BOAS] : RECIPES 323 
guests, and the woman takes the dishes | and she pours into them the 
quarter-dried salmon that is to be eaten with spoons. Then the 
dishes are nearly | full,! . . . They are not given a second course. 
Sometimes || green salmon are just put into a kettle and boiled for a 
short time, | when they are taken off and cut to pieces. They are 
put | into the dish without water. Then oil is poured over them. | 
The man only takes them from the dish with his hands | and eats 
them.! . . . Then (the guests) just lie down on their seats and || 
wait for the next course until it is done. Another | course is not : 
given when they have eaten with spoons the quarter-dried green 
salmon. This is | the way of the Denax'da‘x" in Knight Inlet. 
Middle Part of Salmon, cold or boiled.—The description of a feast 
continues with the following notes on the preparation of middle parts 
of the salmon? : 
(1) Then the woman | takes a dish and puts it down at the place 
where she is sitting; then she goes | and opens the basket in which 
the middle part of the salmon is, | and she breaks off the cedar-bark 
with which the middle parts of the salmon are twined together. 
When there are four || men, the woman takes eight middle parts | of 
salmon and breaks them up into two dishes, | four pieces into each 
dish. As soon | as she has broken them, she takes her oil-dish and 
pours | oil into it.* . They‘ take up what they are going to eat 
and || fold it over, and chew it to make it soft, and then they dip it | 
qa‘s ts!éts!a’lésa yEwi News dza'lé clak® liq. Wi, gi’lsmésé rlag 
qo’t!axs'. . . Wa, lan’m k!és hé’lég‘intsr‘wa. Wa, lé ‘nalne’m- 
p!ena 4’Em Extslo’yo la’xa fo ore qa‘s ya’was‘idé mrdp’lx- : 
twidexs la’é hi’nx'sentsE‘waxs la’é t!0’t!ets!aak®. Wé4, 4’*mésé Ax- 
ts!o’yo la’xa 10’q!we k:!ed’s ‘wa pena. Wi, la k!ting!eqasd‘sa 
Lié’na. Wa, lé’da begwa’nemé 4’em dalta’laq 1la’xa 10’q!wixs la’é 
hafma’peq.t . . . Wa, la’Lta &’em t!é’kimga‘lila. Wa, laz’m 
é’sa‘lil qa‘s hé’leg‘intsr*wé. Wi, lar’m awii'la. Wa, la’ta k-lés 
hé’leg‘indgitexs yo’sasE*waéda dzé’le ‘lakwe k‘!d/loxwa. Wai, g’an’m 
gwe’gilatsa Dena’xda‘xwé lax Dza’wade. 
' Middle Part of Salmon, cold or boiled. —'WaA,?lé’da ts!nda’qé 
ix*e’dxa lo’q!wé qa‘s ka’gvalilés 1a’xés k!waé’lasé. W4, la qa’s‘id 
qa‘s lé x'0’x‘widxa L!a’baté, yix g’é’ts!n°wasasés q!a’q!agatyé. Wa, 
la &/édxa dena’sé ya’polayosa q!aq!lagaye. Wa, gi/fem mo/kwa 
be’begwanemaxs laé’da tseda’qé 4x‘é’dxa ma‘igtina’lexsé q!a’q!a- 
garya, qa‘s p!oxts!4/lés la’xa ma‘iexié’ lorlq!wa. Wa, lan’m 
maé/moxsée p!0’xts!oyds la’xa ‘na’l*nemé’xLa 16’q!wa. Wa, g‘i’l- 
‘mésé gwal p!o’qwaxs la’é ix*é’dxés ts!erba’ts!é qa‘s k!t’nxts eens 
Lié/na lag.? ... Wa,‘ lan’m &x‘é’d la’xés ha‘mii’/Lé qa‘s k'!0’x"- 
semdeqexs ie male’ x"bendeq qa te’lx*widéséxs la’é ts!ep!i’ts 
1 Here aie a iam of the eating of the eae which has Toon omitted. 
2 Continued from Jesup Expedition, etc., Vol. V, p. 436, line 24. 
* Continued from ibid, p. 431, line 7. 4 Continued on ibid, p. 430, line 25. 
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