The Smoke-House Is Formed Of Four Main Stakes Stuck Into The Ground And Coming Nearly Together At The Top, With Cross Sticks All The Way Down, And Covered Over With Tarpaulins, So That No Smoke Can Escape Except Through The Top.

The meat is cut into thin strips, and becomes perfectly permeated with smoke.

So soon as all was ready, down went poor Hollow Back. He was in what is called good working condition, but he had not a vestige of fat about him. The only adipose matter we could obtain from him was by boiling his bones, and the small quantity of oil thus obtained would only fry a few meals of steaks. When that was done we had to fry or parboil them in water. Our favourite method of cooking the horseflesh after the fresh meat was eaten, was by first boiling and then pounding with the axe, tomahawk head, and shoeing hammer, then cutting it into small pieces, wetting the mass, and binding it with a pannikin of flour, putting it into the coals in the frying-pan, and covering the whole with hot ashes. But the flour would not last, and those delicious horse-dampers, though now but things of the past, were by no means relegated to the limbo of forgotten things. The boiled-up bones, hoofs, shanks, skull, etc., of each horse, though they failed to produce a sufficient quantity of oil to please us, yet in the cool of the night resolved themselves into a consistent jelly that stank like rotten glue, and at breakfast at least, when this disgusting stuff was in a measure coagulated, we would request one another with the greatest politeness to pass the glue-pot.

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