“Surely; one Injun can tell another how to go to a place. Besides, our trail will be as plain as a board-walk to him. He’s used to that kind of work, you see.”
All of this came out quite as Alex had said. They took their time in finishing their journey, but it was long before noon when they arrived at the boat encampment on the banks of the river, where they were greeted with great joy by Jesse and Moise. Then, although it was not yet time for lunch, Moise insisted on cooking once more, a plan to which John gave very hearty assent, and in which all the others joined.
After a while Alex and Moise, each smoking contentedly, began to converse in their own tongue, Alex sometimes making a gesture toward the mountains off to the east, and Moise nodding a quiet assent. After a time, without saying anything, Moise got up, tightened his belt, filled his pipe once more, and departed into the bush.
“Are you sure he’ll find that meat?” demanded John, “and bring down that bighorn head?”
“He certainly will,” said Alex; “he’ll run that trail like a dog, and just about as fast. Moise used to be a good man, though he says now he can’t carry over two hundred pounds without getting tired.”
“Well, listen at that!” said Jesse. “Two hundred pounds! I shouldn’t think anybody could carry that.”
“Men have carried as much as six hundred pounds for a little way,” said Alex. “On the old portage trails two packets, each of ninety pounds, was the regular load, and some men would take three. That was two hundred and seventy pounds at least; and they would go on a trot. You see, a country produces its own men, my young friends.”
“Well, that’s the fun of a trip like this,” said Rob. “That, and following out the trails of the old fellows who first came through here.”
“Now,” continued Alex, getting up and looking about the camp, “we have meat in camp, and fish also. I think perhaps we’d better dry a part of our sheep meat, as we used to the meat of the buffalo in the old days. We’ll smoke it a little, cutting it thin and spreading it in the sun. By keeping the fresh meat under boughs so the flies won’t get at it, it’ll stay good for quite a little while too. We don’t want to waste anything, of course.”