pine hotel, also a wool warehouse, and perhaps three dozen box residences. The rest was composed of tents, cow ponies, “black-waxy” mud, and mesquite-trees, all bound round by a horizon. Paloma was an about-to-be city. The houses represented faith; the tents hope; the twice-a-day train by which you might leave, creditably sustained the rôle of charity.
The Parisian Restaurant occupied the muddiest spot in the town while it rained, and the warmest when it shone. It was operated, owned, and perpetrated by a citizen known as Old Man Hinkle, who had come out of Indiana to make his fortune in this land of condensed milk and sorghum.
There was a four-room, unpainted, weather-boarded box house in which the family lived. From the kitchen extended a “shelter” made of poles covered with chaparral brush. Under this was a table and two benches, each twenty feet long, the product of Paloma home carpentry. Here was set forth the roast mutton, the stewed apples, boiled beans, soda-biscuits, puddinorpie, and hot coffee of the Parisian menu.
Ma Hinkle and a subordinate known to the ears as “Betty,” but denied to the eyesight,
