THE MOOSE AND HIS HISTORY 



plished by putting stones, brought to a red heat 

 in the fire, into the trough, and renewing them 

 until the meat was cooked. Joseph Acosta says 

 that the savages of Peru do the same thing/'^ 



An Indian banquet which Champlain witnessed 

 near the mouth of the Saguenay he thus described: 

 "After he had finished his speech we left his 

 cabin, and they began their tabagie or feast, which 

 they make with the flesh of the orignac (which is 

 like beef), the bear, seals, and beavers, which are 

 their most common meats, and game birds in 

 quantity. They had eight or ten kettles, full of 

 meat, in the cabin. These were some six paces 

 from each other, and each with its own fire." 



The guests were seated on two sides of the cabin, 

 each having his own bark dish. Champlain was 

 not favorably impressed by the table manners of 

 the Indians. "They eat in a very filthy manner," 

 he wrote, ''for when their hands are greasy they 

 wipe them on their hair, or on their dogs, of which 

 they keep many for hunting."'^ 



Some years later Nicolas Denys, who lived 

 among the Indians of Acadia, described the Indian 

 method of making kettles. Huge fallen trees 



9 UU supra, p. 813. 



Des Sauvages, ou, Voyage de Samuel Champlain, de Brouage, faict 

 en la France nouvelle, Van mil six cens trots (Paris, 1604), fol. 4. 



