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They were traveling parallel with the road and soon we were within one hundred yards of the nearest we got out our rifles fired a volley and dropped two of them. one died instantly the other received five or six shots before he stretched himself out this was a glorious commencement of buffalo hunting and we felt highly elated at our success. We then proceeded to dress our game one was a young bull about four years old the other an old chap about sixteen the young one was about the size of a large ox five of us had all we could do to roll him over. we first cut off the hump considered by hunters as the choicest part then we skinned him the skin is valueless in this season and we trew it away then we cut him up into quarters in the same way they dress beeves at home. We kept some for cooking fresh and jerked the balance this is rather a curious process and worth describing we tear off the meat with the grain in thin slices then throw on some salt if you wish but it is not necessary for saving it then hang it in the sun or suspend it before a hot fire untill thoroughly dry it is then jerked meat and perfectly cured you may throw it in the bottom of your wagon or in any out of the way place and it will keep sweet and good for a year or more Jerked buffalo meat salt I liked the flavor of very well but could not indure it in any other shape I tried it boiled and fried but could not bear the taste, even the hump what is called sweh a delicious morsel is as tough a sole leather and the liver as tough as ordinary beef. The buffalo is only vulnerable in one small place under the fore shoulder if you drive a bullet in there he will drop on the instant but if you strike him in any other place it only irritates but cannot seriously hurt him. I have known one case where a party of ten persons fired four rounds into a huge buffalo before he dropped on examining him after they found that twenty seven bullets ? gone into his body.