"Oh, well, we can make things comfortable here and get through the summer some way," he said. "I'll build some rooms on, and a kitchen, and we can surely get along. It's the healthiest place in the world for children, they tell me." So after a hearty handshake with Captain Mellon, who had taken such good care of me on my week's voyage up river, I being almost the only passenger, I put my foot once more on the shores of old Ehrenberg, and we wended our way towards the blank white walls of the Government house. I was glad to be back, and content to wait. So work was begun immediately on the kitchen. My first stipulation was, that the new rooms were to have wooden floors; for, although the Cocopah Charley kept the adobe floors in perfect condition, by sprinkling them down and sweeping them out every morning, they were quite impossible, especially where it concerned white dresses and children, and the little sharp rocks in them seemed to be so tiring to the feet. Life as we Americans live it was difficult in Ehrenberg. I often said: "Oh! if we could only live as the Mexicans live, how easy it would be!" For they had their fire built between some stones piled up in their yard, a piece of sheet iron laid over the top: this was the cooking-stove. A pot of coffee was made in the morning early, and the family sat on the low porch and drank it, and ate a biscuit. Then a kettle of frijoles [*] was put over to boil. These were boiled slowly for some hours, then lard and salt were added, and they simmered down until they were deliciously fit to eat, and had a thick red gravy. *Mexican brown bean. Then the young matron, or daughter of the house, would mix the peculiar paste of flour and salt and water, for tortillas, a species of unleavened bread. These tortillas were patted out until they were as large as a dinner plate, and very thin; then thrown onto the hot sheet-iron, where they baked. Each one of the family then got a tortilla, the spoonful of beans was laid upon it, and so they managed without the paraphernalia of silver and china and napery. How I envied them the simplicity of their lives! Besides, the tortillas were delicious to eat, and as for the frijoles, they were beyond anything I had ever eaten in the shape of beans. I took lessons in the making of tortillas. A woman was paid to come and teach me; but I never mastered the art. It is in the blood of the Mexican, and a girl begins at a very early age to make the tortilla. It is the most graceful thing to see a pretty Mexican toss the wafer-like disc over her bare arm, and pat it out until transparent. This was their supper; for, like nearly all people in the tropics, they ate only twice a day. Their fare was varied sometimes by a little carni seca, pounded up and stewed with chile verde or chile colorado.