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236 ETHNOLOGY OF THE KWAKIUTL | BTH. ANN. 35 
salmon, she takes a | dish and washes it out. When it is clean, she | 
dips up the fresh salmon-spawn into it. When it is half full, | she 
stops, and she takes a smooth stone and pounds | it so that it all 
bursts. After it has all burst, she | stops pounding it. Then she 
takes a good-sized seal-bladder and | puts the burst salmon-spawn 
into it. She just finishes putting it into it || when it is full. When 
it is full, she takes a twisted cedar-bark rope | and ties the neck of 
the bladder firmly. After this has been done, | she hangs it up not 
very near to the fire, in the | rear of the house. Then it remains 
hanging there until | the fern and the salmon-berries begin to sprout. | 
The juice of this is also used by painters for making the paint | stick 
on what they paint. | 
Quarter-Dried Salmon.—This is | another way of (preparing) 
soaked green salmon. Now we will talk about | the way of (prepar- 
ing) quarter-dried green salmon. When | dog-salmon are first 
speared, when very old, the wife of the | one who speared them car- 
ries them up with her fingers, and places them on the mat on which | 
she cuts open the dog-salmon that her husband has obtained. | Then 
she takes her fish-knife and cuts the old dog-salmon. | She first cuts 
the gills at the neck || of the salmon, and then she cuts off the head 
and takes it off. | Then she cuts down along the back from the neck 
1o’q!wé qa‘s ts!d’xtigindéq. Wa, gi’fmésé égiga’xs la’é 
git’xts lotsa ald/masé gé’né laq. Wa, gi’/fmésé nego‘yox‘widExs 
la’é gwa'la. Wa, la axé/dxa qe"tseme t!@’sema qa‘s In’ sElgendés 
liq qa ‘naxwés qtix‘i’da. Wa, gi/lfmésé ‘wi’‘la qtx"‘i ‘da, la’é 
ewal Imsn/lgéq. Wa, la ax‘e’dxa hé’la po’xtintsa mé’gwaté qa‘s 
pents!4/lésa kiigikwe’ gé’*né lag. Wa, a’Kmésé gwal prnts!A/lagéxs 
la’é qd’tla. Wa, g° i/lemesé qo't laxs la’ é axé/dxa mp/Ikweé dena’sa 
qa‘s aEle’ yiLexste’ nts la’xa poxtinse. Wa, g@i’lfmésé gwa’ta la 
té’x¢walilas li’xa k'!és xp/ntela nexwa’la la’xa Inewi'lé lax 
o’gwiwa'‘lilasa g*o’kwe. Was, lak’m hé’x‘sizm tegwi'lé la/laal 
la’xa q!wa’xendzasa sa’gtim LESwa q!wa’leme. Wa, hé’miséxs la’é 
ixso’/sa kla’k: let !é/noxwé qa ‘wa’palasés k-!a’telaxés k: !atasn‘we, 
yixs k!it!mga‘yae. 
Quarter-Dried Salmon (Dzé’télak"; k-!0/lox").—Wii, g:arm ‘nemx’*- 
idataxaat! t!elk® k-!o’loxwa. Wi, hé’*mawisLaLEns ewaewen salute 
gwe’gilasaxa dzé'télakwé k:!o’loxwa. Wa, hémaaxs g-a/laeé 
skg’Ekwa’ gwa‘xnisaxs la’é ts!pla’k'a. Wa, lé’da genk’masa 
sEg" miulad € ga‘sx"Ex“‘I’dEq qa*‘s le k' !ngEdzo’ts la’x xa lé’*watyé, yix 
xwa’/LEdzi’séx ya/nemasés 1a’winkmé gwa‘xnisa. Wi, la‘més 
ax'e/dxés xwanayowe. Wa, la xwa’lidxa ts!ela’k-é gwa‘xnisa. 
Wi, hé’em gil t!0’s‘itsdséxs la’é t!0’s‘idex q!0’sna‘fyas 6’xawa- 
5 fyasa klo’tela. Wa, la’wista qa’x“ideq qa la’wés he’x't!la‘ya. 
Wa, la xwa’lidex dwi’gatyas g‘i’x*‘id lax 6’xLaatifyas la’g-aa 
