Note AH — Chapter XXVI

Pemican, of which I have already spoken several times, is the Indian name for the dried and pounded meat which the natives sell to the traders. About fifty pounds of this meat is placed in a trough (un grand vaisseau fait d'un tronc d'arbre), and about an equal quantity of tallow is melted and poured over it; it is thoroughly mixed into one mass, and when cold, is put up in bags made of undressed buffalo hide, with the hair outside, and sewed up as tightly as possible. The meat thus impregnated with tallow, hardens, and will keep for years. It is eaten without any other preparation; but sometimes wild pears or dried berries are added, which render the flavor more agreeable.