moonbt] JERKED MEAT AND PEMMICAN 1067 



and the mounted warriors rode out in a body to surround and slaughter 

 the herd. The women followed close after them to strip the hides from 

 the fresh carcasses and cut out the choice portion of the meat and tal- 

 low and bring it into camp. Here the meat was cut into thin strips 

 and hung upon frames of horizontal poles to dry, while the tallow was 

 stripped off in Hakes. In the dry prairie atmosphere one day is usually 

 sufficient to cure the meat, without the aid of salt or smoke. When 

 thus dried it is known as "jerked beef.'' While, the meat is fresh, for 

 the first day or two the camp is a scene of constant feasting, the juicy 

 steaks or the sweet ribs being kept broiling over the coals in one tipi 

 or another until far into the night. It is the harvest home of the 

 prairie tribes. As soon as the meat is dry, the tipis are taken down 

 and packed into the wagons along with the meat, and one family after 

 another starts tor home until in a short time the great camp is a thing 

 of the past. 



The jerked beef or venison is commonly prepared for eating by being 

 boiled until reasonably tender. In eating, the Indian takes a strip thus 

 cooked, dips one end into a soup made by dissolving some salt in warm 

 water, takes the portion thus salted between his teeth, and saws off 

 enough for a mouthful with a knife held in his other hand. Uetween 

 mouthfuls he takes bites from a strip of dried tallow placed in the dish 

 with the meat. 



For pemmicau the jerked beef or other meat is toasted over a fire 

 until crisp and is then pounded into a hash with a stone hammer. In 

 the old times a hole was dug in the ground and a buffalo hide was 

 staked over so as to form a skin dish, into which the meat was thrown 

 to be pounded. The hide was that from the neck of the buffalo, the 

 toughest part of the skin, the same used for shields, and the only part 

 which would stand the wear and tear of the hammers. In the. mean- 

 time the marrow bones are, split up and boiled in water until all the 

 grease and oil come to the top, when it is skimmed off and poured 

 over the pounded beef. As soon as the mixture cools, it is sewed up 

 into skiu bags (not the ordinary painted parfleehe cases) and laid away 

 until needed. It was sometimes buried or otherwise cached. Peui- 

 mican thus prepared will keep indefinitely. When prepared for imme- 

 diate use, it is usually sweetened with sugar, mesquite pods, or some 

 wild fruit mixed and beaten up with it in the pounding. It is extremely 

 nourishing, and has a very agreeable taste to one accustomed to it. On 

 the march it was to the prairie Indian what parched corn was to the 

 hunter of the timber tribes, ami has been found so valuable as a con- 

 densed nutriment that it is extensively used by arctic, travelers ami 

 explorers. A similar preparation is in use upon the pampas of South 

 America and in the. desert region of South Africa, while the canned 

 beef of commerce is an adaptation from the Indian idea. The name 

 comes from the Cree language, and indicates something mixed with 

 grease or fat. (Laeombe.) 



