The Recipe for Diamonds by Cutcliffe Hyne — Read

It is a tolerably insane amusement for a foreigner to go tramping over wild fields and valleys in Northern Norway with no other guide than the thing they call an ordnance map and a bit of a pocket-compass. And to do the same without intent to slay the beasts, the birds, or the fish of the country seems, to my way of thinking, even more mad still. Perhaps I am peculiarly constituted, but that's the way it strikes me personally. So I was rather curious to know what make of man it was that did these things.

Overnight I had seen little of him that was not heavily shadowed. The stranger preferred to do his own cooking, saying that he was used to it, and had elected to heat his meat at the doorway of the stove. Through this gap little radiance escaped. The only matters illuminated were the slices of venison, the toasting-splinter, and the hands that held it alternately. These last, being the solitary things one's eyes could make out, naturally were glanced over more than once. They were slightly above the medium size for hands, and long in proportion to their breadth. The fingers were tapered like a woman's. The nails were filbert-shaped, and grimy with recent climbing. The palms were hard. The knuckle-side was very brown, and showed the tendons prominently. They were those lean, nervous sort of hands which you find out at times can grip like thumbscrews.