In all cases of extreme scarcity of food, we strongly advise the traveller to leave no stone unturned which may yield aliment of some kind to help him on his way before he sacrifices his riding horse or mule. Where a number of animals accompany an expedition, a few may perhaps be parted with from time to time; but we earnestly advise the solitary hunter or explorer to exercise every faculty he possesses for food finding before he makes up his mind to destroy his four-footed friend. Different regions not only furnish different food-yielding products, but possess climates which necessitate the use of appropriate kinds of aliment. Food may be viewed in the light of fuel, and man as a lamp. The more intense the cold and severe the exertion the greater will be the expenditure of elements rich in carbon, such as oil, fat, blubber, flesh, &c. Arctic travellers and those who dwell in the regions of ice and snow find themselves compelled to follow very closely the customs of the Esquimaux in their diet scale. Dr. Kane, the Arctic traveller, says: “Our journeys have taught us the wisdom of the Esquimaux appetite, and there are few among us who do not relish a slice of raw blubber or a chunk of frozen walrus beef. The liver of a walrus (Awuktanuk) eaten with little slices of his fat, of a verity is a delicious morsel. Fire would ruin the curt pithy expression of vitality which belong to its uncooked pieces. Charles Lamb’s roast pig was nothing to Awuktanuk. I wonder that raw beef is not eaten at home. Deprived of extraneous fibre, it is neither indigestible nor difficult to masticate. With acids and condiments it makes a salad which an educated palate cannot help relishing; and as a powerful and condensed heat-making and antiscorbutic food it has no rival. I make this last broad assertion after carefully testing its truth. The natives of South Greenland prepare themselves for a long journey in the cold by a course of frozen seal. At Upernavik they do the same with the narwhal, which is thought more heat making than the seal, while the bear, to use their own expression, is ‘stronger travel’ than all. In the far north, where the explorer has to carefully husband such food as good fortune may cast in his way, no portion of an animal is wasted.” The Doctor, when speaking of the value of every part of a beast, says: “The skin makes the basis of soup, and the claws can be boiled to a jelly; lungs, larynx, stomach, and entrails are all available.” Starvation is far less to be feared by an experienced traveller in tropical climates than among the ice of the polar regions, as, in the first place, the large quantities of animal food consumed to sustain vital heat are not needed; and, in the next, the vegetable and insect world far more abundantly contribute their aid in furnishing his larder. Here again the explorer will do well to follow, in cases of necessity, the example set by the natives, who not unfrequently manage to sustain life in regions which to the unpractised eye would present nothing but hopeless barrenness. The inhabitants of very extensive tracts of country, extending through the Presidio del Norte, in Mexico, subsist for months together on the large bulbous roots of the Maguay (Agave Mexicana), which grows in the dry arid soil of these regions. These roots vary in size from the diameter of a 4lb. loaf to that of a two-gallon jar, and are not unlike a huge onion in external appearance. When intended for food they are simply dug up and roasted in hot ashes, when they become palatable and wholesome. It is from these roots that the Mexicans prepare their celebrated “Mescal,” or aguardiente, a spirit stronger than the best whisky. To prepare this, a pit is dug in the ground to about the depth of 3ft. and about 10ft. in diameter; a complete layer of stones is then made on the bottom and round the sides of the pit, which is then filled with billets of wood and branches of bushes; these are then ignited, and the fire is suffered to burn until the stone lining and borders of the pit are strongly heated; a quantity of freshly-gathered grass is then thrown in and formed into a sort of lining for the stones, and on this the bulbs of the maguay are cast until the pit is nearly full, when a quantity of grass is thrown over the top layer, and the baking or roasting process is suffered to go on until the roots are thoroughly cooked. Large leather sacks are then brought to receive the roots. Water is thrown in until a sort of gruel is formed, which ferments for about a week, and is then distilled in a rough makeshift still, when the liquor is fit for consumption. This is the plant which produces the pulque, which we have before described. The fibres of the leaves make excellent ropes and twine; the young and immature leaves, when doubled up in the hand, make an excellent substitute for soap and the fresh crisp sprouts are good for cattle food. The region of the Gila and the Sonora district also produce the “Petahaya,” the great candelabra cereus. This curious plant grows in the form of either a fluted column or gigantic candelabrum; the stem is not unfrequently from 2ft. to 3ft. in diameter, and grows to a height of from 40ft. to 50ft. Mr. T. R. Bartlett, in his exploration of the Gila, made extensive use of the fruit of this plant. He thus describes it: “The plant probably blooms late in May or early in June, and the fruit is matured in July and August. The flowers, borne on the summits of the branches, are 3in. in diameter, and about the same in length. The petals are stiff and curling, and of a cream-white colour; the stamens are yellow and very numerous. The fruit is about the size and shape of an egg, sometimes rather longer than the true egg shape, having a few small scales without spines. The colour of the fruit is green, tinged with red when fully ripe. It consists of an outer coat or skin filled with red pulp, inclosing numerous small black seeds. The fruit when mature bursts at the top, and exposes the pulp, which at this time is rather mawkish to the taste; but a few days’ exposure to the sun dries it to about one-third its original bulk, and the whole mass drops out of the skin. In this state it has the consistency of the pulp of a dried fig, and the saccharine matter being concentrated by drying, it somewhat resembles that fruit in taste. The Pimo and other Indians collect the pulp and roll it into balls, in which state it probably keeps the whole year, as it was offered to our party which passed through in January. They also boil the pulp in water and evaporate it to the consistence of molasses, after which it is preserved in earthen jars.”
Insects, as well as fruit and fruit products, contribute largely in some parts of the world to the subsistence of the natives.
Wild honey not unfrequently proves an acceptable addition to the explorer’s larder. To obtain this the movements of wild bees should be carefully watched. Sometimes they may be seen high overhead flying in a direct and steady double stream; one throng bending its way heavily laden to the hive or colony, and the other departing on a fresh expedition. In some parts of the world—India, for example—the wild bees usually construct their combs either beneath the shelter afforded by the bifurcation of the large branches of a timber tree or the stems of the palm fronds as they shoot from the main trunk. In America, Africa, and some other countries they generally seek the protection afforded by a hollow and partially decayed tree trunk. To find the stores of a swarm of wild bees, cast your eye sharply overhead and note the general line of flight. Catch a bee and tie a thin filament of down, wild cotton, or white floss silk to his leg and let him fly; he will generally wing his flight homewards, and can be followed. If there is any uncertainty about the line of direction in which the bees fly, which may proceed from other swarms being in the neighbourhood, catch two bees at different points, plume them, and carefully note the point at which their line of flight joins. When you have to track a long bee flight, it is a good plan to dress a piece of bark with honey, in order that it may act as a lure to the bees. As they take in a store and fly away with it, note their flight, taking the line followed by the greatest number; advance your bark a couple of hundred yards in the line; take a fresh departure, and so on until the bee tree is discovered. The honey guide of Africa (Cuculos indicator) will, by his restlessness and efforts to attract attention, not unfrequently conduct the traveller to the bees’ nest; but when following this feathered conductor be on the alert and keep both barrels of your rifle at full cock, as he sometimes brings you face to face with a creature far more formidable than a honey bee. To take possession of the honey few Europeans like to venture on the bold course followed by many natives, as from some cause or another, which we are utterly at a loss to explain, a naked black fellow will invade the stronghold of the bees and carry off the honeycomb in their very midst, with little or no preparation. When bees are in a hollow tree the best plan is to fell it with the axe, light a long line of damp brushwood to leeward, make as much smoke as you can, and during the panic caused by the general crash, split up the log, chop the bee hole large enough to be practicable, and get the honeycomb out as fast as you can into some convenient vessel.
In New Caledonia we find the large spider there found (Aranea edulis) greedily partaken of. It is simply roasted over the fire when required for use. There is another curious description of food made use of by the natives of the lake borders in the neighbourhood of Chalco and Texococo; this is made from the eggs of a species of boat fly (Notonecta) and two or three insects of similar habits. The insects deposit their eggs by myriads on the stalks of the reeds growing in and about the margins of the lakes. The natives, when going on an egg-hunting expedition, provide themselves with cloths and sticks. The reeds, when bent to the edge of the spread cloth, are beaten and shaken, when the eggs drop off into the sheet placed for their reception. After being spread on other sheets, and thoroughly dried in the sun, they are treated just as if they were grains of corn. Flour is made from them by grinding; this is regularly packed in suitable bags, marked as to weight, &c., and sold in the native markets.
In laying in the stores of an expedition about to start from any large city it is well to obtain, if possible, a good supply of Challet’s preserved vegetables, as they can be made available when nature furnishes no green food. The space occupied by this useful preparation is so small that a very large quantity can be stowed away in a very small compass. It has been computed that 3ft. of cubic space will contain 16,000 full allowances. In pastoral countries there is usually little difficulty in obtaining milk; and in regions destitute of domesticated cattle the explorer can generally manage to get on without it. Goats yield a great deal of excellent milk, and trot along freely with animals on a march. When it is desirable to carry milk for any distance for the use of children or sick people, it may be preserved as follows: Take a tin canister, a bottle, or a large ox horn, with a bottom and mouth made in it; fill the vessel with milk; put it in the camp kettle, and let it boil steadily for three quarters of an hour. Now, if your vessel is a canister, solder down the cover; if a bottle or horn drive in the stopper and wax it down with melted beeswax. The milk will then keep well. In some countries preserved toad-stools are extensively made use of as an article of food; but here we must give the traveller a caution regarding the mushroom or Agaricus family when viewed in the light of aliment, as, strange to say, varieties which are found perfectly wholesome in one country are not so in another. Thus, for instance, we find some of the most poisonous toad-stools found in England (A. virosus and A. muscarius) amongst the number eaten with impunity in some parts of Tartary and Russia. There may be said to be only three kinds of true edible Agarici found in Great Britain. A. campestris, the common meadow and garden mushroom, remarkable for its pleasant odour and the colour of its gills; A. pratensis, or the fairy-ring mushroom (which is found growing in the green rings or circles in our grass lands, attributed by the superstitious to supernatural agency); and A. Georgii, which in some respects resembles A. campestris, but has lighter coloured gills and less flavour. When driven by necessity to seek mushroom food, either in this country or out of it, bear the following rules in mind: Avoid every one you see with its cap or head thin in substance as compared to the thickness of the plates or gills—with the upright or stalk attached to one side of the crown—with the plates or gills all of the same length—yielding a juice like thin milk; and, if you find any with a sort of band composed of a substance like the webs of spiders surrounding the upright, have nothing to do with them. We have seen whole strings of dried A. muscarius suspended to dry from the rafters of Tartar huts. These you may eat safely in Tartary, but not out of it. Fish roe, like mushrooms, when intended for food, requires care in selection. The large barbel, found in many of the large rivers and lakes abroad, yield at times a very considerable quantity of roe or spawn. This we have known on several occasions to prove very unwholesome, if not absolutely poisonous. Herring spawn is collected on some coasts in vast quantities by the natives, who place long lines of bushes at low-water mark for the ova to collect on. Salmon roe is also eaten to a great extent by many Indian tribes. We have seen great quantities of sturgeon spawn collected for conversion into “caviare.” To prepare the spawn large bags, with their ends sewn up, are made; a slit is then made in the side, just large enough to put the hand through; into this the roe and a good quantity of strong “bay salt” brine are introduced and the hole is then secured with a wooden skewer. When the brine has nearly all soaked out through the bag, a pair of hand sticks are fastened to its ends; these are seized by two men and twisted round until the bag resembles a thick rope. Roe pickled and pressed in this way will keep a long time, and is very nutritious. The eggs of poultry or seafowl can in some countries be collected in considerable quantities and laid in as a store. Eggs boiled hard in a strong solution of salt keep well. They may also be preserved by first breaking them into boiling water, with a little salt dissolved in it, just as you would prepare poached eggs; boil for three or four minutes, and then take them out of the water; place them to drain, and when dry heat them on a thin iron sheet over the fire until deprived of moisture; they are then fit to pack away. To preserve native butter, first melt, then strain it through a cloth, boil it steadily in a camp kettle, skim off all the froth with a large shell, set in a stick, until no more rises; then pour it whilst hot into leather bags or earthen jars to settle. Do not omit the straining process, or you will find more hairs in your butter than are agreeable. A search among the rocks, pools, and over the ledges on the seacoast will generally repay the food hunter. Shell fish, small crustaceas, and in some localities edible seaweeds, may be found; both lavar weed and caragreen moss will help to furnish out a meal. When shooting seafowl to help to fill the larder do not pick them; open the skin across the vent, taking care not to cut through into the abdominal cavity; turn back the skin with your knife, cut off the projection or oil gland, known as the parson’s nose, and then strip the skin forward, cutting off the legs at the knee-joints, wings at the pinions, and the head half way up the neck; now remove the entrails from your bird, wash it well in the sea, and if you have an onion or two for stuffing cut them up and put them in the bird, which may be sewn or skewered up, and then roasted. A sea bird makes a good grill if split down the back, pegged open with a stick, well peppered and salted, and then broiled over the embers. Captain Bligh found that by keeping seafowl in a hencoop and feeding them with grain that they became fat and of good flavour.
Snails form nutritious and wholesome food, as do the Unios and Adontas (popularly known as fresh-water mussels). These shells are to be found in most lakes and rivers. Fish of one kind or another will generally repay those who search for them.
CHAPTER XV.
FISH AND AMPHIBIOUS ANIMALS.
Makeshift hooks.