“When the karbau fight, it is the grass that gets trampled.”
And when I inquired if they were not dismayed because their king had fled into hiding, they only shrugged and repeated what they said was a traditional peasant prayer: “Spare us the five evils,” and then enumerated the five: “Flood, fire, thieves, enemies and kings.”
When I inquired of one village’s headman, who seemed a degree more intelligent than the village’s karbau oxen, what he could tell me of the history of his Mien people, this is what Yissun relayed to me:
“Ame, U Polo! Our great people once had a splendid history and a glorious heritage. It was all written down in books, in our poetic Mien language. But there came a great famine, and the books were boiled and sauced and eaten, so now we remember nothing of our history and know nothing of writing.”
He did not elucidate further, and neither can I, except to explain that “amè!” was the Mien’s favorite exclamation and expletive and profanity (though it meant nothing but “mother”) and “U Polo” was their way of addressing me respectfully. They entitled me “U” and Huisheng “Daw,” which was their equivalent of saying Messere e Madona Polo. As for the story of the history books’ having been “sauced and eaten,” I can verify at least this much. The Mien did have a sauce that was their favorite food—they used it as often as they uttered “amè!”—and it was a stinking, revolting, absolutely nauseous liquid condiment which they expressed from fermented fish. The sauce was called nuoc-mam, and they slathered it on their rice, their pork and chicken, their vegetables, on everything they ate. Since nuoc-mam made everything taste ghastlily like itself, and since the Mien would eat any ghastlily thing if it had nouc-mam poured on it, I did not for a moment disbelieve that they could have “sauced and eaten” all their historical archives.
We came one evening to a village where the inhabitants were, most unnaturally, not being phlegmatic and idle, but were leaping about in great excitement. They were all women and children, so I bade Yissun inquire what was happening and where all the men had gone to.
“They say the men have caught a badak-gajah—a unicorn—and should shortly be fetching it in.”
Well, that news excited even me. As far away as Venice, unicorns were known by repute, and some people believed in their existence, and others regarded them as mythical creatures, but all thought fondly and admiringly of the idea of unicorns. In Kithai and Manzi, I had known many men—usually those well along in years—to ingest a medicine made of powdered “horn of unicorn,” as an enhancer of virility. The medicine was scarce and only seldom available, and prodigiously costly, so that gave some evidence that unicorns really existed, and were as rare as the legends said they were.
On the other hand, the legends told in Venice and Kithai alike, and the pictures artists drew, depicted the unicorn as a beautiful, graceful, horse- or deerlike animal with a long, sharp, twisted, single golden horn springing from its forehead. Somehow I had doubts that this Ava unicorn could be the same. For one thing, it was hard to conceive of such a dreamlike creature living in these nightmarish jungles, and letting itself be caught by the dullard Mien. For another, that local name, badak-gajah, translated only as “an animal as big as an elephant,” which did not sound right at all.
“Ask them, Yissun, if they take the unicorn by setting out a virgin maiden to entice it to capture.”
He asked, and I could see the blank looks with which that query was received, and several of the women murmured “amè!” so I was not surprised when he reported that no, they had never had opportunity to try that method.
“Ah,” I said. “The unicorns are that scarce, are they?”
“The virgins are that scarce.”
“Well, let us see how they do take the creature. Can someone show us where it is now?”
A little naked boy, running almost energetically ahead of us, led me and Hui-sheng and Yissun there, to a mud flat near the river. Unaccountably, a vast pile of rubbish was burning furiously in the very middle of the mud, and all the village men, exhibiting none of their usual torpor, were actually dancing around the fire. There was no sign of any unicorn, or any other animal, caught or not. Yissun asked about and reported to me:
“The badak-gajah, like the karbau ox and the ghariyal serpent, likes to sleep in the coolness of the mud. These men, early this dawn, found one here asleep, only its horn and nostrils visible above the surface. They took it in their usual manner. Moving quietly, they piled over the spot reeds and cane and dry grass, and set it afire. The beast awoke, of course, but could not wallow loose of the mud before the fire began to crust it, and the smoke quickly rendered the unicorn unconscious.”
I exclaimed, “What a dreadful way to treat an animal of so many pretty legends! So then they made it captive, I suppose. Where is it?”
“Not captive. It is still under there. In the mud under the fire. Baking.”
“What?” I cried. “They are baking the unicorn?”
“These people are Buddhists, and Buddhism forbids their hunting and killing any wild animal. But their religion cannot hold them to account if the animal simply suffocates and then cooks, all by itself. They then can eat it without committing any sacrilege.”
“Eat a unicorn? I cannot conceive of a worse sacrilege!”
However, when the sacrilege was finally concluded, and the middle of the mud flat had baked to pottery hardness, and the Mien chipped it apart and revealed the cooked animal, I saw that it was not a unicorn—anyway, not the unicorn of legend. The only thing it had in common with the stories and the pictures was its single horn. But that grew not from its forehead, it grew out of an ugly long snout. The rest of the animal was just as ugly and, though nowhere near as big as an elephant, at least as big as a karbau. It did not resemble a horse or a deer, or my image of a unicorn, or anything else I had ever seen. It had a leathery skin that was all in plates and folds, rather like cuirbouilli armor. Its feet were vaguely elephantine in shape, but its ears were only little tufts, and the long snout had an overhanging upper lip, but no trunk.
The whole animal had been cooked quite black by the mud baking, so I could not say what its original color was. But the single horn had never been golden. In fact, as I could see when the Mien carefully sawed it off the animal’s casklike head, it was not really made of horn substance at all, nor of ivory, like a tusk. It seemed merely a compaction of long hairs all grown in a hard, heavy clump that rose to a blunt point. But the Mien assured me, with much exuberance at their good fortune, that this really was the source of the “horn of unicorn” virility enhancer, and they would receive much payment for it—by which I daresay they meant an ample exchange in areca nuts.
Their headman took possession of the precious horn, and the others began to skin off the heavy hide and cut up the carcass and bear the steaming portions back to the village. One of the men handed to me and Hui-sheng and Yissun each a piece of the meat—straight from the oven, so to speak—and we all found it tasty, though somewhat stringily fibrous. We looked forward to sharing the Mien’s evening meal, but we returned to the village to find that every last morsel of the unicorn meat had been drenched in the reeking nuoc-mam sauce. So we declined to join in, and instead that night ate some fish our boatmen had caught from the river.