pure air and exercise upon the plains provokes great appetites. It was equally good for the fur-traders, who had calculated upon the event. So the whole train stopped and began to kill and "jerk" meat. The Indian boys were in their element and veterans in the business, and laid in bountiful supplies. While it is fresh and juicy few animals furnish more nutritious food. A buffalo porterhouse steak, cooked over coals at the end of a forked stick, when the thermometer of appetite is up to "one hundred degrees in the shade," is a royal feast to be remembered. If however kept up long enough, the good old-fashioned pig with lean and fat strips on his ribs, is quite a relief. But the dried meat was the staple food of the little company from that time on. Mrs. Whitman cheerfully and jokingly writes in her diary, "We have dried buffalo meat and tea for breakfast, and tea and jerked buffalo for supper, but the Doctor has a different way of cooking each piece to give variety to the entertainment."
Mrs. Whitman kept carefully a daily diary of events of travel, which was luckily preserved, and passed into the hands of her sister, Mrs. Jackson, of Oberlin, Ohio, which I have been permitted to read and from which have copious selections in my larger work, "How Marcus Whitman Saved Oregon," after which it was passed on to the Whitman College
