pemmican, pemican (pemikan)

[Amer. Ind.] Originally, a preparation made by the North American Indians, consisting of the lean parts of venison dried by the sun or wind, and then pounded into a paste, with melted fat. very irregular line of bone, the point of the coccyx being and tightly pre ed into cakes, a few service IMG:content-2594.png:[blocks in formation] in the middle line behind, and the tuberosity of the ischi um on each side; between which three points the bony outlet is deeply emarginated behind, on each side, by the pubes, formed by the conjoined rami of the pubes and ischia. In life these notches are largely filled in by ligaments (the greater and le er sacrosciatic ligaments on each side, and the triangular or infra pubic ligament in front). The obturator membrane also closes in berries being sometimes added to improve the flavor. It is now made of beef, especially for use in aretic expeditions, being an easily preserved food, which keeps for a long time and contains the largest amount of nutriment in the smallest space. Pemmican is similar in character to the ta ago of South America and the biltong of southern Africa. Pemmican is made from the round of beef cut in strips and dried, then shredded or mixed with beef tallow and currants. Schley and Soley , Rescue of Greely, p. 132 Pempelia (pem - pēʻli-ä), n. [NL. (Hübner, 1816), Phycidæ , well represented both in Europe and in North America. P. hammondi is known in the United States as the apple leaf skeletonizer , since its larvæ feed upon the parenchyma of the leaves of the apple, leaving them skeletons. See cut under leaf -tier.