Note 4 — TO THE FROZEN and PACIFIC OCEANS IN 1789 and 1793 (continued 3)

The provision called pemmican, on which the Chepewyans, as well as the other savages of this country, chiefly subsist in their journeys, is prepared in the following manner: The lean parts of the flesh of the larger animals are cut in thin slices, and are placed on a wooden grate over a slow fire, or exposed to the sun, and sometimes to the frost. These operations dry it, and in that state it is pounded between two stones; it will then keep with care for several years. If, however, it is kept in large quantities, it is disposed to ferment in the spring of the year, when it must be exposed to the air, or it will soon decay. The inside fat, and that of the rump, which is much thicker in these wild than our domestic animals, is melted down and mixed, in a boiling state with the pounded meat, in equal proportions: it is then put in baskets or bags for the convenience of carrying it. Thus it becomes a nutritious food, and is eaten, without any further preparation, or the addition of spice, salt, or any vegetable or farinaceous substance. A little time reconciles it to the palate. There is another sort made with the addition of marrow and dried berries, which is of a superior quality.