ea 
voas] PRESERVATION OF FOOD 231 
and after she has sliced that which is to be preserved salmon, | she 8 
hangs it up at the place where she is going to dry it. After she 
finishes hanging it up, || she takes a drying-rack and puts the anal 10 
fins on it, and she scatters them | over it. Then she puts it up right 
over the fire, so that the heat | of the fire strikes it. She finishes 
that; and when | the salmon is half dry, the woman takes down that 
which is to be preserved salmon. | Then she takes her fish-knife and 
cuts off the pectoral fins || and throws them also into a basket. After 15 
she has done so, | she hangs up the basket with the pectoral fins in 
it by the side of the | drying-rack on which the anal fins are. After 
this is done, | she gathers the drying-poles and spreads on them that 
which is to be preserved salmon, | with the meat side downward, to 
the fire. || When she has done so, she watches the pectoral fins and 20 
the | anal fins until they are thoroughly dry. As soon as they are 
thoroughly dry, | she puts them away as food for the winter. She 
does | the same with the salmon-tails, which are also put on a drying 
rack | when they are dried. Now we shall talk about the way || they 25 
are cooked. 
Dog-Salmon Cheeks. (Plucked cheek, the head of the dog-salmon 1 
when it is | roasted, to keep it for winter use).— | 
When the Nimkish go to catch salmon in the river Gwané, above, 
and when there are many dog-salmon, the || woman cuts off their 5 
lpxa’‘yé. Wa, g'i’l'mésé gwa’texs la’é t!n/Is‘édxa xa‘ma/staxs la’é 8 
gé’xwides la’xés x‘ila’staq. Wi, gi/fmésé gwal ge’xwaq la/é 
ix‘é/dxa k-!itk-!edé’s@ qa‘s ixdzo’désa prra’gatyé lig la gwe/ldzewe 10 
lag. Wa, la ra’/latelots la’xa nexsta/‘yasa Ingwi’/lé qa L!é’sEg-o- 
stalase‘wésés 1!é’s‘aliisa Iegwi/lé. Wa, la gwa’la. Wa, gi/l'mése 
k: !a’yax®widéda xa‘ma’staxs la’éda ts!eda’qé ixa/xddxés xa‘ma’sLé. 
Wi, la‘més ax‘é’dxés xwaLa’yowe qa‘s t!0’saléxa pé’pEL!Exawa‘yé 
qa‘s ts!exts!4/lés la’xa lpxi’‘mexat!. Wa, g-i’l‘mésé gwal ‘wi’‘laxs 15 
la’/é téx*waLelotsa peL!Exawa‘yaats!é Ipxé. lai’xaaxa Apsé’Lelasa 
k litk: 'edé’séxa la ixdza’yaatsa pELa’gatyé. Wai, oi’l'mésé gwa/aLE- 
laxs la’e qlap!é’x‘idxa gayd qa‘s LEp!atplodésa xa‘ma/sLé laq. 
Wa, lan’m ‘na’xwarm bena’dzE‘yé q!emeldza’/‘yas la’xa legwi'le. 
Wii, gi/l'mésé gwa'la la’é da’doqwilaxa peL!pxa/wa‘yé LE‘wa pELa’- 20 
gafyé qa 4’lak-lalés le’mx‘wida. Wa, gi/fmésé a’la la In’mx‘wi- 
dexs la’é g°é’xaq qa‘s la’k'!rsrlatxa ts!Awti/nxta. Wa, hé’emxaa 
gwe’gilaxa tsla’snatyé klitk ledé’s‘emxaa Axdzi yaasaséxs la’é 
In’mxwask’wa. Wa, la‘mé’sens gwa’gwéx's‘alal laqéxs la’é 
hafméx'si‘lasE’wa. . . «1 oA 
Dog-Salmon Cheeks. (P!rl0s, yix hé’x't!atyasa gwa‘xnisé, yixs 1 
L!0/bekwaé qa‘s Axélask‘wé la’laa 1a’xa ts!aéwii/nxé).— 
Wa, hé’‘maaxs Ja’é wiwamésa ‘nk/mgésé la’xés wii Gwarne 
la’xa ‘ne’Idzis. Wi, gi/lSmésé q!é’nEma gwaxnisaxs la‘éda ts!n- 
1Continued on p. 327, line 1. 
