COOPER] BIBLIOGRAPHY OF TEIBES OF TIEREA DEL FUEGO 187 



careful chronicler (confirmed by Del Teclio, 160). The Chonoan dog, 

 therefore, was not, it would seem, a European importation. 



The other passage in Goicueta is, however, patient of two inter- 

 pretations. ''El perro que llevabamos no era de indios ni sabia 

 seguirlos antes huyo de ellos" (Goicueta, 509). Does ''Uevabamos" 

 mean here ''we took with us" or "we took away, captured"? The 

 latter seems the more likely; and if the dog was not "de indios" was 

 it a wild dog? The incident happened on an island near Pictoii or 

 Trinidad Channel — that is, what is now Alacalufan territory. 



STORING OP FOOD 



There is no seasonal or systematic storing of food, although the 

 Yahgans lay up limited supplies of dried fungi (Th. Bridges, Ic, 231; 

 Hyades, q, 340), and perhaps meat or blubber may be cached for a 

 time (ef. Fitz-Roy, a, 195). The Onas preserve dried meat and fungi 

 (C. GaUardo, 138-139). 



The Fuegians have no native intoxicant. On the Chonoan intoxi- 

 cant, made from maize, see Introduction, under Chonos: Culture. 

 Water is the usual drink; the Canoe Indians and Chonos relish seal 

 or whale oil. 



KINDS OF FOODS 



The northern Onas' chief article of food is the guanaco, which was 

 fah'ly plentiful over the greater part of their territory. Sea food and 

 seal are the staple diet of the Yahgans, Alacaluf, and Chonos; the 

 supply of sea food is usually abundant m the archipelago (Hyades, q, 

 367; WeddeU, 190-191), although there are times of famine (Th. 

 Bridges, 5, 1874, 138). Salt is not used by the Fuegians (Hyades, q, 

 339; Ladrillero, 464, 473; C. Gallardo, 168). 



Plant foods 



The plant kingdom is of only secondary importance in the Fuegian 

 and Chonoan food-supply system. The natives sometimes eat berries, 

 roots, fruits, or certain plants, hke the wild celery. Some of the fmigi 

 are eaten more commonly, especially by the Yahgans. 



The Onas prepare a very crude sort of flour from the seeds of one of 

 the Cruciferae, called tay by them; this flour is mixed with water or 

 grease (Cojazzi, 61; C. Gallardo, 171, 173-174; Beauvoir, l, 64). In 

 preparing the flour, two unworked stones, one flat and the other 

 roundish, are used as mortar and pestle. The "piccolo mortaio di 

 lava, tondo e ben fatto" from C. Penas, Tierra del Fuego, which was 

 obtamed by Dr. Giglioli, is probably of continental provenance (Gigli- 

 oH, I, Archiv., 262, repr., 246). 



