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Fortunately, it made the opposite shore before it fell. All hands spent
that evening dressing the deer and jerking the best of the meat. This
they did by cutting the meat into strips about the size of a man's hand
and salting and laying it on a rack, some two feet above a slow fire, and
covering it with green boughs. The heat and smoke dried the meat in the
course of two or three hours and gave it a fine flavor. Delicious beyond
any kind of meat is venison treated in this manner. If kept dry, it will
retain its flavor and its sweetness for a month or more.
Samson was busy with this process long after the others had gone to bed.
When it was nearly finished he left the meat on the rack, the fire
beneath it having burned low, crossed the river to the wagon, got his
blanket, reloaded his gun and lay down to sleep with the dog beside him.
Some hours later he was awakened by "a kind of a bull beller," as he
described it. The dog ran barking across the river. Samson seized the gun
and followed him.


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