to burn a mark on their cattle. But we who had bred the beef steer for three-quarters of a century did no such child's play. How the crowd at Roy's tavern would have roared at such baby business. I have seen at this tavern a great mix of a dozen herds, that looked as like as a potful of peas, separated by an idle loafer sitting on a fence, calling out, "That one 's Woodford's, an' that one 's Alkire's an' that one 's Maxwell's, an' the Polled-Angus muley belongs to Flave Davisson, an' the old-fashioned one is Westfield's. He must have got him in Roane or Nicholas. An' the Durham 's Queen's, an' the big Holstein belongs to Mr. Ward, an' the red-faced Hereford is out of a Greenbrier cow an' goes with the Carper's."
By the time I had gotten through the drove we had reached the crossroads, and I found Ump waiting with the two hundred cattle of Westfall. The Bay Eagle was watching the steers, and Ump was sitting sidewise in his saddle with his hands around his knees.
I hailed him. "Did you have a hard job?"
"Easy as rollin' off a log," he answered.
