BUFFALO NEAR THE BIG BEND 



used to them and evinced keen interest in the 

 chase. 



In killing a buffalo for fresh meat we usually 

 selected a yearling or two-year-old, to insure ten- 

 der meat, and cut out only a few pounds of the 

 choicest parts from the carcass, buffalo being so 

 plenty that we seldom thought of the wasteful- 

 ness of this then common practice. 



Antelope, the fleetest and most graceful animal 

 on the plains, could seldom be overhauled by 

 a mounted man, but their inquisitiveness was so 

 great that they would often, in herds of a dozen 

 or more, approach our camp through curiosity; 

 and if they did not come close enough to suit us, 

 by displaying a red blanket we could lure them on, 

 almost close enough to knock them over with a 

 stick. Their meat is tender and well flavored, 

 but at certain seasons there is little fat on it and 

 a little bacon cooked with it improves it. 



Coming in from grooming the black horse one 

 day, Jack declared: 



"The more I handle that horse the better I like 

 him. He's one of the best I ever rubbed a brush 

 over. I've been wondering who that jayhawker 

 could have stole him from an' dreading lest the 

 owner should follow us up an' claim his property, 

 in which case, of course, we'd have to give him 

 up." 



"Well, Jack," I replied, "it ain't likely that the 

 owner of the horse, whoever he may be, will ever 



