Although well provided with their own guides, they thought it right to take some active young man of the neighborhood with them, in order that he in his turn might help future climbers. At the recommendation of the landlord of Rein—who on this important occasion commenced his visitors' book—they chose for the purpose Jakob's friend, Johann Ausserkofer. They started by torchlight one Monday morning, and after a steep climb through a wild mountain-forest on the opposite side of the Bachernthal, crossing a vast glacier and the crevasse between the Hoch Gall and the Wild Gall, began the real ascent, which proved so perpendicular as to be achieved principally with the aid of ropes. After a toilsome nine hours and a quarter they had the good fortune to reach the summit in safety. The weather was favorable, and the view, in Richter's opinion, far surpassed the much-vaunted panorama from the Kriml Tauern. A long rest, and raising a cromlech in memory of their bold achievement, and then the steep descent over snow and glaciers was effected, and St. Wolfgang reached after fourteen hours of toil and great danger.

At half-past four, Jakob, having crossed the valley in search of his oxen, came upon the Bohemian gentleman—whose name afterward proved to be Dr. Hecht—with the two Ausserkofers, and learned their adventures in the ascent of the Wild Gall. After clambering over steep, slippery glaciers they had begun the climb proper at five o'clock in the morning, Dr. Hecht pushing forward in order to be the first human being who had ever placed his foot upon the summit of the mountain. He had indeed almost reached the highest point when a dark, terrific chasm suddenly yawned beneath him, entirely cutting off all farther progress. The three explorers, although considerably dejected by the disagreeable check and the waste of labor and time which it had involved, determining not to be baffled, resolved to make a considerable détour. After having, with much trouble, reached a lower plateau, they attacked the precipitous, almost invincible mountain from another side, the still early hour of the day alone permitting the renewal of the attempt. Leaving their telescope and provisions to await their return, they boldly scrambled, crept and worked their way up the scaly side, and finally reached the summit in safety. The view thence they declared to be magnificent. They too raised a cromlech, and then a giddy descent followed. However, all three were full of spirits when Jakob met them, and the Ausserkofers declared that they were ready henceforth to pilot any other tourist to the summit for a moderate four or five gulden apiece.

Jakob, as herdsman, had left us at three o'clock to look after the cattle, we strolling with him as far as a wild old wood which formed a strange contrast to this Sunday afternoon, as lovely an August day as ever rejoiced the earth. The near yet unattainable Hoch Gall glittered coldly white between the stems and branches of gigantic pines, which, scathed and bleached by lightning and storm, rose in the form of ruined towers or lay tumbled about in the wildest, dreariest confusion amongst the rugged enormous rocks, fit emblems of the forest in the Inferno inhabited by the souls of the lost. Nor was this stern, forbidding scene enlivened when a melancholy man, carrying the dead body of a goat across his shoulders, crossed the torrent on a fallen tree and advanced slowly up the craggy path, followed by a little boy timidly picking his way behind.

"Ach, Mathies, in God's name, another goat!" said Moidel, lifting her eyes from a little book, the life of the odd, humane Joseph II., which, bought for a few kreuzers at a fair, was worth as many guldens in the pleasure which it gave her.

The man glanced from under his eyebrows, and answered with a sigh, "Gott hat's so wölln, Diendl" ("God would have it so, maiden"); and then he added in dialect, "It was a beautiful creature. I missed it in the reckoning last night. After mass I strode far and wide searching it, until an hour since I found the body hanging by a hind hoof from a cleft in the Auvogl Nock. See, it has broken its leg in its struggles. Ah, poor beast! A solitary, cruel death, und hast ma g'nomma mei Ruah" ("and it has taken my rest from me").

"Poor Mathies! his half dozen goats are all that he has in the world. He rents one of father's huts, but since he has brought them to the Olm two or three are already dead." This Moidel explained to us as he moved dejectedly forward. "Father, however, told him that our Olm was bad for goats. They not only slip from the rocks, but grow thin and weakly. Just the reverse of the cattle. Onkel Johann—there is no one so deep as he in cattle—says that every blade of grass on our Olm is worth half a pint of milk. And it's not the air, nor the water, nor the winds that make it wholesome, but some law that he cannot understand. Who can? There is Jagdhaus, a wonderfully fertile sennerei an hour beyond Rein. It is far finer than our Olm, which is so mountainous that timid new-comers amongst the cattle must first teach themselves to walk about; but at Jagdhaus, which is as large as a village, all the land is smooth, fat pasturage for miles. Yet a curse rests on the place for which neither priests nor farmers can account. Some seasons, it is true, all goes well, but in others the cattle are suddenly bitten, fall dead, and their flesh then turns black and rustles like paper. Some say that it is an insect or animal that attacks them; others, that it is caused by the grass which they eat; and there are again others who are sure that it is a phantom which, touching them, blasts them. And there seems reason in the idea, because when the priest of Taufers, who has an Olm there, goes and says mass and prays for the cattle, or when the Sterniwitz (landlord of the Stern), who has acres of pasturage and many heads of cattle at Jagdhaus, pays a Capuchin to go thither and pray, the murrain ceases."

In Moidel's tale we had almost forgotten our long walk back to the barn and the arrangement for supper previously at the huts. Now, it curiously happened that whilst waiting for the tea-pan—rather than tea-kettle—to boil, I accidentally alighted upon a people's calendar, published at Brixen for the current year, protruding its somewhat greasy pages from behind a churn; and after turning over long black-and red-lettered lists of fasts and feasts, came upon some pertinent advice to the Tyrolese farmers by Adolph Trientl, concerning Milzbrand. He described it as a dreadful pestilence, the scourge of many a mountain-pasture. Hundreds of cattle, he tells them, are sacrificed to it yearly. Even the deer and lesser game die from the contagion, as well as human beings; death in the latter case being occasioned either by eating the meat of diseased animals or by having cuts or wounds which have come in contact with the victims. Even the bite of a fly which has fed on the contaminated meat will propagate the malady. Hides or reins made of the skins are known years after to reproduce Milzbrand. Where the body of an affected animal has been buried the ground becomes contagious for a long run of years, the cattle pasturing there being attacked. The only remedy consists in burning the contaminated body, and then keeping the live-stock from the place where the victim fell. When Milzbrand appears the farmer feels he has no option between sacrificing his cattle and abandoning for a season his rich pastures. And yet a little attention might soon cause a remedy, the evil often arising from the water of a particular pool or brook, which if carefully guarded against makes the rest of the Alp perfectly secure.

When I ventured to quote from the calendar to Moidel, suggesting that at Jagdhaus it might certainly be the water, she remained impervious to any new views on the subject. "There was Milzbrand, and that might arise from the water, for all she knew, but at Jagdhaus it was a rod of God, which only prayer averted."

Adolf Trientl appears to be a Tyrolese priest, who travels annually through his native land watching closely the agriculture and domestic economy, and trying, countenanced by government, to help his country people to an easier working life, healthier houses and more profitable land. To the credit of the clergy of Brixen, his practical often pithy remarks are published in their church calendar. He and his colleagues must, however, use almost supernatural patience and energy before they can move a Tyroler one jot from the beaten path which his ancestors have taken for a thousand years before him. The people are perfectly content, it is pleaded, with the existing state of things: why should they change their sowing or ploughing any more than the sun his course or the mountains their position? Changes, like bad weather, breed discontent.

We had brought no books with us for our five days at the Olm, and in the pauses of our out-door enjoyment the calendar, greasy rather from contact with butter and milk than with fingers, afforded amusing, profitable reading: a lecture may often be pleasant to hear when not addressed to one's self.

Moidel, Jakob and Franz, though they had looked with blind eyes on the print, did not turn deaf ears when we spoke; only we had to manage that all we said and thought did not come as a quoted sermon, but as suggestions and inquiries from us, who did not know half as much about a dairy and farm-life as they did. First of all, we tried to make them believe that the staff of life need not of necessity be rye bread of so hard and flinty a nature as to require in every house a square wooden board and iron chopper to cut it.

"Yes," said Moidel, "it is very hard for old people, who must needs sop it, but while one's teeth are good the crunching is a pleasure. And then it must needs be dry, because the oven can only be heated once in three months. I wish it could come round oftener, for there is no going to bed on baking nights, with some three hundred loaves to pop into the oven."

"How could the poor bake often," suggested Jakob, "when there is only one oven amongst them in the village?"

"Why," said we, looking very learned, "you have a common schoolmaster, and a common swineherd, and a common goose-boy: why not have a common baker, who knew how to make good, light dough, and could bake a good batch of bread for each family weekly?"

To Franz, eating good bread only a few days old appeared woeful extravagance. "Bread," he said, "should be like rocks to last, not like snow to melt away. The rye meal would fly before the wind at that rate, and where would the poor man then be?"

Butter and cheese-making, however, involved hours of deep discussion. You would indeed have thought that man merely came into the world to make butter and cheese. Personal experience after two summers in the Tyrol had made us reflect very much upon the butter and cheese question. Whether regarded as a luxury or a necessity, the Swiss Gruyère and Emmenthal cheese and the fresh dainty pats of butter made the contrast striking in the Tyrol. The milk and cream were rich and delicious, but became simply loathsome when transformed into butter or cheese. We wondered how and why it was that we could never obtain perfectly palatable butter, until we discovered the universal practice of churning it, without salt, into huge oblong balls, large as the nave of a wheel, which naturally soon turn rancid. It does not on this account lose its value to the natives, who use very little butter, melting it down into a clarified dripping called Schmalz for their endless fryings and frizzlings. This badly made butter is, however, often adorned with the emblems of the Passion, such as the cross, ladder, crown of thorns and nails. It was so at the Hofbauer's Olm. It is considered to enhance the value of the butter Kugel or ball, especially when given to the priest in payment for masses said for dead relations. The Ursuline Sisters were paid for Moidel's education in butter.

And the native cheese!—meagre cheese, as it is justly called—a poor, insipid, not overclean curd cheese. The curds are often merely squeezed in a cloth, then turned out and placed upon an upper shelf to dry, where they look like the back portions of gigantic skulls until damp and mould somewhat destroy the resemblance. The kind called fat cheese is not much better. It is, however, made with greater care, and dried in bands of pine bark in the Alpine kitchen. This distasteful butter and cheese, the sole result of gallons of rich milk and cream and many a long summer week upon the lofty Alp, becomes still more distasteful when the milk and cream are kept in the one hot, over-crowded sleeping-room, or in a dairy where the goatherd sleeps amongst the milk-dishes. The mountain dwellings are dark and badly constructed, and if furnished with a proper dairy, the prejudiced housewife often refuses to use it, believing that cream will not set unless the milk is warm; thus, much becomes sour, and is either thrown away or turned into a still more inferior cheese. Or she purposely lets the cream become rancid before she churns, that the children may not take too great a fancy to the Schmalz, and thus it may last longer!

We had tasted already too much of this milky tree of knowledge not to learn with pleasure from the Brixen calendar that in different parts of the Tyrol co-operative sennereien had been started with the greatest success. A manager was employed in each who understood perfectly the Swiss mode of cheese-making and the best manner of churning. Thus, the most excellent produce was gained from the same, or rather from a smaller, quantity of milk, when the reckless waste was deducted. Each shareholder had the right of skimming the milk from his own cows, taking what he required for his personal use, or he might send his entire share of butter, cheese, whey and goats' milk with the common stock to market, where such co-operative wares already brought the highest price. Thus, the farmer gained both ways, not only receiving more money, but saving in dairy utensils, house room and fuel, and his wife in labor.

Great was our glee over these enlightened and successful efforts; but a friendly dispute immediately arose when one amongst us expressed a surprise that the half dozen bauers who shared the Olm in common did not manage matters on this improved principle. They would find themselves richer, more care-free men. Moidel declared her inability to form an opinion. Old Franz, however, had much to say. He thought it would be foolish. Why need the Hofbauer mix himself up with others, when he only wanted to make meagre cheese for family use, while if there were any over it always brought its worth in kreuzers at the market? And then the pounds and pounds of butter were all wanted for Schmalz. It might be sweeter, it is true, if they could melt it down at the hut, but then there was the fear of setting the place on fire, and the home-melted Schmalz went fast enough, as Moidel knew. And as for the artificial Schmalz which was being sold in the towns now, it was made of palm-oil, fresh suet and butter, and colored with the yellow dye called Orleans; and people praised this machine-made Schmalz and talked of progress! But he hoped, so long as he handled a frying-pan, to stick to good old Schmalz and good old ways.