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The Buffalo markable that the appetite makes unusual demands, 
and that people, who formerly were accustomed to 
eat scarcely a pound of meat daily, can consume eight 
and ten times as much of fresh buffalo meat, without 
being gluttons on that account. With the abundance 
of buffalo such a healthy appetite can be satisfied 
without trouble. Only so much is shot daily as will 
last for a few days. But if the journey goes through 
a region where neither buffalo nor other game is to 
be found, the buffalo meat is dried as follows: The 
meat is cut in strips as thin as possible, and hung upon 
poles or scaffolds, and there allowed to dry in the sun. 
If time is limited, a little fire is at first maintained un- 
der it; but it tastes better without the fire. When it 
is dried, it is beaten with a stone or hammer to make 
it more tender. It is then eatable, either dry or 
cooked, and can be kept for years, if protected against 
moisture and insects. The so-called toro is still more 
suitable for preservation. For its preparation this 
dried meat is beaten with a stone into a coarse grained 
powder, and mixed with as much melted buffalo fat 
and tallow as it will hold. The paste thus formed is 
pressed as compactly as possible into a bag of buffalo 
skin, which is then firmly sewed up. 
The whites use the buffalo chiefly for food. The 
green skins are too heavy, and their preparation too 
difficult to justify the trouble of carrying them off. 
The Indians, on the other hand, tan the hides and 
use them partly for their own dwelling and clothing, 
partly in barter with the whites. Tanning is the busi- 
