218 PAPERS RELATING TO ANTHROPOLOGY. 



For eating their mush the Hupas employ a rather pretentious spoon 

 of horn (Fig. 51)), bowl-shaped like that of a large kitchen spoon. The 

 handle is short and zigzag with a si)Oon-shaped grip at the upi)er end. 

 The typical characteristics are the zigzag or notched handle, the pro- 

 jections like quiUons near the bowl, and the spoon-shaped grip. Quite 

 a number of spoons ffom the Klamath area present these marks. For 

 savage spoons these arc small specimens, but they are much larger than 

 ours. It must be remembered, however, that the Indian dips his food 

 from a common pot, and tliat his spoon is rather more of a ladle and 

 soup plate than a mere conveyer from a dish to his mouth. The eater 

 holds his spoon near his mouth in his left hand and alternately con- 

 veys a morsel therefrom to his mouth, sipping the liquid i)ortion from 

 the rim as from a porridge bowl. 



On the testimou}^ of both Mr. Powers and Mr. Purcell, a species of 

 food not enticing to civilized stomachs is relished by the California sav- 

 ages. When the rain falls in autumn enough to give the earth a thor- 

 ough soaking and the angle- worms begin to come to the surface, then 

 the Yuki housekeeper turns her mind to a good bowl of worm soup. 

 Armed with her "woman stick," the badge of her sex, which is a pole 

 about G feet long and l.J inches thick, sharpened and fire-hardened at 

 one end, she seeks out a piece of rich moist soil and sets to work. 

 Thrusting the pole into the ground about a foot she turns it around 

 in every direction and so agitates the earth that the worms come to the 

 surface in large numbers for a radius of 2 or 3 feet around. She gathers 

 and carries them home and cooks them into a rich and oily soup.* 



Mr. Purcell says: "The Indians of Eound Valley go out when the 

 ground is wet to catch angleworms. They take a pole, sharp at one end, 

 and punch it as deep as possible in the earth. They then work it back 

 and forward and in a short time the lish worms, made uncomfortable by 

 the extra pressure, will begin to crawl out. These worms are eaten raw 

 or made into soup." 



While treating of the food customs it may be well to speak of the 

 closely woven food or table mats, the pretty salmon dishes of twined 

 openwork basketry in osier. (Fig. 60.) For the warp six osier rods are 

 overlaid by six others at right angles, and held in place by an osier 

 wrapped around the outside of the crossing. The warp rods are then 

 separated radially and held by three coils of close twined weaving. 

 The coil is then continued in open work, each turn removed farther 

 as it passes outward. New warp rods are added at each turn to keep 

 the meshes at a uniform width. There is no fastening off at the mar- 

 gin, the twine clasping the ends of the soft osier sufBciently to hold. 

 These tray-like baskets are about 1 foot or more in diameter and 3 

 inches deep. They are used to serve up salmon. 



Salmon baskets of open willow work, 10 and 11 inches wide, 3i deep, 

 are formed by a series of warp-sticks one-sixteenth of an inch thick and 



* Frequently tlio worms arc brought to tlio surface by the ludiaus dancing over 

 the ground to make the game uncomfortable below. 



