The Muldrow Glacier flows between the peak in the background (Mt. Brooks) and the ridge just below it.] [Sidenote: Game and Its Preparation] Our prime concern at this camp was the gathering and preserving of a sufficient meat supply for our subsistence on the mountain. It was an easy task. First Karstens killed a caribou and then Walter a mountain-sheep. Then Esaias happened into the midst of a herd of caribou as he climbed over a ridge, and killed three. That was all we needed. Then we went to work preparing the meat. Why should any one haul canned pemmican hundreds of miles into the greatest game country in the world? We made our own pemmican of the choice parts of this tender, juicy meat and we never lost appetite for it or failed to enjoy and assimilate it. A fifty-pound lard-can, three parts filled with water, was set on the stove and kept supplied with joints of meat. As a batch was cooked we took it out and put more into the same water, removed the flesh from the bones, and minced it. Then we melted a can of butter, added pepper and salt to it, and rolled a handful of the minced meat in the butter and moulded it with the hands into a ball about as large as a baseball. We made a couple of hundred of such balls and froze them, and they kept perfectly. When all the boiling was done we put in the hocks of the animals and boiled down the liquor into five pounds of the thickest, richest meat-extract jelly, adding the marrow from the bones. With this pemmican and this extract of caribou, a package of erbswurst and a cupful of rice, we concocted every night the stew which was our main food in the higher regions. [Illustration: Some heads of game killed at the base camp.] [Sidenote: The Instruments]