A RAINY DAY IN CAMP 201 



and the temptation was stronger. It will be many a year 

 ere I cease to hear Huddleston saying briskly, " Grub's 

 ready, gentlemen. Now, which will you have? Coffee, 

 tea or chocolate? I've got 'em all! " 



We all believed in having luxurious camp-fires; and 

 wood was plentiful and cheap. Each night and morn- 

 ing it was a white man's camp-fire, for fair. You know 

 the familiar Indian saying current in the West, — " White 

 man make heap-big fire, get way ofif!" It was against 

 the rules to cut logs shorter than six feet — save when 

 away from home, and camping on a trail. 



From the very first, I began to dry wild meat, after 

 a very good fashion which I had learned of my old 

 friend L. A. Huffman, away back in the bad-lands of 

 Montana. Strange to say, none of the other members 

 of our party knew any good method of drying meat, and 

 they watched my work with keen interest, and an eye to 

 the future. 



The process is so simple a child can use it, and the 

 ingredients can be purchased in any frontier store, for a 

 few cents. In Michel, I bought half a pound of black 

 pepper, an equal quantity of ground allspice, and four 

 three-pound bags of fine table-salt. The proportions of 

 the mixture I use are: Salt, three pounds; allspice, four 

 table-spoonfuls, and black pepper five table-spoonfuls, all 

 thoroughly mixed. 



Take a ham of deer, elk, or mountain sheep, or fall- 

 killed mountain goat, and as soon as possible after kill- 

 ing, dissect the thigh, muscle by muscle. Any one can 

 learn to do this by following up with fhe knife the 



