rewood lengths and then splitting these into
firewood. Although we worked at riving and chopping and splitting every
moment of daylight when we were not busy at something else, we never
accumulated any comfortable store of firewood, so as to be able to rest
even one day. We drank new milk by the quart, with both our meals; wine,
abundantly as we were supplied with it and good as it proved to be, we
drank sparingly, merely a draught at waking, one after each meal, and one
at bedtime. What we took we took strong, mixing wine and water in equal
proportions.

Both Agathemer and I preferred cows' milk and drank that only, as we gave
cows' milk only to the sick woman. Both children preferred ewes' milk. As
we had no hogs to feed we were put to it what to do with our surplus milk.
Agathemer made a sort of soft cheese, by putting sour curds in a bag and
hanging it up to drain. We both liked this and so did the little girls.
But we could not use much this way. Agathemer, always resourceful, fed the
dog all the goat's milk he would lap up, and, after he had set to curdle
what seemed enough, mixed the rest, while fresh and sweet, with water and
gave this mixture to the cows to drink, saying it increased their yield of
milk. As the winter wore on he fed similarly the best milkers among the
ewes and goats.

CHAPTER XIV

WINTER IN THE MOUNTAINS

Neither Agathemer nor I knew anything about bread-making. He tried, but
merely wasted flour. And both of us hated the wearisome labor of grinding
grain in either of the rough hand-mills which were in the store-house. He
found a means of keeping us well fed, satisfied and looking forward to the
next meal with pleasure. He screened a peck or so of barley, put it to
soak in a crock, and then, when it was swelled, put it in a crock or flat-
bottomed jar, with just enough water to cover it, and bedded this in the
hot coals by the edge of the fire. There, under a tight lid, it stewed and
swelled and steamed all day, unless he judged it done sooner. When it was
cooked to his taste he mixed through it cheese, raisins, and several sorts
of flavorings, also a little honey. The porridge-like product he baked, as
it were, by turning a larger crock over the crock containing it. The
result was always tasty and relishable.

I asked him why he used barley, not wheat, of which there was quite a
supply. He said barley was supposed to be heating, and we certainly needed
all the heating we could get