The table was waited upon by an Indian woman. The meal was bountiful. I had a helping of meat, very juicy and fine flavored, much like tenderloin of today, a strip of fat and a strip of lean. My host said, "I suppose you know what this is?" I replied, "Yes, it is the finest roast beef I have ever tasted." "No," said Mr. Sibley, "this is what we call 'boss' of buffalo and is the hump on the back of a young male buffalo." "Whatever it is, it is the best meat I have ever tasted," I declared. Some dried beef on a plate on the end of the table was also delicious. Mr. Sibley again challenged me to tell what this was;--My reply being "dried beef." "No," said Mr. Sibley, "This too, is something you have never tasted before--it is boned dried beaver's tail. Over five thousand of them, as well as the skins have been brought in here during the year." There was also O'Donnell crackers and tea, but no bread. The tea, I was told, had been brought hundreds of miles up the river. I bade my host farewell, thanking him for his entertainment and thinking I had never met a more courteous gentleman. Mr. Sibley, too, had told me that the St. Louis house was the best place I could stay, so I returned there. For my journey down the river, I had brought with me a tarpaulin and a few of my worldly goods. I hired a man with an ox-cart to take these to the boat before dawn the day it was to leave, preparatory to my early start at sunup. The boat was about sixty feet long and propelled only by hand power, furnished by French half breeds who pushed it with long poles from the front, running rapidly and then taking a fresh start to push it again. These boats could make about twenty miles a day. They almost reached Shakopee the first day. At ten o'clock the boat tied up and breakfast was served. This was a very hot, thick soup made of peas and pork which had been cooked all night over hot coals in a hole in the ground, covered snugly over with earth. It had been wrapped in a heavy tarpaulin and buffalo robe and when served was piping hot, as it came from this first fireless cooker. Hardtack was served with this soup and made a most satisfactory meal. The other meal consisted of bacon and hardtack and at the end of the eighth day, had become quite monotonous. Whenever these meals were prepared, the boat was tied to the bank.