The Master Butcher's Singing Club by Louise Erdrich Read Free Book Online Page A

the town got wind of what was going on—literally. The bones were ripe, and the warm and sunny entrance of the shop, where Hottentot brought it to chew on for half the morning, reeked by the time Pete discovered it.
    Swearing, he bent over the dog to grab away its prize. When Hottentot growled menacingly, Pete grabbed the dog’s ears and forced his head back. “Just you try that,” he warned. “You’ll be a skin on the wall.”
    “Save that thing,” said Fritzie, her arms folded in the doorway, “I’ve got an idea what to do with them. And tie up the dog.”
    The dog was attached with a rope to the clothesline pole, but Hottentot was of a studied cleverness that made him impossible to control. By midafternoon, he chewed through the rope and returned to Fidelis to beg an evening meal. He was home by dark with a set of hooves roped together with tasty sinew. Pete chained him next, but Hottentot wound the chain until the links popped and was back at the Waldvogels’ place by morning. When Pete found his dog on the front stoop again slavering over an oozing boar’s skull, he was enraged past good sense. Grabbing for the skull, he put his arm in the way of Hottentot’s teeth. His arm was torn so savagely that Doctor Heech had to see him and closed the gash with no less than ten stitches. Heech also advised him to shoot the dog right on the spot. Most men would have walked home and done so, but Pete Kozka did not blame Hottentot. He believed that his dog’s loyalty had been corrupted by Fidelis.
    “We’ll see, we’ll just see about it,” he muttered to himself that night, planning what he would do to get even with the man he’d taken in right off the street and hired and who now, as he decided to see it, had turned against him and even stolen the affections of his dog.
    FIDELIS WAS NOT a religious man, except when it came to his knives. First thing every morning, after he’d taken his strong coffee from Eva’s hand and eaten his breakfast of cheese and bread and stewed prunes, he visited the slotted wooden block where his knives were kept. He took them out one by one and laid them in strict order on a flannel cloth. These were the same knives he’d brought in the suitcase with the sausages, from Germany, and they were of the finest quality—forged from the blade to the tang in a mold and then worked from spine to cutting edge to create a perfectly balanced tool. Fidelis kept them ferociously clean. He examined each for any minute sign of rust. Then he made what for him were the day’s most important decisions: which blades needed only to visit his sharpening steel, and which, if any, werein need of the graver attention of the stones. Most often, the knives required only the steel.
    Fidelis’s long sharpening steel, now kept on an iron wall hook, was the same one that hung from his belt in the portrait that his parents had paid the finest photographer in Ludwigsruhe to take when he mastered the family trade. With a musical alacrity, he swiped across the steel the knives whose edges needed minimal attention, and then he set them back into the block. Fidelis was conservative. He never oversharpened, never wasted good steel by grinding it away. But a dull blade would mash the fibers of the meat and slip dangerously in the hand, so when a knife needed a fresh edge, he was ready. He removed the set of stones from a drawer beneath the wooden block, and then he arranged them in order next to the knife that waited on the flannel. The coarse black stone was first, to set the cut right, and then the stones became finer. There were six in all. The last was fine as paper. By the time Fidelis finished, his blade could split an eyelash.
    Every morning, after the boys had left for school and after his ritual with the knives was accomplished, Eva opened up the store and went over the day’s schedule. While she was doing this, Fidelis habitually retired to the toilet at the back of the house, where he parted his hair with a