This frame is lowered over the patient, and the blanket that he is on is fastened to its edges. Then when the litter is ready, he is in it already! The middle cross-piece is handy for him to grasp, for steadying himself.
Small stones rolled in the corners of blankets make a purchase for the wrappings, and the knots will not slip.
Scouts may make chairs by clasping hands; but an easy way is to have the patient sit upon a short board or short pole resting in the hollow of the bearers' arms.
In smooth country, and when the sick or wounded person is not too badly off, the Indian and trapper "travois" or horse litter may be employed. Two elastic poles about fifteen feet long are united by cross-pieces, ladder style; and with two ends slung one upon either side of the horse, and the other two ends dragging, are trailed along behind the horse. The poles should be springy, so as to lessen the jar from rough places.
If there is another steady horse, the rear ends of the litter can be slung upon it, instead of resting on the ground. This is another old scout and Indian method.
CHAPTER XVIII
Note 60, page 216: "Jerked" meat is another genuinely scout institution, and has been well known to Indians and trappers and hunters in the West since early times. The air of the Western plains and mountains is very dry and pure. Venison or bear-meat or beef, when raw may be cut into strips two fingers wide, a half or three quarters of an inch thick, and six or seven inches long, and hung up in the sun. In about three days it is hard and leathery, and may be carried about until eaten. It may be eaten by chewing at it as it is, or it may be fried. Scouts will find that, while traveling, a couple of slices of this jerked meat, chewed and swallowed, keeps up the strength finely.
When a camp is in a hurry, the meat may be strung over a slow fire, to make it dry faster; and it may be cured faster yet by smoking, as the Elks cured it. Some persons use salt; and if they have time they sprinkle the pile of strips, when fresh, with salt, and fold them in the animal's green hide, to pickle and sweat for twenty-four hours. But salt is not needed; and of course the Indians and the old-time scout trappers never had salt. Trappers sometimes used a sprinkle of gunpowder for salt; and that is an army makeshift, too.
After a buffalo hunt the Indian villages were all festooned with jerked meat, strung on scaffolds and among the teepees. Traders and emigrants jerked the meat by stringing it along the outside of their wagons and drying it while on the move.
Note 61, page 217: This is the Indian and trapper method of dressing skins, and is easy for any Scout of to-day. The skin is stretched, hair side down, between pegs, or over a smooth bowlder or log, while it is fresh or green, and with a knife or bone, not too sharp, is scraped until the mucus-like thin inner coating is scraped away. This is called "graining." In the old-time scout's lodge or camp there always was a "graining block"—a smooth stump or log set up for the pelts to fit over while being scraped. Do not scrape so deep as to cut the roots of the hair. Next the pelt is dried. Then it is covered with a mixture of the brains and pure water, and soaked, and it is rubbed and worked with both hands until the brains have been rubbed in and until the skin is rubbed dry and soft. Next it is laid over a willow frame, or hung up, open, and smoked for twelve hours or so. Now it is soft and unchangeable, forever.