THE INDIANS 211 
So long as continue the migrations, the old-time ways will 
prevail. 
The cooking of fresh material is done most usually by 
boiling, the most economical method, and the one which, 
preserving all the elements of the material in hand, wearies 
least upon the taste. 
In the caribou country, the preferred way of saving meat 
is by smoking and converting into pemmican. For this 
the meat is smoked rather brittle, pounded into powder 
and shreds upon a stone, and put into a bag or bladder. 
Melted fat is then poured in; when the covering is stripped 
off, the pemmican looks like a lump of tallow, but an in- 
cision with the thumb nail exposes the meat. 
In the high, cool barrens, whole carcasses, skinned and 
cleaned, are left on the gravel-beaches to dry black in the 
sun and wind. Sometimes many hundreds of carcasses 
thus exposed may be seen along the beaches at the spearing 
places. 
The art of making pemmican is practised also by certain 
Africans and other primitive peoples, and the grease is 
sometimes replaced by honey or some similar preservative. 
If it is not surprising that so convenient a means of deal- 
ing with the food-supply should be found in various parts 
of the world,.there is nevertheless a deer product in northern 
use which might more naturally be presumed as of only 
local use. This is the winastikat of the caribou country; 
into the paunch of the caribou is put the blood, a little of 
the partly digested moss is left in, and the whole is cooked 
and dried, when it may be crumbled into grains like brown- 
ish gunpowder. It does not seem to be regarded as a 
delicacy, being, it would appear, more valued than liked, 
