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In the chase, the experienced hunter singles out the fattest buffalo as his victim, and having given him a mortal wound, he in like manner selects another, and so on, till the plain is sometimes literally strewed with carcasses.
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p.266

 

Josiah Gregg

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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

 

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

 

Miss J. Hunter Dunn, Miss J. Hunter Dunn,
Furnish'd and burnish'd by Aldershot sun,
What strenuous singles we played after tea,
We in the tournament — you against me!

 

John Betjeman

 

Both Indians and Mexicans often chase with a long-handled spear or lance, which, if the horse be well trained, is still a more expeditious mode of killing them than with the bow and arrow. An expert lancer will enter a drove, and drawing up alongside, will pierce buffalo after buffalo until several are brought down.

 

Josiah Gregg