112 B GEOLOGICAL SURVEY OF CANADA. 



eaten, however, at all seasons, but during the winter months only. 

 At other times (April to October) they are reputed to be poisonous, 

 and more than once have proved fatal to those eating them. The 

 Indians attribute this to a worm which they say during the summer 

 season inhabits the cavity of the shell. The Tshimsians and other 

 northern tribes also abstain from shell-fish during the summer for the 

 same reason, while those of the southern part of Vancouver Island 

 appear to eat them at all seasons. 



Chitons, both the large red species (Cryptochiton Stelleri) which 

 sometimes attains a length of eight inches, and the smaller black 

 variety (Katherina tunicata), very common everywhere near low-water 

 mark, are favourite articles of diet. 

 Sea eggs. Sea-urchins, the large purple-spined (Loxechinus purpuratus) and the 



smaller green species (Eury echinus chlorocentrotus) , are often brought 

 ashore in large quantities, and it is surprising to observe how many of 

 these rather watery creatures an Indian — squatting perhaps on his 

 haunches on the beach — will devour in making a light lunch. A gentle 

 knock on a stone serves to open the shell, when the finger run round 

 the smooth interior brings out the edible parts, consisting chiefly of 

 the more or less mature ova. 



A large brown tuburculated holithurian is also eaten, though some 

 of the younger people now profess to eschew these rather unpleasant 

 looking animals. 

 Oolachen Oolachen grease, called tow is an important and much relished con- 



stituent of many of the Haida dishes. The oolachen or candle-fish, 

 (Thaleichthys pacificus) from which it is derived, does not occur in the 

 waters surrounding the Queen Charlotte Islands. It is found in some 

 of the inlets on the west coast of Vancouver Island, but is especially 

 abundant at the spawning season, in early spring, in the estuaries of 

 the larger rivers of the mainland, and of these pre-eminently in the 

 Fraser and the Nasse. Like its eastern representative and zoological 

 ally, the capelin, it swarms in the shallow water along shore, and is 

 easily caught in immense numbers. For the extraction of the oil the 

 fish is generally allowed to partially putrefy, and is then boiled in a 

 mass in wooden boxes, with hot stones. The oil or grease is semi-solid 

 when cold, with a foetid and rancid smell and taste. From the Nasse 

 fisheries the oil is obtained by barter by the inland tribes of the 

 northern part of British Columbia and by the Haidas. For a box con- 

 taining somewhat over one hundred pounds of this grease from six to 

 ten 'blankets,' or say from $12 to $20, is paid. 



With dried fish, dried or fresh berries, and in fact with food of any 

 description, no condiment is so grateful to the Haida palate as this 

 oolachen grease • and in the absence of farinaceous substances, it doubt- 



