The next day, I hired a Mexican to carry some flour back to meet the wagons; for our party was by this time running short of provisions. In fact, we should long before have been in danger of starvation, had it not been for our oxen; for we had not seen a buffalo since the day we first met with the Comanches. Some of our cattle being in good plight, and able, as we were, to spare a few from our teams, we made beef of them when urged by necessity: an extra advantage in ox teams on these perilous expeditions.
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p.143Josiah Gregg
We turned 3 different teams of code programmers loose on the code bases of AIX, Unix and Linux. And they came back with - independently - we had the three teams - one was a set of high-end mathematicians, rocket scientist, modeling type guys. Another team was based on standard programmer types. A third team were really spiffy on agent technology and how all of this technology was built in the first place. So the three teams came back independently and validated that there wasn't just a little bit of code showing up inside of Linux from our Unix intellectual property base. There was actually a mountain of code showing up in there.
Darl McBride
On the 5th of June, we found ourselves once more traveling on a firm rolling prairie, about the region, as we supposed, of the boundary between the United States and Mexico; when Lieut. Bowman, in pursuance of his instructions, began to talk seriously of returning. While the wagons were stopped at noon, a small party of us, including a few dragoons, advanced some miles ahead to take a survey of the route. We had just ascended the highest point of a ridge to get a prospect of the country beyond, when we descried a herd of buffalo in motion and two or three horsemen in hot pursuit. "Mexican Ciboleros!" [Mexican Buffalo Hunters!] we all exclaimed at once; for we supposed we might now be within the range of the buffalo hunters of New Mexico. Clapping spurs to our horses, we set off towards them at full speed. As we might have expected, our precipitate approach frightened them away and we soon lost sight of them altogether. On reaching the spot where they had last been seen, we found a horse and two mules saddled, all tied to the carcass of a slain buffalo which was partly skinned. We made diligent search in some copses of small growth, and among the adjacent ravines, but could discover no further traces of the fugitives. The Indian rigging of the animals, however, satisfied us that they were not Mexicans.
Josiah Gregg
We had fourteen road-wagons, half drawn by mules, the others by oxen (eight of each to the team); besides a carriage and a Jersey wagon [a large wagon with a cloth top]. Then we had two swivels mounted upon one pair of wheels; but one of them was attached to a movable truckle, so that, upon stopping, it could be transferred to the other side of the wagons. One of these was a long brass piece made to order, with a caliber of but an inch and a quarter, yet of sufficient metal to throw a leaden ball to the distance of a mile with surprising accuracy. The other was of iron, and a little larger. Besides these, our party was well supplied with small arms. The Americans mostly had their rifles and a musket in addition, which they carried in their wagons, always well charged with ball and buckshot. Then my brother and myself were each provided with one of Colt's repeating rifles, and a pair of pistols of the same, so that we could, if necessary, carry thirty-six ready-loaded shots apiece; which alone constituted a capacity of defense rarely matched even on the Prairies.
Josiah Gregg
The flesh of the buffalo is, I think, as fine as any meat I ever tasted: the old hunter will not admit that there is anything equal to it. Much of its apparent savoriness, however, results perhaps from our sharpened 'prairie appetites,' and our being usually upon salt provisions awhile before obtaining it. The flesh is of coarser texture than beef, more juicy, and the fat and lean better distributed. This meat is also very easy of digestion (It has often been remarked by travelers, that however much buffalo meat one may eat, no inconvenience is ever suffered from it.), possessing even aperient qualities. The circumstance that bulls of all ages, if fat, make good beef, is a further proof of the superiority of buffalo meat. These are generally selected for consumption in the winter and early spring, when the cows, unless barren, are apt to be poor; but during most of the year, the latter are the fattest and tenderest meat. Of these, the udder is held as hardly second to the tongue in delicacy. But what the tail of the beaver is to the trapper, the tongue of the buffalo is to the hunter. Next to this are the 'marrow-bones,' the tender-loins, and the hump-ribs. Instead of a gristly substance, as sometimes stated, the hump is produced by a convex tier of vertical ribs, which project from the spine, forming a gradual curve over the shoulders: those of the middle being sometimes nearly two feet in length. The 'veal' is rarely good, being generally poor, owing to the scanty supply of milk which their dams [mothers] afford, and to their running so much from hunters and wolves.
Josiah Gregg
The dexterity of the Comanches in the buffalo chase is perhaps superior to that of any other tribe. The Mexican Ciboleros, however, are scarcely if at all inferior to the Indians in this sport. I once went on a hunting expedition with a Cibolero, who carried no arms except his bow and arrows and a butcher's knife. Espying a herd of buffalo, he put spurs to his horse, and, though I followed as fast as a mule I rode could trudge, when I came up with him, after a chase of two or three miles, he had the buffalo partly skinned! This was rather unusual dispatch, to be sure, for the animal oftener lingers awhile after receiving the fatal dart.
Josiah Gregg
Gregg, Josiah
Gregory I, Gregory the Great
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