BOAS] RECIPES 379 
is a groove at the place where it was. | Then the woman puts her 
forefinger into this groove, | and she opens it out at the place where 
the (sides of the) meat meet, along the | backbone. As soon as the 
piece in the middle is off, she || throws it into a basket which stands 
by the side of the woman when she is working on the | halibut. As 
soon as she has finished, she takes the basket by the handle and | 
carries it into the house. Then she splits a piece of red pine | and 
makes roasting-tongs just like the roasting-tongs for the edges, | and 
the piece in the middle is put in in the same way as the edges || when 
they are roasted; and it is eaten in the same manner. | What is left 
over is put away; and they eat of it again, | even when it is cold. 
That is all about this. | 
I have also forgotten the one name of the edges. It is called | by 
the Newettee “standing-on-the-edge.”’ || 
Fresh Codfish (1).—The! wife at once breaks | some dried halibut and 
puts it on a food-mat, and she | pours oil into an oil-dish; and after 
she has done so, | she spreads out a food-mat in front of her husband, 
and she || puts the oil-dish on it. As soon as she has done so, she 
takes her | small basket in which she keeps her two fish-knives. 
She | is going to remove the guts of the codfish. She takes her 
fish-knives, | and takes a codfish so that the head turns towards. 
Wi, a“mésa ts!eda’qé la ts!n’mg‘ilts!axstalasés ts!ema’lax'ts!a’- ° 
na‘yé lag, qa 4qo’x‘widésa awe/lgdda‘tyas q!n/mlaliis nexEna‘yaséda 
himo’mowe. Wa, gi/lfmésé lawii’yéda q!wa’q!tisa’watyé, wii, la 
ts!pxts!4’las la’xa Ipxa’*yé hind’dzilisxa ts!mda’qaxs la’é @’axalaxa 
p!a’‘yé. Wa, gi/lfmésé gwa’texs la’é k°!o’qtilisxa lexa’‘yé qa‘s 1é 
k!0’ewi’Lelaq la’xés g‘6’/kwe. Wa, la k:!a’x'widxa witina’gtile 
qa‘s L!0’psayogwiléq, hé gwé’x'sé L!0’psayaxa xwa’xtisenxa‘ye. Wii, 
hé’emxaa’ wise gwii/téda q!wa’q liisawa‘tyé gwii/laasasa xwa’xtisenxa- 
eyaxs la’é L!d’pase’wa. Wii, hé’emxaa/wisé gwe’gilaxs la’é ha- 
ema’‘ya. Wa, la g’é’xase‘wéda hi‘msa’‘yé qa‘s é’t !edé ha‘mx‘‘i’tsoxs 
la’é wa’x*rm la witda’. Wa, laz’m gwal laxé’q. 
Wa, héemxaawésen L!eléwésE’wa ‘nemé Légemsa xwaxtisenxa- 
‘yéda q!waq !tisenxatyé laxa L!aL!asiqwala. 
Fresh Codfish (1).—Wii,' 4’*misé genb’mas hé’x‘idarm k-!6’p !édxa 
k'!i’wasé qa‘s axdzo/dés la’xa ha‘madzowé’ 1é/‘wa‘ya. Wa, la 
k!i/nxts!otsa L!é’*na ]8’xa ts!Eba’ts!é. Wa, gi’lf'mésé gwa’trxs 
la’é Lepdza’moliltsa ha‘madzowé’ 1é’*we* 1a’xés ta’'wtinemé. Wa, la 
k-a’dzotsa ts!nba’ts!é laq. Wa, gi’lmésé gwa’lexs la’é &x‘é’dxés 
la’/laxamé, yix g‘i’ts!eSwasasés ma‘inxta gelts!e’ma. Wi, lar’m 
la’wiyodLex ya’x-yrg‘ilasa né’tsalyé. Wa, la 4x‘é’dxes gelts!n/mé. 
Wai, la 4x‘é’dxa ‘nb/mé la’xa né’ts!acyé qa gwasta ‘les lax k!waé’ts !é- 
1 Continued from Publications of the Jesup North Pacific Expedition, Vol. V., p. 482. 
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