In all these modes of hunting, the buffalo is sometimes dangerous; for, becoming enraged from his wounds, he will often make desperate lunges at his pursuer; and, if the horse be not well trained, he may be himself disemboweled, leaving his rider at the mercy of the buffalo, as has happened on some occasions. But if the steed understand his business, he will dodge the animal with the expertness of a fencer.
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p.267Josiah 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
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
That species of gazelle known as the antelope is very numerous upon the high plains. ...The antelope is most remarkable for its fleetness: not bounding like the deer, but skimming over the ground as though upon skates. The fastest horse will rarely overtake them. I once witnessed an effort to catch one that had a hind-leg broken, but it far outstripped our fleetest 'buffalo-horse.' It is, therefore, too swift to be hunted in the chase. I have seen dogs run after this animal, but they would soon stop and turn about, apparently much ashamed of being left so far behind. The flesh of the antelope is, like that of the goat, rather coarse, and but little esteemed: consequently, no great efforts are made to take them. Being as wild as fleet, the hunting of them is very difficult, except they be entrapped by their curiosity. Meeting a stranger, they seem loth to leave him until they have fully found him out. They will often take a circuit around the object of their curiosity, usually approaching nearer and nearer, until within rifle shot — frequently stopping to gaze. Also, they are often decoyed with a scarlet coat, or a red handkerchief attached to the tip of a ramrod, which will sometimes allure them within reach of the hunter's aim. But this interesting animal, like the buffalo, is now very rarely seen within less than 200 miles of the frontier: though early voyagers tell us that it once frequented as far east as the Mississippi.
Josiah Gregg
American hunters, as well as Indians, to butcher the buffalo, generally turn it upon the belly, and commence on the back. The hump-ribs, tender-loins, and a few other choice bits being appropriated, the remainder is commonly left for the wolves. The skin is chiefly used for buffalo rugs, but for which it is only preserved by the Indians during fall and winter (and then rarely but from the cows and bullocks), when the hair is long and woolly. I have never seen the buffalo hide tanned, but it seems too porous and spongy to make substantial leather. Were it valuable, thousands of hides might be saved that are annually left to the wolves upon the Prairies.
Josiah 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
Gregg, Josiah
Gregory I, Gregory the Great
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