CHAPTER VII A STRANGE EXPERIENCE
The woods we passed through are composed almost wholly of Abies magnifica, the companion species, concolor, being mostly left behind on account of altitude, while the increasing elevation seems grateful to the charming magnifica. No words can do anything like justice to this noble tree. At one place many had fallen during some heavy wind-storm, owing to the loose sandy character of the soil, which offered no secure anchorage. The soil is mostly decomposed and disintegrated moraine material.There is also a fine, active, intelligent-looking red species, intermediate in size between the above. They dwell in the ground, and build large piles of seed husks, leaves, straw, etc., over their nests. Their food seems to be mostly insects and plant leaves, seeds and sap. How many mouths Nature has to fill, how[Pg 47] many neighbors we have, how little we know about them, and how seldom we get in each other’s way! Then to think of the infinite numbers of smaller fellow mortals, invisibly small, compared with which the smallest ants are as mastodons.Have been sketching a silver fir that stands on a granite ridge a few hundred yards to the eastward of camp—a fine tree with a particular snow-storm story to tell. It is about one hundred feet high, growing on bare rock, thrusting its roots into a weathered joint less than an inch wide, and bulging out to form a base to bear its weight. The storm came from the north while it was young and broke it down nearly to the ground, as is shown by the old, dead, weather-beaten top leaning out from the living trunk built up from a new shoot below the break. The annual rings of the trunk that have overgrown the dead sapling tell the year of the storm. Wonderful that a side branch forming a portion of one of the level collars that encircle the trunk of this species (Abies[Pg 144] magnifica) should bend upward, grow erect, and take the place of the lost axis to form a new tree.
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Mr. Delaney has hardly had time to ask me how I enjoyed my trip, though he has facilitated and encouraged my plans all summer, and declares I’ll be famous some day, a kind guess that seems strange and incredible to a wandering wilderness-lover with never a[Pg 255] thought or dream of fame while humbly trying to trace and learn and enjoy Nature’s lessons.
Sheep, like people, are ungovernable when hungry. Excepting my guarded lily gardens, almost every leaf that these hoofed locusts can reach within a radius of a mile or two from camp has been devoured. Even the bushes are stripped bare, and in spite of dogs and shepherds the sheep scatter to all points of the compass and vanish in dust. I fear some are lost, for one of the sixteen black ones is missing.[Pg 57]August 29. Clouds about .05, slight frost. Bland serene Indian summer weather. Have been gazing all day at the mountains, watching the changing lights. More and more plainly are they clothed with light as a garment, white tinged with pale purple, palest during the midday hours, richest in the morning and evening. Everything seems consciously peaceful, thoughtful, faithfully waiting God’s will.
June 25. Though only a sheep camp, this grand mountain hollow is home, sweet home, every day growing sweeter, and I shall be sorry to leave it. The lily gardens are safe as[Pg 64] yet from the trampling flock. Poor, dusty, raggedy, famishing creatures, I heartily pity them. Many a mile they must go every day to gather their fifteen or twenty tons of chaparral and grass.Sheep-camp bread, like most California camp bread, is baked in Dutch ovens, some of it in the form of yeast powder biscuit, an unwholesome sticky compound leading straight to dyspepsia. The greater part, however, is fermented with sour dough, a handful from each batch being saved and put away in the mouth of the flour sack to inoculate the next.[Pg 83] The oven is simply a cast-iron pot, about five inches deep and from twelve to eighteen inches wide. After the batch has been mixed and kneaded in a tin pan the oven is slightly heated and rubbed with a piece of tallow or pork rind. The dough is then placed in it, pressed out against the sides, and left to rise. When ready for baking a shovelful of coals is spread out by the side of the fire and the oven set upon them, while another shovelful is placed on top of the lid, which is raised from time to time to see that the requisite amount of heat is being kept up. With care good bread may be made in this way, though it is liable to be burned or to be sour, or raised too much, and the weight of the oven is a serious objection.