52 HOUSES AND HOUSE-LIFE OF THE AMERICAN ABORIGINES. 
before them a small piece of buffalo meat, some dried salmon, berries, and 
several kinds of roots. Among these last is one which is round and much 
like an onion in appearance, and sweet to the taste. It is called quamash, 
and is eaten either in its natural state or boiled into a kind of soup or made 
into acake, which is then called pasheco. After the long abstinence, this was 
a sumptuous treat; and we returned the kindness of the people by a few 
small presents, and then went on in company with one of the chiefs to a 
second village, in the same plain, at a distance of two miles. Here the 
party was treated with great kindness, and passed the night.”’ Of another 
tribe they remark, ‘As we approached the village most of the women, though 
apprised of our being expected, fled with their children into the neighbor- 
ing woods. The men, however, received us without any apprehension, and 
gave us a plentiful supply of provisions. The plains were now crowded 
with Indians, who came to see the persons of the whites and the strange 
things they brought with them; but as our guide was perfectly a stranger 
to their language we could converse by signs only.” 
The Indians of the Columbia, unlike the tribes previously named, 
boiled their food in wooden vessels, or in ground cavities lined with skins, 
by means of heated stones. They were ignorant of pottery. ‘On enter- 
ing one of their houses he [Captain Clarke] found it crowded with men, 
women, and children, who immediately provided a mat for him to sit on, 
and one of the party undertook to prepare something to eat. He began by 
bringing in a piece of pine wood that had drifted down the river, which he 
split into small pieces with a wedge made of the elk’s horn by means of a 
mallet of stone curiously carved. The pieces were then laid on the fire, 
and several round. stones placed upon them. One of the squaws now 
brought a bucket of water, in which was a large salmon about half dried, 
and as the stones became heated they were put into the bucket till the sal- 
mon was sufficiently boiled for use It was then taken out, put on a plat- 
ter of rushes neatly made, and laid before Captain Clarke, and another was 
boiled for each of his men.” 
One or two additional cases, of which a large number are mentioned 
by these authors, will sufficiently illustrate the practice of hospitality of 
‘Travels, ete., p. 330. 2 Travels, ete., p. 334, 8Travels, ete., 353. 
