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20 
3( 
316 ETHNOLOGY OF THE KWAKIUTL ; [BLH, ANN. 35 
soaked salmon when they break it into the dish; and |] the Koskimo 
drink the liquid of the-soaked salmon as they eat it, for | they have 
no oil. | 
Fresh Dried Salmon.— The food of those who catch salmon | is fresh 
dried salmon. Before the (dried) salmon is dry, | it is taken by the 
woman and put down on a mat. Then || she takes her fish-knife and 
cuts the quarter-dried salmon; | and she puts it into a kettle, and she 
puts the kettle over the | fire of the house. Then she pours water into 
it; | and it does not stay there long boiling, when she takes the kettle 
off the fire. | Then she puts it down on the floor, and takes a dish, 
and oil from a || kelp bottle in which the oil is kept. Then she 
puts (the salmon) down at the place where she is sitting. | Then she 
takes her largest spoon and scoops out | the quarter-dried salmon 
and puts it into the dish. As soon as she has | spread out the 
quarter-dried salmon evenly in the dish, she takes the kelp bottle | 
in which the oil is, and pours (the oil) over the food to be served. || 
Green Salmon.—This is another breakfast-food of the | Kwakiutl, 
when they live at the river catching salmon. It is the “green 
salmon’’| cut straight along the back. Thisis thewayit is cut: 
At this time it is not | really dry, and therefore it is called 
‘‘half-dry || green salmon.”’. The woman just takes it down 
from where it is hanging; | then she puts it on a food-mat, | 
Lin’na a’xa t!é’Ikwaxs la’e k-!o’pts!ewak" la’xa 10’q!we. Wa, 
le’da GO’sg'imoxwé na’xnaqax ‘wa’paliisa t !elkwaxs t!éIt!alaé qaxs 
klef’saé L!e’*na. 
Fresh Dried Salmon.—W8&, hé’mm ha‘mi’sa wifwa/miséda dzé’- 
dzmtmala t!elée’k*. Wi, hé’*maaxs hé’*maé a’tés dzé’léda xa‘ma’sé 
la’as ixa’xaydsa ts!eda’qé@ qa‘’s axadzo’dés la’xa le’/*watyé. Wa, la 
ix’é/dxés xwa’Layowé qa‘s t!0’t!xts!mndéxa dzé’/dzElmala xa‘mi/sa. 
Wa, la Axts!0’ts la’xa hi/nxLanowée. Wa, la hi/nxtents 1a’xa 
legwilases g-o/kwe. Wa, lawi’sLa gt’q!mqasa ‘wa’pé lig. Wi, 
k-lé/st!a gé’g-iltsila maz/mdelqiilaxs la’é hé/nx‘sendxés hi/nx-Lendé. 
Wa, la hi’ng‘alitaséxs la’é Ax‘6/dxa 10’q!we Lpfwis L!é/na, 1a’xa 
‘wa/ewadéts !alax'dé L!é’*na. Wai, la ax‘a’litas lai’xés k!waé’lasé. Wai. 
la ixe/dxa ‘wa'légafyasés k-a’k nts!mnaqé, qa‘s xelo’stwndés 1a’xa 
dzé/dznlmila qa‘s axts!0’dés 1a’xa ld’q!wée. Wa, gi’lfmésé ‘wi’‘laxs 
la’‘é ‘nema/evaalts!odxa dzé’dzetmalixs la’é Ax‘é’dxa ‘wa’*wadé 
¢ i’tspéwatsa Lle“na qa‘s k!ti’nqg!eqés la’xés hismgi‘layue. 
Green Salmon.—Wii, gab’mxat! ‘nemx‘idala gaa’xstésa Kwa’- 
‘ulaxs la’é go’ktila la’xes witwame’dzaséda k-!0/loxwéxa nege’- 
rafyas xwa/Latyé. A’emg’a gwiilé xwii/La‘yaség’a (fig.). Wai, la k:!és 
Alarm In’/mxwa. Wa, hémis la’gilas la Lé’gades k:!A’yaxwa 
go 39 
5 k-lo/loxwa. Wi, lan’mxaa 4/*méda ts!nda’qé ixa’xddqéxs gé’xwa- 
latelaé. Wa, lan’m &xdz0’ts la’xa ha‘mé’x'siladznswé 1é/*watya. 
