PRE-HISTORIC RESTAURANTS. 193 



from west to east. Wallows were also very numer- 

 ous, and wc noticed as a peculiarity of these, as well 

 as the 2^aths, that the grass killed by treading and 

 rolling does not renew itself when the spots are aban- 

 doned. More than once on the Grand Prairie of 

 Illinois I have seen these wallows, made before the 

 knowledge of the white man, still remaining destitute 

 of grass. 



An old bull who has been rolling when the walluw 

 is muddy, is an interesting object. The clay plastered 

 over and tangled in his shaggy coat bakes in the sun 

 very nearly Avhite ; and tliis it was, probably, that 

 gave rise to the early traditions of white butlfalo. 



AVherever on our route the rock cropped out along 

 creeks or in ravines, it was the white magnesia lime- 

 stone, and so soft as to be easily cut. Further west 

 alternate pink and white veins occur, giving the stone 

 a very beautiful appearance. We frequently found 

 on the rocks and in the ravines deposits of very per- 

 fect shells, apparently those of oysters. Sachem sug- 

 gested that they marked the location of pre-historic 

 restaurants — the Delmonicos of the olden time, say 

 fifty thousand years before the Pharaohs were born. 

 He thought it possible that some future quarry- 

 man might blast out an oyster-knife and money pot 

 of quaint coins. 



Muggs thought this patch of our continent resem- 

 bled Australia — " Not that it is as rich, you know, 

 but there's so much of it." He even became enthu- 

 siastic enough to affirm that the land mi^ht be made 

 profitable, " if some Hinglish sheep and 'eifers were 

 put on it, you see." 



