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The Origin Of The Name Texas

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On a subsequent visit Houston tokl me the legend of the origin of the name "Texas," as he had it froni an Indian chief. I wish I could give his very words instead of niy niemory of them. A long time ago, when the Spaniards overran and plnndei'ed Mexico, somo of the red men left them andcametowards the rising sun. ïhey crossed the Rio Grande, and not knowing what lay before them entered upon the great salt marshes. ïhey traveled many days and found but littlo sweet water or game. The weather grew hot and the little streams dried uu and the grass withered, and many old men and women, and children died of thirst. One day, after many weeks of weary walking, a party of young braves, who had been sent ahead to reconnoiter, came running back and said: "We have found water; come on!" This good news put new life into their veins, and although nothing could be seenbut a dry, flat, bald prairie, the scouts were standing still, calling and beckoning to them andpointing toward something apparently at their fpft. ieei. At length thcy reaoh the spot where the braves were standing. Fifty foet bolow them the limpid waters of the Colorado sang a melody to Heaven. Beyond, f ar as even an Indian visión could reach, stretched a green expanse. ïhe tall mesquite grass, yielding to the breatli of the gentlc sonth wind, rolled in vast billows of verdure under the araent summer sun. Little "islands" of mesquite trees dotted this grassy sea. and herds of buffalo and deer grazeil in peaceful ignoraneo of an enemy's approach. Forgetting hunger, fatigue and oven thirst in this delicious visión the red men f all upon their knees and cry out "Tehas! Tehas!" "Tehas" is the nearest approach 1 can make in English to tlic correct pronuneiatioii of Texas, and itmeans-as the narrator explained to me- Paradisc. So it is that a great silent moving misery puts a new stamp on us in an hour or a moment, as sliarp mi impression as if it had taken half a lifetime to engrave it. One wit, like a knuckle of ham in soup, o-ives a zest and flavor to the dish, but more than one serves only to spoil the pottage.


Ann Arbor Courier
Old News