Natural Food and Feeding Habits of the Mountain Lion

Mountain lions find most of their prey near the rougher and more

inaccessible canyons, and in such places they live and breed with least

disturbance. One of the most striking things about these animals is

the distance to which they will go for food. Many have been known to

travel 25 miles or more in a night, apparently without resting for any

appreciable length of time. Because of their remarkable endurance,

hunting them takes stamina and strength. Biological Survey hunters on the

fresh track of a mountain-lion have trailed the animal for 10 consecutive

hours or longer before treeing it.

Like the bobcat, the mountain-lion relies upon its senses of smell and

sight in much of its foraging. Its smell is keener than that of the

bobcat, though less so than in either wolf or coyote. It can see its

prey for a long distance, but unquestionably it does much of its silent,

cautious stalking by the sense of smell alone, taking advantage of every

cover until within striking distance of its victim. Its sense of hearing

also is acute.

In making a kill, the mountain-lion brings its victim to the ground with

a stunning impact of its entire weight. It generally attacks at the

throat and breast.

After making a kill and taking one meal, the mountain-lion will

sometimes, though not always, bury the remainder of a carcass under

leaves, litter, or other trash, to return for a later feast. Whether it

will thus return depends to some extent upon weather conditions and on

its ability to find prey elsewhere. Its killing and feeding habits vary

in other ways also. In one instance, a lone lion attacked a herd of ewes

and killed 192 in one night. Frequently more than one mountain-lion may

feed on a single carcass. Near one cow carcass the writer once trapped

six lions, of various sizes, evidently the parents and two litters of

offspring.

The presence of a mountain-lion on a range may be indicated by its kill

of deer or other game, even though domestic stock may not have been

disturbed. If a kill is made in fall or winter, the meat may remain fresh

for many weeks.

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