516 AUDUBON 



Deer. This produced animation at once. I examined it 

 carefully, and Harris and Sprague returned promptly from 

 the point to which they had gone. The darkness of the 

 night, contrasting with the vivid glare of our fire, which 

 threw a bright light on the skinning of the Deer, and was 

 reflected on the trunks and branches of the cottonwood 

 trees, six of them in one clump, almost arising from the 

 same root, gave such superb effect that I retired some 

 few steps to enjoy the truly fine picture. Some were 

 arranging their rough couches, whilst others were en- 

 gaged in carrying wood to support our fire through the 

 night ; some brought water from the great, muddy stream, 

 and others were busily at work sharpening long sticks for 

 skewers, from which large pieces of venison were soon 

 seen dropping their rich juices upon the brightest of em- 

 bers. The very sight of this sharpened our appetites, and 

 it must have been laughable to see how all of us fell to, 

 and ate of this first-killed Black-tailed Deer. After a 

 hearty meal we went to sleep, one and all, under the pro- 

 tection of God, and not much afraid of Indians, of whom 

 we have not seen a specimen since we had the pleasure of 

 being fired on by the Santees. We slept very well for a 

 while, till it began to sprinkle rain; but it was only a 

 very slight shower, and I did not even attempt to shelter 

 myself from it. Our fires were mended several times by 

 one or another of the party, and the short night passed 

 on, refreshing us all as only men can be refreshed by 

 sleep under the sky, breathing the purest of air, and 

 happy as only a clear conscience can make one. 



May 27, Saturday. At half-past three this morning my 

 ears were saluted by the delightful song of the Red Thrush, 

 who kept on with his strains until we were all up. Harris 

 and Bell went off, and as soon as the two hunters had 

 cleaned their rifles they followed. I remained in camp 

 with Sprague for a while ; the best portions of the Deer, 

 i. e., the liver, kidneys, and tongue, were cooked for 



