WESTERN WILD SPORTS. 
151 
it his great medicine , for, said he, ‘ the herds come every season 
to the vicinity to seek their white companion.’ 
“ In appearance, the Bison cow bears the same relation to 
the bull that is borne by the domestic cow to her mate. Her 
size is much smaller, and she has much less hair on the fore 
part of her body. The horns of the cow are much less than 
those of the bull, nor are they so much concealed by the hair. 
The cow is by no means destitute of beard; but though she 
possesses this conspicuous appendage, it is quite short when 
compared with that of her companion. 
“ From July to the latter part of December, the Bison cow 
continues fat. Their breeding season begins towards the latter 
part of July, and continues until the beginning of September 
and after this month, the cows separate from the bulls in dis¬ 
tinct herds, and bring forth their calves in April. The calves 
rarely separate from the mother before they are a year old, and 
cows are frequently seen, accompanied by calves of three seasons. 
“ The flesh of the Bison is somewhat coarser in its fibre than 
that of the domestic Ox, yet travellers are unanimous in consid¬ 
ering it equally savory as an article of food; we must, however, 
receive the opinions of travellers on this subject with some al¬ 
lowance for their peculiar situations, being frequently at a dis¬ 
tance from all other food, and having their relish improved by 
the best of all recommendations in favor of the present viands 
—hunger. It is with reason, however, that the flesh is stated s to 
be more agreeably sapid, as the grass upon which these animals 
feed is short, firm and nutritious, being very different from the 
luxurious and less saline grass produced on a more fertile soil. 
The fat of the Bison is said to be far sweeter and richer, and 
generally preferable to that of the common Ox. The observa¬ 
tions made in relation to the Bison’s flesh, when compared to 
the flesh of the domestic Ox, may be extended to almost all wild 
meat, which has a peculiar flavor and raciness, which renders it 
decidedly more agreeable than that of tame animals, although 
the texture of the flesh may be much coarser, and the fibre by 
no means so delicate. 
