The saloon doors burst open and in strode the satsuma sheriff accompanied by a posse of papaya, dried banana and the cocoa nib kid. The oaky aromas of the vanilla-infused bar merged with the strawberry trifle-stained grass and dry hay of the floor. The palate exploded in a crossfire of chillies and ginger as brazil nut bullets ricocheted off honey and dried herbs, turning oranges into a mash of marmalade amidst a haze of cigar smoke. A good dousing of water brought everyone back to their senses with the sweet perfumes of ylang-ylang, geranium and chamomile with hot cross buns and custard served with wild-west strawberries. The palate was now a jovial dance of peaches, ginger biscuits and cherry cake dusted with nutmeg.