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Show BUFFALO- BUTCHKRING " MOUNTAIN FASHION." 247 Polaris was however obtained, about midnight, which gave the latitude, Early in the morning, a large herd of buffalo was seen quietly feeding on the side of a high hill, about a mile to the southward. Archambault was soon in the saddle, and, approaching through a ravine, which concealed him from their sight, he reached the top of the hill immediately above them undiscovered. The whole herd was in full view of the camp, then busily engaged in packing the mules for the day's march. Soon the crack of a rifle and the sudden fall of one of the dark objects on the hillside gave notice that the work of destruction had commenced. Keeping himself concealed behind a large rock, the hunter very leisurely shot down four of these monsters, although one was much more than we could carry with us. When, satisfied with his morning's success, he showed himself from behind his breastwork, the whole band scoured off as fast as they could " tumble ahead." I rode up to the scene of this wanton butchery, and, for the first time, witnessed the operation of cutting up a buffalo. Contrary to the custom among us, the skinning process commences by making an incision along the top of the backbone, and separating the hide downward, so as to get the more quickly at what are considered the choice parts of the animal. These are the " bass," a hump projecting from the back of the neck just before the shoulders, and which is generally removed with the skin attached: it is about the size of a man's head, and, when boiled, resembles marrow, being exceedingly tender, rioh, and nutritious. Next comes the " hump," and the " hump ribs," projections of the vertebrae just behind the shoulders, some of which are a foot in length. These are generally broken off by a mallet made of the lower joint of one of the forelegs, cut off for the purpose. After these come the " fleece," the portion of flesh covering the ribs; the " depuis," a broad, fat part extending from the shoulders to the tail; the " belly fleece;" some of the ribs, called " side ribs," to distinguish them from the hump ribs; the thigh or marrowbones, and the tongue. Generally the animal is opened and the tenderloin and tallow secured. All the rest, including the hams and shoulders- indeed, by far the greater portion of the animal- is left on the ground. When buffalo are plenty, the hump, bass, and tongue- very frequently only the latter- are taken, and occasionally a marrow- bone for a tit- bit. This is called butchering " mountain fashion," and a most bar |