8 THE BISON. 



which the spiues of bone are taken out, the denuded 

 portion is then covered with skin, which is finally 

 sewed to the skin covering the hump. The hair is 

 then singed and pulled off, and the whole mass is 

 put in a hole dug in the earth for its reception, which 

 has been previously heated by a strong fire in and 

 over it the evening previous to the day on which it 

 is to be eaten. It is then covered with cinders and 

 earth about a foot deep, and a strong fire made over 

 it. By the next day at noon it is fit for use. The 

 tongues and marrow bones are also highly esteem- 

 ed by the hunters. To preserve the flesh for future 

 use the hunters and Indians cut it into thin slices 

 and dry it in the open air, which is called jerking; 

 this process is speedily finished, and a large stock 

 of meat may thus be kept for a considerable length 

 of time. 



From the dried flesh of the bison the fur traders 

 of the north west prepare a food which is very valua- 

 ble on account of the time it may be preserved with- 

 out spoiling, though it will not appear very alluring 

 to those who reside where provisions are obtained 

 without difficulty. The dried bison's flesh is placed 

 on skins and pounded with stones until sufficient- 

 ly pulverized. It is then separated as much as pos- 

 sible from impurities, and one third of its weight of 

 the melted tallow of the animal is poured over it. 

 This substance is called pemmican, and being pack- 

 ed firmly in bags of skin of a convenient size for 

 transportation, may be kept for one year without 



