over the eastern slopes of the Andes. The western side was illumined by the rays of the setting sun, and peaks and glaciers flashed back his golden beams with dazzling radiance. On the south the view was magnificent. Across the wild valley of the Torbido, about two miles distant, rose the volcano of Antuco. The mountain roared like some enormous monster, and vomited red smoke, mingled with torrents of sooty flame. The surrounding peaks appeared on fire. Showers of red-hot stones, clouds of reddish vapor and rockets of lava, all combined, presented the appearance of glowing sparkling streams. The splendor of the spectacle increased every instant as night deepened, and the whole sky became lighted up with a dazzling reflection of the blazing crater, while the sun, gradually becoming shorn of his sunset glories, disappeared like a star lost in the distant darkness of the horizon.
Paganel and Glenarvan would have remained long enough gazing at the sublime struggle between the fires of earth and heaven, if the more practical Wilson had not reminded them of the business on hand. There was no wood to be found, however, but fortunately the rocks were covered with a poor, dry species of lichen. Of this they made an ample provision, as well as of a plant called LLARETTA, the root of which burns tolerably well. This precious combustible was carried back to the CASUCHA and heaped up on the hearth. It was a difficult matter to kindle it, though, and still more to keep it alight. The air was so rarefied that there was scarcely oxygen enough in it to support combustion. At least, this was the reason assigned by the Major.
“By way of compensation, however,” he added, “water will boil at less than 100 degrees heat. It will come to the point of ebullition before 99 degrees.”
McNabbs was right, as the thermometer proved, for it was plunged into the kettle when the water boiled, and the mercury only rose to 99 degrees. Coffee was soon ready, and eagerly gulped down by everybody. The dry meat certainly seemed poor fare, and Paganel couldn’t help saying:
“I tell you what, some grilled llama wouldn’t be bad with this, would it? They say that the llama is substitute for the ox and the sheep, and I should like to know if it is, in an alimentary respect.”
“What!” replied the Major. “You’re not content with your supper, most learned Paganel.”
“Enchanted with it, my brave Major; still I must confess I should not say no to a dish of llama.”
“You are a Sybarite.”
“I plead guilty to the charge. But come, now, though you call me that, you wouldn’t sulk at a beefsteak yourself, would you?”
“Probably not.”
“And if you were asked to lie in wait for a llama, notwithstanding the cold and the darkness, you would do it without the least hesitation?”
“Of course; and if it will give you the slightest pleasure—”
His companions had hardly time to thank him for his obliging good nature, when distant and prolonged howls broke on their ear, plainly not proceeding from one or two solitary animals, but from a whole troop, and one, moreover, that was rapidly approaching.
Providence had sent them a supper, as well as led them to a hut. This was the geographer’s conclusion; but Glenarvan damped his joy somewhat by remarking that the quadrupeds of the Cordilleras are never met with in such a high latitude.
“Then where can these animals come from?” asked Tom Austin. “Don’t you hear them getting nearer!”
“An avalanche,” suggested Mulrady.
“Impossible,” returned Paganel. “That is regular howling.”
“Let us go out and see,” said Glenarvan.
“Yes, and be ready for hunting,” replied McNabbs, arming himself with his carbine.
They all rushed forthwith out of the CASUCHA. Night had completely set in, dark and starry. The moon, now in her last quarter, had not yet risen. The peaks on the north and east had disappeared from view, and nothing was visible save the fantastic SILHOUETTE of some towering rocks here and there. The howls, and clearly the howls of terrified animals, were redoubled. They proceeded from that part of the Cordilleras which lay in darkness. What could be going on there? Suddenly a furious avalanche came down, an avalanche of living animals mad with fear. The whole plateau seemed to tremble. There were hundreds, perhaps thousands, of these animals, and in spite of the rarefied atmosphere, their noise was deafening. Were they wild beasts from the Pampas, or herds of llamas and vicunas? Glenarvan, McNabbs, Robert, Austin, and the two sailors, had just time to throw themselves flat on the ground before they swept past like a whirlwind, only a few paces distant. Paganel, who had remained standing, to take advantage of his peculiar powers of sight, was knocked down in a twinkling. At the same moment the report of firearms was heard. The Major had fired, and it seemed to him that an animal had fallen close by, and that the whole herd, yelling louder than ever, had rushed down and disappeared among the declivities lighted up by the reflection of the volcano.
“Ah, I’ve got them,” said a voice, the voice of Paganel.
“Got what?” asked Glenarvan.
“My spectacles,” was the reply. “One might expect to lose that much in such a tumult as this.”
“You are not wounded, I hope?”
“No, only knocked down; but by what?”
“By this,” replied the Major, holding up the animal he had killed.
They all hastened eagerly into the hut, to examine McNabbs’ prize by the light of the fire.
It was a pretty creature, like a small camel without a hump. The head was small and the body flattened, the legs were long and slender, the skin fine, and the hair the color of cafe au lait.
Paganel had scarcely looked at it before he exclaimed, “A guanaco!”
“What sort of an animal is that?” asked Glenarvan.
“One you can eat.”
“And it is good savory meat, I assure you; a dish of Olympus! I knew we should have fresh meat for supper, and such meat! But who is going to cut up the beast?”
“I will,” said Wilson.
“Well, I’ll undertake to cook it,” said Paganel.
“Can you cook, then, Monsieur Paganel?” asked Robert.
“I should think so, my boy. I’m a Frenchman, and in every Frenchman there is a cook.”
Five minutes afterward Paganel began to grill large slices of venison on the embers made by the use of the LLARETTAS, and in about ten minutes a dish was ready, which he served up to his companions by the tempting name of guanaco cutlets. No one stood on ceremony, but fell to with a hearty good will.
To the absolute stupefaction of the geographer, however, the first mouthful was greeted with a general grimace, and such exclamations as—“Tough!” “It is horrible.” “It is not eatable.”
The poor SAVANT was obliged to own that his cutlets could not be relished, even by hungry men. They began to banter him about his “Olympian dish,” and indulge in jokes at his expense; but all he cared about was to find out how it happened that the flesh of the guanaco, which
