When we reached our camp we were completely tired out, but passed the remainder of the day in celebrating our success, and feeling assured that if we escaped the scalping knife of the Indians, we would reach Denver in due time, and, when paid off have a nice sum in dollars. The following morning we had an early breakfast, broke camp, and reported at the corral where each was presented with two revolvers and a repeating carbine. I was then taken over to the mess wagon which was liberally supplied with bacon (in the rough), flour, beans, cargum (or sour molasses), coffee, salt, pepper, baking-powder and dried apples; the latter we were allowed three times a week for dessert. There was also a skillet for baking bread, which resembled a covered spider without a handle. When the assistant cook, with whom I was favored, had started the fire and sufficient coals had accumulated, he would rake them out and place the skillet on them. As soon as the dough was prepared, a chunk was cut off and put in the skillet, the lid placed and covered with coals; in fifteen minutes we would have as nice a looking loaf of bread as one could wish to see, browned to a tempting color. When eaten warm, it was very palatable, but when cold, only bullwhackers could digest it. An old-fashioned iron kettle in which to stew the beans and boil the dried apples, or vice versa, coffee pots, frying pans, tin plates, cups, iron knives and forks, spoons and a combination dish and bread-pan made up the remainder of the cooking and eating utensils. EXPERIENCES AMONG THE BUSHWHACKERS