Six of the boat’s crew sat in a semicircle beside the guide and fronting the fire, each paying particular attention to his pipe, and talking between the puffs to anyone who chose to listen.
Suddenly Pierre vanished into the smoke and flames altogether, whence in another moment he issued, bearing in his hand the large tin kettle, which he deposited triumphantly at the feet of his comrades.
It was unnecessary to have said even that much by way of invitation. Voyageurs do not require to have their food pressed upon them after a hard day’s work. Indeed it was as much as they could do to refrain from laying violent hands on the kettle long before their worthy cook considered its contents sufficiently done.
Charley sat in company with Mr. Park—a chief factor, on his way to Norway House. Gibault, one of the men who acted as their servant, had placed a kettle of hot tea before them, which, with several slices of buffalo tongue, a lump of pemmican, and some hard biscuit and butter, formed their evening meal. Indeed, we may add that these viands, during a great part of the voyage, constituted their every meal. In fact, they had no variety in their fare, except a wild duck or two now and then, and a goose when they chanced to shoot one.
Charley sipped a pannikin of tea as he reclined on his blanket, and being somewhat fatigued in consequence of his exertions and excitement during the day, said nothing. Mr. Park, for the same reasons, besides being naturally taciturn, was equally mute, so they both enjoyed in silence the spectacle of the men eating their supper. And it _was_ a sight worth seeing.
Their food consisted of robbiboo, a compound of flour, pemmican, and water, boiled to the consistency of very thick soup. Though not a species of food that would satisfy the fastidious taste of an epicure, robbiboo is, nevertheless, very wholesome, exceedingly nutritious, and withal palatable. Pemmican, its principal component, is made of buffalo flesh, which fully equals (some think greatly excels) beef. The recipe for making it is as follows:-First, kill your buffalo—a matter of considerable difficulty, by the way, as doing so requires you to travel to the buffalo-grounds, to arm yourself with a gun, and mount a horse, on which you have to gallop, perhaps, several miles over rough ground and among badger-holes at the imminent risk of breaking your neck. Then you have to run up alongside of a buffalo and put a ball through his heart, which, apart from the murderous nature of the action, is a difficult thing to do. But we will suppose that you have killed your buffalo. Then you must skin him; then cut him up, and slice the flesh into layers, which must be dried in the sun. At this stage of the process you have produced a substance which in the fur countries goes by the name of dried meat, and is largely used as an article of food. As its name implies, it is very dry, and it is also very tough, and very undesirable if one can manage to procure anything better. But to proceed. Having thus prepared dried meat, lay a quantity of it on a flat stone, and take another stone, with which pound it into shreds. You must then take the animal’s hide, while it is yet new, and make bags of it about two feet and a half long by a foot and a half broad. Into this put the pounded meat loosely. Melt the fat of your buffalo over a fire, and when quite liquid pour it into the bag until full; mix the contents well together; sew the whole up before it cools, and you have a bag of pemmican of about ninety pounds weight. This forms the chief food of the voyageur, in consequence of its being the largest possible quantity of sustenance compressed into the smallest possible space, and in an extremely convenient, portable shape. It will keep fresh for years, and has been much used, in consequence, by the heroes of arctic discovery, in their perilous journeys along the shores of the frozen sea.