The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1891-12-13
comes SO proficient that he can project the
INCREDIBLE DISTANCE

O-@S@SAAS
balls
AN INCREDIBLE DISTANCE
with unering accuracy Of aim, in such
way that the thong will wind around the
legs OF the unlucky object struck, whether
n an, beast or bird, with force enough to
bury itself in the flesh.
The method Of throwing an animal with
the bolas has been thus graphically de-
scribed: 1.-The right hand only is used and
this grasps the thongs at their point of
union, about half way between the ends.
The balls are then whirled in a circular
motion around the head, and when suffici-,
ent centrifugal power has been obtained
the weapon is launched at the object to be
captured The aim is matter of nice cal
culatlon, in which mind, eye and arm all
bear part; and so true is the aim in Pata.
CONAN practice that the hunter seldom
fails to bring down or otherwise cripple his
game, be It ostrich, cavy or guanaco."
The rounding of the stones is the work of
the women, and it takes two or three DAYS
to grind pair to the proper spherical
shape. In some districts farther north q
third ball has been introduced, but the In
dams do not regard this as an Improvement
Wooden balls are sometimes used. and iron
ones whenever they can be mad, as the
heavier they are the more execution they
will do
TRUE PATAeoNIAN
on horseback, armed with pair of iron
bolas, is a formidable enemy, from which
neither bird nor beast within radius of
fifty yards has the smallest chance of
escape. Commander Musters, in his inter
esting book called 'At Home With the
Patagonians," says that the indian law of
dividing the game is as follows: The man
balls the ostrich leaves 1t for the other who
who has been chasing with him, to take
charge of until the end of the hunt. Then
the feathers and body from the head to the
breast bone and one leg belongs 10 the cap
tor, the remainder to his assistant. Fires
are kindled, and while stones are heating
the ostrich is plucked the wing feathers
being carefully tied together with piece
OF sinew. The bird is then laid on its back
and drawn; the legs are carefully skinned
down and the bone taken out, leaving the
skin. The carcass is then separated into
halves, and the back bone having been ex-
tracted from the lower half, the meat is
sliced SO as to admit heated stones laid in
between the sections; and then it is tied up
like bag, secured by the skin of the legs,
with small bone thrust through to keep
all taut. The whole is placed on the live
embers of the fire, and when it is nearly
done a light blaze Is kindled to perfectly
roast the meat on the outside. During the
process of cooking it has to be frequently
turned, that all parts may be thoroughly
baked. When taken from the fire the TOP
part is cut off and The stones removed, when
broth and meat will be
FOUND DELICIOUS.
The party gather around to eat the meat,
first sopping chunks of 1t in the broth The
back part, which, If the ostrich was in good
condition, is almost solid fat, is then
divided, tid-bits being given to each, not
forgetting the waiting women and children.
When the breast and head part are to be
cooked the bones are not extracted, but the
wings are turned inside out the breast
cavity filled with heated stones and then
tied up The gizzard, which is large enough
to fill both hands, is carefully cooked by
the insertion of hot stone. The eyes, too.
are sucked and the tripe devoured; and the
hungry dogs get the little that is left
FANNIE B. WARD