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Neither must we omit the mate gourd which dangles at his waist, in readiness to receive its infusion of yerba, or Paraguay tea, which he sucks through that tin tube, called bombilla, and looking for all the world like the broken spout of an oil- can with a couple of pieces of nutmeg-grater soldered on, as strainers, at the lower end; nor the string of sapless charque beef, nor the pouchful of villanous tobacco, nor the paper for manufacturing it into cigarritos, nor the cow's-horn filled with tinder, and the flint and steel attached.
In those days, and indeed down to the seventies of last century, the south side of the capital was the site of the famous Saladero, or killing-grounds, where the fat cattle, horses and sheep brought in from all over the country were slaughtered every day, some to supply the town with beef and mutton and to make charque, or sun-dried beef, for exportation to Brazil, where it was used to feed the slaves, but the greater number of the animals, including all the horses, were killed solely for their hides and tallow.
Twenty miles from the pulpería he draws rein, dismounts, wipes his bloody knife on the grass, and slices off a collop of charque, which he munches composedly for his supper. Very likely this misfortune will make him a Gaucho malo. The Gaucho malo is an outlaw, at home only in the desert, intangible as the wind, sanguinary, remorseless, swift.
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