In all the vast region over which this vagrant tree swarms, it furnishes firewood and shelter. The pioneer blesses it, and a great multitude of wild things, both plant and animal, maintain their lives in comfort and security because of its protection.
The lodge-pole pine or tamarack pine is but a variety (_Murrayana_) of _P. contorta_, that grows in forests on both slopes of the Rocky Mountains of Montana and Wyoming, at elevations of from seven to eight thousand feet, and stretches away into British Columbia and Alaska, and southward to the San Jacinto Range. Between eight thousand and nine thousand five hundred feet in altitude, along the Sierra Nevada in California, it reaches its greatest size and beauty, and forms extensive dense forests. The young trees have very slender trunks, and often stand crowded together like wheat on the prairie. An average forest specimen is five inches in diameter, when thirty or forty feet in height. No wonder the Indian in Wyoming and Colorado called it "the lodge-pole pine," for their supple trunks fitted these trees, while yet saplings, to support the lodge he built.
Richer, moister ground nourishes this fortunate offspring of the scrub pine. The two-leaved foliage, usually about two inches long, wears a cheerful yellow-green, while the parent tree is dark and sombre, with leaves an inch in length. The hard, strong, brown wood of _contorta_ contrasts strikingly with that of its variety, which is light yellow or nearly white--soft, weak, straight-grained and easily worked. Its abundance in regions where other timber is scarce, brings it into general use for construction work. It also furnishes railroad ties, mine timbers and fuel, with the minimum of labor, since trunks of proper sizes can easily be selected.
The Indians, whose food supply was always precarious, gathered branches and made a soft pulp of the inner bark, scraped out in the growing season. This they baked, after shaping it into huge cakes, in pit ovens built of stones, and heated for hours by burning in them loads of firewood. When the embers were burned out, the oven was cleaned and the cakes put in. Later they were smoked with a damp fire of moss, which preserved them indefinitely. "Hard bread" of this type provisioned the Indian's canoe on long trips. Inedible until boiled, it was a staple winter food at home and on long expeditions, among various tribes of the Northwest.