o are working laboriously, it is distasteful to
others.

Pemmican is a mixture of about five-ninths of pounded dry meat to
four-ninths of melted or boiled grease; it is put into a skin bag or tin
can whilst warm and soft. The grease ought not to be very warm, when
poured on the dry meat. Wild berries are sometimes added. The skin bags
for the pemmican should be shaped like pillow (not bolster) cases, for
the convenience of packing on horseback. The pemmican is chopped out with
an axe, when required.

I do not know if it can be bought anywhere in England. It was usually
prepared in the government yards at Deptford, when made for the Arctic
Expeditions. It is largely used in the Hudson's Bay territory. A
traveller who desired to furnish himself with pemmican might procure his
supplies from thence.

Pemmican, as made in England.--Sir John Richardson describes, in his
Narrative, the preparation of the pemmican that he took with him in his
last journey. The following is a resume of what he says:--The meat used
was round of beef; the fat and membranous parts were pared away; it was
then cut into thin slices, which were dried in a malt-kiln, over an
oak-wood fire, till they were quite dry and friable. Then they were
ground in a malt mill; after this process the powder resembled
finely-grated meal. It was next mixed with nearly an equal weight of
melted beef, suet, or lard; and the plain pemmican was made. Part of the
pemmican was mixed with Zante currants, and another part with sugar. Both
of these mixtures were much liked, especially the latter. The pemmican,
when complete, cost at the rate of 1x. u 1/2 d. per pound, but then the
meat was only 6 3/4 d. per pound; it is dearer now. The meat lost more
than three-quarters of its weight in drying. He had 17,424 lbs. of
pemmican in all; it was made from--fresh beef, 35,641 lbs; lard9
lbs.; currants3 lbs.; and sugar lbs.

Pemmican, as made in the Prairie.--Mr. Ballantyne, who was in the service
of the Hudson's Bay Company, gives the following account:--"Having shot a
buffalo, the hunters cut lumps of his flesh, and slitting it up into
flakes or layers, hang it up in the sun, or before a slow fire, to dry;
and the fat can be dried as well as the lean. In this state, it is often
made into packs, and sent about the country, to be consumed as dried meat
(it is often best relished raw, for, when grilled without fat, it burns
and becomes ashy); but when pemmican is wanted, it has to