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Updated: May 9, 2025
Gass and Thomson some distance but their horses enabled them to keep out of it's reach. they were affraid to fire on the bear least their horses should throw them as they were unaccustomed to the gun. we killed five deer 3 Elk and a bear today saw vast herds of buffaloe in the evening below us on the river. we hered them bellowing about us all night. vast assemblages of wolves. saw a large herd of Elk making down the river. passed a considerable rapid in medicine river after dark. the river about a hundred yards wide is deep and in many parts rappid and today has been much crouded with islands. from our encampment down we know the river and there is no rapids and scarcely any courant. goosberries are very abundant of the common red kind and are begining to ripen. no currants on this river. both species of the prickly pears just in blume.
When the Red Goosberries are well colour'd and not over-ripe, but grateful to the Taste, gather them in a dry Day; take a Peck of these, and slit them a little more than half thro' the middle, putting them into a large glazed Earthen Pan, with eight Pounds of fine powder'd Sugar strew'd over them; then boil four Gallons of Cyder, and pour it boiling hot upon the Sugar and Goosberries: this must stand eight or ten Days, stirring it once each Day, and at length strain it thro' a Flannel in a Press, and put the Liquor into the Vessel with a warm Toast of Wheat-bread, spread on both sides with Ale-Yeast; this must stand two or three Months till it is fine, and then bottle it.
Upon the foot of the above Receipt, for preserving of Fruits, I have a Notion that we may preserve green Pease, after the same manner, in Bottles, that I have mention'd for the preserving of Goosberries, Currants, &c.
It is also to be remark'd, that ripe Goosberries make very fine Tarts. The beginning of this Month, when the Goosberries are full grown, but not ripe, is the right Season for preserving of them in sweet-meat: The white Dutch Goosberry is the best for this use.
Set out early this morning as usual, currant strong, we therefore employ the toe rope when ever the banks permit the use of it; the water is reather deep for the seting pole in most places. at 6 A.M. the hills retreated from the river and the valley became wider than we have seen it since we entered the mountains. some scattering timber on the river and in the valley. consisting of the narrowleafed Cottonwood aspin & pine. vas numbers of the several species of currants goosberries and service berries; of each of these I preserved some seeds.
As to the dressing of this Fowl while it is young, in the Spring, under the Character of a Green-Goose, it is fatted in a Coop with Barley-Meal and Water, and being kill'd and scalded when 'tis fat, 'tis roasted and eaten with green Sauce, or scalded Goosberries: but being full grown as at this time of the Year, is roasted, being first salted and pepper'd within side, and salted without side.
Altho' I have set down in this Month a good experienced way of making Goosberry Wine, which will keep twenty Years, and grow better by Age; yet I cannot pass by a Receipt which is highly commended for making Wine of Red Goosberries, which I had from an Acquaintance who frequently makes it. To make Red Goosberry Wine.
The Indian woman recognizes the country and assures us that this is the river on which her relations live, and that the three forks are at no great distance. this peice of information has cheered the sperits of the party who now begin to console themselves with the anticipation of shortly seeing the head of the missouri yet unknown to the civilized world. the large creek which we passed on Stard. 15 yds. we call white Earth Creek from the circumstance of the natives procuring a white paint on this crek. Saw many gees, crams, and small birds common to the plains, also a few phesants and a species of small curlooe or plover of a brown colour which I first met with near the entrance of Smith's river but they are so shy and watchfull there is no possibility of geting a shoot at them it is a different kind from any heretofore discribed and is about the size of the yellow leged plover or jack Curlooe. both species of the willow that of the broad leaf and narrow leaf still continue, the sweet willow is very scarce. the rose bush, small honesuckle, the pulpy leafed thorn, southernwood, sage Box alder narrow leafed cottonwood, red wod, a species of sumac are all found in abundance as well as the red and black goosberries, service berries, choke cherries and the currants of four distinct colours of black, yellow, red and perple. the cherries are not yet ripe. the bear appear to feed much on the currants. late this evening we arrived at Capt.
Then take their weight in fine Sugar, and with some Water, boil it to a Syrup, taking off the Scum as it rises; then put in your Peaches, and boil them till they are clear, and put them up, with the Syrup, in Glasses, or Gally-pots; and when they are cold, cover them with Paper. To preserve Goosberries. From the same.
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