She dug four holes in the shape of a square, put a forkedtopped stake in each, and secured sticks across their tops with pieces of thong. She repeated the task many times in front of their tipi in the area assigned to them. While she worked, Martay pegged the buffalo hides to the ground with the fur side down. Kionee knew her mother and siblings would scrape off all flesh and fat, rub the hides with brains and grease to soften and condition them, then tan them with sumac berries and other things from nature. After the skins dried, they would be twisted, pulled, and rubbed until they were pliant. Kionee glanced at Blue Bird and Moon Child as they sliced meat into strips to hang on the racks to dry in the sun and wind. Some pieces were cut smaller and thinner for eating as jerky, while others were left thicker and longer for use in pemmican. The larger pieces would be pounded into grainy powder, mixed with fat and dried berries and nuts, rolled tight in cured deerskins, and stored in parfleches for winter food.
