26 THE INDIANS OP CAPE FLATTERY. 



cooking ; but some of the roots, particularly the kammas, require a constaut heat 

 for nearly two days. 



Their method of serving up food is very primitive, and the same forms are 

 observed by all. When a feast is to consist of a variety of dishes, such for instance 

 as hard bread, potatoes, blubber, fish, &c., they proceed in this manner : after the 

 guests are assembled, the women begin to knead flour, and prepare it in cakes 

 to bake in the ashes, the men meanwhile heating stones red hot. When these are 

 ready, they are transferred by means of tongs made of a split stick, to large wooden 

 troughs, and potatoes laid on top of them. Some water is then thrown on the heap, 

 and the whole quickly covered with mats and old blankets to retain the steam. 

 The potatoes having been covered up, the cakes are next placed in the hot ashes 

 to bake. The ' guests meanwhile are served with dried halibut and oil ; each 

 has his allowance set before him, and what he cannot eat he is expected to carry 

 away. Dry fish and oil constitute the first course, and by the time that is finished 

 the potatoes are steamed, and the bread is baked. The potatoes are served first, 

 and are eaten with oil, the custom being to peel off the skins with the fingers, dip 

 the potato in oil and bite off a piece, repeating the dipping at each mouthful. The 

 potatoes disposed of, the*bread is next served ; or, if they have hard bread, that is 

 offered instead of fresh. Molasses is preferred with the bread, but if they have 

 none, oil is used instead. If any more provision is to be served, it is brought in 



Fig 11- 



Ladle of " big horn." Spoon of aploceras horn. 



courses, and at the end of each course each guest wipes his mouth and fingers 

 with a wisp of bark, puts whatever may be left into his basket, and looks out for 

 the next course. The host is offended if his guests do not partake of everything 

 that is set before them, and if strangers are among the visitors, it is not uncommon 

 for four or five such feasts to be given in the course of a single day or evening, each 

 arranged and conducted as described. I have attended several entertainments in 

 visiting the different villages of the tribes. On one occasion, when an unusual 

 display of hospitality was expected, one of the Indians who accompanied me re- 

 marked that I had better not eat too much at any one lodge, lest I should be sick, 

 and not be able to feast at all of them, as I was expected to do. I asked him how 



