INDIAN COOKERY. 121 
encamped upon so fine a stream that in anticipation of 
future wants the Captain ordered our water-barrels to be 
filled. : 
-The Major, an old campaigner, whose mouth had been 
watering for a taste of the juicy buck, immediately gave © 
orders to one of the Indian corps, and soon the smoking ribs 
_ invited us toa feast which needed no Appician appetite to 
enjoy. 
The way in which Indians cook venison is peculiar. Sharp- 
ening a stick at both ends, the meat is spitted upon it, the 
stick stuck in the ground neara blazing fire and the meat 
watched closely, turning it occasionally until the gravy 
begins to run, when with the simple addition of salt a-morsel 
is prepared which once tasted leaves a lasting impression 
_ upon the palate, light and easy of digestion, and carrying no 
nightmare with it. We enjoyed it fully, and slept soundly 
under the effects. 
J uly 17th—We marched at sunrise, our course still north- 
west. Inashort time the scene changed, and we were amidst 
the first bold scenery we had yet encountered. Long ranges 
of precipitous bluffs bounded the horizon, looking like so 
mahy barriers to our future progress. These bluffs were of 
igneous formation, and afforded a fine field for the geologist. 
. In many places large slabs of sandstone were poised upon 
pencils of red clay, looking like a miniature Stone Henge, or 
the ruins of the Pantheon, the whole presenting a singular 
feature in the landseape. 
End 
