Separating begins at once, first cows and calves, then steers and "dry" cattle, the property of the different owners represented.

Dinner is ready by twelve, horses changed again and the day-herd is watered, and then the branding of the calves begins.

But wait.

_Such_ a dinner! With few appliances it is really wonderful how a mess-wagon cook feeds the crowd so well.

His fuel is "chips" (_bois des vaches_); with a spade he excavates a sunken fireplace, and over this erects an iron rod on which to hang pots, etc.
He will make the loveliest fresh bread and rolls at least once a day, often twice; make most excellent coffee (and what a huge coffee-pot is needed for twenty or thirty thirsty cowpunchers), serve potatoes, stewed or fried meat, baked beans and stewed dried fruit, etc.