They were then stored away in this congealed state, and lasted good--more or less--till the following April.
Pemmican--that early form of potted meat so familiar to the readers of Red-Indian romances--was made of the lean meat of the bison.

The strips of meat were dried in the sun, and afterwards pounded in a mortar and mixed with an equal quantity of bison fat.

Fish "pemmican" was sun-dried fish ground to powder.
A favourite dish among the northern Indians was blood mixed with the half-digested food found in the stomach of a deer, boiled up with a sufficient quantity of water to make it of the consistency of pease porridge.

Some scraps of fat or tender flesh were shredded small and boiled with it.

To render this dish more palatable they had a method of mixing the blood with the contents of the stomach in the paunch itself, and hanging it up in the heat and smoke of the fire for several days--in other words, the Scotch haggis.