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Show BY PATH AND TRAIL. 201 familiar and palatable meal I had so often sampled in the inland towns of the neighboring republic. Beginning with " soppaseca" or vegetable soup, I had my choice of one or all of the dishes of " enchiladas, " " tamales," " tortillas;" plates of " frijoles" and " chile con came" seasoned with " chile Colorado" or any other kind of pepper. The dessert introduced " dulces," coffee or chocolate, cheese, cigarettes and Chihuahua biscuits. Evi dently after iii'ly years of occupation the absorption of the Mexican by the Anglo- Celt is yet in its intial stage in Tucson. The " enchilada " and the " tamale" are of Aztec origin. The enchilada is a cake of corn batter dipped in a stew of tomatoes, cheese and onions seasoned with pepper and served steaming hot. The tamale is made from chopped meat, beef, pork or chicken, or a mixture of all three, combined with cornmeal, boiled or baked in husks of corn. These dishes, when properly prepared, are de licious and are gradually finding their way to American tables and restaurants. Cooked as the Mexicans cook them, they would be a valuable addition to the admirable menus of our eastern hotels. After dinner I visited the half acre of ground which was at one time the " God's acre," the last resting place of the early " comers," many of whom died with their boots on. In those days 1855 to 1876 the Apaches swooped down from their mountain lairs, and attacking the suburbs of the town and the neighboring ranchos, killed the men and boys, - drove off the cattle and carried back with them the women and children. As I may have to deal some other time wth this extraordinary and crafty tribe and fierce race of men, I will say here, only in anticipation, that the Apaches of Arizona were the |