gathering, but sat down and partly emptied the sack. "There," said he, very businesslike, to his assistant, "that's all we'll want. I think you'll find a ready market for the balance."
"Well, my gracious!" said the enthusiast. "What fool eats a frog?"
"Oh, I'm fool enough for a tadpole!" cried the passenger. And they began to take out their pocket-books.
"You can cook yours right hyeh, gentlemen," said the Virginian, with his slow Southern courtesy. "The dining-cyars don't look like they were fired up."
"How much will you sell a couple for?" inquired the enthusiast.
The Virginian looked at him with friendly surprise. "Why, help yourself! We're all together yet awhile. Help yourselves," he repeated, to Trampas and his followers. These hung back a moment, then, with a slinking motion, set the cheese upon the earth and came forward nearer the fire to receive some supper.
"It won't scarcely be Delmonico style," said the Virginian to the passengers, "nor yet Saynt Augustine." He meant the great Augustin, the traditional chef of Philadelphia, whose history I had sketched for him at Colonel Cyrus Jones's eating palace.
Scipio now officiated. His frying-pan was busy, and prosperous odors rose from it.
"Run for a bucket of fresh water, Shorty," the Virginian continued, beginning his meal. "Colonel, yu' cook pretty near good. If yu' had sold' em as advertised, yu'd have cert'nly made a name."
