ings--he will bring back troops of mules.
How I shall long for his return! One--two--three--six--yes, there are
but six notches in the wood. Oh! I wish it were full along both
edges--I do!"

Rosita's eyes, us she said this, were bent upon a thin piece of
cedar-wood that hung against the wall, and upon which six little notches
were observable. That was her clock and calendar, which was to receive
a fresh mark each day until the cibolero's return--thus keeping her
informed of the exact time that had elapsed since his departure.

After gazing at the cedar-wood for a minute or two, and trying to make
the six notches count seven, she gave it up, and went on with her
weaving.

The old woman, laying down her spindle, raised the lid of an earthen
"olla" that stood over a little fire upon the brazero. From the pot
proceeded a savoury steam; for it contained a stew of _tasajo_ cut into
small pieces, and highly seasoned with _cebollas_ (Spanish onions) and
_chile Colorado_ (red capsicum).

"Nina, the _guisado_ is cooked," said she, after lifting a portion of
the stew on a wooden spoon, and examining it; "let us to dinner!"

"Very well, mother," replied Rosita, rising from her loom; "I shall make
the tortillas at once."

Tortillas are only eaten warm--that is, are fit only for eating when
warm--or fresh from the "_comal_." They are, therefore, to be baked
immediately before the meal commences, or during its continuance.

Rosita set the olla on one side, and placed the comal over the coals.
Another olla, which contained maize--already boiled soft--was brought
forward, and placed beside the "metate," or tortilla-stone; and then, by
the help of an oblong roller--also of stone--a portion of the boiled
maize was soon reduced to snow-white paste. The metate and roller were
now laid aside, and the pretty, rose-coloured fingers of Rosita were
thrust into the paste. The proper quantity for a "tortilla" was taken
up, first formed into a round ball, and then clapped out between the
palms until it was only a wafer's thickness. Nothing remained but to
fling it on the hot surface of the comal, let it lie but for an instant,
then turn it, and in a moment more it was ready for eating.

These operations, which required no ordinary adroitness, were performed
by Rosita with a skill that showed she was a practised "tortillera."

When a sufficient number were piled upon the plate, Rosita desisted from
her labour, and her mother havin