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Saturday, 27 August 2011

Diet, North American Native, Before "The Horse Culture"




Recently, diet of the North American Native, before the start of European settlement, and before the "horse culture", has been the subject of major research. Coprolite research: dried human faeces--represent an extraordinarily direct line of dietary evidence. When found during archaeological exploration, they are just dry fibrous lumps that have little discernible smell, but each lump can tell a day-in-the-life story when properly studied back in the lab.

So come on people--let's get real--
plants-- 
 NOT MEAT  were the dietary mainstay.

It is impossible to envision peoples, reliant on meat, of any kind, surviving to age thirty, or the life expectancy at the time (a strictly lean meat diet will quickly kill any animal on earth). 


Woman and children would have harvested most of the plants, especially those requiring labour-intensive gathering and processing such as berries, cat-tails/bull-rushes, chick-weed, onions, and other bulbs and roots. But this stereotypical division of labour masks much of the food that was gathered and eaten. On daily rounds, anyone able and hungry, would have been on the lookout for anything easily acquired. While venison (moose meat is venison) supplied an estimated 40-50% of the total meat (and usable skins for that matter), the animal bones came from many different critters. Most of them were relatively small animals that were probably trapped, snared, netted, or knocked on the head with a stick, rather than brought down with an arrow or spear.

Beaver, Muskrat, porcupine, ground squirrels, prairie-dogs, rabbits--would you eat one of these little critters? The North American Natives did and our pioneer ancestors did; they were  very glad to have them;these meats are much healthier tham the highly procesed meat products we commonly consume today. http://al-alex-alexander-d-girvan.blogspot.com/2010/02/building-of-canada-another-excerpt-from.html

Beaver, Muskrat, porcupine, ground squirrels, prairie-dogs, rabbits, skunk. Were all specially targeted (rabbit pelts were woven in to blankets and robes which were softer, just as warm, and a lot less labour-intensive than bison robes or pillows).
Researches have found plant fibres make up most of the volume of every coprolite that has been studied and that plants constituted at least 75% of the native North American diet.
© Al (Alex-Alexander) D. Girvan. All rights reserved

The North American Bison: Differs From The European Bison.



File:Bison bonasus (Linnaeus 1758).jpg


European BisonBison bonasus 
or 
European Woods Bison
Plains Bison Americanis
(Bison bison)PUBLIC DOMAIN IMAGE

File:Bisó de bosc.jpg



File:Wood-Buffalo-NP Waldbison 98-07-02.jpg
http://en.wikipedia.org/wiki/File:Wood-Buffalo-NP_Waldbison_98-07-02.jpg
Although so identified; the bottom image; directly above; obviously, is not a buffalo;  and, it is also not a Wood Bison.
The North American WOODS BISON, like the aurora trout http://cookingforsurvival--yourdownbutnotout.blogspot.com/2010/09/some-of-canadas-fresh-water-fish.html
is a TRUE Canadian.

Although they are superficially similar, the North American and European bison exhibit a number of physical and behavioural differences.
The North American species, like domestic cattle has 13ribs, while the European bison has 14. The North American bison has four lumbar vertebrae, while the European has five. The North American bison are not as rangy in build, and have shorter legs. The North American bison, including the woods bison, tend to graze more, and browse less than their European cousins, due to their necks being set differently. Compared to the nose  of the North American bison, that of the European species is set farther forward than the forehead then the neck is in a neutral position. The body of the North American bison is hairier, though it's tail has less hair than that of the European bison. the horns of the European bison are longer and point forward through the plane of its face, making it more adept at fighting through hooking or interlocking of horns in the same manner as domestic cattle, unlike the North American bison which favours charging. Unfortunately for their survival as a "true" "pure" species North American bison breed more readily with domestic cattle- having 13 ribs, it is just possible that they are more closely related to domestic cattle than are the European bison. Like the aboriginal or native peoples; most of the bison; existing in the United States of the Americas are now mongrel  hybrids; so it is just, conceivably, possible; that some of them do have some degree or quotient of buffalo blood.

Hard-tack Recipe- There Is No Such Thing As Bannock Or Sourdough Hardtack...

Because hard tack is never leavened; it can not possibly be made using an active sourdough or other bread base.
Because there are only two ingredients; 
there is, really, only one thing that can cause failure, when preparing hard tack. 
That is not Knowing; what or why Hard-tack is.
The name hard-tack(from British naval slang for food) did not originate in any of the Americas and there is no real recipe.

Hard-Tack
You do not use any fat, baking powder, baking soda, sourdough starter or yeast in the making of hard-tack; because hard-tack is an unleavened product and doing so would defeat the whole purpose of having produced hard-tack in the first place.
Hard tack is NOT and never was a form of bannock and bannock never was an unleavened bread; nor is it a biscuit, pancake, or scone Really there are only two ingredient used, when making hard-tack; flour and water-salt is optional. In modern times; as when used aboard ships hard-tack is baked as many as four times, to remove every bit of moisture, It will keep almost forever.

Hard tack antedates other forms of bread by several ages of man; it must have been Neanderthal man who first patted meal and water into a thin cake and broiled or roasted it on a flat stone near his fire. Bannock on the other hand (the name first appears in 1572 Scotland), is a leavened communal LOAF OF BREAD. Bannock is not cut into scones, which, not being a loaf, are considered to be an entirely different product.


 A HARD-TACK RECIPE, for those who must have a recipe.
1 lb. flour
1/2 tsp. salt
      water
Mix salt and flour, then add water slowly until a very stiff dough is formed. Roll on a floured board, until about a half inch thick. Cut into squares or rounds with a cookie cutter or an opened tin can, prick surface with a fork and bake in a hot oven until golden brown.then bake it again, again, and again.When made and properly and stored in a dry place, hard tack will keep indefinitely and is not as susceptible to insect infestation as is flour.

Stewed Hare or Rabbit with Dumplings:

 Stewed Hare or Rabbit with Dumplings:
                  
  1 rabbit, cleaned and cut into serving-sized portions                                                            
         1 3/4 cups water
        3/4 tsp. salt
        1 small onion, in thin slices
       1 carrot, sliced
       2 stalks celery, sliced
       4 Tbsp.roux
       1/2 cup boiling water or broth
       1 cup sour cream
             Pinch dried sage
            Paprika
       1 recipe dumpling dough

1. Put rabbit, water, salt, onion, carrot and celery into pot; simmer until meat is tender.
2. If you wish, you may then remove the meat from the bone and return it to the pot.
3. Stir a roux into 1/2 cup boiling water or broth, when thick add sauce to meat.
4. Add sour cream to the rabbit along with the sage. Sprinkle with a little paprika, and salt to taste.
5. Bring to a simmer and lay spoonfuls of dumpling dough over the top.
6. Cover with close-fitting lid, and cook for 15 minutes, or until dumplings are done.

Fried (sauté) Hare or Rabbit:


           Fried (sauté) Hare or Rabbit:
          Method 1:
          1. Cut rabbit in half, or in sections.
2. Roll in a little flour and sauté slowly in fat on all sides. Drain and serve       

Method 2:
         1 hare or rabbit
        1 egg, beaten
           Bread crumbs, fine
           Salt and pepper
       1cup milk or cream
       2 Tbsp.        flour
          1. Clean rabbit; wash, and soak in salt water overnight.
2. Wash rabbit again the next morning, then put into a pot with enough water to cover, 1/4 bay leaf, and the juice of 1/2 lemon; simmer gently until tender
            3. Drain rabbit on paper towelling.
4. When cold, cut into serving pieces, dip into beaten egg, then into bread crumbs, and season with salt and pepper.
 5. Sauté in hot fat until brown on all sides. Remove to warm platter.
6. Brown flour in fat and add milk or cream. Bring to boiling and pour over rabbit.
7. Garnish with sliced lemon and parsley. Allow 1 rabbit per person
            September is the best month for fresh rabbit; by November it begins to have a piny taste.

Fried (sauté) Hare or Rabbit:


           Fried (sauté) Hare or Rabbit:
          Method 1:
          1. Cut rabbit in half, or in sections.
2. Roll in a little flour and sauté slowly in fat on all sides. Drain and serve       

Method 2:
         1 hare or rabbit
        1 egg, beaten
           Bread crumbs, fine
           Salt and pepper
       1cup milk or cream
       2 Tbsp.        flour
          1. Clean rabbit; wash, and soak in salt water overnight.
2. Wash rabbit again the next morning, then put into a pot with enough water to cover, 1/4 bay leaf, and the juice of 1/2 lemon; simmer gently until tender
            3. Drain rabbit on paper towelling.
4. When cold, cut into serving pieces, dip into beaten egg, then into bread crumbs, and season with salt and pepper.
 5. Sauté in hot fat until brown on all sides. Remove to warm platter.
6. Brown flour in fat and add milk or cream. Bring to boiling and pour over rabbit.
7. Garnish with sliced lemon and parsley. Allow 1 rabbit per person
            September is the best month for fresh rabbit; by November it begins to have a piny taste.

Hasenpfeffer- Made With Hare or Rabbit


 Hasenpfeffer
            Cut a large dressed hare or jack rabbit into serving pieces. Let the pieces stand in a cool place for 24 to 48 hours, well covered with a marinade of 2 cups vinegar, 1 cup each of water and claret, 2 large onions, sliced, 1 Tbsp. salt, 1 tsp. each of black pepper, mustard seeds, and crushed juniper berries, 8 cloves, and 6 bay leaves. Turn the meat every 12 hours.
            Wipe the marinated meat dry and strain and reserve the marinade. Lightly dredge the meat in a little flour and saute it in a kettle in 1/3 cup fat until it is well browned on all sides. Drain off the fat. Add 1/2 cup hot water to the marinade, adding 1 tbs. sugar, if desired, and pour it over the meat. Bring the liquid to a boil, cover the kettle tightly, and simmer the meat for about 40 minutes, or until it is tender. Add salt and pepper to taste.
            Arrange the meat on a heated platter and pour over it heated gravy, strained and thickened with a little roux or cornstarch, if necessary, There should be an ample quantity of gravy. Serve with potato dumplings.

Archery Technology of North American Indigenous Peoples



The North American Native did not commonly have horses until the19th century and they did not  have the bow and arrow either, until about 500 A.D. 
Even after bows and arrows were acquired, (from where, no one knows for sure, most probably from early Chinese and Norse explorers and traders) the club, axe, and lance or spear remained the weapons of war and for the killing of large game animals as they were in most other parts of the world.


The primary benefits of the bow and arrow over the spear or lance are a slightly higher missile velocity, sometimes, a higher degree of accuracy, greater ease of mobility, and the possibility of repeat fire. Arrowheads also require substantially less raw materials than spear heads. Even with the guns many advantages, arrows are much quieter than guns allowing the hunter more chances to strike at small prey.The north American native undeniably did, on rare occasion, use arrows to kill animals as large as bear, moose or even bison; but these occasions were very, very, rare indeed.
The obvious disadvantages are that they did not cause so massive a wound, lacked the weight and momentum (drop a two ounce lead ball and a twenty pound lead ball from top of a forty storey building; both will have exactly the same velocity, when they reach the ground but, the twenty pound ball will do much more damage), for deep penetration and therefore lacked killing power of a lance or spear--this is why spears or harpoons, and not any form of arrow, were used for whaling. The crafting, of  arrow or bow, is also very labour intensive and time consuming.

 While, in these days of poor quality, massive, assembly line construction; when the major concern is the bottom line profit, it may be impossible for many of us to even conceive of such a thing--
By the time all the necessary materials had been gathered and prepared, the crafting of a single arrow may have required up too six months and for a bow a year or more.

I have heard the claim that shorter bows were used when hunting on horseback. Except for the modern compound bow, a shorted bow generally  means less power. It is also true that other than for trick shot artists from "Buffalo Bill's wild west show or other carnivals (they actually use shot and not bullets) or John Wayne and other cowboys in Hollywood movies, a hunter, or the military, would never fire a fire-arm or use a bow when on horse back--for obvious reasons--Come on people, let's get real-- it would be almost impossible to remain balanced or in any kind of control and still draw a bow of any draw weight while riding "full tilt", and just as impossible to aim and hit a given/specific target. The shoulders of bison were and are often so caked with clay or mud on which even a lead bullet, fired from a high powered rifle will simply spatter not penetrating at all and as any true hunter also knows, even a "heart shot" animal can often travel large distances before falling, especially if the animal was being chased and in a full gallop when shot.

Native Bows

Starting with the arrows:
Fletching of bird feathers was sewn too or inserted in the shaft. They might come from any type of large bird--anything that was readily available, including crow, goose, hawk, occasionally even eagle. Sinew was generally used to attach the fletching, by first stripping some of the feather from the front and back of the vane and then tying the vane to the shaft in front of and behind the remaining feather. While sometimes, plant twine was used to sew through the quill, and hide glue  used with or instead of sinew ties; animal products, in this case, have the advantage of tightening as they dry.
The fletching balances the weight if the arrowhead and causes a slight drag to prevent the arrow from tumbling end-over-end in flight. When fletched properly, an arrow will usually spin in flight producing an ideal trajectory and slightly more shock or killing power. A similar effectiveness is gained by placing groves in the barrel of a rifle (this is what give a rifle more killing power than a gun).
Archery is a complex technology. Each element must be balanced in proportion to the others and to the user to make an effective tool. This, of course, using the material and tools available to the native crafts-man, was extremely difficult, almost impossible, and at best the resulting products were always "hit or miss". A carefully crafted bow could, and often did, break the first time it was drawn. Arrows often lacked spine and so could either break on release; or go flying off at a random, sometimes very embarrassing angle--sometimes instead of the intended game, it was another hunter who was killed.
The height and strength of the archer determines the ideal draw and weight of the bow. A combination of the length of draw and the draw weight of the bow determines the cast (propelling force) of the bow. Adjusting either, or both, of these features allows the arrowhead to be made larger or smaller as needed.
The draw weight of the bow also determines the ideal weight and diameter of the arrow shaft. Even a bow with a high draw weight can only throw an arrow so far. If the arrow is too heavy it will not fly far or fast enough to be very useful. A shaft that is too thick, or too thin will also lead to problems. It must compress enough to bend around the bow stave as it is launched by the string. If it does not bend, the arrow flies to the side of the intended target. If it bends too much, it will also fly off in a random direction or wobble in flight (reducing the striking force) or even shatter.
The length of the draw, also determined by the body, and stance, of the archer, determines the length of the arrow. The maximum cast of the bow determines the maximum weight of the point. A general rule of thumb is that a stone arrow head will be less than 1 1/2-x-3/4- inch in dimensions and will weigh less than 1 ounce. Anything larger would have been a spear or knife.
Arrow Shafts
It is commonly believed that arrow shafts were made out of shoots, such as dogwood, wild rose, ash, birch , choke-cherry, and willow and I suppose that they were--on rare occasion. But this was a very inefficient and time consuming method of obtaining what infallibly turned out to be very inferior, unreliable, shaft material. If, or when, using this method; the shoots were shaved, sanded, or heat and pressure straightened. Tools made of bone, or sandstone were used to straighten the shaft wood. While the North American native did not fall many trees they did fall some; as evidenced by their totem poles. They also cut and split small logs. It was, actually, through a process (very similar to producing cedar shakes) that most of the arrow shafts were produced.
Points
Points were attached to the arrow shaft with a variety of methods. Most frequently, the arrow shaft would have a slit cut into the end to accept the point. Sinew would then be wrapped around the shaft to pinch the slit closed. Points could also be hafted directly by wrapping sinew around the point and the arrow shaft.
The indigenous peoples made many types of arrowheads. In addition to the supposed (Hollywood style) traditional triangular stone arrow head, (most of which were really points for the long, spear-length atlat-spear thrower shafts), bark, bone and carved wood, were also, actually, far more commonly used.
 Different types of arrow tips were used for different purposes, such as larger game versus small game. Small triangular stone points are not bird points: large, blunt-tipped wooded points were used for birds Harpoon-like points also exist and were used in fishing.

My grandfather crafted many fine bows.The bows he crafted however, tended to be much longer than the traditional bow of the North American Native--more like the long bows used by the English. He seldom used composite materials, thinking that such bows had a much slower cast and that due to conditions of humidity and temperature they tended to separate. His much preferred material was hickory.

The bow should act as a pair of springs connected by the grip or handle. As the string is pulled the material in the inside or belly of the bow limbs compresses, while the outside or back is stretched and is placed under tension. This double action stores the energy used to draw the string back. When the string is released, the limbs quickly return to their state of rest and release the energy stored by drawing the string. Therefore, the power of a bow is measured in terms of draw weight. 
While some materials were generally more readily available than others,the choice used in the manufacture of  the bow, or the arrows to go with it, could not be random. All arrow shafts (including modern composites) tend to--MUST-- bend to some extent just after release. If the arrow hasn't got enough spine, that's when embarrassing accidents--like the one mentioned above--can occur.
Humidity and temperature affect both wooden, and composite bows, made of wood, horn, and antler. Since the length of the bow determines the stress placed on the bow when drawn, shorter bows tend to be made of composite materials.
The North American Native used a variety of materials to make the bow stave, relying on materials were available and that met certain requirements, most important of which is flexibility--without breaking. Several species of plants, and some animal materials, often, or at least sometimes, met these requirements. Ash, hickory, locust, Osage-orange, cedar, juniper, oak, walnut, birch, choke cherry, and saskatoon woods were used. Elk antler, mountain sheep horn, bison horn and ribs, and caribou antler were also used, where and when available.
Bow construction techniques included a single stave of wood (self bow), wood with sinew reinforcement (backed bow), and a combination of horn or antler with sinew backing (composite bow) Hide glue was used to attach the backing.
Although sometimes used, contrary to popular belief, bow strings made of sinew WERE NOT the most frequently used. More often, plant fibres, such as the inner bark of basswood, slippery elm, cherry, nettles, milkweed, were twisted or woven into strings. Well-made plant fibre string is far superior to string made of animal fibres, because it holds the MOST  weight while resisting stretching and remaining strong in damp conditions. However, naturally, plant fiber strings are generally much more labour intensive to make than animal fibre strings.
I have heard that after the introduction of the horse, North American natives started making their bows shorter--sometimes as short as three feet that may be true; but remember BOTH length of draw and draw weight determines the cast of a bow. True, many modern compound bows are only 34 inches long but a compound is much different from a re-curve bow and an entirely different proposition from the straight single staved bows used by the North American native. Native bows were also not equipped with braided 100 pound test nylon bow strings.

Fish Chowder:

Fish Chowder:
1. Cut fish into 1-1/2 to 2-inch chunks and put into pot with water to cover.
2. Add 1/2 bay leaf, 1or 2 allspice berries, 1 sliced onion, diced celery, diced carrot and chunks of
3. Bring to a slow boil, and simmer for about 25 minutes, until the vegetables are tender and the fish is done.
4. Add a little milk and a dab of butter the last few minutes; season to taste.

To Make a Camp-fire Grill

Make a circle of flat stones and on this circle build a hot fire of wood let this burn down to hot coals. Cover with an old metal wash pan or similar container. This gives you a domed grille which holds in the heat, and is more convenient and practical than any commercial grille on the market. Wrap food in foil and place over glowing coals, or for grilling,  use an old oven rack supported by a couple of flat rocks.

The Plains Indian "Horse Culture"





All of the above paintings are in the public domain, there are NO copyrghts.
 NO PRIVATE OWNERSHIP OF INDIVIDUAL IMAGES.
Such paintings by Charles Marian Russell and other artists
prove three things; that they vere all, very, good at, repetitive task, sall had very vivid imaginations;
 and access to a CAROUSEL--nice horses.

            The acquisition of horses by the plains Indians in the late 18th century (about 1750) transformed the livesof most tribes.
            Since the bison herds moved seasonally great distances from place to place those who would depend (or pretend to) on them for their survival must more also. The horse made this possible. I know of few situations in history where the economy and culture of a society has been so dramatically transformed. The romance and excitement of this colourful culture truly captured the imagination of the Western World and has become a favourite subject for books, paintings, movies, and especially mythology—it is really regrettable that the glory days of the Plains Indian Horse Culture developed, bloomed, and died, in less than a century. 
When they think of Indians, many North Americans think of the above paintings; and they picture a brave and gallant warrior with a spear or bow and arrow hanging onto a fast running horse. But, the Indians (Indigenous tribes native to North American )did not always have horses. In fact, they did not always have bows and arrows, but that is a different story and trying to use one while on horse back would not be very sensible anyway-the North American Native, before they became extinct; were not stupid.

Although the more northern natives(of the area that is now Canada) undoubtedly saw and became acquainted with horses  of the original “discovers of The Americas-Norse and British- long before; in Southern North American, natives got their first horses from the Spanish. When the Spanish explorers Coronado and De Soto came into America they brought horses with them. This was in the year of 1540. Some horses got away and went wild. But, the Indians did not seem to have done much with these wild horses. They did not start to ride or use horses until much later.
In the 1600s there were a lot of Spanish missions and settlers in New Mexico just to the west of Texas. This is where the Pueblo and Navaho Indians live. The Spanish in New Mexico used the native populations as slaves and workers. These native slaves and workers learned about horses working on the Spanish ranches. The Spanish had a law that made it a crime for any aboriginal person (whole or part)to own a horse or a gun. Still these people did learn how to train a horse and they learned how to ride a horse. They also learned how to use horses to carry packs.
In the year of 1680 the Pueblo Indians revolted against the Spanish and drove the Spanish out of the territory and back down into Old Mexico. The Spanish were forced to leave so fast they left behind many horses. The Pueblo Indians took these horses and used them. The Spanish did not come back until the year of 1694. While the Spanish were gone the Pueblos raised large herds of horses. They began selling and trading them to other tribes such as the Kiowa and Comanche. The Pueblos also taught the other aboriginal tribes how to ride and how to raise horses.

Horses spread across the Southern Plains pretty quickly. French traders reported that the Cheyennes in Kansas got their first horses in the year of 1745. Horses changed life for the plains tribes. The natives of Canada,  the southern Plains Tribes, including the, so called, Texas Plains Indians, hunted bison on foot before they had horses. Bison are not easy to hunt on foot. They can run away faster than any hunter; even on horseback,(bison can run faster and for longer periods than the average horse can) can follow after them.
© Al (Alex-Alexander) D. Girvan. All rights reserved.
 SEE ALSO: Native Hunting-http://al-alex-alexander-d-girvan.blogspot.com/2010/02/native-hunting.html

The Bison Hunt

The bison is a relative newcomer to North America, having originated in Eurasia they, (like Aboriginal North Americans); migrated over the Bering Strait; in their case about 10,000 years ago.
The North American Native belonged to a wholly stone-age culture, not possessing metals of any kind (ornamental gold being the only exception) and although the Inuit (a people believed to have immigrated much later) used dogs, the so called "Indians" did not. The usual draft animals were unknown and neither had discovered the wheel. Theirs was a very primitive culture, a thousand years or more behind most Asian, European, or even African civilizations; but the natives were certainly not stupid and they knew Canada's national game --Survival.
Native bows, not very accurate and designed for close range (100 yard max); in bush or tall grass, were not powerful enough (30-50 lb. pull) to kill a bison --unless possibly-- if the arrow were first shot high into the air and let fall back to earth (a technique used by the English, in military conditions, with their long-bows). We surely haven't forgotten the other lesson learned from the English. We should remember that the short bow was replaced by the long bow that threw a heavy arrow. It was only with the long bows and heavy arrows that penetration of armour was obtained, when short bows and light arrows had proven useless. 
First let me be understood. There seems to be no question that a modern 50 pound bow will kill white tail deer and even larger game such as elk and wapiti quite successfully. However, we also know that a .22 long rifle bullet is capable  of eventually killing big game but is barred from use for this purpose, because it is NOT considered adequate for the job. 
Records show; it often taking up to fifty native arrows to kill a tethered beef animal; which eventually bled to death. But then death is caused by haemorrhage, when using any form of weapon, and the extent of this haemorrhage is determined by the width of the hole cut and by the extent of tissue damage
Even after the introduction of the horse, it is a certainty that far more bison were killed with a lance or spear than ever had been by an arrow. The process of collecting all the necessary materials and producing a single arrow would take up to two weeks; the natives could not afford to loose them. The common weapons of war were clubs, lances, spears and knives made from stone or more often tree bark. The making of a bow string, usually from three strands of fine sinew, was a major undertaking.
Later, after the acquisition of rifles; natives like whites, shot bison from a "stand", and at a distance. Only a complete idiot would chase them on horse back, causing them to stampede away.
Instead the savvy hunter would customarily locate the herd in the early morning, and station himself about 150 yards from it. The animals were always shot broadside through the lungs; and still the bullets would often flatten and fail to penetrate, especially if the animal was matted with mud as they most often were. If done properly, using some care a large number of bison could be felled at one time; usually until a wounded animal attacked another, causing the herd to disperse. Because of the added likelihood that they would only wound rather than kill; head or neck shots were never used,
To get the optimum use out of bison the Natives had a specific method of butcher. The method involves skinning down the back in order to get at the tender meat just below the surface. This is now known as the "hatch" or "hatched area". After removal of the hatched area, the front legs were cut off as well as the shoulder blades. Doing so exposes the hump meat (in the Wood Bison), as well as the meat of the ribs and the bison's important inner organs. After everything was exposed, the spine was then severed and the pelvis and hind legs removed. Finally, the neck and head were removed as one. This allowed the tough meat to be dried and made into pemmican.
Originally, because they no way of splitting them; the thick very heavy bison hides, suitable for machine belts and heavy equipment, were of little use to the natives; other than for what was fashioned into armour for battle. They soon learned from the Europeans however; and while the commercial take of anywhere from 2,000 to 100,000 animals per day depending on the season; vastly exceeded the take by Indian or individual meat hunters; with a hide selling for anywhere between$3.00 and $15.00 at a time when $15.00 a month was considered very good pay, the natives soon learned to take their share..
Even Europeans had trouble handling these heavy hides; which may have been one reason the United States insisted on calling the North American animal a buffalo. They were probably hoping Old Word customers would think they were buying much lighter and more pliable buffalo hides. Professional commercial skinners would drive an iron spike through the nose of each dead animal with a sledgehammer, hook up to a team or horses or preferably mules, and pull the hide from the carcass. The hides were dressed, prepared, and stacked on the wagons by other members of the organization.
As for driving bison off a cliff-only a fool would approach several thousand of these 2000 pound (1 ton) beasts on foot--the natives were not likely to risk the survival of their entire clan by asking twenty or thirty hunters (a very large clan) to risk their lives in doing so; the results of such an attempt were very likely to have been the other way around.
Bison are among the most potentially dangerous animals encountered by visitors to the various Canadian National Parks. Although they are not carnivorous, they will attack humans; especially if the humans are on foot and the bison is provoked. Visitors to Elk Island National Park have learned better than to sound their car horns, if bison are blocking the road. Such action is far more likely to cause them to attack than to move out of the way. Bison may appear slow because of their lethargic movements, but they can easily outrun humans-they have been clocked running at 35 miles per hour and they have endurance. Between 1980 and 2000, over four times as many people have be killed or injured by bison (close to a hundred) as have been killed by bears, cougars and all other predators combined. Bison also have the unexpected ability, given the animals' huge size and body structure, to easily leap over a standard barbed wire fence.


THE ABOVE ROAD SIGN DEPICTS WHAT WILL HAPPEN IF YOUR VEHICLE SHOULD MEET A BISON HEAD-ON.
YOU DO NOT HONK YOUR HORN AT THEM. 
 YOU DO NOT TRY TO CHASE THEM OFF THE ROAD--OR ANYWHERE ELSE FOR THAT MATTER.
Like Americans, bison, can also be rather uncooperative, cantankerous beasts; so often they were not to be found anywhere near a cliff.
Just as wolves killed the stragglers the North American Native on occasion did the same but it was more a matter of opportunity than intent. Why would a society, which depended solely on some form of hunting or gathering, expend the time and energy, and manpower required to prepare a bison hunt (a week or more), at considerable risk to human life, when an equal or greater supply of meat and far more serviceable pelts and skins could be obtained in one day from other sources, and at little or no risk of human life?
I do not dispute that bison were on occasion, herded into large chutes made of rocks and willow branches and then stampeded over cliffs and bison jumps are found in several places in the U.S. and especially in Canada (Head-Smashed-In Bison Jump, just out of Calgary Alberta). These jumps were used primarily after, not before the natives had horses. The hides were used in trade.




Elk Island National Park

After taking these pictures, my daughter wrote "At first I thought this one was dieing; but then I realized what was going on".
Bison, thanks to the efforts of the conservation, are no longer vanishing. On the Western ranges, herds of bison are raised like" beef" cattle and an increasing supply of the meat is coming to the market. Bison, meat is of a finer grain than beef, often just as tender and the liver is a greater delicacy than calf liver. Because bison are generally not finished in feed lots, as are our "beef cattle" bison steaks, and joints, have a pleasantly gamey flavour. The meat is leaner, and should be generously larded; otherwise it may be prepared like beef.
Were it not for the fact that they are extremely hard to slaughter, the bison, native of this country is the ideal "meat" animal. Bison  belong to the bovine family and therefore are  beef.


As for driving bison off a cliff-only a fool would approach several thousand of these 2000 pound (1 ton) beasts on foot--the natives were not likely to risk the survival of their entire clan by asking twenty or thirty hunters (a very large clan) to risk their lives in doing so; the results of such an attempt were very likely to have been the other way around.Bison are among the most potentially dangerous animals encountered by visitors to the various Canadian National Parks. Although they are not carnivorous, they will attack humans; especially if the humans are on foot and the bison is provoked. Visitors to Elk Island National Park have learned better than to sound their car horns, if bison are blocking the road. Such action is far more likely to cause them to attack than to move out of the way. Bison may appear slow because of their lethargic movements, but they can easily outrun humans-they have been clocked running at 35 miles per hour and they have endurance. Between 1980 and 2000, over four times as many people have be killed or injured by bison (close to a hundred) as have been killed by bears, cougars and all other predators combined. Bison also have the unexpected ability, given the animals' huge size and body structure, to easily leap over a standard barbed wire fence.Even after the introduction of the horse, it is a certainty that far more bison were killed with a lance than ever had been by an arrow. The process of collecting all the necessary materials and producing a single arrow would take up to two weeks; the natives could not afford to loose them. The common weapons of war were clubs, lances, spears and knives made from stone or more often tree bark. The making of a bow string, usually from plant fibre or sometimes three strands of fine sinew, was a major undertaking.Later, after the acquisition of rifles; natives like whites, shot bison from a "stand", and at a distance. Only complete idiot would chase them on horse back, causing them to stampede away.Instead the savvy hunter would customarily locate the herd in the early morning, and station himself about 150 yards from it. The animals were always shot broadside through the lungs; and still the bullets would often flatten and fail to penetrate, especially if the animal was matted with mud as they most often were. If done properly, using some care a large number of bison could be felled at one time; usually until a wounded animal attacked another, causing the herd to disperse. Because of the added likelihood that they would only wound rather than kill; head or neck shots were never used.
To get the optimum use out of bison the Natives had a specific method of butcher. The method involves skinning down the back in order to get at the tender meat just below the surface. This is now known as the "hatch" or "hatched area". After removal of the hatched area, the front legs were cut off as well as the shoulder blades. Doing so exposes the hump meat (in the Wood Bison), as well as the meat of the ribs and the bison's important inner organs. After everything was exposed, the spine was then severed and the pelvis and hind legs removed. Finally, the neck and head were removed as one. This allowed the tough meat to be dried and made into pemmican.

    Recipe, Real Pemmican: THE Original, WORLD WIDE "Trail-Mix" or Emergency Food


    Pemmican was the original, WORLD WIDE "Trail-Mix" or emergency food; it was not invented in the United States, by indigenous North American peoples, or even in the Americas.
    Pemmican is best made in August.
    1. First dry the meat, as I have described in The Story of Pemmican post.
    2. Cook meat in boiling water for about 10 minutes. Pound well with hammer and mix with marrow or grease.
    3. Add berries or diced onions if you like.
    4. Put pemmican into those ever useful freezer bags.
    5. Freeze; cut in slices.

    A MODERN Recipe, for the WEEKEND, ADVENTURE/REALITY GAME type survivor:
    Makes 6 cups.
    3 Tbsps. salted butter???
    3 Tbsps. brown sugar???
    !/4 tsp. powdered ginger???
    1/4 tsp. ground cloves???
    1/4 tsp. ground cinnamon ???
    4 cups beef jerky, ground into small pieces
    1/2 cup cut almonds, walnuts, or hazelnuts (definitely optional)
    !/2 cup sunflower seeds??? (again, definitely optional)

    For other recipes treat moose, caribou, elk, bear, sheep, or goat meat as if it were beef, but please remember – Because of the usual low fat content, by preference, game meat is seldom ever broiled or roasted. Bear meat should be cooked thoroughly as for pork.

    The Story of Pem*ican

     Pemmican did NOT originate with the North American native. In true fact, pemmican was the original, WORLDWIDE "Trail-Mix" or emergency food. Because it existed for thousands of years before anyone ever even heard of the Americas, we know that it definitely was not invented in the United States, by indigenous North American peoples, or even in the Americas.
    Basically, the same recipe is used in traditional  Scottish Haggis (made famous by Robbie Burns) or any dry sausage.The word means, roughly, manufactured grease, but there was a lot more than that to it.
    The recipe calls for meat, cut with the grain in thin slices or strips and dried in the sun or over a slow fire. A smoking fire added flavour and was useful for keeping flies off; though if meat racks were high they tended to be clear of flies. The dry-meat was then spread in a hide and pounded by stones or sticks to become "beat meat" which was tossed into a rectangular rawhide(hair on--with the hair on the outside) container about the size of a flour sack. To the dehydrated, crumbled meat was added one-third or more of melted fat and the bag was sewn up. The fat might be mixed with the meat before or after it was bagged. While the pemmican was cooling the bag was turned from time to time to prevent the fat all settling on one side. Compressed in a skin bag that was greased along the seams to eliminate air and moisture, it would keep for years.
    For the best pemmican, which was limited in quantity, the meat was very finely pulverized and only marrow from boiled broken bones was used. For variety and flavour, dried fruits such as chokecherries, or saskatoons might be added. The pemmican bags were flattened for easier handling. Marrow, while better tasting, required more work to acquire, was comparatively scarce and did not keep as well as ordinary tallow.
    So high was the food value that three-quarters of a pound was a reasonable day's ration

    Pemmican is best made in August.
    1. First, dry the meat as above.
    2. Cook meat in boiling water for about 10 minutes. Pound well with hammer and mix with marrow or grease.
    3. Add berries or diced onions if you like.
    4. Put pemmican into those ever useful freezer bags.
    5. Freeze; cut in slices.

    In North America, there were three says of eating pemmican. There was the soup or stew called rubbaboo; in which a lump of pemmican was cut off and put in a pot of boiling water. If it was available, flour was added, and possibly wild onions, sometimes, a little sugar, occasionally another vegetable or two. Frying the pemmican in its own fat resulted in what was called rousseau (notice that these words are of French origin) or rechaud or richot--and to this might also be added some flour or some suitable wild plant for flavour. The third method was to cut off a lump and eat it "raw", a slow process since it dried extremely hard, but a satisfying concentrated food for the travellers with no time to stop.

    Though they realized it's worth, not everyone enjoyed pemmican, no matter how prepared. A party travelling to Saskatchewan (to see the solar eclipse of 1860) commented that "rousseau is by comparison with the other palatable, though is is even then impossible to so disguise it as to avoid the suggestion of tallow candles; and this and the leathery, or India-rubber, structure of the meat are its chief disqualifications. Even rousseau may lose its charms when taken as a steady diet three times a day for weeks or months at a time.   

    For other recipes treat caribou, elk, wapiti, bear, sheep, or goat meat as if it were beef, but please remember – Because of the usual low-fat content, by preference, game meat is seldom ever broiled or roasted. Bear meat should be cooked thoroughly as for pork.