"I guess we'll stop at this tavern till to-morrow." Joe was asleep and they laid him on the blankets until supper was ready.
Soon after supper Samson shot a deer which had waded into the rapids.
Fortunately, it made the opposite shore before it fell.

All hands spent that evening dressing the deer and jerking the best of the meat.

This they did by cutting the meat into strips about the size of a man's hand and salting and laying it on a rack, some two feet above a slow fire, and covering it with green boughs.

The heat and smoke dried the meat in the course of two or three hours and gave it a fine flavor.

Delicious beyond any kind of meat is venison treated in this manner.