The axemen
generally live in tents or temporary shelters, convenient to their work,
and some distance from the contractor's rancho. They have to work hard,
stripped to the waist in summer; they fell the trees, and either square
the logs for baulks and sleepers, or cut the bark and outside layer of
white wood off to make logs for export, working by moonlight when the
heat of the day is excessive. Their food consists of biscuits, called
Galleta, dried to the consistency of flint; these they soften in soup
made from fresh meat or dried "Charki." To this soup is added rice,
maize, or "Fido's," which is coarse macaroni.
The favourite roast, called the "Asado," is made from ribs of beef
impaled on a stick and placed near the fire till sufficiently cooked.
This delicacy, usually as hard as nails, is enjoyed by the men, who cut
off portions, which they hold in their teeth, while, with a jack-knife,
mouthfuls are sawn off close to the nose, at the risk of shortening that
organ. Water is drunk, or coffee sweetened liberally with moist sugar.
This coffee is made in the country, chiefly from beans or maize, with a
large percentage of chicory to give it body.
It is picturesque to see a long string of carts enter a deposit to the
sound of pistol cracks from long whips, and to watch the cartmen unload
the heavy logs.
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