Hostname: page-component-586b7cd67f-2plfb Total loading time: 0 Render date: 2024-11-25T05:31:44.073Z Has data issue: false hasContentIssue false

Bone Grease

Published online by Cambridge University Press:  25 January 2017

Douglas Leechman*
Affiliation:
National Museum of Canada, Ottawa, Ontario

Extract

In the early literature, especially that relating to the prairies, there are numerous brief references to the extraction of oil or grease from bones by boiling. For instance, W. R. Gerard in his article on pemmican in Bulletin 30 of the Bureau of American Ethnology says: “Sweet pemmican is a superior kind of pemmican in which the fat used is obtained from marrow by boiling broken bones in water.” Wissler in his paper on the Material Culture of trte Blackfoot Indians says: “Marrow fat was obtained by boiling cracked bones and skimming the floating fat from the top of the kettle with a dipper made of horn.” A still earlier reference to the same process is found in Schoolcraft's History, Condition and Prospects of the Indian Tribes (Vol. 4, p. 107) in which he says: “The men break bones, which are boiled in water to extract the marrow to be used for frying and for other culinary purposes. The oil is then poured into the bladder of the animal, which contains when filled about twelve pounds, being the yield of the marrow bones of two buffaloes.”

Type
Facts and Comments
Copyright
Copyright © The Society for American Archaeology 1951

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)