The sun was inclining well toward the west, and there was a savory smell of roasted meats, steaming vegetables and ripe fruits assailing the olfactory nerves, and appealing strongly to the inner man—the unchained tiger of the stomach. The children set up an impatient clamor for something to eat, as they caught sight of the long, low tables spread under the trees; but, there was a decorum to be observed, which the elders rigidly enforced. Whole animals had been roasting through the previous night in trenches twelve feet long, two feet wide, and two feet deep. Fires were built in them, and when thoroughly dried out, great spits were put in half-way to the top, and over a bed of red-hot charcoal the meat was cooked. During this process it was moistened frequently with spiced vinegar, and a _sauce piquante_ of chili, with which salt had been freely mixed. Beef, venison and bear-meat were prepared in this way, while rabbits, wild turkeys, geese, ducks, quail and small birds were roasted and stewed by separate methods. Near the trenches, pots of curry, rice and mutton were simmering over slow fires. Deep brass cylinders, with glowing charcoal in the bottom, kept steaming tamales ready for instant service. There were great ash-heaps filled with sweet potatoes roasted to a turn. Huge chafing-dishes contained beans, tomatoes, stuffed cucumbers and stews of all kinds, while lettuce, cresses, red peppers, radishes, leeks and onions were heaped upon the tables in profusion. Nasturtium seeds, capers and olives were among the relishes. Great brick ovens hid many a fruit confection and pastry, and there were stacks of tortillas fresh from the hands of the baker. Fresh curds and honey were in liberal allowance on each table, while large wicker baskets groaned with their burden of ripe peaches, pears, apples, guavas, bananas, tunas and pineapples. On clean grass mats were water-melons, cantaloupes and grapes while oranges, lemons, pomegranates and quinces were among the candied and preserved fruits. Walnuts, peanuts, filberts and pine-nuts by the bushel, were at hand for service, while immense jars were filled with pulque, metheglin, tequila and koumiss. These drinks were called “zadar” meaning to spin, as the head feels after indulging in them. For the more soberly inclined there was chocolate flavored with vanilla, and piled high with whipped cream, served either hot or cold. Cotton napkins and pottery ewers filled with water were beside each earthenware plate. Despite their impatience, the children were compelled to perform ablutions the same as their elders, before sitting to eat. For their use, lacquerware dishes were provided. Gay-colored silk lanterns hung from the trees, which were also garlanded overhead with ropes of flowers, filling all gaps for the nonce and excluding the too-searching sunlight. All made haste to sit, while lips moved in silent thank-offerings.