North American Indians of the plains / by Clark Wissler.

  • Clark Wissler
Date:
1912
Catalogue details

Licence: Public Domain Mark

Credit: North American Indians of the plains / by Clark Wissler. Source: Wellcome Collection.

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    stored in bags for future use. Fat, or meat, could be dried if slightly boiled. Dried meat of the buffalo and sometimes of the elk was often pounded fine, making what was known as pemmican. While some form of pemmican was used in many parts of North America, the most characteristic kind among the Plains Indians was the berry pemmican. To make this, the best cuts of the buffalo were dried Fig. 4. Stone-headed Pounders. in the usual manner. During the berry season wild cherries (Prunus demissa) were gathered and crushed with stones, pulverizing the pits, and reducing the whole to a thick paste which was partially dried in the sun. Then the dried meat was softened by holding over a fire, after which it was pounded fine with a stone or stone-headed maul. In the Dakota collection may be seen some interesting rawhide mortars for this
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