104 FISH HARVESTING. 
tities 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-eges 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 Russians; 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 
