mm* *z 



■V 



ACCOUNT OF THE INDIANS. 333 



the two sinews on each side of the back bone, the 

 brisket, the croup, and the back bone. Besides 

 these, they save and use the tongue, heart, liver, 

 paunch, and some part of the entrails. The head, 

 they carry home, the meat which is on it they 

 eat ; and the brains they rub over the skin, in 

 dressing it. — After they have taken all the meat 

 off from the skin, they stretch it on a frame, and 

 suffer it to dry. They next scrape off all the 

 hair, and rub the brains of the animal over the 

 skin, and then smoke it ; after which they soak it 

 in water, for about a day. They then take it out 

 and wring it as dry as possible $ and a woman takes 

 hold of each end, and they hold it over a fire, 

 frequently pulling it and changing its sides, until it 

 is perfectly dry. After this it is smoked with 

 rotten wood, and it becomes fit for use. This 

 last part of the process, is to prevent it from 

 becoming hard after it has been wet. 



The Sauteux, who remain about the Lake of 

 the Woods, now begin to plant Indian corn and 

 potatoes, which grow well. The Mandans, also, 

 along the Missouri River, cultivate the soil, and 

 produce Indian corn, beans, pumpkins, tobacco, &c. 

 As they do not understand curing their tobacco, 

 it is of little use to them. The Sauteux, who 

 live back from Mackana, raise large quantities of 

 Indian corn, beans, &c. And also make much 



