rcumstances were very much altered. The whole of their provisions of
dried meat, flour, and coffee, had been dropped by Jeanette in her
flight, and, of course, eaten up or destroyed by the javalies.
Henceforth they would have to depend entirely on their guns to supply
them. The loss of their tent did not vex them, as in the fine summer
weather, which they then had, they thought nothing of sleeping in the
open air. But to be deprived of their coffee, that much-prized luxury
of the prairie traveller, was a great chagrin. However, as Basil
observed, they would have to get along without it. It would not be long
before they should come across the buffalo, and with the delicious
"hump-ribs" in plenty, hunters rarely long for other luxuries. All
three felt satisfied that the buffalo-range was not far off, and that by
keeping due westward they would soon be gratified with the sight of
large droves of these animals. They resolved, however, to act with
caution. They had heard that many tracts of the prairies are almost
barren of game. With this fact before their minds, they were not going
to leave so much good food behind them as appeared to be in the carcass
of the bear. She therefore must be "jerked," and packed upon Jeanette,
in lieu of the load which the latter had kicked off. So, with these
intentions, Basil and Francois set to skinning her, while Lucien
commenced collecting dry wood for a large fire. Of course they intended
staying another night in the same camp, as it would take a day, at
least, to "jerk" the bear-meat.

The bear was soon skinned and cut up into thin slices and strips--for
that is the mode adopted in "jerking," or preserving without salt. It
is usual to cure the meat by simply hanging it over poles or lines, in a
hot sun; where it will dry sufficiently in three days, so that there
will be no risk of its spoiling afterwards. But our adventurers did not
wish to be detained so long, and therefore adopted another mode of
curing it--that was by "barbecueing" it slightly over a fire. This was
the plan:--A shallow pit was scooped out in the ground, and across it
were laid green saplings, parallel to each other. Into the pit were
thrown embers and red cinders, so as to give up a considerable heat.
Upon the saplings thin slices of the meat were laid--as on a gridiron--
so that they might become dried and slightly toasted at the same time.
Meat cured in this way will keep for months; and the Indians a