Page:Early western travels, 1748-1846 (1907 Volume 29).djvu/229

 odor, one can hardly endure the fragrance of those who feast upon its flesh and besmear themselves with its oil.

{154} A good old woman, whose face was anointed with blood, presented me a wooden platter filled with soup; the horn spoon destined for my use was dirty and covered with grease; she had the complaisance to apply it to the broad side of her tongue, before putting it into my unsavory broth.

If a bit of dried meat, or any other provision is in need of being cleansed, the dainty cook fills her mouth with water and spirts it with her whole force upon the fated object. A certain dish, which is considered a prime delicacy among the Indians, is prepared in a most singular manner, and they are entitled to a patent for the happy faculty of invention. The whole process belongs exclusively to the female department. They commence by rubbing their hands with grease, and collecting in them the blood of the animal, which they boil with water; finally, they fill the kettle with fat and hashed meat. But—! Often half a dozen old women are occupied in this mincing operation during hours; mouthful after mouthful is masticated, and thus passes from the mouth into the cauldron, to compose the choice ragout of the Rocky mountains. Add to this, by way of an exquisite desert, an immense dish of crusts, {155} composed of pulverized ants, grass-hoppers and locusts, that have been dried in the sun, and you may then be able to form some idea of Indian luxury.

The American porcupine, the Hystrix dorsata, is called by modern Zoologists, the Prickly Beaver. In fact there is great similarity between the two species in size and form, and both inhabit the same region. The porcupine, like the beaver, has a double peltry or fur; the first is long and soft; the second, is still softer, and greatly resembles