234 
JShe RURAL NEW-YORKER 
February 17, lOlT. 
;ni 
wm 
AllYouWantto 
Know About 
Electricity On 
the Farm 
How can I get electric light in my house 
How can 1 put in an electric bell 
How can we get reliable telephone service 
on our farm 
How can I put up a telephone 
What is a horsepower in electricity 
How can I cook and wash by electricity 
These and many other questions concerning the farmer 
are answered, with illustrations, in the Farmer’s 
Electrical Handbook, which will be sent to you free. 
Just fill in and mail the coupon. 
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INCORPORATED 
195 Broadway, New York, N. Y. 
11th and York Streets, Philadelphia, Pa. 
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413 Huron Road, Cleveland, Ohio 
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Town- 
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No. 
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The Alaskan Indians’ Bill of Fare 
Dainties from the Far North 
I 
The. Diminisiiixg . Aleuts. —The 
Aleut tribe of Indians inhabited not only 
the Aleutian Peninsula and the islands 
to the south, but also those large islands 
across Shelikoff Strait, to wit. Kodiak 
and Afognak. Alas, as the woman from 
whom I gleaned the following says in 
her “Hi.story of the Aleuts.” “very few 
of them are left no\v. They are rapid¬ 
ly dying out. mostly of consumption.” 
For this reason, and for the fact that 
the native stock has mixed its blood very 
largely with the white settlers and ad- 
ventnrer.s. and has consequently become 
influenced by their ways of living, it is 
almost impo.ssible to describe a typical 
meal of the modern Aleut. However 
there are a few of the old stock loft, and 
they cling to many of the customs of 
their ancestors. So I will try to dc.scribe 
the different foods, etc., that were rel¬ 
ished and oaten regularly by the primi¬ 
tive Aleut and which, as I said, a few 
of their desceudatits still subsist on to 
a great extent. 
Wn.n Vegkt.vbles.—I n the first jdace, 
I vegetables were not planted by them. 
Nature produced the roots, plants and 
leaves that wore used for food a.s vege¬ 
tables. “Sarana,” (martagon root) was 
jirepared by steaming like potatoes. 
“Kesletza.” (sorrel) was eaten for 
greens. “Petroshka,” (wild parsley) and 
other greens are sun-dried and put away 
in a dry jdace for Winter. “Poiitschka” 
(wild celery) grows tall. The skin and 
threads are pulled off before being eaten, 
and they are careful not to eat them in 
the sun or wind or the lips will burn. 
“Looke” (wild onions) are also greatly 
relished. 
Fish and Meat. —For fish, the sal¬ 
mon and cod are eaten principally. Sal¬ 
mon is often jirepared by drying in the 
sun, and is called “ukala.” To keep it 
for Winter, it was put into animal blad¬ 
ders, (porpoise, sea-lion, or hair-seal) 
and tied up air-tight. Another way was 
to dig a hole in the ground and line it 
with straw, then the fish placed in and 
covered up. Where there were jilenty 
of trees, or where drift-wood was abund¬ 
ant, the food was cooked, otherwise it 
was eaten raw. There is no timber on 
those small islands at the southern end 
of the Aleutian Peninsula. The hump, 
tail and head of the humpback salmon 
was considered a great delicacy. The fin 
was also greatly relislied, and was some¬ 
times frozen and slici-d thin. For animal 
food they had the whale, seal, (both hair 
and fur seal), walrus and sea-lion. Of 
land animals, the hear, beaver, wild hare, 
di'cr and moose. Sometimes the fish or 
meat was cooked by putting a stick 
through the flesh and holding it before 
the fire, and sometimes it was steamed 
in this way: An opening was made in 
the ground, flat stones wei'e put around 
it, and some gravel on the ground, then 
some dry straw, then wet straw over 
that. Then the meat was put on top 
and cooked by steam, the straw being 
dampened once in a while to keep up 
the steam. Of course before the white 
men came, the primitive method of get¬ 
ting fire, that of rubbing two sticks to¬ 
gether, was used. Ducks, too. were used 
as food, and were caught in the follow¬ 
ing manner; (that is, before the advent 
of firearms). The hunters would select 
some special strait and stretch a net 
acToss to cliff’s on either side. Then when 
the birds would fly towards it tliey 
would let down the net, and the birds 
would become entangled. Also, they 
would sometimes stretch the net in the 
water slantwise, and the ducks would 
dive down and get caught. The eggs of 
sea-gull, mallard, eider and saw-bill duck 
are much used for food in Summei’. 
Shell fish were greatly liked—clams, mus- 
; sels and snails (the latter were put into 
animal bladders and tied up) ; sea-urch¬ 
ins. etc., were mostly eaten raw. 
Seaweed and Berries. —A very thin¬ 
leaved kelp which clings to rocks was 
taken and boiling water poured over it, 
and is delicious, tasting something like 
spinach. Berrios of various kinds were 
mucli used. “Schshau" or mossberry and 
cranberries were preserved in oil for 
'Winter use (any kind of animal oil— 
whale, seal, etc.). The salmonberries, 
blueberries and huckleberries, etc., were 
either eaten raw or mashed and mixed 
with oil. 
Drying Fish. —The Aleuts had their 
villages on the sea-coast near rivers and 
streams where there was an abundance 
of fish. In the Spring, when the birds 
came down from the North, they would 
go up in the bay to get food for them¬ 
selves, as their Winter supply would be 
about exhausted. A little later, they 
would go to their Summer resorts to get 
food ready for Winter. They caught the 
fish usually with gill-nets, took 
out intestines, cleaned and split them, 
and hang them up on poles fast¬ 
ened cross-wise to posts set in the 
ground. The fish were hung up side by 
side, and in good weather, especially if 
there was a little wind, they would be 
ready in three days. The fish was not 
yet put away, but allowed to soften a 
little, then it was hung dj) again, but 
instead of side by side it is placed one 
on toj) of the other for several rows. 
This ripens • them and they are then 
ready to eat. They are brouglit home in 
boats and put away in a separate under¬ 
ground house. 
Housing Conditions. —The natives’ 
pormanent homes were barrabaries and 
underground houses. In the 'atter lived 
old women, old men and children. The 
men and boys lived separately, and the 
women brought them food once a day. 
They were a modest and moral people in 
the old days, but, alas, they have 
changed, and I fear the white man is to 
blame. The barrabaries are high, of 
wooden frame, covered with straw and 
sprinkled with earth. I slept in several 
during the^Summer of 191G, while on an 
official trip around the island. They 
have no furniture. Beds are made up 
on the ground. The family squat on the 
floor when they eat and they either eat 
out of one pot, or their food put on 
l>outschka leaves. Cups were shells. In 
the middle of this large room the fire was 
built and a large opening in the roof 
was all the chimney they had. In the 
Winter it was closed with skins. The 
underground houses were very low, so 
low that one had to crawl on hands and 
knees to enter. They had a wooden 
frame and were covered with sod. The 
family slept on bearskins as well as mats 
made of straw. There were no earthen 
or clay utensils used—in fact not many 
of any kind. Some they had made of 
stone, and this is the way they were 
fashioned. An old man would pick out 
a large stone, begin to pound it into a 
hollow shai>e, then place it in the road 
where any one who passed by would 
give it a knock or two. In the course of 
time the pot would be made. Spoons 
were made of reindeer horns. No knives 
or forks were used in the old days. 
Sometimes root-baskets were used as 
pots, and rocks were heated and thrown 
in these to help heat the food. 
A I.uxFry in Food.— A special dish 
which is called “pcrock” is used in these 
days at all native weddings, and is made 
in this way : Line a deep dish with rich 
pastry, put in a layer of partially cooked 
rice, a layer of sliced raw fish, a layer 
of sliced raw onions, plenty of salt and 
pepper, another layer of rice, add top 
crust. Bake one and a half hours. It 
seems a pity in a way that the natives 
are becoming so modernized. Much of 
their simplicity and many of their old- 
time virtues are gone, and I suppose be¬ 
fore many years there will be nothing 
to remind one of the “good old days of 
yore.” frank s. morton. 
A Utah Farm. —My farm is 10 acres 
apples and 20 Alfalfa, ll^'e raise poultry 
on our orchard farm and hogs on the Al¬ 
falfa ranch. This is a fruit valley, but 
crop was a total failure last Summer on 
account of eight nights hard freezing in 
May. This part of Ftah is a great sugar 
beet section, three factories in this county 
(Ftah). Tlie price of beets will be high 
for 1017. .$7 per ton. It was .$5.50, in 
1916. An increased acreage will be put 
in. Wheat is $1.(50; bran and shorts, 
$1.70; oats. 70c; hay, $22; butter, 40c; 
hogs, dressed, 12e; potatoes, $1..50; eggs, 
45c; 14 inches of snow here on a level. 
Elberta, Ftah w. ii. F 
