86 BEAR STORIES 



dishes prepared from parts of the animal. "Fat 

 pudding" is prepared in this way: About three 

 or four feet of the large intestine is cut off with 

 all the fat adhering to it. A ramrod or thin stick 

 of suitable size is then inserted in the gut, and 

 one end tied to it. It is then pulled inside out 

 and cleaned. Berries are sometimes stuffed in- 

 side with the fat. The ends are then tied, and 

 the gut put to boil for about an hour and then 

 laid aside to cool, as it is always eaten cold. It 

 is served up in its full length on a birch bark plat- 

 ter, and each guest cuts off with his knife what- 

 ever length he is able to manage; the more he can 

 stow away the greater being the honor he is pay- 

 ing to his host. 



Being in luck one day, I chanced to supply the 

 necessary viands for a feast in the shape of two 

 bears, and of course had to be invited. Outside 

 of the Hudson's Bay Company's agents, few 

 whites have ever had that honor. Some of the 

 hunters were away, so that the gathering was 

 not a large one, some fourteen or fifteen guests 

 being present. A long strip of white cotton serv- 

 ed as a table cloth. This was laid down on the 

 balsam branches, fresh cut for the occasion. A 

 plate and knife and some thin sheets of birch 

 bark were laid before each person, but no fork or 

 spoon. When necessary to take a piece of meat 

 out of the platter, a wooden skewer was used. 



