Sometimes, however, they made a cavity in the ground, in which they built a fire, which was afterwards cleared away and the cavity lined with very hot stones, on which they placed the meat wrapped in green herbage, and covered it with other hot rocks and earth, to remain until suitably cooked.
When they had a surplus of fresh meat they cut it in strips and hung it in the sun-shine to dry.

The dried meat was generally cooked by roasting in hot embers, and then beaten to soften it before being eaten.
A young hunter never ate any of the first deer he killed, as he believed that if he did so he would never succeed in killing another.
FISHING.
They had various methods of catching fish--with hook and line, with a spear, by weir-traps in the stream, and by saturating the water with the juice of the soap-root plant (_Chlorogalum pomeridianum_).

Before they could obtain fishhooks of modern make, they made them of bone.

Their lines were made of the tough, fibrous, silken bark of the variety of milkweed or silkweed, already mentioned.

Their spears were small poles pointed with a single tine of bone, which was so arranged that it became detached by the struggles of the fish, and was then held by a string fastened near its center, which turned it crosswise of the wound and made it act as an effective barb.
Their weir-traps were put in the rapids, and constructed by building wing dams diagonally down to the middle of the stream until the two ends came near together, and in this narrow outlet was placed a sort of wicker basket trap, made of long willow sprouts loosely woven together and closed at the pointed lower end, which was elevated above the surface of the water below the dam.