The Fiery Cross - Diana Gabaldon [162]
It would be a very different life, I thought, from the one he might have led. If Brianna had risked the stones to take him back—but she had not, and so the little boy’s fate lay here. Had she thought of that? I wondered. That by staying, she chose not only for herself, but him? Chose war and ignorance, disease and danger, but had risked all that, for the sake of his father—for Roger. I was not entirely sure it had been the right choice—but it hadn’t been my choice to make.
Still, I reflected, there was no way of imagining beforehand what having a child was like—no power of the mind was equal to the knowledge of just what the birth of a child could do, wresting lives and wrenching hearts.
“And a good thing, too,” I said to Jemmy. “No one in their right mind would do it, otherwise.”
My sense of agitation had faded by now, soothed by the wind and the peace of the leafless wood. The whisky clearing, as we called it, was hidden from the trail. Jamie had spent days searching the slopes above the Ridge, before finding a spot that met his requirements.
Or spots, rather. The malting floor was built in a small clearing at the foot of a hollow; the still was farther up the mountain in a clearing of its own, near a small spring that provided fresh, clear water. The malting floor was out of direct sight of the trail, but not difficult to get to.
“No point in hiding it,” Jamie had said, explaining his choice to me, “when anyone wi’ a nose could walk to it blindfolded.”
True enough; even now, when there was no grain actively fermenting in the shed or toasting on the floor, a faintly fecund, smoky scent lingered in the air. When grain was “working,” the musty, pungent scent of fermentation was perceptible at a distance, but when the sprouting barley was spread on the floor above a slow fire, a thin haze of smoke hung over the clearing, and the smell was strong enough to reach Fergus’s cabin, when the wind was right.
No one was at the malting floor now, of course. When a new batch was working, either Marsali or Fergus would be here to tend it, but for the moment, the roofed floor lay empty, smooth boards darkened to gray by use and weather. There was a neat stack of firewood piled nearby, though, ready for use.
I went close enough to see what sort of wood it was; Fergus liked hickory, both because it split more easily, and for the sweet taste it gave the malted grain. Jamie, deeply traditional in his approach to whisky, would use nothing but oak. I touched a chunk of split wood; wide grain, light wood, thin bark. I smiled. Jamie had been here recently, then.
Normally, a small keg of whisky was kept at the malting floor, both for the sake of hospitality and caution. “If someone should come upon the lass alone there, best she have something to give them,” Jamie had said. “It’s known what we do there; best no one should try to make Marsali tell them where the brew is.” It wasn’t the best whisky—generally a very young, raw spirit—but certainly good enough either for uninvited visitors or a teething child.
“You haven’t got any taste buds yet, anyway, so what’s the odds?” I murmured to Jemmy, who stirred and smacked his lips in his sleep, screwing up his tiny face in a scowl.
I hunted about, but there was no sign of the small whisky keg either in its usual place behind the bags of barley or inside the pile of firewood. Perhaps taken away for refilling, perhaps stolen. No great matter, in either case.
I turned to the north, past the malting floor, took ten steps and turned right. The stone of the mountain jutted out here, a solid block of granite thrusting upward from the growth of turpelo and buttonbush. Only it wasn’t solid. Two slabs of stone leaned together, the open crack below them masked by holly bushes. I pulled my shawl over Jemmy’s face to protect him from the sharp-edged leaves, and squeezed carefully behind them, ducking down to go through the cleft.
The stone face fell away in a crumple of huge boulders on the far side of the cleft, with saplings and undergrowth sprouting