﻿480 
  ANNUAL 
  KEPOKT 
  SMITHSONIAN 
  INSTITUTION, 
  1927 
  

  

  They 
  are 
  also 
  caught 
  when 
  swimming 
  in 
  the 
  water 
  and 
  are 
  valued 
  

   for 
  their 
  meat 
  and 
  furs. 
  The 
  meat 
  of 
  the 
  porcupine 
  and 
  groundhog 
  

   is 
  also 
  relished. 
  

  

  The 
  flesh 
  of 
  birds 
  or 
  wild 
  fowl 
  is 
  toasted 
  on 
  a 
  stick 
  before 
  a 
  slow 
  

   fire 
  without 
  removing 
  the 
  feathers 
  or 
  the 
  entrails. 
  An 
  interesting 
  

   method 
  of 
  food 
  preservation 
  is 
  not 
  to 
  remove 
  the 
  skin 
  when 
  game 
  is 
  

   killed 
  until 
  most 
  of 
  the 
  meat 
  has 
  been 
  consumed. 
  Venison, 
  however, 
  

   is 
  sun 
  dried 
  for 
  winter 
  use. 
  

  

  The 
  hair 
  seal 
  and 
  the 
  fur 
  seal 
  were 
  formerly 
  hunted 
  from 
  the 
  shore 
  

   or 
  in 
  canoes. 
  They 
  were 
  either 
  shot 
  with 
  bow 
  and 
  arrow 
  from 
  ambush 
  

   or 
  harpooned 
  as 
  they 
  lay 
  on 
  the 
  sand 
  or 
  asleep 
  on 
  the 
  water. 
  The 
  

   waters 
  of 
  southeast 
  Alaska 
  abound 
  with 
  food 
  resources. 
  Large 
  num- 
  

   bers 
  of 
  invertebrates, 
  as 
  clams, 
  crabs, 
  cuttle 
  fish, 
  and 
  oysters, 
  are 
  

   gathered 
  at 
  ebb 
  tide. 
  Marine 
  algai 
  or 
  seaweed 
  and 
  shellfish 
  are 
  

   consumed 
  chiefly 
  during 
  the 
  winter 
  months. 
  

  

  Clams 
  are 
  boiled 
  in 
  quantities 
  and 
  are 
  then 
  impaled 
  on 
  a 
  stick 
  to 
  

   be 
  eaten 
  later. 
  Crabs 
  and 
  oysters 
  are 
  boiled 
  or 
  roasted. 
  The 
  small 
  

   cuttle 
  or 
  devil 
  fish 
  is 
  also 
  a 
  food 
  resource, 
  its 
  tentacles 
  being 
  fried 
  

   or 
  boiled. 
  

  

  Berries 
  constitute 
  an 
  important 
  part 
  of 
  the 
  native's 
  food 
  supply. 
  

   No 
  variety 
  is 
  cultivated, 
  although 
  a 
  hardy 
  variety 
  of 
  raspberry 
  was 
  

   introduced 
  by 
  the 
  officers 
  of 
  the 
  garrison 
  formerly 
  stationed 
  at 
  Fort 
  

   Tongass 
  when 
  that 
  place 
  was 
  the 
  seat 
  of 
  a 
  customhouse 
  and 
  the 
  first 
  

   port 
  of 
  call 
  for 
  American 
  ships 
  out 
  of 
  Seattle. 
  This 
  variety 
  of 
  

   rasj)berry 
  is 
  now 
  cultivated 
  in 
  gardens 
  at 
  Ketchikan 
  and 
  is 
  yielding 
  

   large 
  crops 
  of 
  berries. 
  As 
  a 
  matter 
  of 
  record 
  no 
  plant 
  other 
  than 
  

   a 
  kind 
  of 
  wild 
  tobacco 
  {Nicotineana 
  attenuata) 
  was 
  formerlj^ 
  culti- 
  

   vated 
  by 
  the 
  natives. 
  To-day 
  there 
  is 
  a 
  plentiful 
  supply 
  of 
  potatoes, 
  

   turnips, 
  and 
  other 
  vegetables 
  cultivated 
  in 
  small 
  gardens 
  throughout 
  

   the 
  entire 
  region. 
  

  

  Berries 
  grow 
  wild 
  in 
  southeast 
  Alaska 
  in 
  great 
  abundance. 
  There 
  

   are 
  currants, 
  cranberries, 
  salmonberries, 
  strawberries, 
  soapberries, 
  

   huckleberries, 
  and 
  others. 
  Huckleberries 
  are 
  preserved 
  in 
  oil. 
  The 
  

   soapberry 
  is 
  beaten 
  into 
  a 
  cream 
  resembling 
  strawberry 
  ice 
  cream. 
  

  

  A 
  variety 
  of 
  wild 
  celery 
  matures 
  in 
  May 
  and 
  is 
  gathered 
  by 
  the 
  

   natives. 
  They 
  peel 
  off 
  the 
  outer 
  skin 
  and 
  eat 
  the 
  inner 
  stem 
  as 
  we 
  

   do 
  celery, 
  but 
  no 
  salt 
  is 
  used. 
  Salt 
  appears 
  not 
  to 
  have 
  entered 
  

   extensivel37^ 
  in 
  the 
  list 
  of 
  native 
  foods 
  of 
  Alaska 
  before 
  the 
  days 
  of 
  

   the 
  white 
  man. 
  Observations 
  in 
  the 
  interior 
  in 
  the 
  valley 
  of 
  the 
  

   Yukon 
  bear 
  out 
  this 
  fact, 
  as 
  nowhere 
  did 
  the 
  natives 
  use 
  salt 
  either 
  

   as 
  a 
  condiment 
  or 
  as 
  a 
  preservative. 
  

  

  The 
  inner 
  white 
  bark 
  of 
  young 
  spruce 
  trees 
  or 
  of 
  the 
  hemlock 
  

   formed 
  a 
  considerable 
  part 
  of 
  the 
  food 
  suppl}^ 
  of 
  the 
  TIaida 
  and 
  

  

  