bare arm, that shone like marble in the
pale light, seemed to be pointing the way to Rothesay Castle. In her
other hand she held a long bright-bladed sword.

Now whether this figure appearing so mysteriously before him was indeed
that of a woman of human flesh, or, as he feared, the vision of some
ghostly dweller in the pine forest, Kenric could not at that moment have
told. Even as he stepped farther into the glade a dark cloud again
obscured the moon and all was black night around him, and no sound could
he hear but the beating of his own heart and the whispering of the wind
among the trees.

CHAPTER III. HOW EARL RODERIC SPILLED THE SALT.

On that same June evening, in the year 1262, whilst Kenric was at the
stream side with Ailsa Redmain, the three strangers who had landed
earlier in the day on the shores of Bute were feasting in the great
banqueting hall of the castle of Rothesay. For although to the tired lad
Lulach and to Ailsa they had appeared in the guise of enemies, yet each
of the three was known to the Earl Hamish. Their leader was, in truth,
none other than his own brother, the Earl Roderic of the Isle of Gigha.
The other two were Erland the Old of Jura, and Sweyn the Silent of Colonsay.

What their unexpected mission to the lord of Bute might be had yet to be
learnt. But when, betimes, they came to the gate of Rothesay Castle they
found Earl Hamish and his steward, Sir Oscar Redmain, on the point of
setting out on a hunting expedition into the wilds of Glen More. And of
the band of hunters were Kenric's elder brother Alpin and young Allan
Redmain.

So when the strangers entered the castle and had broken bread and
refreshed their deep throats with wine, they left their swords and dirks
in the armoury and took bows and hunting spears. Thus equipped, they set
off with Earl Hamish and his merry men and long-limbed hounds. And they
had great sport that day, coming back at sunset with a wild boar that
Earl Roderic had slain, and three antlered stags and other spoil.

In their absence Kenric's mother, the Lady Adela, had made prepare a
feast for them all, with much venison and roasted beef and stewed black
cock, with cakes of bread, both white and brown, and many measures of
red wine and well-spiced liquors. A silver drinking bowl was set down
for each of the kingly guests, and a goblet of beaten gold for the king
of Bute.

The hall was lighted with many cruse lamps that hung suspended from the
oa