The parts of the buffalo eaten in a raw state are the liver, kidneys, gristle of the snout, eyes, brains, marrow, manyplies, or the omasum, testicles, feet of small calves in embryo, and glands of the calf envelope. Meat when cooked is either boiled or roasted, principally the former, and always rare in either way, not overdone. They have no salt for seasoning, but are fond of a little in the bouillon. In former times meat was boiled in the rawhide, in holes in the ground smeared with mud, and heated stones dropped in, or in pots made of clay and soft stone, but metallic cooking utensils, consisting of kettles of every size and description, have entirely replaced these. Tin cups and pans, with some frying pans, wooden bowls, and horn spoons, are yet common. The tongues of buffalo sent to market are salted by the traders, who secure them from the Indians during the winter in the hunting season, and when frozen, salting them before the spring thaw comes on. None of these tribes preserves meat in any other way than above mentioned, some of which when dried is pounded and mixed with berries and marrowfat. It is then called pemmican, or in Cree pim-e-tai´-gan. Dried meat will keep but one year if free of wet, as afterwards the fat turns rancid and the lean tasteless. The tail of the beaver is first turned in the blaze of a fire, the outside skin scraped off, then incisions are made each side lengthwise along the bone, and it is held in boiling water for a few minutes to extract the blood. It is then hung up in the lodge or in the sun and left to dry. All inquiries regarding fish are inapplicable to these Indians, as they take none in quantity. The few catfish that are hooked by the Gros Ventres and Arikara are boiled in water, no salt added, and a horrid mess of bones and fish mixed together is produced, which no one but an Indian could eat. They eat but do not relish them. All the hunter tribes rely greatly on the spontaneous roots and fruits found in the country and collect, dry, and pack them away, to be used in times of scarcity of animal food. We have known hundreds of Indians to subsist for one or two months on the buds of the wild rose boiled with the scrapings of rawhides. At all times the different kinds of roots and berries are a great resource, are used in their principal feasts and medicine ceremonies, are of great assistance when game is not to be found, are easily packed, and contain considerable nourishment. The following is a catalogue of those found among all the nations of which we treat, though there are several others whose names in English are unknown to us, and some of these now named peculiar to the most northern latitudes. ROOTS, BERRIES, ETC., EATEN BY THE INDIANS OF THE UPPER MISSOURI