A few days after this occurrence, Mr. Wethered returned to the camp one evening with seven buffalo tongues (the hunter's usual trophy) swung to his saddle.
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p.216Josiah Gregg
On the night after the first buffalo scamper, we encamped upon a woodless ravine, and were obliged to resort to 'buffalo chips' (dry ordure) for fuel. It is amusing to witness the bustle which generally takes place in collecting this offal. In dry weather it is an excellent substitute for wood, than which it even makes a hotter fire; but when moistened by rain, the smouldering pile will smoke for hours before it condescends to burn, if it does at all. The buffalo meat which the hunter roasts or broils upon this fire, he accounts more savory than the steaks dressed by the most delicate cooks in civilized life.
Josiah Gregg
Buffalo calves (but not full-grown buffalo) are often taken with the lazo by Mexicans and Indians; yet, being separated from their dams and the droves during chases, these simple little creatures not unfrequently take up with the riding animals of the hunters, and follow them to the camp as tamely as though they were their dams. If provided with domestic cows, they may be raised without much difficulty.
Josiah Gregg
Not long after the incident above alluded to, as I was pioneering alone, according to my usual practice, at a distance of a mile or two ahead of the wagons, in search of the best route, I perceived in a glade, a few rods in front of me, several protuberances, which at first occasioned me no little fright, for I took them, as they loomed dimly through the tall grass, for the tops of Indian lodges. But I soon discovered they were the huge humps of a herd of buffalo, which were quietly grazing. I took aim at one that stood broad-side, and 'blazed away.' The buffalo threw up their heads and looked about, but seeing nothing (for I remained concealed in the grass), they again went on grazing as though nothing had happened. The truth is, the one I had shot was perhaps but little hurt; for, as generally happens with the inexperienced hunter — and often with those who know better, the first excitement allowing no time for reflection — I no doubt aimed too high, so as to lodge the ball in the hump. A buffalo's heart lies exceedingly low, so that to strike it the shot should enter not over one-fourth of the depth of the body above the lower edge of the breast bone. The brutes were no sooner quiet, than I took another and more deliberate aim at my former victim, which resulted as before. But believing him now mortally wounded, I next fired in quick succession at four others of the gang. It occurred to me, by this time, that I had better save my remaining three shots; for it was possible enough for my firing to attract the attention of strolling [natives], who might take advantage of my empty gun to make a sortie upon me — yet there stood my buffalo, some of them still quietly feeding. As I walked out from my concealment, a party of our own men came galloping up from the wagons, considerably alarmed. They had heard the six shots, and, not recollecting my repeating rifle, supposed I had been attacked by Indians, and therefore came to my relief. Upon their approach the buffalo all fled, except three which appeared badly wounded — one indeed soon fell and expired. The other two would doubtless have followed the example of the first, had not a hunter, anxious to dispatch them more speedily, approached too near; when, regaining strength from the excitement, they fled before him, and entirely escaped, though he pursued them for a considerable distance.
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
While traveling down the course of the Canadian, we sometimes found the buffalo very abundant. On one occasion, two or three hunters, who were a little in advance of the caravan, perceiving a herd quietly grazing in an open glade, they 'crawled upon' them after the manner of the 'still hunters.' Their first shot having brought down a fine fat cow, they slipped up behind her, and, resting their guns over her body, shot two or three others, without occasioning any serious disturbance or surprise to their companions; for, extraordinary as it may appear, if the buffalo neither see nor smell the hunter, they will pay but little attention to the crack of guns, or to the mortality which is being dealt among them.
Josiah Gregg
Gregg, Josiah
Gregory I, Gregory the Great
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