336 ETHNOLOGY OF THE KWAKIUTL [BTH. ANN. 36 
30 them by the side of it, and he takes a || pointed cedar-stick and 
pokes holes through the covering of skunk-cabbage leaves, for the 
water to go through when he pours it on. When | all this is done, 
he takes the bucket of water and pours it over the | skunk-cabbage 
leaves; then he takes the mats and covers them over the leaves, | so 
that the steam can not come through. After he has covered (the 
35 steaming-hole) || he calls his friends to come and sit down on the 
beach at the place where he is steaming | salmon-heads. After they 
have been sitting there some time, the man uncovers | what he is 
steaming; and the guests at once | sit around the steamed salmon- 
heads, and they at once eat by picking the heads | with their hands 
49 while they are still hot; || and after they have eaten, water is drawn 
and | is drunk afterwards, and the hands are washed. After they 
finish drinking | water and washing their hands, they go home. | 
That is the way in which the Indians cook the heads of the dog- 
salmon | when they are first caught, and of the humpback-salmon 
45 and of silver-salmon caught by trolling, and | of all the other kinds 
of salmon. | 
Boiled Salmon-Heads.—Now I will | talk about boiled salmon- 
heads. | When the woman finishes cutting the | dog-salmon and 
5 silver-salmon, when they are first caught, || her husband at once takes 
a kettle and pours water into it, | and his wife takes off the gills from 
— 
30 6’x'ba k!waxa’/‘wa qa‘s L!n/nqemx'silés la’xa nayi’mé k‘!ek:!a6/- 
k!wa qa g‘ayi’mx'silatsa ‘wa’pé qo tsa’s‘idLo. Wa, g‘i’lfmése 
gwa’texs la’é &x‘é’dxa ‘wa’bets!ala nagats!&é’ qa‘s tsa’ts!LEyi’n- 
dés 1a’xa k-!nk-!ad/k!wa. Wii, la &x°é’dxa té’nl*wa‘yé qa‘s na’s‘idés 
lag qa k-le’sés kix"sa’leda k!atela. Wa, gi’/l'mése gwal na’sagéxs 
35 la’é Lé’‘lalaxés ‘né‘nemo’kwé qa lés k!iis‘a’lis lax &xa’s nEg-a’sa- 
séxa hé’x'tlatyé. Wa, gi’lsmésé gagi’la k!idzé’spxs la’é 10’t !edéda 
brgwa/nemaxés nek‘a’. Wa, hé’x*idafmésa lé’da Lélanemé qa‘s 
lé k!titsé‘sta’laxa neg’ bkwe’ hé’x't!atye. Wa, hé’x-‘ida‘mésé xamax’- 
ts!a’na hitmx‘i’dxa hé’x't!latyé, yixs hé’*maé a’lés_ ts!n/lqwé. 
40 Wa, gi/lsmésé gwal ha‘ma’pexs la’é tsix‘itse‘wéda ‘wa’pé qa 
na’gég'és, LO qa ts!n/nts!sgwayos. Wa, gi’lfmésé gwal na/qaxa 
ewa’paxs la’é ts!e/nts!enx‘wida. Wa, la’x-da‘xwé na/‘nakwa. Wa, 
hé’pm ha‘me’x’silaéné’sa ba’klumaxa hé’x't!laf‘yasa gwa‘xnisaxs 
e-a/lOLanrmaé Le‘wa hind’né Lefwa dd/gwineté dzitwu’na, Lo‘ma 
45 ‘na/xwa k:!o’k!ttela. 
1 Boiled Salmon-Heads (H&’nx‘Laak® héx't!é*)—Wé§,  latmé’- 
sEn gwagwéx's‘alal la’xaa hé’x'tlatyaxs hi’nx'Laakwaé. Wai, 
hé/'maaxs g'a/laé gwat xwa’Léda ts!eda’qaxa g'a/loLanemé 
k:!o’telaxa gwaxni’se Lo‘ma dzi‘wii/né. Wi, hé’xidamésé 1a’- 
5 €wiinemas &x°édxa hi/nx‘Lanowé qa‘s gtixts!o’désa ‘wa’pé laq. 
Wai, lina grnb’mas ixa’lax q/!o’snatyasa hé’x't!laf‘ye. Wa, g‘i’l- 
