Blackwood's Edinburgh Magazine, Volume 67, No. 411, January 1850. Various

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СКАЧАТЬ to hear once more the name of Capsicum, and doubting whether to call on him, or wait till we met, I was leaving the room to rejoin "my friend" in the street, when Mr Q – called me back.

      "Of course, you know, Mr Y – ," said he, "I have no wish to interfere with a fair bargain. Make your own agreement for the pony. I have nothing to say against the party who wishes to sell, and would be the last man to disparage a gentleman attached to any department of the British army. Only I feel it my duty to say this to you – keep your weather-eye open. Good morning."

      "My friend" and I walked off together to the stable. His Portuguese servant, Antonio, was in attendance, led out the pony, walked him, trotted him, led him in again. The pony, I thought, was a respectable pony enough; not in bad condition, neither; rather small, though, for a rider six feet high. His legs, supple, well-turned, and slender, were decidedly Spanish. But the barrel, round, bulging, and disproportionably large; the hum-drum, steady, business-like pace; the tail, long, thick, and coarse the drooping neck, the great hairy ears, the heavy head, the lifeless eye, and the dull, unmeaning cast of countenance, betokened rather a Gallic origin. I declined giving an immediate answer as to purchasing. "My friend," with a laugh, said I was quite right; and we walked off together to his billet. "Very dull place, this Passages," said he. "Shall be happy to go with you across the harbour, and show you the market. By the bye, of course, before you leave, you'll take a view of St Sebastian. There stands the poor old town, all knocked to smash, just as it remained after the siege. If you wish to form a conception of the tremendous effect of cannon-balls, ride over by all means. You may get there in less than half-an-hour, upon the pony."

      We now reached "my friend's" quarters, which consisted of one long, narrow room, with a couple of windows at the end nearest the street, and a couple of alcoves at the other, each alcove containing a very humble bed. As to the windows, you are not to understand by the term window, bless your heart, anything in the shape of glass, sashes, or window-frame; but simply a stone opening in the stone wall, with nothing to keep out the wind and rain, but a pair of old clumsy shutters, which were far from shutting hermetically. The whole furniture of the apartment consisted of a ship's stove, borrowed from one of the transports in the harbour; a door laid on two trestles, to serve as a table; and, on each side of the said table, a bench. Yet often, when the troops were engaged in active service, such accommodations as ours would have been deemed a luxury; and many a wrangle arose for far worse quarters. I noticed that the trestles and benches, which consisted of rough deal, hastily knocked together, looked new. This "my friend" explained, by informing me that the captain of the transport had lent him his carpenter. Having seen to my baggage, which was all right, and ascertained that we had four hours to dinner, I took the first opportunity of cutting my stick, having inwardly formed my determination to be off at once on foot, and take a view of St Sebastian. Six or seven months had now elapsed since St Sebastian was stormed and taken by the British and Portuguese forces.

      Less than an hour's walk brought me to the scene of that fierce, and, for a period, doubtful conflict. The road was closed up by hills, which afforded no opportunity for a prospect; and not a soul did I meet in the whole distance. All at once I came in sight of the battered and demolished fortress. Imagine a town knocked to pieces. Imagine this town suddenly presenting itself to your view. The road unexpectedly opened upon a sandy plain, on which rose a few eminences, called the Chofres, that had afforded a position for some of the breaching batteries of the besiegers; at the extremity of this plain ran the river Urumea, discharging itself into the sea; and on an isthmus, beyond the river, stood St Sebastian. It stood like a city in the desert. All was solitude and desolation. The town, though it had contained many thousand inhabitants, at this moment afforded no visible indication of human residence. It was not forsaken; yet nothing could I discover of the tokens which usually indicate life and activity as we approach the abodes of men – on the road, neither vehicles, nor cattle, nor human beings. I was alone, and the city was solitary. No; here, at my feet, upon the sandy plain, was a memorial, at least, of man and of his doings. A rise in the level had been washed down at its edge by the rains of winter; and, projecting from the crumbling bank, appeared the bleached and ghastly remains of a human being; doubtless one out of the multitudes who, having fallen in the siege, had been consigned to a shallow and hasty grave. I will not deny that the sight arrested my steps. Remember, it was the first victim of war I had ever looked upon. Nay, more; it invested the whole panorama with a new character. I stood, as it were, surveying a vast cemetery, the soil now concealing in its bosom the multitudes who, not long before, had drenched its surface with their blood. Entering the town, I did indeed see before me, as "my friend" had said, "the tremendous effect of cannon-balls." Yet that was not the whole: destruction appeared in a threefold aspect. The batteries had knocked houses and defences into rubbish and dust; the mines had torn up the works from their foundations; and a general conflagration had ravaged the whole town. The scene was sombre and oppressive. War had now advanced his pavilion into other lands; but here had left in charge two vast and hideous sentinels – Desolation and Silence! I passed through some of the principal streets, in which the fallen stones had been piled on each side, to make a thoroughfare; and walked along the ramparts, where some of the dead were still visible, partially covered by fragments of the ruined masonry. No living creature did I encounter, save one, a miserable object, a soldier in the Spanish uniform, apparently an invalid, recovering from wounds or sickness. On my approaching him, he appeared unwilling to speak or be spoken to. Nor is it difficult to explain why a Spaniard, meeting an Englishman on the walls of St Sebastian, should feel little disposed for conversation. And so I visited the place, inspected the fortifications, and returned to Passages, without exchanging a word with any one.

      "My friend," in honour of my arrival, had invited a brace of dinner-guests: one, like myself, a clerk of the military chest, the other a young hospital mate. Our dinner was excellent; Irish stew, a Passages hare, and an enormous omelet, all cooked by Antonio; capital draught cider; with the cheese, two bottles of English porter as a particular treat; and Andalusian wine ad libitum.

      I must here say a word on the subject of Irish stew. A standing dish at headquarters was that Irish stew. Amongst the followers of the army were a number of youths, Spanish and Portuguese, principally the latter, age from sixteen to twenty, happy, on the small consideration of a few dollars per month, to enter the service of any Senhor Inglez who would hire them. Most of the clerks attached to headquarters had a servant of this description; and as each clerk was entitled to draw double rations, the arrangement was convenient. It was the chief business of this servant, to discharge the two very congenial duties of groom and cook; and no one was eligible to the office who could not make Irish stew. "Well, Pedro, what's for dinner to-day?" – The answer was invariable, "Oirish-too." The ration beef – it was generally beef – was popped into a saucepan with anything else that came to hand – bread, onions, leeks, potatoes if you could get them, and just enough water to cover the whole; – then stewed. Whatever the ingredients, still it was "Oirish-too." Now – perhaps the idea never struck you – the true difference between English and foreign cookery is just this: in preparing butcher's meat for the table, the aim of foreign cookery is to make it tender, of English, to make it hard. And both systems equally effect their object, in spite of difficulties on each side. The butcher's meat, which you buy abroad, is tough, coarse-grained, and stringy; yet foreign cookery sends this meat to table tender. The butcher's meat which you buy in England is tender enough when it comes home; but domestic cookery sends it up hard. Don't tell me the hardness is in the meat itself. Nothing of the kind: it's altogether an achievement of the English cuisine. I appeal to a leg of mutton, I appeal to a beef-steak, as they usually come to table; the beef half-broiled, the mutton half-roasted. Judge for yourself. The underdone portion of each is tender; the portion that's dressed is hard. Argal, the hardness is due to the dressing, not to the meat: it is a triumph of domestic cookery. – Q.E.D. Well; if time was short – say, a meal to be prepared on coming in from a march, the rations not issued till three hours after, and Pedro ordered to "make haste, and get dinner depressa," – why, then, to appease the wolf in your stomach, the Irish stew was ready in no time – boiled like fury – dished up in half an hour. In that case, you got it in the genuine English style – done in a hurry: the broth watery and thin, the potatoes bullets, and the bouilli СКАЧАТЬ