WESTERN WILD SPORTS. 151 



it his great medicine, for, said he, ' the herds come every season 

 to the vicinity to seek their white companion.' 



" In appearance, the Bison cow bears the same relation to 

 the bull that is borne by the domestic cow to her mate. Her 

 size is much smaller, and she has much less hair on the fore 

 part of her body. The horns of the cow are much less than 

 those of the bull, nor are they so much concealed by the hair. 

 The cow is by no means destitute of beard ; but though she 

 possesses this conspicuous appendage, it is quite short when 

 compared with that of her companion. 



" From July to the latter part of December, the Bison cow 

 continues fat. Their breeding season begins towards the latter 

 part of July, and continues until the beginning of September, 

 and after this month, the cows separate from the bulls in dis- 

 tinct herds, and bring forth their calves in April. The calves 

 rarely separate from the mother before they are a year old, and 

 cows are frequently seen, accompanied by calves of three seasons. 

 " The flesh of the Bison is somewhat coarser in its fibre than 

 that of the domestic Ox, yet travellers are unanimous in consid- 

 ering it equally savory as an article of food ; we must, however, 

 receive the opinions of travellers on this subject with some al- 

 lowance for their peculiar situations, being frequently at a dis- 

 tance from all other food, and having their relish improved by 

 the best of all recommendations in favor of the pi-esent viands 

 — hungei'. It is with reason, however, that the flesh is stated to 

 be more agreeably sapid, as the grass upon which these animals 

 feed is short, firm and nutritious, being very different from the 

 luxurious and less saline grass produced on a more fertile soil. 

 The fat of the Bison is said to be far sweeter and richer, and 

 generally preferable to that of the common Ox. The observa- 

 tions made in relation to the Bison's flesh, when compared to 

 the flesh of the domestic Ox, may be extended to almost all wild 

 meat, which has a peculiar flavor and raciness, which renders it 

 decidedly more agi-eeable than that of tame animals, although 

 the texture of the flesh may be much coarser, and the fibre by 

 no means so delicate. 



