most sanguine temperament; but these hardy Canadians and half-breeds are accustomed to such voyages from the age of fifteen or sixteen, and think no more of them than other men do of ordinary work.
Mr Carles and I travelled together in the guide’s boat; Mr and Mrs Gowley in another; and Mr Rob in a third by himself. We took the lead, and the others followed as they best could. Such was the order of march in which we commenced the ascent of Hayes River.
It may not be uninteresting here to describe the matériel of our voyage.
Our boat, which was the counterpart of the rest, was long, broad, and shallow, capable of carrying forty hundredweight, and nine men, besides three or four passengers, with provisions for themselves and the crew. It did not, I suppose, draw more than three feet of water when loaded, perhaps less, and was, moreover, very light for its size. The cargo consisted of bales, being the goods intended for the Red River sale-room and trading-shop. A rude mast and tattered sail lay along the seats, ready for use, should a favourable breeze spring up; but this seldom occurred, the oars being our chief dependence during the greater part of the voyage.
The provisions of the men consisted of pemmican and flour; while the passengers revelled in the enjoyment of a ham, several cured buffalo-tongues, tea, sugar, butter, and biscuit, and a little brandy and wine, wherewith to warm us in cold weather, and to cheer the crew with a dram after a day of unusual exertion. All our provisions were snugly packed in a case and basket, made expressly for the purpose.
Pemmican being a kind of food with which people in the civilised world are not generally acquainted, I may as well describe it here.
It is made by the buffalo-hunters of the Red River, Swan River, and Saskatchewan prairies; more particularly by those of Red River, where many of the colonists spend a great part of the year in pursuit of the buffalo. They make it thus: Having shot a buffalo (or bison), they cut off lumps of his flesh, and slitting it up into flakes or layers, hang it up in the sun to dry. In this state it is often made up into packs, and sent about the country to be consumed as dried meat; but when pemmican is wanted, it has to go through another process. When dry, the meat is pounded between two stones till it is broken into small pieces; these are put into a bag made of the animal’s hide, with the hair on the outside, and well mixed with melted grease; the top of the bag is then sewn up, and the pemmican allowed to cool. In this state it may be eaten uncooked; but the voyageurs
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