Contents ▼▲
Front Matter A Change of Homes "Joe Bowers" The Reasons for Moving Mother's Anxiety How we were to Travel Our Movable Home Leaving Ashley Eben Jordan On the Road Eben's Predictions What about California The First Encampment Night in Camp The Town of Independence Kansas Indians Looking into the Future A Stormy Day A Lack of Fuel Making Camp in a Storm A Thunderstorm Another Company of Pikers The Stock Stray Away An Indian Village I Weary with Traveling Eben's Boasts Suffering with Thirst In Search of Water Quenching Our Thirst Making Butter A Kansas Ferry At Soldier Creek Bread Making Prairie Peas Eben as a Hunter A Herd of Buffaloes Excitement in the Camp A Feast of Buffalo Meat Curing the Meat A Wash Day Uncomfortable Traveling Ellen's Advice Indians and Mosquitoes Prairie Dogs Colonel Russell's Mishap Chimney Rock At Fort Laramie Cooking in a Fireplace Trappers, Hunters, Indians On the Trail Once More Independence Rock Arrival at Fort Bridger Toward California At Bear River The Coming of Winter Utah Indians A Dangerous Trail Sunflower Seeds and Antelope A Forest Fire The Great Salt Lake Eben as a Fisherman Grasshopper Jam A Deserted Village The Great Salt Desert A Dangerous Journey Bread and Coffee Making Breaking Camp at Midnight Approaching the Salt Desert A Plain of Salt Like A Sea of Frozen Milk Salt Dust A Bitter Disappointment Coffee instead of Water A Spring of Sweet Water The Oasis Searching for Water The Beautiful Valley Snake Indians A Scarcity of Food Springs of Hot Water In the Land of Plenty The Truckee River The Sacramento Valley The Mission of San Jose Our Home in California

Martha of California - James Otis




A Feast of Buffalo Meat

There was so much game for us to bring in, that during the remainder of the day every man and boy that could be spared was kept busy at work skinning the dead buffaloes or cutting up the flesh.

What a feast we had that evening! We had buffalo tongues baked in the ovens, or in front of small fires which had been built here and there. Then there were what father called hump ribs, steaks, and meat of every kind that could be taken from a buffalo. Each member of the company was eager to learn how every eatable portion of the animal tasted, and, therefore, cooked two or three times as much as could be used at one meal.

Our people had no more than time to skin and cut up the carcasses before dark; on the following morning word was passed around that each family must dry, or smoke-cure, as much of the flesh as possible within the next four and twenty hours.

[Illustration] from Martha of California by James Otis

Straightway every man, woman, and child set about either slicing the meat as thin as it could be cut with sharp knives, or putting together racks made of sticks, on which the strips of flesh were to be hung and exposed to the rays of the sun, as well as to the smoke of the fires that were to be built directly beneath them.