tinel duty ought to be made comfortable. In holding cattle this
winter, it's part of the intrenchments."

A cyclone cellar served as a storeroom for the sacked corn. Joel was
away by early sun-up, on the second trip to the station, while those
left behind busied themselves in strengthening the commissary. The
barrels were made sweet and clean with scalding water, knives were
ground, and a crude platform erected for cooling out meat. Dell, on the
tip-toe of expectancy, danced attendance, wondering how this quiet man
would accomplish his ends, and unable to wholly restrain his curiosity.

"Watch me closely," was the usual reply. "You will probably marry young,
and every head of a family, on a ranch, ought to know how to cure corn
beef. Give me a week of frosty nights, and the lesson is yours. Watch
me closely."

The climax of the day was felling the beef. Near the middle of the
afternoon, the two rode out, cut off a small contingent of cattle,
including the animal wanted, and quietly drifted them down to the
desired location. Dell's curiosity had given way to alertness, and when
the old foreman shook out a rope, the boy instinctively knew that a
moment of action was at hand. Without in the least alarming the other
cattle, the cast was made, the loop opened in mid-air, settled around
the horns, cut fast by a jerk of the rope, and the contest between man
and animal began. It was over in a moment. The shade of a willow was the
chosen spot, and as the cattle were freed, the steer turned, the
horseman taking one side of the tree and the beef the other, wrapping
several turns of the rope in circling on contrary courses. The instant
the big fellow quieted, on its coming to a level, a pistol flashed, and
the beef fell in his tracks. That was the programme--to make the kill in
the shade of the willow. And it was so easily done.

"That's about all we can do on horseback," said the gray-haired Texan,
dismounting. "You may bring the knives."

Every step in the lesson was of interest to Dell. Before dark the beef
was cut into suitable pieces and spread on the platform to drain and
cool. During the frosty night following, all trace of animal heat passed
away, and before sunrise the meat was salted into barrels. Thereafter,
or until it was drained of every animal impurity, the beef was spread on
the platform nightly, the brine boiled and skimmed, until a perfect
pickle was secured. It was a matter of a week's concern, adding to the