The Life and Adventures of Kit Carson, the Nestor of the Rocky Mountains, from Facts Narrated by HimselfPeters, De Witt C. (De Witt Clinton)
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The Life and Adventures of Kit Carson, the Nestor of the Rocky Mountains, from Facts Narrated by Himself
Peters, De Witt C. (De Witt Clinton)
Carson Kit, 1809-1868; Frontier and pioneer life -- West (U.S.)
On the west side of the Arkansas River, and between that stream and
the Rocky Mountains, there are three distinct species of grass found.
The first is the short, curly variety, on which the buffalo are said
to feed, from which fact it takes its name. The second kind is the
Grama grass, which is, I believe, indigenous to only this section of
America. Its stalk grows to the height of about one foot. Near its
top, it gives off, at right angles, another stem, which is
usually from one and a half to three inches in length. From this
last-mentioned stem, hang clusters of seeds which are well protected
by a suitable covering. It is said, and my own observation confirms
the fact, that horses will leave grain, such as corn and oats, to
feed on this grass; and its wonderful nutritious properties cannot be
denied. Wild oats are often seen in the mountain valleys. Along the
low swampy lands which skirt the rivers of the plains, there is yet
another species of grass which grows oftentimes several feet high,
and has a broad blade, similar almost to that of the flag plant. On
approaching the mountains the blue grass is found, which is nearly the
same as that usually met with in many of our western States. The bunch
grass, as spoken of by Fremont, is not confined to the mountains in
New Mexico; it is sometimes met with in the valleys, where it grows
to an immense height; but, in the low lands, it is useless, being too
tough for animals to masticate. Strangers, when journeying in these
parts, often make the mistake of selecting camps in this tall grass,
being deceived by its thrifty appearance; but, one night, thus spent,
will clearly prove its utter worthlessness.
Public-domain text, read in full here on John Shaqi.
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