Boas] PRESERVATION OF FOOD 249 
board || for dried halibut. The meat side of the skin is upward. | 55 
Then she takes her splitting-knife, and she cuts under the | thick 
layer of fat of the skin, and two finger-widths is the width | of split- 
ting it; and she continues cutting [what she is doing] until she comes 
to the | tail, for she begins at the neck, and it just does || not come 60 
off; and she does the same with the other side; this is | called “torn- 
from-the-edge.”’ The torn-off edges | do not come off from the skin. 
As soon as | the woman finishes, she hangs it up at the place where 
the others are. | She puts the meat-side upwards; but when it has 
been hanging four || days, the woman takes down the skin, and she 65 
tears off the | torn-off edges. And when they are all off, the woman 
takes a | narrow piece of cedar-bark and ties them in the middle, and 
she hangs them up | again not very near to the fire, namely, | the 
torn-off edges. Then she hangs up the skin again also. This is 
only || done to those that are caught in the autumn, when the halibut 70 
is just | gettmmg fat... 2 
When the guests have gone out, | the woman sharpens her fish- 
knives, in the evening; | and when she has done so, she takes the 
cutting-board | and scrapes it off, so that it is clean. After she has 
done so, she || puts 1t down on the beach where she is going to split 75 
dzixa k:'!a’*wasé. Wai, lan’m 6é’k'!adzatyé n’Isadzafyasa L!é’sé 55 
Wa, la &x‘é’dxés t!n’lyayowé xwa’Layé. Wa, la t!e’lyabédxa 
wa’kweé tsétse’nxtinxésa L!/é’sé. Wa, la ma‘ide’né wa’dzewasasa 
t!n/lyabotse‘was. Wa, hé‘na’ktila‘mésé axa’‘yas la’g-aa la’xa 
oxsdE‘yas g‘i’girela la’xa 6’xawa‘yas. Wi, ha’lsela‘mésé {la 
k'!és la’wixs la’é é’t!éd hé gwé’x‘idxa ipsE/nxa‘yé. Wa, hé’rm 60 
Lé/gadEs xwa’xtise/nxa‘yé, yi’xa tsE/ntsEnxtinxa‘yé. Wa, lan’m 
k- les lawa/éda xwa’xtisenxa‘yée lax L!é’sé. Wa, g‘i’l'mésé gwa’- 
texs la/éda ts!eda’gé gé’x‘waLn/lots lax ixa’sasa wad/kwé. Wa, 
lan’m hé e’k'!adzatyé n/lsadzafyas. Wai, hé’t!a la md/bEnxwa‘sé 
‘na'liséxs la’éda ts!eda’qé &xa’xddxa L!é’sé qa‘s xwa’sddaléxa 65 
xwa’xtisenxa‘yé. Wa, gi’l'mésé ‘wi’laxs la’éda ts!eda’qé@ 4x‘é’dxa 
ts!é’q!é dena’sa qa‘s yiLo’yodéq. Wa, la’xaa xwé’laqa té’x‘waLn’- 
lots la’xa k'!é’sé xe/nLEla ‘nExwa’la la’xa legwi'lé, yi’xa xwa’- 
xtisenxatyé. Wii, la xwe’laqasa L!é’sé 6’gwaqa. Wai, lan’m 1é’x-anm 
hé gwe’gilase‘wéda logwanemaxa lf’yinxé, yixs hé’*maé a’lés tsE/n- 70 
x‘widéda p!a’yé. . . . + Wa, g‘i’l*mésé ‘witla ho’qtiwelséda 1é‘la- 
nemx'dixs laé’da ts!eda’gé g'é’xi‘lilaxés xwa/xtiLayowaxa la dza’- 
qwa. Wa, g'i’/l*mésé gwa’texs la’é ax‘é’dxés t!elé’dzowé qa‘s 
k-éxeldzo’déq qa é’g'idzowés. Wa, g'i’l'mésé gwa/texs la’é ax‘a’- 
lisaq la’xa L!ema‘isé lax &xa/sasés t!e’/lsasdLé. Wa, lan’m gwa’- 75 
i Here follows a description of the cooking and eating of halibut-heads (pp. 357-359). Then the text 
continues as above. 
