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348 ETHNOLOGY OF THE KWAKIUTL [WTH. ANN. 35 
she pours out into the kettle the food that is left; then she | washes 
it out with water; then she pours water into it, and she puts || it 
again before those to whom she has given to eat. At once | they 
who have been eating wash their hands. When | the guests begin 
to eat, the husband of the woman draws fresh | water; and when 
they finish washing their hands, | the bucket with water in it is 
put before them, and || they drink; and after they finish drinking, 
they wait for the | second course. That is the end of this. | And 
when the owner gets hungry, she takes a split salmon out of the 
soaking-box; | then she takes the tongs and holds it between 
them, and scorches it by the | fire in this manner; 
and as soon as the steam comes through, || she 
knows that it is done; but this is called | ‘‘cooked 
quickly for those who are hungry,” and this is 
also dipped in oil | when it is eaten. That is all 
about this. | 
Silver-Salmon.'—In the evening the man invites the | chiefs to 
come and eat with spoons the fresh silyer-salmon. | When all the 
men are in the house, he takes his kettle | and pours water into it. 
Then he puts it on the fire. || His wife takes four fresh split silver- 
la qmpste/ntsa hifmx'safye la’xa h&’nx'Lanowé. Wa, la‘mé’sé 
ts!0/xtigintsa ‘wa’pé lag. Wa, la qmpts!o’tsa ‘wa’pé la’qéxs la’é 
xwé’/laqa k-axdzam0/lilas la’xés hi‘mg‘i/lasm‘we. Wi, hé’x-‘ida- 
‘mése ts!e/nts!enx'wideEx'daSxwa hatma’pdé. Wa, gi’lemia’xdé 
hismx‘‘i’/déda Le‘lanemaxs la’é la/*wtinemasa ts!mda’qé tsix a’lta 
fwa’pa. Wa, giimésé gwal ts!n’nts!enkwéda k!wé’laxs la’é 
hi/ngemlilema ‘wa’bets!ila na’gats!é Jaq. Wa, la’x-datxwé 
na’x‘ida. Wa, gi/lfmésé gwal na’qaxs la’é Awtilgemg-a‘lit qa‘s 
he’lég-intse’we. Wa, lan’m gwal la’xéq. Wa, g‘i/lfem pd’sq!éda 
ixnd/gwadiis la/é 4’em ax*wtiste’ndxa q!wa’xsa‘yé la’xa t!é/lats!é 
qa’s &x‘@’déxa ts!é’srala qa‘s k'!ipa’léqéxs la’é pexa’q 1a’xés 
lngwi'lé; ga gwii/lég'a (fig.). Wa, gi’lsmésé k-ixtimxsa’weda k:!a’tela 
la’qexs la’é q!&’LElaqéxs Im‘ma’é L!0’pa. Wa, hé’em 1é’gadxs 
ha’laxwasr‘wésa po’sq!a. Wii, lan’mxaa ts!Epa’s la’xa L!énaxs 
la’é ha‘ma’peq. Wa, lan’m gwat la’xeéq. 
Silver-Salmon.'—Wii, la dza’qwaxs la’éda begwa’nemé vée‘lilaxa 
ol’gigima‘yé qa @’a’xés yO’saxa dzeé'lé 0’k!winésa dzaswtt’né. Wi, 
gi/l:mésé ‘wi'laétexs la’éda begwa/nemé &x‘e/dxés hi/nxLanowé 
qa’s giixts!0’désa ‘wa’pé lag. Wa, la hinxLe’nts. Wa, la’Lta 
genk’mas &x‘é’dxa mo’we dzet xwa’Lek" dzi‘wtina qa‘s kaqela- 
1 The first silver salmon of the season is caught by trolling. It is cut in a ceremonial manner, head and 
tail being left attached to the backbone. Theseare roasted and eaten at once, as will be found described on 
p-610. The meat of the silver-salmon is boiled. 
