148 ARTICLES OF FOOD. 



distance^ but not with much precision. Of the 

 larg-er ones (from eig-ht to twelve feet in leng'th)^ the 

 two most remarkable are headed with a pointed^ 

 sharp-edg-ed^ flatly-triang'ular piece of quartz or 

 fine g-rained basalt^ procured from the mountains 

 beyond the isthmus. These larg*e reed-shafted 

 spears are throw^n with a stiff flat throwing'-stick a 

 3^ard long-^ and with pretty certain effect w ithin 

 sixt}^ paces. 



The food of the aborigines consists chiefly of fish 

 and shell-fish^ to which as subsidiary articles may 

 be added lizards^ snakes^ opossums^ various birds^ 

 and an occasional kang^aroo^ turtle^ dug'ong*^ or 

 porpoise. Several roots (one of which is a true 

 yam)^ together with various fruits in their seasons^ 

 — especially a cashew-nut or Anacardium^ also the 

 base of the undeveloped central leaves of the 

 cabbag'e-palm^ are much prized. The dig'ging* up 

 of roots and coUectino- of shell-fish are duties which 

 devolve upon the females. 



Before the arrival of Europeans^ in cases of 

 remarkable disease or accident^ certain old men 

 known by the name of hilho (by which cog*nomen 

 the medical officers of the settlement have also been 

 disting-uished) were applied to for advice. I know 

 of no popular remedies_j however^ with the exception 

 of tig'ht ligatures near a w ound^ bruise or sore^ the 

 object of which is to prevent the malady from passing- 

 into the bodv- In like manner for a head-ache, a fillet 

 is bound tightly across the forehead. These people^ 



