at a hundred competing tables, crowds thronged the Alamo Plaza all night. Travellers, rancheros, family parties, gay gasconading rounders, sightseers and prowlers of polyglot, owlish San Antone mingled there at the centre of the city’s fun and frolic. The popping of corks, pistols, and questions; the glitter of eyes, jewels and daggers; the ring of laughter and coin—these were the order of the night.
But now no longer. To some half-dozen tents, fires, and tables had dwindled the picturesque festival, and these had been relegated to an ancient disused plaza.
Often had Tansey strolled down to these stands at night to partake of the delectable chili-con-carne, a dish evolved by the genius of Mexico, composed of delicate meats minced with aromatic herbs and the poignant chili colorado—a compound full of singular savour and a fiery zest delightful to the Southron’s palate.
The titillating odour of this concoction came now, on the breeze, to the nostrils of Tansey, awakening in him hunger for it. As he turned in that direction he saw a carriage dash up to the Mexicans’ tents out of the gloom of the Plaza. Some figures moved back and forward in the uncertain light of the lanterns, and then the carriage was driven swiftly away.
Tansey approached, and sat at one of the tables covered with gaudy oil-cloth. Traffic was dull at the moment. A few half-grown boys noisily fared at another table; the Mexicans hung listless and phlegmatic about their wares. And it was still. The night hum of the city crowded to the wall of dark buildings surrounding the
