And He Was Immensely Popular In The Neighbourhood, No Doubt Because He Was The Father Of Four Rather Good-Looking, Marriageable Girls; And As He Kept Open House His Kitchen Was Always Full Of Visitors, Mostly Young Men, Who Sipped Mate By The Hour, And Made Themselves Agreeable To The Girls.

One of Don Ventura's most delightful traits - that is, to us young people - was his loud voice.

I think it was a convention in those days for estancieros or cattlemen to raise their voices according to their importance in the community. When several gauchos are galloping over the plain, chasing horses, hunting or marking cattle, the one who is head of the gang shouts his directions at the top of his voice. Probably in this way the habit of shouting at all times by landowners and persons in authority had been acquired. And so it pleased us very much when Don Ventura came one evening to see my father and consented to sit down to partake of supper with us. We loved to listen to his shouted conversation.

My parents apologized for having nothing but cold meats to put before him - cold shoulder of mutton, a bird, and pickles, cold pie and so on. True, he replied, cold meat is never or rarely eaten by man on the plains. People do have cold meat in the house, but that as a rule is where there are children, for when a child is hungry, and cries for food, his mother gives him a bone of cold meat, just as in other countries where bread is common you give a child a piece of bread.

However, he would try cold meat for once. It looked to him as if there were other things to eat on the table. "And what is this?" he shouted, pointing dramatically at a dish of large, very green-looking pickled peaches. Peaches - peaches in winter! This is strange indeed!

It was explained to him that they were pickled peaches, and that it was the custom of the house to have them on the table at supper. He tried one with his cold mutton, and was presently assuring my parents that never in his life had he partaken of anything so good - so tasty, so appetizing, and whether or not it was because of the pickled peaches, or some quality in our mutton which made it unlike all other mutton, he had never enjoyed a meal as much. What he wanted to know was how the thing was done. He was told that large, sound fruit, just ripening, must be selected for pickling; when the finger dents a peach it is too ripe. The selected peaches are washed and dried and put into a cask, then boiling vinegar, with a handful of cloves is poured in till it covers the fruit, the cask closed and left for a couple of months, by which time the fruit would be properly pickled. Two or three casks-full were prepared in this way each season and served us for the entire year.

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