Meat was the mainstay of life among Indians, and a considerable supply was available before white men came. In spite of inadequate weapons, the natives had numerous effective methods of securing wild game. Most hunters were masters of what was called the cabalistical language of birds and beasts. By this means they were able to approach many animals closely and slay them. Bison were sometimes driven into natural arenas where a gory slaughter ensued. Occasionally these great beasts were maneuvered into runs, from which they were stampeded pellmell over a precipice.[67] Generally they were simply chased and shot down at full gallop. This procedure required great dexterity in loading and discharging weapons. Of course the hunter’s full attention was given to the target because his hunting horse took care of himself. He anticipated every move of the prey. With eyes flashing, nostrils distended, and foam flowing from his mouth, the trained steed sprang after the deceptive buffalo in swift execution of his master’s will. The war horse was even more highly prized than a hunter. Animals of exotic appearance had double or treble value over ordinary steeds and were claimed by the chiefs. The proud warrior went to as much pains to adorn his horse as he did himself. Nothing could induce him to neglect or mistreat his favorite. In their palmy days, the Indians largely confined their efforts to pursuit of big game. In later years they had reluctant recourse to smaller animals. Rabbits were encircled—sometimes by a chain of fire. Ground squirrels were drowned out, and all types of animal life were utilized for food. The products of the buffalo, deer, elk, antelope, goat, bear, beaver, and numerous small animals and fish gave them strength for the pursuit of more game and the enemy. Many different combinations of meat, roots, nuts, and berries were known to the Indians. Pemmican was a mixture of pounded dried meat, grease, and service berries. When properly prepared and packed in skins this food would keep indefinitely.[68] The camas and yamp plants were the Indian’s bread. These roots are about an inch in diameter, and they have a sweetish taste while fresh, but they are more palatable when baked in earthen ovens. Either of these roots contains nutriment sufficient to support life, and often mountain Indians were obliged to subsist on this slender fare.