Mer. Lewis
May 9, 1805
“Capt. Clark killed 2 buffaloe. . .our wrighhand cook Charbono, calls boudin blanc, and immediately set him about preparing them for supper. . .About 6 feet of the lower extremity of the large gut of the Buffaloe is the first morsel. . .the mustle lying underneath the shoulder blade next to the back, and fillets are next saught, these are needed up very fine with a portion of kidney to suit: to this composition is then added a just proportion of pepper and salt and a small quanitity of flour. . .all is compleatly filled with something good to eat, it is tyed at the other end.. . .it is then baptized in the missouri with two dips and a flirt, and bobbed into the kettle; from whence, after it be well boiled is taken and fried in bears oil untilit browns, when it is ready to esswage the pangs of a keen appetite, or as such travelers in the wilderness are seldom at a loss for. . .”

Mer. Lewis
May 10, 1805
“The Hunters returned this evening having seen no tents or Indians nor any fresh sign of them