all the way to the Villa for red cloth or an iron spade or a new knife, stopping at Bernalillo to bring home a wineskin full of grape brandy. He would go five days’ journey to the Sandia mountains to catch fish and dry or salt them for the Padre’s fast-days, or run to Zuñi, where the Fathers raised rabbits, and bring back a pair for the spit. His errands were seldom of an ecclesiastical nature.
It was clear that the Friar at Ácoma lived more after the flesh than after the spirit. The difficulty of obtaining an interesting and varied diet on a naked rock seemed only to whet his appetite and tempt his resourcefulness. But his sensuality went no further than his garden and table. Carnal commerce
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