of his dress, or other mark, by which he might distinguish it. It was the most exciting scene in which I was ever engaged—the hunters, so lately a dense and orderly body, were now scattered far and wide over the plain, many miles apart, in pursuit of the buffaloes; some terror-stricken, others infuriated to madness. Sigenok had killed five or six, and Malcolm had also, much to our gratification, killed one, though I had not been so successful, from nervousness, I fancy; when the Indian being at some distance, as we were in full chase of another buffalo, a huge bull started out from behind a knoll, and rushed towards us. My brother’s horse started at the unexpected sight, and putting his foot into a badger hole, stumbled, and threw him over his head. The faithful animal stood stock still, but on came the bull. I shrieked out to Malcolm to leap on his horse and fly, but he was stunned, and did not hear me. The bull was not twenty paces from him; in another instant he would have been gored to death. I felt thankful that I had not before fired. Raising my rifle to my shoulder, I pulled the trigger, the huge animal was within ten paces of him; over it went, then rose on its knees, and struggled forward. I galloped up to Malcolm, who was beginning to recover his senses. With a strength I did not fancy I possessed I dragged him up, and helped him on his horse just before the monster fell over the spot where he had lain, and would have crushed him with his weight. By the time Sigenok returned, the buffalo was dead. He highly praised me when he heard what had occurred, but said that we had had hunting enough that day, and that he would now summon his people to take possession of the animals we had killed. The skins are called robes, and are valued as articles of trade, being taken by the far traders and sent to Canada, England, Russia, and other parts of the world. Parts of the flesh of the slain animals was carried into the camp for immediate consumption, but the larger portion was prepared forthwith in a curious way for keeping. The meat is first cut into thin slices and dried in the sun, and these slices are then pounded between two stones till the fibres separate. This pounded meat is then mixed with melted fat, about fifty pounds of the first to forty pounds of the latter, and while hot is pressed into buffalo-skin bags, when it forms a hard, compact mass. It is now called pemmikon, from pemmi, meat, and kon, fat, in the Cree language. One pound of this mixture is considered as nutritious as two of ordinary meat, and it has the advantage of keeping for years through all temperatures.

V.

Soon after the grand hunting-day I have described, our scout brought word 

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