﻿274 
  THE 
  OMAHA 
  TRIBE 
  [eth. 
  ANN. 
  27 
  

  

  the 
  fat 
  that 
  adhered 
  to 
  the 
  outside. 
  A 
  narrow 
  strip 
  of 
  tender 
  meat 
  

   from 
  the 
  side 
  of 
  the 
  backbone 
  was 
  then 
  cut 
  ; 
  one 
  end 
  of 
  the 
  intestine 
  

   bearing 
  fat 
  on 
  it 
  was 
  turned 
  in 
  and 
  the 
  strip 
  of 
  meat 
  was 
  inserted 
  

   at 
  this 
  end. 
  As 
  the 
  meat 
  was 
  pushed 
  along, 
  the 
  intestine 
  became 
  

   reversed 
  — 
  the 
  fatty 
  outside 
  became 
  the 
  inside. 
  After 
  the 
  meat 
  was 
  in, 
  

   both 
  ends 
  of 
  the 
  intestine 
  were 
  securely 
  tied; 
  it 
  was 
  then 
  boiled, 
  or 
  

   roasted 
  on 
  coals. 
  This 
  was 
  called 
  ta 
  n 
  'Jie 
  and 
  was 
  esteemed 
  a 
  great 
  

   delicacy. 
  The 
  meat 
  thus 
  cooked 
  was 
  very 
  tender 
  and 
  all 
  the 
  juice 
  

   was 
  preserved 
  within 
  its 
  close 
  covering. 
  The 
  stomach 
  was 
  turned 
  

   inside 
  out, 
  carefully 
  washed, 
  and 
  the 
  inner 
  coating 
  removed 
  and 
  

   thrown 
  away; 
  the 
  remainder 
  was 
  used 
  for 
  food. 
  The 
  heart 
  and 
  lungs 
  

   were 
  usually 
  left 
  in 
  the 
  carcass. 
  The 
  small 
  intestines 
  of 
  the 
  sucking 
  

   calf 
  were 
  braided 
  and 
  roasted 
  over 
  coals; 
  these 
  were 
  regarded 
  as 
  a 
  

   delicacy. 
  Meat 
  was 
  generally 
  boiled, 
  the 
  water, 
  or 
  soup, 
  being 
  taken 
  

   after 
  the 
  meat 
  had 
  been 
  eaten. 
  

  

  The 
  bones, 
  used 
  for 
  their 
  marrow 
  after 
  roasting, 
  were 
  : 
  wazhi'be, 
  " 
  leg 
  

   bones;" 
  teno 
  n 
  'xdhi. 
  "backbone." 
  The 
  waba'fno 
  n 
  , 
  "shoulder 
  blades," 
  

   were 
  valuable 
  as 
  implements-, 
  particularly 
  those 
  of 
  the 
  elk, 
  used 
  as 
  

   hoes. 
  The 
  other 
  bones 
  were 
  called: 
  te'pa, 
  "skull;" 
  he, 
  "horns;" 
  

   u'gaxo 
  n 
  , 
  "hip 
  bone;" 
  wazhi'beuto 
  n 
  'ga, 
  "upper 
  leg 
  bone;" 
  zhi'beucni, 
  

   "lower 
  leg 
  bone;" 
  te 
  sha'ge, 
  "hoofs." 
  

  

  The 
  buffalo 
  meat 
  was 
  brought 
  into 
  camp 
  on 
  ponies. 
  Boys 
  drove 
  

   these 
  animals 
  out 
  to 
  the 
  hunting 
  field 
  for 
  the 
  purpose 
  of 
  packing 
  the 
  

   meat 
  on 
  them. 
  The 
  running 
  horses 
  used 
  in 
  hunting 
  were 
  not 
  permitted 
  

   to 
  cany 
  burdens. 
  Sometimes 
  women 
  went 
  out 
  to 
  help 
  in 
  butchering, 
  

   particularly 
  widows 
  or 
  childless 
  women, 
  or 
  they 
  drove 
  the 
  pack 
  ponies. 
  

   It 
  was 
  the 
  woman's 
  part 
  to 
  cut 
  the 
  meat 
  into 
  thin 
  sheets 
  and 
  hang 
  it 
  

   on 
  the 
  racks 
  for 
  drying. 
  The 
  rib 
  meat 
  was 
  cut 
  into 
  strips, 
  braided, 
  

   and 
  dried. 
  

  

  The 
  rules 
  for 
  butchering 
  an 
  elk 
  and 
  dividing 
  the 
  meat 
  among 
  the 
  

   helpers 
  were 
  the 
  same 
  as 
  for 
  the 
  buffalo. 
  

  

  After 
  being 
  flayed 
  a 
  deer 
  was 
  cut 
  in 
  half, 
  one 
  side 
  being 
  cut 
  close 
  to 
  

   the 
  backbone 
  ; 
  this 
  half 
  was 
  called 
  the 
  tathie'. 
  This 
  cut 
  became 
  the 
  

   property 
  of 
  the 
  first 
  man 
  to 
  reach 
  the 
  deer 
  and 
  to 
  begin 
  to 
  butcher 
  

   the 
  game. 
  The 
  other 
  half 
  of 
  the 
  deer, 
  that 
  to 
  which 
  the 
  backbone 
  

   and 
  the 
  neck 
  adhered, 
  was 
  divided 
  through 
  the 
  ribs, 
  making 
  two 
  por- 
  

   tions. 
  The 
  hind 
  part 
  of 
  this 
  cut 
  belonged 
  to 
  the 
  second 
  person 
  who 
  

   arrived 
  on 
  the 
  scene 
  and 
  took 
  part 
  in 
  the 
  butchering. 
  To 
  the 
  man 
  

   who 
  shot 
  the 
  deer 
  belonged 
  the 
  skin 
  and 
  the 
  portion 
  to 
  which 
  the 
  neck 
  

   was 
  attached. 
  Sometimes 
  a 
  man 
  was 
  alone 
  when 
  he 
  killed 
  a 
  deer. 
  

   In 
  that 
  case, 
  after 
  he 
  had 
  flayed 
  the 
  animal 
  he 
  cut 
  all 
  the 
  meat 
  from 
  

   the 
  bones 
  and 
  left 
  the 
  skeleton. 
  If 
  after 
  he 
  had 
  finished 
  a 
  person 
  

   should 
  come 
  up, 
  the 
  hunter 
  would 
  say, 
  Bthe'utki 
  shnude 
  (bthe. 
  "all;" 
  

   uihishnude, 
  "stripped"), 
  that 
  is, 
  "the 
  meat 
  is 
  stripped 
  from 
  the 
  bones." 
  

  

  