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“ [327] drink.” Sore is your surprise on asking the Texans for this simple meat and wholesome drink.

A cut of beef is laid before you. Beef! What kind of beef? “ Is not this buffalo steak?”

“ No, Sir,” explains your host, “ this beef is cow meat, or it may be bull meat. If it were only fresh it would be good enough.”

“Why is it not fresh?”

“You see it has to come a long way, and must first be dried and packed. We have to fetch our beef from St. Louis, seven or eight hundred miles by car, seventeen or eighteen hundred miles by boat. We have no time to grow our own food. Texas is a grazing country; in the future she may supply America with beef and butter; but she is still dependent on the North for what she eats and drinks.”

You ask for milk — a glass of fresh, cold milk. Some warm and greasy stuff is poured into your cup: “ This is the only milk we have.” It is New England milk, prepared in cans, and warranted to keep in any climate. If you ask for butter, you get a mixture of grease and brine.

Living in a wild country, with Comanches on

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