Note BP — {304} CHAP. IX.

The Indian method of preparing this unaccountable dish is by throwing the filthy bag across a pole directly over the fire, the smoke of which, they say, much improves it, by taking off the original flavour; and when any of it is to be cooked, a large flake, like as much tripe, is cut off and boiled for a few minutes; but the many large nodes with which the inside of the womb is studded, make it abominable. These nodes are as incapable of being divested of moisture as the skin of a live eel; but when boiled, much resemble, both in shape and colour, the yolk of an egg, and are so called by the natives, and as eagerly devoured by them.

The tripe of the buffalo is exceedingly good, and the Indian method of cooking it infinitely superior to that practised in Europe. When opportunity will permit, they wash it tolerably clean in cold water, strip off all the honey-comb, and only boil it about half, or three-quarters of an hour: in that time it is sufficiently done for eating; and though rather tougher than what is prepared in England, yet is exceedingly pleasant to the taste, and must be much more nourishing than tripe that has been soaked and scrubbed in many hot waters, and then boiled for ten or twelve hours.

The lesser stomach, or, as some call it, the many-folds, either of buffalo, moose, or deer, are usually eat raw, and are very good; but that of the moose, unless great care be taken in washing it, is rather bitter, owing to the nature of their food.

The kidneys of both moose and buffalo are usually eat raw by the Southern Indians; for no sooner is one of those beasts killed, than the hunter rips up its belly, thrusts in his arm, snatches out the kidneys, and eats them warm, before the animal is quite dead. They also at times put their mouths to the wound the ball has made, and suck the blood; which they say quenches thirst, and is very nourishing.