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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.
It was of great consequence to follow up the foe so rapidly that they might not be prepared for our approach. A hurried meal was taken, and each warrior furnishing himself with a supply of pemmikon for several days, we immediately set off.
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