CHAPTER 6. LIFE AT HARD LABOR—THE HOPI 99
sort small porcelain fixtures and put the good one in a barrel for shipping and then was scolded because I didn't shovel them in without looking (this was when I belonged to the I.W.W.), to the orchards where I worked in the southwest, where I was told to place the big apples on top and the inferior ones beneath, each trade has snaky tricks peculiar to itself. Leo, the Yugoslav, whom I meet at the date grove, would say that this was all caused by the capitalist system and in a measure he is right, although I have a feeling it will take something more positive than the changing of the system to uproot trickery from both worker and employer. I have worked with but very few "white men" who are honest and efficient workers.
One of my employers who had himself played many tricks—and lost his fortune in a bank failure—told me that the dishonest and greedy man was the easiest to cheat, only you had to be one step ahead of him. An honest man was not looking for easy money. I have had one honest employer. He is not an active church member but he believes that it is foolish to build up a reputation of dishonesty. This is the Old Pioneer. He told of the custom in the old days in Arizona, when in order to secure a homestead the rancher had to produce five witnesses who would swear that he had occupied his claim continuously for the required time to prove it. Most ranchers were away working on the railroad and had no immediate neighbors who ever saw them, so a group of men who were loafers and hangers on around the court would swear for all and sundry who approached—for a monetary consideration. These were called "Affidavit men." And in later years to call a man "An Affidavit Man" was the worse insult. One of the most wealthy men of this valley based his fortune on staking any roustabout to a claim and then gathering in the claim for a few more bottles of liquor, when it had been legally acquired by this fraudulent homesteader.
Broccoli
Broccoli here in Arizona comes as near to looking like a tree among vegetables as you will find. Huge green leaves which, even in this dry country, always seem to be wet. Around Thanksgiving work commences on the broccoli. It is four to five feet high and in between the big leaves the succulent broccoli shoots up. Scores of rubber boots and aprons are in the truck. The morning is cold, so I pick out what seems to be boots which are not for the same foot, and an apron, and so over to the fire to try them on. The frost is now off the leaves and two of us get on each side of the cart and two behind. Each armed with a big knife with which we cut the ripe shoots, which are discerned by their purple color. The right way to do is to keep going straight ahead and not turn around for then you will get wet from the leaves. Hands are cold at first and the feet never really do get warm. There is little stooping as in lettuce and the work is not hard, except for the coldness. By the time the field is covered it is ready to be worked over again, for new shoots come up constantly. As long as the price is good cutting continues often until March. I had broccoli for supper while I worked there. The workers are nearly all local Mexicans and a jolly crew to work with.
