BOAS] PRESERVATION OF FOOD 293 
it torot. After it has been in this way for four days, she takes off the 
mat | cover. Then she takes a drying-rack made for the || seaweed, 
to dry it on. It is made of broad split cedar, and is | one fathom in 
length, and three | spans is the length of the four crosspieces. | That is 
the width of the drying-rack. Then she spreads the seaweed | on it. 
Now she dries it in the sun and the wind. || Sometimes one woman has 
ten drying-frames on which | seaweed is drying. When it is a fine | 
day, she turns the seaweed over at noon, and | in the evening it is 
entirely dry. When it is dried, | the woman rolls it all up and puts 
it away in her house. || Now it is rolled up in a mat; and when it is a 
fine day, | she starts again in her canoe. She is going to get chitons. 
As soon | as she has many, she goes home." | 
After? the men have eaten the chitons, they go out of the house | 
after they have drunk water. The woman takes the dish from which 
they have eaten || and puts it down at the place where she is going to 
work at the seaweed. | Then she takes her small box and puts it 
down at the place where | the dish is. Then she takes cedar-branches 
and breaks off the | soft tops and puts them down. Then she takes 
the cover of her | little box and puts it down on its back. Then she 
takes the seaweed and spreads || it on the box-cover. She folds it over 
na’kiiyés. Wii, la &x‘e’dxa k litk''edé’séxa hékwe’lé‘mé qaé’da 
feq!EstE/né qa In’mfwats yixa Awa’dzos xafyé k!waxa’wa, lat!a 
‘ng/mp!enk la’xEns ba’Lé &wa’sgemasas. Wai, lat!a yi’dux"p!enk- 
laxens q!wa’q!wax'ts!ana‘yéx, yi’xa gee gayo/lems. Wa, 
hé’*mis ¢‘wa’dzn‘watsa k titk: !edé’sé. Wa, la tentso’tsa beq !este’né 
laq. Wa, laz’m Ip’mxwaq la’xa L!é’srla Lefwe yd’la. Wai, 
lan’m ‘nElnE’mp!ena ‘nEqa’xséda_ k'litk'!mdé’sé |emd’dzdsa 
‘nemo’kwée ts!eda’qa 1a’xa teq!este’/né. Wa, gi/lfmésé é’ka 
‘na’lixs la’é lé’x-‘idammxa tmq!Este/naxa ‘nEqii’/la. Wa, la le’mx- 
‘widaEm ‘na’xwaxa la dza’qwa. Wai, g‘i’l'mésé lemx‘wi’dexs laé’da 
ts!eda’qé lé’x*mndgq ‘witla qa‘s lé g’é’xaq la’xés g'd’/kwe. Wai, 
lan’m lé’x*‘mnalaxa 1é@’*watyé. Wa, gi’lsmésé @’k'a ‘na’lixs la’é 
é’tléd alé’x‘wida. Wi, lan’m lal q!e’nsax q!ana’sa. Wa, g°i’lfmésé 
lalxa q!é/nemaxs g°4’xaé nii/*‘nakwa.! 
Wa,’ gi’/lmésé gwa’texs la’é ho’ Gieealseds q!p’nsq!asé, yixs la’é 
ewal na’qaxa ‘wa’pe. Wa, léda ts!mdaqé &x‘é’dxa ha‘maats!é’x'dé 
fo’q!wa qa‘s lé hi/ngva‘lilaxs la’xés 6’axn‘lastaxa tnq!nstn’né. 
Wii, la &x‘é’dxés x’xadzemé qa‘s g'A’xé hia/ng’a‘litas lix la ha‘né’- 
‘latsa 10’q!wé. Wa, la’xaa 4x‘ ne tslap!a’xé qa‘s koqi/léx trltEl- 
glitatyas qa‘s ax‘a’lilplés. Wa, la 4x‘é’dex yikttya’‘yasa x&’xa- 
dzemeé qa‘s nela’liléq. Wa, la ax‘é’dxa tmq!estE’né qa‘s LEbE- 
dze! dés La xa yikttya’‘yé. Wa, la qlanepit la‘laq qa ‘nemala’ sés 
1 Here follows a anton of how the chitons are cooked and eaten (see p. 483). 
2 Continued from p. 484, line 18. 
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