"This roast belongs to Master Rend-your-Soul," cried the chevalier, surprised at the chance which had brought him in contact with one of the happy lovers of Blue Beard, if these slanderous stories were true. "This roast belongs to Rend-your-Soul," repeated Croustillac. "It belongs to him," said the man with the long gun, laconically. At this moment was heard a shot which echoed through the forest. "That is the master," said the man. The dogs recognized, doubtless, the approach of the hunter; for they began to bark joyfully, and dashed off through the undergrowth in order to reach the buccaneer. Warned of the return of the master, the man, whom we will call Peter, took out one of his largest knives, approached the wild boar, and in order the better to moisten the venison, stabbed the flesh several times, without injuring the skin, for the plentiful mixture of lemon juice, spice and fat which filled the belly of the boar was running out. Each of these incisions caused such appetizing odors to rise that the chevalier, inhaling this exquisite odor, almost forgot the approach of Rend-your-Soul. However, the latter appeared, followed by his dogs, jumping and pressing about him. Master Rend-your-Soul was large and robust. His skin, naturally white, was browned by the sun and by the wild life which he led; his thick black beard fell on his breast; his features were regular, but severe and hard. Although not so poor as that of his servant, his clothing was of much the same fashion. Like him, he wore at his waist a case filled with a number of knives; his legs, however, in place of being half naked, were incased, as far as the knee, by bands of boar-skins tied with sinews, and he wore large shoes of untanned leather. His large Spanish hat was ornamented with two or three red feathers; and the mountings of his buccaneer gun were of silver. Such was the difference between the costume and arms of Master Rend-your-Soul and that of his servant. When he entered the clearing, he held his gun under his arm and plucked carelessly a wood-pigeon which he had killed; three others were hung at his belt by a snare; he threw them to Peter, who immediately began to pluck and clean them with wonderful dexterity. These wood-pigeons, of the size of a partridge, were plump, fine and round as quails. As fast as Peter had one ready, he cut off its head and feet and put it to cook in the thick and abundant sauce which filled the boar's belly. When Master Rend-your-Soul had finished plucking his, he threw it in also. Peter said, "Master, shall I close the roast?" "Close it," replied the master. Then Peter cut the strings which held the boar; the cavity of the belly almost closed and the pigeons began to boil in this novel fashion.