Chapter VI: Part I: Life History of the Bison (5)

"In 1881 and the years prior, the hides were divided into two kinds, viz, robe hides, which were such as had a good crop of fur and were serviceable for robe purposes, and the heavy and short-furred bull hides. The former were principally sold to the John S. Way Manufacturing Company, Bridgeport, Connecticut, and to numerous small robe tanners, while the latter were sold for leather purposes to various hide-tanners throughout the United States and Canada, and brought 51/2 to 81/2 cents per pound. A very large proportion of these latter were tanned by the Wilcox Tanning Company, Wilcox, Pennsylvania.

"About the fall of 1882 we established a tannery for buffalo robes in Chicago, and from that time forth we tanned all the good hides which we received into robes and disposed of them in the same manner as the Indian-tanned robes.

"I don't know that I am called upon to express an opinion as to the benefit or disadvantage of the extermination of the buffalo, but nevertheless take the liberty to say that I think that some proper law restricting the unpardonable slaughter of the buffalo should have been enacted at the time. It is a well-known fact that soon after the Northern Pacific Railroad opened up that portion of the country, thereby making the transportation of the buffalo hides feasible, that is to say, reducing the cost of freight, thousands upon thousands of buffaloes were killed for the sake of the hide alone, while the carcasses were left to rot on the open plains.

"The average prices paid the buffalo hunters [from 1880 to 1884] was about as follows: For cow hides [robes!], $3; bull hides, $2.50; yearlings, $1.50; calves, 75 cents; and the cost of getting the hides to market brought the cost up to about $3.50 per hide."

The amount actually paid out by Joseph Ullman, in four years, for buffalo robes and hides was about $310,000, and this, too, long after the great southern herd had ceased to exist, and when the northern herd furnished the sole supply. It thus appears that during the course of eight years business (leaving out the small sum paid out in 1884), on the part of the Messrs. Boskowitz, and four years on that of Mr. Joseph Ullman, these two firms alone paid out the enormous sum of $1,233,070 for buffalo robes and hides which they purchased to sell again at a good profit. By the time their share of the buffalo product reached the consumers it must have represented an actual money value of about $2,000,000.

Besides these two firms there were at that time many others who also handled great quantities of buffalo skins and hides for which they paid out immense sums of money. In this country the other leading firms engaged in this business were I. G. Baker & Co., of Fort Benton; P. B. Weare & Co., Chicago; Obern, Hoosick & Co., Chicago and Saint Paul; Martin Bates & Co., and Messrs. Shearer, Nichols & Co. (now Hurlburt, Shearer & Sanford), of New York. There were also many others whose names I am now unable to recall.

In the British Possessions and Canada the frontier business was largely monopolized by the Hudson's Bay Fur Company, although the annual "output" of robes and hides was but small in comparison with that gathered in the United States, where the herds were far more numerous. Even in their most fruitful locality for robes--the country south of the Saskatchewan--this company had a very powerful competitor in the firm of I. G. Baker & Co., of Fort Benton, which secured the lion's share of the spoil and sent it down the Missouri River.

It is quite certain that the utilization of the buffalo product, even so far as it was accomplished, resulted in the addition of several millions of dollars to the wealth of the people of the United States. That the total sum, could it be reckoned up, would amount to at least fifteen millions, seems reasonably certain; and my own impression is that twenty millions would be nearer the mark. It is much to be regretted that the exact truth can never be known, for in this age of universal slaughter a knowledge of the cash value of the wild game of the United States that has been killed up to date might go far toward bringing about the actual as well as the theoretical protection of what remains.

* * * * *

UTILIZATION OF THE BUFFALO BY WHITE MEN.

_Robes._--Ordinarily the skin of a large ruminant is of little value in comparison with the bulk of toothsome flesh it covers. In fattening domestic cattle for the market, the value of the hide is so insignificant that it amounts to no more than a butcher's perquisite in reckoning up the value of the animal. With the buffalo, however, so enormous was the waste of the really available product that probably nine-tenths of the total value derived from the slaughter of the animal came from his skin alone. Of this, about four-fifths came from the utilization of the furry robe and one-fifth from skins classed as "hides," which were either taken in the summer season, when the hair was very short or almost absent, and used for the manufacture of leather and leather goods, or else were the poorly-furred skins of old bulls.

The season for robe-taking was from October 15 to February 15, and a little later in the more northern latitudes. In the United States the hair of the buffalo was still rather short up to the first of November; but by the middle of November it was about at its finest as to length, density, color, and freshness. The Montana hunters considered that the finest robes were those taken from November 15 to December 15. Before the former date the hair had not quite attained perfection in length, and after the latter it began to show wear and lose color. The winter storms of December and January began to leave their mark upon the robes by the 1st of February, chiefly by giving the hair a bleached and weathered appearance. By the middle of February the pelage was decidedly on the wane, and the robe-hunter was also losing his energy. Often, however, the hunt was kept up until the middle of March, until either the deterioration of the quality of the robe, the migration of the herds northward, or the hunter's longing to return "to town" and "clean up," brought the hunt to an end.

On the northern buffalo range, the hunter, or "buffalo skinner," removed the robe in the following manner:

When the operator had to do his work alone, which was almost always the case, he made haste to skin his victims while they were yet warm, if possible, and before _rigor mortis_ had set in; but, at all hazards, before they should become hard frozen. With a warm buffalo he could easily do his work single-handed, but with one rigid or frozen stiff it was a very different matter.

His first act was to heave the carcass over until it lay fairly upon its back, with its feet up in the air. To keep it in that position he wrenched the head violently around to one side, close against the shoulder, at the point where the hump was highest and the tendency to roll the greatest, and used it very effectually as a chock to keep the body from rolling back upon its side. Having fixed the carcass in position he drew forth his steel, sharpened his sharp-pointed "ripping-knife," and at once proceeded to make all the opening cuts in the skin. Each leg was girdled to the bone, about 8 inches above the hoof, and the skin of the leg ripped open from that point along the inside to the median line of the body. A long, straight cut was then made along the middle of the breast and abdomen, from the root of the tail to the chin. In skinning cows and young animals, nothing but the skin of the forehead and nose was left on the skull, the skin of the throat and cheeks being left on the hide; but in skinning old bulls, on whose heads the skin was very thick and tough, the whole head was left unskinned, to save labor and time. The skin of the neck was severed in a circle around the neck, just behind the ears. It is these huge heads of bushy brown hair, looking, at a little distance, quite black, in sharp contrast with the ghastly whiteness of the perfect skeletons behind them, which gives such a weird and ghostly appearance to the lifeless prairies of Montana where the bone-gatherer has not yet done his perfect work. The skulls of the cows and young buffaloes are as clean and bare as if they had been carefully macerated, and bleached by a skilled osteologist.

The opening cuts having been made, the broad-pointed "skinning-knife" was duly sharpened, and with it the operator fell to work to detach the skin from the body in the shortest possible time. The tail was always skinned and left on the hide. As soon as the skin was taken off it was spread out on a clean, smooth, and level spot of ground, and stretched to its fullest extent, inside uppermost. On the northern range, very few skins were "pegged out," _i. e._, stretched thoroughly and held by means of wooden pegs driven through the edges of the skin into the earth. It was practiced to a limited extent on the southern range during the latter part of the great slaughter, when buffaloes were scarce and time abundant. Ordinarily, however, there was no time for pegging, nor were pegs available on the range to do the work with. A warm skin stretched on the curly buffalo-grass, hair side down, sticks to the ground of itself until it has ample time to harden. On the northern range the skinner always cut the initials of his outfit in the thin subcutaneous muscle which was always found adhering to the skin on each side, and which made a permanent and very plain mark of ownership.

In the south, the traders who bought buffalo robes on the range sometimes rigged up a rude press, with four upright posts and a huge lever, in which robes that had been folded into a convenient size were pressed into bales, like bales of cotton. These could be transported by wagon much more economically than could loose robes. An illustration of this process is given in an article by Theodore R. Davis, entitled "The Buffalo Range," in _Harper's Magazine_ for January, 1869, Vol. xxxviii, p. 163. The author describes the process as follows:

"As the robes are secured, the trader has them arranged in lots of ten each, with but little regard for quality other than some care that particularly fine robes do not go too many in one lot. These piles are then pressed into a compact bale by means of a rudely constructed affair composed of saplings and a chain."

On the northern range, skins were not folded until the time came to haul them in. Then the hunter repaired to the scene of his winter's work, with a wagon surmounted by a hay-rack (or something like it), usually drawn by four horses. As the skins were gathered up they were folded once, lengthwise down the middle, with the hair inside. Sometimes as many as 100 skins were hauled at one load by four horses.

On one portion of the northern range the classification of buffalo peltries was substantially as follows: Under the head _of robes_ was included all cow skins taken during the proper season, from one year old upward, and all bull skins from one to three years old. Bull skins over three years of age were classed as _hides_, and while the best of them were finally tanned and used as robes, the really poor ones were converted into leather. The large robes, when tanned, were used very generally throughout the colder portions of North America as sleigh robes and wraps, and for bedding in the regions of extreme cold. The small robes, from the young animals, and likewise many large robes, were made into overcoats, at once the warmest and the most cumbersome that ever enveloped a human being. Thousands of old bull robes were tanned with the hair on, and the body portions were made into overshoes, with the woolly hair inside--absurdly large and uncouth, but very warm.

I never wore a pair of buffalo overshoes without being torn by conflicting emotions--mortification at the ridiculous size of my combined foot-gear, big boots inside of huge overshoes, and supreme comfort derived from feet that were always warm.

Besides the ordinary robe, the hunters and fur buyers of Montana recognized four special qualities, as follows:

The "beaver robe," with exceedingly fine, wavy fur, the color of a beaver, and having long, coarse, straight hairs coming through it. The latter were of course plucked out in the process of manufacture. These were very rare. In 1882 Mr. James McNaney took one, a cow robe, the only one out of 1,200 robes taken that season, and sold it for $75, when ordinary robes fetched only $3.50.

The "black-and-tan robe" is described as having the nose, flanks, and inside of fore legs black-and-tan (whatever that may mean), while the remainder of the robe is jet black.

A "buckskin robe" is from what is always called a "white buffalo," and is in reality a dirty cream color instead of white. A robe of this character sold in Miles City in 1882 for $200, and was the only one of that character taken on the northern range during that entire winter. A very few pure white robes have been taken, so I have been told, chiefly by Indians, but I have never seen one.

A "blue robe" or "mouse-colored (?) robe" is one on which the body color shows a decidedly bluish cast, and at the same time has long, fine fur. Out of his 1,200 robes taken in 1882, Mr. McNaney picked out 12 which passed muster as the much sought for blue robes, and they sold at $16 each.

As already intimated, the price paid on the range for ordinary buffalo skins varied according to circumstances, and at different periods, and in different localities, ranged all the way from 65 cents to $10. The latter figure was paid in Texas in 1887 for the last lot of "robes" ever taken. The lowest prices ever paid were during the tremendous slaughter which annihilated the southern herd. Even as late as 1876, in the southern country, cow robes brought on the range only from 65 to 90 cents, and bull robes $1.15. On the northern range, from 1881 to 1883, the prices paid were much higher, ranging from $2.50 to $4.

A few hundred dressed robes still remain in the hands of some of the largest fur dealers in New York, Chicago, and Montreal, which can be purchased at prices much lower than one would expect, considering the circumstances. In 1888, good robes, Indian tanned, were offered in New York at prices ranging from $15 to $30, according to size and quality, but in Montreal no first-class robes were obtainable at less than $40.

_Hides._--Next in importance to robes was the class of skins known commercially as hides. Under this head were classed all skins which for any reason did not possess the pelage necessary to a robe, and were therefore fit only for conversion into leather. Of these, the greater portion consisted of the skins of old bulls on which the hair was of poor quality and the skin itself too thick and heavy to ever allow of its being made into a soft, pliable, and light-weight robe. The remaining portion of the hides marketed were from buffaloes killed in spring and summer, when the body and hindquarters ware almost naked. Apparently the quantity of summer-killed hides marketed was not very great, for it was only the meanest and most unprincipled ones of the grand army of buffalo-killers who were mean enough to kill buffaloes in summer simply for their hides. It is said that at one time summer-killing was practiced on the southern range to an extent that became a cause for alarm to the great body of more respectable hunters, and the practice was frowned upon so severely that the wretches who engaged in it found it wise to abandon it.

_Bones._--Next in importance to robes and hides was the bone product, the utilization of which was rendered possible by the rigorous climate of the buffalo plains. Under the influence of the wind and sun and the extremes of heat and cold, the flesh remaining upon a carcass dried up, disintegrated, and fell to dust, leaving the bones of almost the entire skeleton as clean and bare as if they had been stripped of flesh by some powerful chemical process. Very naturally, no sooner did the live buffaloes begin to grow scarce than the miles of bleaching' bones suggested the idea of finding a use for them. A market was readily found for them in the East, and the prices paid per ton were sufficient to make the business of bone-gathering quite remunerative. The bulk of the bone product was converted into phosphate for fertilizing purposes, but much of it was turned into carbon for use in the refining of sugar.

The gathering of bones became a common industry as early as 1872, during which year 1,135,300 pounds were shipped over the Atchison, Topeka and Santa Fé Railroad. In the year following the same road shipped 2,743,100 pounds, and in 1874 it handled 6,914,950 pounds more. This trade continued from that time on until the plains have been gleaned so far back from the railway lines that it is no longer profitable to seek them. For that matter, however, it is said that south of the Union Pacific nothing worth the seeking now remains.

The building of the Northern Pacific Railway made possible the shipment of immense quantities of dry bones. Even as late as 1886 overland travelers saw at many of the stations between Jamestown, Dakota, and Billings, Montana, immense heaps of bones lying alongside the track awaiting shipment. In 1885 a single firm shipped over 200 tons of bones from Miles City.

The valley of the Missouri River was gleaned by teamsters who gathered bones from as far back as 100 miles and hauled them to the river for shipment on the steamers. An operator who had eight wagons in the business informed me that in order to ship bones on the river steamers it was necessary to crush them, and that for crushed bones, shipped in bags, a Michigan fertilizer company paid $18 per ton. Uncrushed bones, shipped by the railway, sold for $12 per ton.

It is impossible to ascertain the total amount or value of the bone product, but it is certain that it amounted to many thousand tons, and in value must have amounted to some hundreds of thousands of dollars. But for the great number of railroads, river steamers, and sea-going vessels (from Texas ports) engaged in carrying this product, it would have cut an important figure in the commerce of the country, but owing to the many interests between which it was divided it attracted little attention.

_Meat._--The amount of fresh buffalo meat cured and marketed was really very insignificant. So long as it was to be had at all it was so very abundant that it was worth only from 2 to 3 cents per pound in the market, and many reasons combined to render the trade in fresh buffalo meat anything but profitable. Probably not more than one one-thousandth of the buffalo meat that might have been saved and utilized was saved. The buffalo carcasses that were wasted on the great plains every year during the two great periods of slaughter (of the northern and southern herds) would probably have fed to satiety during the entire time more than a million persons.

As to the quality of buffalo meat, it may be stated in general terms that it differs in no way whatever from domestic beef of the same age produced by the same kind of grass. Perhaps there is no finer grazing ground in the world than Montana, and the beef it produces is certainly entitled to rank with the best. There are many persons who claim to recognize a difference between the taste of buffalo meat and domestic beef; but for my part I do not believe any difference really exists, unless it is that the flesh of the buffalo is a little sweeter and more juicy. As for myself, I feel certain I could not tell the difference between the flesh of a three-year old buffalo and that of a domestic beef of the same age, nor do I believe any one else could, even on a wager. Having once seen a butcher eat an elephant steak in the belief that it was beef from his own shop, and another butcher eat _loggerhead turtle_ steak for beef, I have become somewhat skeptical in regard to the intelligence of the human palate.

As a matter of experiment, during our hunt for buffalo we had buffalo meat of all ages, from one year up to eleven, cooked in as many different ways as our culinary department could turn out. We had it broiled, fried with batter, roasted, boiled, and stewed. The last method, when employed upon slices of meat that had been hacked from a frozen hind-quarter, produced results that were undeniably tough and not particularly good. But it was an unfair way to cook any kind of meat, and may be guarantied to spoil the finest beef in the world.

Hump meat from a cow buffalo not too old, cut in slices and fried in batter, _a la cowboy_, is delicious--a dish fit for the gods. We had tongues in plenty, but the ordinary meat was so good they were not half appreciated. Of course the tenderloin was above criticism, and even the round steaks, so lightly esteemed by the epicure, were tender and juicy to a most satisfactory degree.

It has been said that the meat of the buffalo has a coarser texture or "grain" than domestic beef. Although I expected to find such to be the case, I found no perceptible difference whatever, nor do I believe that any exists. As to the distribution of fat I am unable to say, for the reason that our buffaloes were not fat.

It is highly probable that the distribution of fat through the meat, so characteristic of the shorthorn breeds, and which has been brought about only by careful breeding, is not found in either the beef of the buffalo or common range cattle. In this respect, shorthorn beef no doubt surpasses both the others mentioned, but in all other points, texture, flavor, and general tenderness, I am very sure it does not.

It is a great mistake for a traveler to kill a patriarchal old bull buffalo, and after attempting to masticate a small portion of him to rise up and declare that buffalo meat is coarse, tough, and dry. A domestic bull of the same age would taste as tough. It is probably only those who have had the bad taste to eat bull-beef who have ever found occasion to asperse the reputation of _Bison americanus_ as a beef animal.

Until people got tired of them, buffalo tongues were in considerable demand, and hundreds, if not even thousands, of barrels of them were shipped east from the buffalo country.

_Pemmican._--Out of the enormous waste of good buffalo flesh one product stands forth as a redeeming feature--pemmican. Although made almost exclusively by the half-breeds and Indians of the Northwest it constituted a regular article of commerce of great value to overland travelers, and was much sought for as long as it was produced. Its peculiar "staying powers," due to the process of its manufacture, which yielded a most nourishing food in a highly condensed form, made it of inestimable value to the overland traveler who must travel light or not at all. A handful of pemmican was sufficient food to constitute a meal when provisions were at all scarce. The price of pemmican in Winnipeg was once as low as 2d. per pound, but in 1883 a very small quantity which was brought in sold at 10 cents per pound. This was probably the last buffalo pemmican made. H. M. Robinson states that in 1878 pemmican was worth 1s. 3d. per pound.

The manufacture of pemmican, as performed by the Red River half-breeds, was thus described by the Rev. Mr. Belcourt, a Catholic priest, who once accompanied one of the great buffalo-hunting expeditions:[45]

[Note 45: Schoolcraft's History, Condition and Prospects of the Indian Tribes, iv, p. 107.]

"Other portions which are destined to be made into pimikehigan, or pemmican, are exposed to an ardent heat, and thus become brittle and easily reducible to small particles by the use of a flail, the buffalo-hide answering the purpose of a threshing-floor. The fat or tallow, being cut up and melted in large kettles of sheet iron, is poured upon this pounded meat, and the whole mass is worked together with shovels until it is well amalgamated, when it is pressed, while still warm, into bags made of buffalo skin, which are strongly sewed up, and the mixture gradually cools and becomes almost as hard as a rock. If the fat used in this process is that taken from the parts containing the udder, the meat is called fine pemmican. In some cases, dried fruits, such as the prairie pear and cherry, are intermixed, which forms what is called seed pemmican. Tho lovers of good eating judge the first described to be very palatable; the second, better; the third, excellent. A taurean of pemmican weighs from 100 to 110 pounds. Some idea may be formed of the immense destruction of buffalo by these people when it is stated that a whole cow yields one-half a bag of pemmican and three fourths of a bundle of dried meat; so that the most economical calculate that from eight to ten cows are required for the load of a single vehicle."

It is quite evident from the testimony of disinterested travelers that ordinary pemmican was not very palatable to one unaccustomed to it as a regular article of food. To the natives, however, especially the Canadian _voyageur_, it formed one of the most valuable food products of the country, and it is said that the demand for it was generally greater than the supply.

_Dried, or "jerked" meat._--The most popular and universal method of curing buffalo meat was to cut it into thin flakes, an inch or less in thickness and of indefinite length, and without salting it in the least to hang it over poles, ropes, wicker-frames, or even clumps of standing sage brush, and let it dry in the sun. This process yielded the famous "jerked" meat so common throughout the West in the early days, from the Rio Grande to the Saskatchewan. Father Belcourt thus described the curing process as it was practiced by the half-breeds and Indians of the Northwest:

"The meat, when taken to camp, is cut by the women into long strips about a quarter of an inch thick, which are hung upon the lattice-work prepared for that purpose to dry. This lattice-work is formed of small pieces of wood, placed horizontally, transversely, and equidistant from each other, not unlike an immense gridiron, and is supported by wooden uprights (trepieds). In a few days the meat is thoroughly desiccated, when it is bent into proper lengths and tied into bundles of 60 or 70 pounds weight. This is called dried meat (viande seche). To make the hide into parchment (so called) it is stretched on a frame, and then scraped on the inside with a piece of sharpened bone and on the outside with a small but sharp-curved iron, proper to remove the hair. This is considered, likewise, the appropriate labor of women. The men break the bones, which are boiled in water to extract the marrow to be used for frying and other culinary purposes. The oil is then poured into the bladder of the animal, which contains, when filled, about 12 pounds, being the yield of the marrow-bones of two buffaloes."

In the Northwest Territories dried meat, which formerly sold at 2_d._ per pound, was worth in 1878 10_d._ per pound.

Although I have myself prepared quite a quantity of jerked buffalo meat, I never learned to like it. Owing to the absence of salt in its curing, the dried meat when pounded and made into a stew has a "far away" taste which continually reminds one of hoofs and horns. For all that, and despite its resemblance in flavor to Liebig's Extract of Beef, it is quite good, and better to the taste than ordinary pemmican.

The Indians formerly cured great quantities of buffalo meat in this way--in summer, of course, for use in winter--but the advent of that popular institution called "Government beef" long ago rendered it unnecessary for the noble red man to exert his squaw in that once honorable field of labor.

During the existence of the buffalo herds a few thrifty and enterprising white men made a business of killing buffaloes in summer and drying the meat in bulk, in the same manner which to-day produces our popular "dried beef." Mr. Allen states that "a single hunter at Hays City shipped annually for some years several hundred barrels thus prepared, which the consumers probably bought for ordinary beef."

_Uses of bison's hair._--Numerous attempts have been made to utilize the woolly hair of the bison in the manufacture of textile fabrics. As early as 1729 Col. William Byrd records the fact that garments were made of this material, as follows:

"The Hair growing upon his Head and Neck is long and Shagged, and so Soft that it will spin into Thread not unlike Mohair, and might be wove into a sort of Camlet. Some People have Stockings knit of it, that would have served an Israelite during his forty Years march thro' the Wilderness."[46]

[Note 46: Westover MSS., i, p. 172.]

In 1637 Thomas Morton published, in his "New English Canaan," p. 98,[47] the following reference to the Indians who live on the southern shore of Lake Erocoise, supposed to be Lake Ontario:

[Note 47: Quoted by Professor Allen, "American Bisons," p. 107.]

"These Beasts [buffaloes, undoubtedly] are of the bignesse of a Cowe, their flesh being very good foode, their hides good lether, their fleeces very usefull, being a kind of wolle, as fine as the wolle of the Beaver, and the Salvages doe make garments thereof."

Professor Allen quotes a number of authorities who have recorded statements in regard to the manufacture of belts, garters, scarfs, sacks, etc., from buffalo wool by various tribes of Indians.[48] He also calls attention to the only determined efforts ever made by white men on a liberal scale for the utilization of buffalo "wool" and its manufacture into cloth, an account of which appears in Ross's "Red River Settlement," pp. 69-72. In 1821 some of the more enterprising of the Red River (British) colonists conceived the idea of making fortunes out of the manufacture of woolen goods from the fleece of the buffalo, and for that purpose organized the Buffalo Wool Company, the principal object of which was declared to be "to provide a substitute for wool, which substitute was to be the wool of the wild buffalo, which was to be collected in the plains and manufactured both for the use of the colonists and for export." A large number of skilled workmen of various kinds were procured from England, and also a plant of machinery and materials. When too late, it was found that the supply of buffalo wool obtainable was utterly insufficient, the raw wool costing the company 1_s._ 6_d._ per pound, and cloth which it cost the company £2 10_s._ per yard to produce was worth only 4_s._ 6_d._ per yard in England. The historian states that universal drunkenness on the part of all concerned aided very materially in bringing about the total failure of the enterprise in a very short time.

[Note 48: The American Bison, p. 197.]

While it is possible to manufacture the fine, woolly fur of the bison into cloth or knitted garments, provided a sufficient supply of the raw material could be obtained (which is and always has been impossible), nothing could be more visionary than an attempt to thus produce salable garments at a profit.

Articles of wearing apparel made of buffalo's hair are interesting as curiosities, for their rarity makes them so, but that is the only end they can ever serve so long as there is a sheep living.

In the National Museum, in the section of animal products, there is displayed a pair of stockings made in Canada from the finest buffalo wool, from the body of the animal. They are thick, heavy, and full of the coarse, straight hairs, which it seems can never be entirely separated from the fine wool. In general texture they are as coarse as the coarsest sheep's wool would produce.

With the above are also displayed a rope-like lariat, made by the Comanche Indians, and a smaller braided lasso, seemingly a sample more than a full-grown lariat, made by the Otoe Indians of Nebraska. Both of the above are made of the long, dark-brown hair of the head and shoulders, and in spite of the fact that they have been twisted as hard as possible, the ends of the hairs protrude so persistently that the surface of each rope is extremely hairy.

_Buffalo chips._--Last, but by no means least in value to the traveler on the treeless plains, are the droppings of the buffalo, universally known as "buffalo chips." When over one year old and thoroughly dry, this material makes excellent fuel. Usually it occurs only where fire-wood is unobtainable, and thousands of frontiersmen have a million times found it of priceless value. When dry, it catches easily, burns readily, and makes a hot fire with but very little smoke, although it is rapidly consumed. Although not as good for a fire as even the poorest timber it is infinitely better than sage-brush, which, in the absence of chips, is often the traveler's last resort.

It usually happens that chips are most-abundant in the sheltered creek-bottoms and near the water-holes, the very situations which travelers naturally select for their camps. In these spots the herds have gathered either for shelter in winter or for water in summer, and remained in a body for some hours. And now, when the cowboy on the round-up, the surveyor, or hunter, who must camp out, pitches his tent in the grassy coulée or narrow creek-bottom, his first care is to start out with his largest gunning bag to "rustle some buffalo chips" for a campfire. He, at least, when he returns well laden with the spoil of his humble chase, still has good reason to remember the departed herd with feelings of gratitude. Thus even the last remains of this most useful animal are utilized by man in providing for his own imperative wants.

IX. THE PRESENT VALUE OF THE BISON TO CATTLE-GROWERS.

_The bison in captivity and domestication._--Almost from time immemorial it has been known that the American bison takes kindly to captivity, herds contentedly with domestic cattle, and crosses with them with the utmost readiness. It was formerly believed, and indeed the tradition prevails even now to quite an extent, that on account of the hump on the shoulders a domestic cow could not give birth to a half-breed calf. This belief is entirely without foundation, and is due to theories rather than facts.

Numerous experiments in buffalo breeding have been made, and the subject is far from being a new one. As early as 1701 the Huguenot settlers at Manikintown, on the James River, a few miles above Richmond, began to domesticate buffaloes. It is also a matter of historical record that in 1786, or thereabouts, buffaloes were domesticated and bred in captivity in Virginia, and Albert Gallatin states that in some of the northwestern counties the mixed breed was quite common. In 1815 a series of elaborate and valuable experiments in cross-breeding the buffalo and domestic cattle was begun by Mr. Robert Wickliffe, of Lexington, Ky., and continued by him for upwards of thirty years.[49]

[Note 49: For a full account of Mr. Wickliffe's experiments, written by himself, see Audubon and Bachman's "Quadrupeds of North America," vol. ii, pp. 52-54.]

Quite recently the buffalo-breeding operations of Mr. S. L. Bedson, of Stony Mountain, Manitoba, and Mr. C. J. Jones, of Garden City, Kans., have attracted much attention, particularly for the reason that the efforts of both these gentlemen have been directed toward the practical improvement of the present breeds of range cattle. For this reason the importance of the work in which they are engaged can hardly be overestimated, and the results already obtained by Mr. Bedson, whose experiments antedate those of Mr. Jones by several years, are of the greatest interest to western cattle-growers. Indeed, unless the stock of pure-blood buffaloes now remaining proves insufficient for the purpose, I fully believe that we will gradually see a great change wrought in the character of western cattle by the introduction of a strain of buffalo blood.

The experiments which have been made thus far prove conclusively that--

(1) The male bison crosses readily with the opposite sex of domestic cattle, but a buffalo cow has never been known to produce a half-breed calf.

(2) The domestic cow produces a half-breed calf successfully.

(3) The progeny of the two species is fertile to any extent, yielding half-breeds, quarter, three-quarter breeds, and so on.

(4) The bison breeds in captivity with perfect regularity and success.

_Need of an improvement in range cattle._--Ever since the earliest days of cattle-ranching in the West, stockmen have had it in their power to produce a breed which would equal in beef-bearing qualities the best breeds to be found upon the plains, and be so much better calculated to survive the hardships of winter, that their annual losses would have been very greatly reduced. Whenever there is an unusually severe winter, such as comes about three times in every decade, if not even oftener, range cattle perish by thousands. It is an absolute impossibility for every ranchman who owns several thousand, or even several hundred, head of cattle to provide hay for them, even during the severest portion of the winter season, and consequently the cattle must depend wholly upon their own resources. When the winter is reasonably mild, and the snows never very deep, nor lying too long at a time on the ground, the cattle live through the winter with very satisfactory success. Thanks to the wind, it usually happens that the falling snow is blown off the ridges as fast as it falls, leaving the grass sufficiently uncovered for the cattle to feed upon it. If the snow-fall is universal, but not more than a few inches in depth, the cattle paw through it here and there, and eke out a subsistence, on quarter rations it may be, until a friendly chinook wind sets in from the southwest and dissolves the snow as if by magic in a few hours' time.

But when a deep snow comes, and lies on the ground persistently, week in and week out, when the warmth of the sun softens and moistens its surface sufficiently for a returning cold wave to freeze it into a hard crust, forming a universal wall of ice between the luckless steer and his only food, the cattle starve and freeze in immense numbers. Being totally unfitted by nature to survive such unnatural conditions, it is not strange that they succumb.

Under present conditions the stockman simply stakes his cattle against the winter elements and takes his chances on the results, which are governed by circumstances wholly beyond his control. The losses of the fearful winter of 1886-'87 will probably never be forgotten by the cattlemen of the great Western grazing ground. In many portions of Montana and Wyoming the cattlemen admitted a loss of 50 per cent of their cattle, and in some localities the loss was still greater. The same conditions are liable to prevail next winter, or any succeeding winter, and we may yet see more than half the range cattle in the West perish in a single month.

Yet all this time the cattlemen have had it in their power, by the easiest and simplest method in the world, to introduce a strain of hardy native blood in their stock which would have made it capable of successfully resisting a much greater degree of hunger and cold. It is really surprising that the desirability of cross-breeding the buffalo and domestic cattle should for so long a time have been either overlooked or disregarded. While cattle-growers generally have shown the greatest enterprise in producing special breeds for milk, for butter, or for beef, cattle with short horns and cattle with no horns at all, only two or three men have had the enterprise to try to produce a breed particularly hardy and capable.

A buffalo can weather storms and outlive hunger and cold which would kill any domestic steer that ever lived. When nature placed him on the treeless and blizzard-swept plains, she left him well equipped to survive whatever natural conditions he would have to encounter. The most striking feature of his entire _tout ensemble_ is his magnificent suit of hair and fur combined, the warmest covering possessed by any quadruped save the musk-ox. The head, neck, and fore quarters are clothed with hide and hair so thick as to be almost, if not entirely, impervious to cold. The hair on the body and hind quarters is long, fine, very thick, and of that peculiar woolly quality which constitutes the best possible protection against cold. Let him who doubts the warmth of a good buffalo robe try to weather a blizzard with something else, and then try the robe. The very form of the buffalo--short, thick legs, and head hung very near the ground--suggests most forcibly a special fitness to wrestle with mother earth for a living, snow or no snow. A buffalo will flounder for days through deep snow-drifts without a morsel of food, and survive where the best range steer would literally freeze on foot, bolt upright, as hundreds did in the winter of 1886-'87. While range cattle turn tail to a blizzard and drift helplessly, the buffalo faces it every time, and remains master of the situation.

It has for years been a surprise to me that Western stockmen have not seized upon the opportunity presented by the presence of the buffalo to improve the character of their cattle. Now that there are no longer any buffalo calves to be had on the plains for the trouble of catching them, and the few domesticated buffaloes that remain are worth fabulous prices, we may expect to see a great deal of interest manifested in this subject, and some costly efforts made to atone for previous lack of forethought.

_The character of the buffalo-domestic hybrid._--The subjoined illustration from a photograph kindly furnished by Mr. C. J. Jones, represents a ten months' old half-breed calf (male), the product of a buffalo bull and domestic cow. The prepotency of the sire is apparent at the first glance, and to so marked an extent that the illustration would pass muster anywhere as having been drawn from a full-blood buffalo. The head, neck, and hump, and the long woolly hair that covers them, proclaim the buffalo in every line. Excepting that the hair on the shoulders (below the hump) is of the same length as that on the body and hind quarters, there is, so far as one can judge from an excellent photograph, no difference whatever observable between this lusty young half-breed and a full blood buffalo calf of the same age and sex. Mr. Jones describes the color of this animal as "iron-gray," and remarks: "You will see how even the fur is, being as long on the hind parts as on the shoulders and neck, very much unlike the buffalo, which is so shaggy about the shoulders and so thin farther back." Upon this point it is to be remarked that the hair on the body of a yearling or two year-old buffalo is always very much longer in proportion to the hair on the forward parts than it is later in life, and while the shoulder hair is always decidedly longer than that back of it, during the first two years the contrast is by no means so very great. A reference to the memoranda of hair measurements already given will afford precise data on this point.

In regard to half-breed calves, Mr. Bedson states in a private letter that "the hump does not appear until several months after birth."

Altogether, the male calf described above so strongly resembles a pure-blood buffalo as to be generally mistaken for one; the form of the adult half-blood cow promptly proclaims her origin. The accompanying plate, also from a photograph supplied by Mr. Jones, accurately represents a half-breed cow, six years old, weighing about 1,800 pounds. Her body is very noticeably larger in proportion than that of the cow buffalo, her pelvis much heavier, broader, and more cow-like, therein being a decided improvement upon the small and weak hind quarters of the wild species. The hump is quite noticeable, but is not nearly so high as in the pure buffalo cow. The hair on the fore quarters, neck, and head is decidedly shorter, especially on the head; the frontlet and chin beard being conspicuously lacking. The tufts of long, coarse, black hair which clothe the fore-arm of the buffalo cow are almost absent, but apparently the hair on the body and hind quarters has lost but little, if any, of its length, density, and fine, furry quality. The horns are decidedly cow-like in their size, length, and curvature.

Regarding the general character of the half-breed buffalo, and his herd in general, Mr. Bedson writes me as follows, in a letter dated September 12, 1888:

"The nucleus of my herd consisted of a young buffalo bull and four heifer calves, which I purchased in 1877, and the increase from these few has been most rapid, as will be shown by a tabular statement farther on.

"Success with the breeding of the pure buffalo was followed by experiments in crossing with the domestic animal. This crossing has generally been between a buffalo bull and an ordinary cow, and with the most encouraging results, since it had been contended by many that although the cow might breed a calf from the buffalo, yet it would be at the expense of her life, owing to the hump on a buffalo's shoulder; but this hump does not appear until several months after birth. This has been proved a fallacy respecting _this herd_ at least, for calving has been attended with no greater percentage of losses than would be experienced in ranching with the ordinary cattle. Buffalo cows and crosses have dropped calves at as low a temperature as 20° below zero, and the calves were sturdy and healthy.

"The half breed resulting from the cross as above mentioned has been again crossed with the thoroughbred buffalo bull, producing a three quarter breed animal closely resembling the buffalo, the head and robe being quite equal, if not superior. The half-breeds are very prolific. The cows drop a calf annually. They are also very hardy indeed, as they take the instinct of the buffalo during the blizzards and storms, and do not drift like native cattle. They remain upon the open prairie during our severest winters, while the thermometer ranges from 30 to 40 degrees below zero, with little or no food except what they rustled on the prairie, and no shelter at all. In nearly all the ranching parts of North America foddering and housing of cattle is imperative in a more or less degree,[50] creating an item of expense felt by all interested in cattle-raising; but the buffalo [half]breed retains all its native hardihood, needs no housing, forages in the deepest snows for its own food, yet becomes easily domesticated, and consequently needs but little herding. Therefore the progeny of the buffalo is easily reared, cheaply fed, and requires no housing in winter; three very essential points in stock-raising.

[Note 50: On nearly all the great cattle ranches of the United States it is absolutely impossible, and is not even attempted.--W. T. H.]

"They are always in good order, and I consider the meat of the half-breed much preferable to domestic animals, while the robe is very fine indeed, the fur being evened up on the hind parts, the same as on the shoulders. During the history of the herd, accident and other causes have compelled the slaughtering of one or two, and in these instances the carcasses have sold for 18 cents per pound; the hides in their dressed state for $50 to $75 each. A half-breed buffalo ox (four years old, crossed with buffalo bull and Durham cow) was killed last winter, and weighed 1,280 pounds dressed beef. One pure buffalo bull now in my herd weighs fully 2,000 pounds, and a [half]breed bull 1,700 to 1,800 pounds.

"The three-quarter breed is an enormous animal in size, and has an extra good robe, which will readily bring $40 to $50 in any market where there is a demand for robes. They are also very prolific, and I consider them the coming cattle for our range cattle for the Northern climate, while the half and quarter breeds will be the animals for the more Southern district. The half and three-quarter breed cows, when really matured, will weigh from 1,400 to 1,800 pounds.

"I have never crossed them except with a common grade of cows, while I believe a cross with the Galloways would produce the handsomest robe ever handled, and make the best range cattle in the world. I have not had time to give my attention to my herd, more than to let them range on the prairies at will. By proper care great results can be accomplished."

Hon. C. J. Jones, of Garden City, Kans., whose years of experience with the buffalo, both as old-time hunter, catcher, and breeder, has earned for him the sobriquet of "Buffalo Jones," five years ago became deeply interested in the question of improving range cattle by crossing with the buffalo. With characteristic Western energy he has pursued the subject from that time until the present, having made five trips to the range of the only buffaloes remaining from the great southern herd, and captured sixty-eight buffalo calves and eleven adult cows with which to start a herd. In a short article published in the Farmers' Review (Chicago, August 22, 1888), Mr. Jones gives his views on the value of the buffalo in cross-breeding as follows:

"In all my meanderings I have not found a place but I could count more carcasses [of cattle] than living animals. Who has not ridden over some of the Western railways and counted dead cattle by the thousands? The great question is, Where can we get a race of cattle that will stand blizzards, and endure the drifting snow, and will not be driven with the storms against the railroad fences and pasture fences, there to perish for the want of nerve to face the northern winds for a few miles, to where the winter grasses could be had in abundance? Realizing these facts, both from observation and pocket, we pulled on our 'thinking cap,' and these points came vividly to our mind:

"(1) We want an animal that is hardy.

"(2) We want an animal with nerve and endurance.

"(3) We want an animal that faces the blizzards and endures the storms.

"(4) We want an animal that will rustle the prairies, and not yield to discouragement.

"(5) We want an animal that will fill the above bill, and make good beef and plenty of it.

"All the points above could easily be found in the buffalo, excepting the fifth, and even that is more than filled as to the quality, but not in quantity. Where is the 'old timer' who has not had a cut from the hump or sirloin of a fat buffalo cow in the fall of the year, and where is the one who will not make affidavit that it was the best meat he ever ate? Yes, the fat was very rich, equal to the marrow from the bone of domestic cattle. * * *

"The great question remained unsolved as to the quantity of meat from the buffalo. I finally heard of a half-breed buffalo in Colorado, and immediately set out to find it. I traveled at least 1,000 miles to find it, and found a five-year-old half-breed cow that had been bred to domestic bulls and had brought forth two calves--a yearling and a sucking calf that gave promise of great results.