The Monarchs of the Main. George W. Thornbury

But this severity proved of ill consequence, for, instead of frighting them and reducing them to civility, they conceived such horror of the Spaniards that they resolved to detest and fly their sight for ever; hence the greatest part died in caves and subterraneous places of the woods and mountains, in which places I myself have often seen great numbers of human bones. The Spaniards, finding no more Indians to appear about the woods, turned away a great number of dogs they had in their houses; and they, finding no masters to keep them, betook themselves to the woods and fields to hunt for food to preserve their lives, and by degrees grew wild."

      The young of these maroon dogs the hunters were in the habit of bringing up. When they found a wild bitch with whelps, they generally took away the puppies and brought them to their tents, preferring them to any other sort of dog. They seem to have been between a greyhound and a mastiff. The Dutch writer whom we have just quoted mentions the singular fact, that these dogs, even in a wild state, retained their acquired habits. The venteur always led the way, and was allowed to dip the first fangs into the victim. The wild dogs went in packs of fifty or eighty, and were so fierce that they would not scruple to attack a whole herd of wild boars, bringing down two or three at once. They destroyed a vast number of wild cattle, devouring the young as soon as a mare had foaled or a cow calved.

      "One day," says Esquemeling, "a French Buccaneer showed me a strange action of this kind. Being in the fields hunting together, we heard a great noise of dogs which had surrounded a wild boar. Having tame dogs with us we left them in custody of our servants, being desirous to see the sport. Hence my companion and I climbed up two several trees, both for security and prospect. The wild boar, all alone, stood against a tree, defending himself with his tusks from a great number of dogs that enclosed him, killed with his teeth and wounded several of them. This bloody fight continued about an hour, the wild boar meanwhile attempting many times to escape. At last flying, one dog leaped upon his back; and the rest of the dogs, perceiving the courage of their companion, fastened likewise on the boar, and presently killed him. This done, all of them, the first only excepted, laid themselves down upon the ground about the prey, and there peaceably continued till he, the first and most courageous of the troop, had eaten as much as he could. When this dog had left off, all the rest fell in to take their share till nothing was left."

      In 1668, the Governor of Tortuga, finding these dogs were rendering the wild boar almost extinct, and alarmed lest the hunters should leave a place where food was growing scarce, sent to France for poison to destroy these mastiffs, and placed poisoned horse flesh in the woods. But although this practice was continued for six months, and an incredible number were killed, yet the race soon appeared almost as numerous as before.

      The wild horses went in troops of about two or three hundred. They were awkward and mis-shapen, small and short-bodied, with large heads, long necks, trailing ears, and thick legs. They had always a leader, and when they met a hunter, stared at him till he approached within shot, then gallopped off all together. They were only killed for their skins, though their flesh was sometimes smoked for the use of the sailors. These horses were caught by stretching nooses along their tracks, in which they got entangled by the neck. When taken, they were quickly tamed by being kept two or three days without food, and were then used to carry hides. They were good workers, but easily lamed. When a Buccaneer turned them adrift from want of food to keep them through the winter, they were known to return ten months after, or, meeting them in the savannah, begin to whine and caress their old masters, and suffer themselves to be recaptured. They were also killed for the sake of the fat about the neck and belly, which the hunters used for lamp oil.

      The wild oxen were tame unless wounded, and their hides were generally from eleven to thirteen feet long. They were very strong and very swift, in spite of their short and slender legs. In the course of a single century from their introduction, they had so increased, that the French Buccaneers, when they landed, seldom went in search of them, but waited for them near the shore, at the salt pools where they came to drink. The herds fed at night on the savannahs, and at noon retired to the shelter of the forests. A wounded bull would often blockade, for four hours, a tree in which a hunter had taken refuge, bellowing round the trunk and ploughing at the roots with his horns. The French hunters generally shot them; but the Spanish "hocksers" rode them down on horseback, and hamstrung them with a crescent-shaped spear, in form something like a cheese-knife with a long handle.

      The wild boars, when much pressed, adopted the same military stratagem as the oxen. They threw themselves into the form of a hollow square, the sows in the rear and the sucking pigs in the middle, the white sabre tusks of the boars gleaming outwards towards the foe. The dogs always fastened upon the defenceless sow in preference to the ferocious male, whom they seldom attacked if it got at bay under a tree, though it might be alone, glaring before the red jaws of eighty yelping dogs. The wild boar hunting was less dangerous than that of the wild oxen, and less profitable. The hogs soon grew scarce, a party of hunters sometimes killing 100 in a day, and only carrying home three or four of the fattest. It was not uncommon for solitary hunters or engagés who had lost their way in the woods to amuse themselves by training up the young hogs they found basking under the trees, and teaching them to track their own species and pull them down by tugging at their long leathery ears. Œxmelin, the most intelligent of the few Buccaneer writers, relates his own success in training four pigs, whom he taught to follow at his heels like dogs, to play with him, and obey his orders. When they saw a herd of boars they would run forward and decoy them towards him. On one occasion, one of them escaped into the plains, but returned three days after, very complacently heading a herd of hogs, of which his master and his matelot killed four. It is not many years since that an English gamekeeper brought up a pig to get his own bread as a pointer.

      At first, when the green savannahs were spotted black with cattle, the hunters were so fastidious that they seldom ate anything but the udders of cows, considering bull meat too tough. Many a herd was killed, as at present in Australia or California, for the hide and tallow. If the first animal killed in the day's hunt was a cow, an engagé was instantly sent to the tent with part of the flesh to cook for the evening. When the engagés had each gone home with his joint and his hide, the Buccaneer followed with his own load, his dogs, tired and panting, lagging at his heels. If on his way back he met a boar, or more oxen, he threw down his fardel, slew a fresh victim, and, flaying it, hung the hide on a tree out of reach of the wild dogs, and came back for it on the morrow.

      On returning to the boucan, each man set to work to stretch (brochéter) his hide, fastening it tightly out with fourteen wooden pegs, and rubbing it with ashes and salt mixed together to make it dry quicker. When this was done, they sat down to partake of the food that the first comer had by this time cooked. The beef they generally boiled in the large cauldron which every hunter possessed, drawing it out when it was done with a wooden skewer. A board served them for a dish. With a wooden spoon they collected the gravy in a calabash; and into this they squeezed the juice of a fresh picked lemon, a crushed citron, or a little pimento, which formed the hunter's favourite sauce, pimentado. This being done with all the care of a Ude, they seized their hunting knives and wooden skewers, and commenced a solemn attack upon the ponderous joint. The residue they divided among their dogs. Père Labat, an oily Jesuit if we trust to his portrait, describes, with great gusto, a Buccaneer feast at which he was present, and at which a hog was roasted whole. The boucaned meat was used in voyages, or when no oxen could be met with.

      When they wanted to boucan a pig, they first flayed it and took out all the bones. The meat they cut in long slips, which they placed in mats, and there left it till the next day, when they proceeded to smoke it. The boucan was a small hut covered close with palm-mats, with a low entrance, and no chimney or windows: it contained a wooden framework seven or eight feet high, on which the meat was placed, and underneath which a charcoal fire was lit. The fire they always fed with the animal's own skin and bones, which made the smoke thick and full of ammonia. The volatile salt of the bones being more readily absorbed by the meat than the mere ligneous acid of wood, the result of this process was an epicurean mouthful far superior to our Westphalia hams, and more like our hung beef. Œxmelin waxes quite eloquent in its praise. He says it was so exquisite that it needed no cooking; its very look, red as a rose, not to mention its delightful fragrance, tempted the worst appetite to eat it, whatever it might be. The only misfortune was that six months after smoking, the meat grew tasteless