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Updated: May 7, 2025
This kitchen was vast and barn-like, forty feet long at least, and proportionately wide; the roof was of reeds, and the hearth, placed in the centre of the floor, was a clay platform, fenced round with cows' shank-bones, half buried and standing upright.
The best method of preparing it is by simply roasting it in the bone; although the Indians and trappers often eat it raw. The stomachs of our young hunters were not strong enough for this; and a couple of the shank-bones were thrown into the fire, and covered over with red cinders.
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