another before they had passed us, and our comrades on the other side of the valley killed two. Great numbers of wolves were now seen in every direction; we could hardly go forty yards from the buffaloe, before a half a dozen would shew themselves. It was amusing to see them peeping over hillocks, while we pelted them with stones.
On our return to camp, the meat having been brought in by the boatmen, we sat about preparing our feast. A large fire was made, and each one cooked for himself. Certainly ours was not a feast to be despised even by the {175} epicure, although with no other seasoning than health and exercise. As our biscuit had been spoiled two months before, in consequence of being frequently wet, instead of bread we roasted some of the liver on one stick, and a choice morsel (for we had nothing but tit-bits,) on the other. The flesh of the buffaloe is remarkably tender and juicy, and highly flavored; it is universally allowed to surpass that of the common ox. Of all the animals given to satiate our carnivorous appetites, none can afford such a feast as the buffaloe. The hump is a delicious morsel; the tongue, the marrow, the tender loin, and the ribs are all excellent. The hump is formed by a number of bones in the shape of ribs, which rise on the back near the shoulders, gradually increasing and then diminishing in length, on which the fat and lean are finely mixed, and the meat extremely tender. The hump in a large ox, is about a foot in length, (when separated from the back bone, to which it is attached,) and six inches in breadth.
On the 24th, we proceeded on our voyage. This morning we had delightful weather. I could not help remarking the clearness of the {176} air, and the enchanting blue of the sky. Whether it is to be attributed to the Alpine height, to which we have attained, or to the openness of the country, which permits every breeze to have its full scope, and thus
