294 cook's voyage to april, 



length of time. For though they split and dry a few 

 of the bream and chimcerce, which are pretty plenti- 

 ful ; they do not smoke them as the herrings and 

 sardines. 



The next article on which they seem to depend 

 for a large proportion of their food, is the large 

 muscle ; great abundance of which are found in the 

 sound. These are roasted in their shells, then stuck 

 upon long wooden skewers, and taken off occasion- 

 ally as wanted, being eat without any other pre- 

 paration, though they often dip them in oil as a sauce. 

 The other marine productions, such as the smaller 

 shell-fish, though they contribute to increase the 

 general stock, are by no means to be looked upon as 

 a standing or material article of their food, when 

 compared to those just mentioned. 



Of the sea-animals, the most common that we saw 

 in use amongst them, as food, is the porpoise ; the 

 fat or rind of which, as well as the flesh, they cut in 

 large pieces, and, having dried them, as they do the 

 herrings, eat them without any farther preparation. 

 They also prepare a sort of broth from this animal 

 in its fresh state, in a singular manner, putting pieces 

 of it in a square wooden vessel or bucket, with water, 

 and then throwing heated stones into it. This ope- 

 ration they repeat till they think the contents are 

 sufficiently stewed or seethed. They put in the fresh, 

 and take out the other stones, with a cleft stick, 

 which serves as tongs ; the vessel being always placed 

 near the fire for that purpose. * This is a pretty 

 common dish amongst them ; and, from its appear- 

 ance, seems to be strong, nourishing food. The oil 

 which they procure from these and other sea-animals, 

 is also used by them in great quantities ; both supping 

 it alone, with a large scoop or spoon, made of horn, 

 or mixing it with other food, as sauce. 



* This operation is represented by Mr. Webber, in his drawing 

 of the inside of a Nootka house. 



