104 FISH HARVESTING. 



titles of fir-branches, and stick them in the mud, 

 lay them on the ground, and, in all sorts of ways, 

 distribute them over the flats, within the weir- 

 dam. On these branches the herring-spawn 

 gets entangled ; when covered with spawn the 

 branches are carried to the lodges, and the 

 fish-eggs dried in the sun. Thus dried, and 

 brushed into baskets, it is in appearance very 

 much like coarse brown sand ; it is then stored 

 away, and when eaten mixed with fish-oil is 

 esteemed by the Indians as the very perfection 

 of feeding. This spawn is to Indians what caviare 

 is to Kussians; but as I do not like either, it 

 may be I am not an authority on its merits as a 

 table dainty. 



All herrings taken in the weirs are not eaten; 

 the Indians dry or otherwise preserve them, but 

 the great use to which they appropriate them 

 is to extract the oil. This is a grand process, 

 and carried on entirely by squaws. It would 

 be a great blessing, and save much annoyance, 

 if you could only leave your nose at home, or 

 at some distance away, during your visit to an 

 Indian village in herring-time, or whilst oil- 

 making. The entire atmosphere appears satu- 

 rated with the odour of decomposing fish, rancid 

 oil, Indians, and dogs a perfume the potency 



