Figure 7
Figure 8
Broiling Meat
Indians broiled fresh meat on a stick thrust in the ground and leaning over the coals. Often a forked stick was cut, the meat was laid on the prongs, and it was held over the coals until broiled. In Figures 7 and 8 both methods are shown.
Figure 9
Drying Meat
Buffalo-Bird Woman often speaks of dried buffalo meat. If you want to know what it was like, cut a steak into thin pieces, and dry on a stage of green sticks, three feet high. This may be done in the sun; or, a small fire may be made beneath, to smoke as well as dry the meat. In Figures 9 and 10 two forms of drying stage are shown.