THE NEW BRUNSWICK SEA-LIONS. 227 



upon as a regal delicacy. The Kamanatignians cook 

 the blood and eat it for soup. Sometimes they keep 

 it frozen up in the veins, and eat it in winter as if it 

 were a precious conserve. 



There is usually a great deal of variety in the 

 larders of the Esquimaux hunters, or rather in the 

 game to be found hanging from the rafters of their 

 store-rooms. Almost every one at Kamanatignia 

 had good store of smoked bears' hams and grouse, 

 salted and packed in small barrels. During our 

 stay with them, they made sauces of great variety, 

 into the composition of which myrtle seed, juniper, 

 and stalks of angelica and rhubarb entered largely. 

 They made us taste preserved mulberries and an- 

 gelica, stowed in boxes made of birch bark, which 

 kept the fruits fresh, and preserved their piquant 

 aroma. The principal beverages of the Esquimaux 

 of Kamanatignia were diluted milk, meat soup and 

 broths, but principally pure water. In winter, the 

 cauldron placed on the fire, and fed with snow and 

 ice, supplies the Esquimaux with the means of 

 quenching their thirst, and they drink the warm 

 water without the slightest repugnance. A wooden 

 ladle is used to scoop the beverage out of the pot. 



On the very evening of our arrival at Kamana- 

 tignia, Tevis, Maroah, and myself were seated by 

 the fire of our hut, enjoying a dinner which we had 

 cooked with our own hands, and which consisted of 

 fish, and broiled steaks of fresh bear's meat, the whole 



Q 2 



