42 
Fire. —24. How is fire obtained ? 25. Is it made wlien re¬ 
quired, or is it kept burning ? 26. What are tbe instruments 
employed in kindling a light ? 27. Are there any special 
superstitions or ceremonies connected with fire, or any tradi¬ 
tions as to its origin P (See LXXVIL) 
Mode of Cooking. —28. Are any articles of food other than 
milk, vegetables, and fruit used raw ? and are any kinds of fish, 
flesh, or fowl so used P 29. Is the food preferred high or fresh ? 
30. Is any mode of preparation by smoking, salting, or drying 
in the sun employed ? and if so, is the food consumed without 
further preparation ? 31. Are roasting or broiling, baking, boil¬ 
ing, stewing, or frying in use? and what are the methods 
adopted in each ? 32. In roasting or broiling, are spits or 
other utensils employed ? 33. In baking, are the ovens simply 
pits in the earth, or built up ? are they permanent, or con¬ 
structed for the occasion ? are they lined with leaves ? and are 
hot stones placed with the food ? 34. Are any vegetables 
cooked with the meat ? 35. Are hollow trees, ant-hills, or such 
like used as ovens? 36. In frying, what grease or oil is preferred ? 
37. In boiling, is the use of hot stones known ? 38. What are 
the forms and materials of the cooking-vessels and implements ? 
and are they cleaned after use? 39. Are rings of clay or 
other material employed to keep the cooking-vessels upright ? 
40. Are any vessels suspended over the fire ? and how are they 
hung ? 41. Are broths and stews made with vegetables ? is 
any kind of farinaceous pudding known ? 42. Is the cooking 
carried on in the dwelling-house or in a separate building ? 
43. Is it performed exclusively by men or women ? and are 
there any ceremonies or superstitions connected with it? 44. Is 
the food for men and women cooked together or separately ? 
45. When cooks are a separate class, do they rank high or low 
in the community ? 46. Ho the natives prefer the .meat slightly 
or well cooked ? 47. What kind of rubbers or instruments are 
used in converting the grain into flour ? 48. Is it made into 
bread or cakes ? and how ? 49. Is any leaven, yeast, or similar 
substance employed ? 50. When poisonous plants or animals 
killed by poison are used us food, how are the noxious qualities 
extracted ? 51. Is there any mode of preserving fruit or vege¬ 
tables by cooking it with sugar, fermenting it, pickling, &c. ? 
52. Are there any traditions as to the origin of the art of cooking ? 
53. Are there in the country any ancient heaps of refuse or 
kitchen-middens, containing* shells, bones, &c. ? and what do 
they contain ? 54. Do the present inhabitants form such heaps ? 
and do they adj oin their permanent habitations ?. or are they at 
