But our adventurers did not wish to be detained so long, and therefore adopted another mode of curing it--that was by "barbecueing" it slightly over a fire.

This was the plan:--A shallow pit was scooped out in the ground, and across it were laid green saplings, parallel to each other.

Into the pit were thrown embers and red cinders, so as to give up a considerable heat.
Upon the saplings thin slices of the meat were laid--as on a gridiron-- so that they might become dried and slightly toasted at the same time.
Meat cured in this way will keep for months; and the Indians and hunters usually adopt this plan, when they have no time to wait for a regular "jerking." The second cub was singed, and cut up without skinning, as pork usually is.

It was roasted, to be ready for eating at once--as they designed bringing it "to the table" before many hours.
While the meat was drying, Basil melted some of the fat in the kettle, which fortunately was one of the utensils that still remained.

With this fat--which beyond a doubt was genuine _bear's grease_--he anointed poor Jeanette's shanks, that had been almost clean skinned by the teeth of the javalies.