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14- Are individuals or families prevented from eating certain 
animals and plants for superstitious reasons, such, for instance, 
as their being the totems of the individuals or family ? 
15. Are there any storehouses for food ? and are they public 
or private property? How are they constructed? and how 
protected from the ravages of animals ? Are they the 
property of individuals, families, or villages ? 16. In seasons 
of scarcity or famine are any unusual substances used 
as food, such as bark, clay, &c. ? _ 17. When going long 
journeys or undergoing hard labour, is any kind of substance 
of a peculiarly invigorating nature eaten ? 18. Are any oils 
used in cooking? are they expressed from vegetable or 
animal substances ? and how are they made ? 19. Are any, 
and what, spices ’n use ? and are they native or imported ? 
20. Is salt used? and whence is it obtained? or sugar, honey, 
or other sweetening substance? 21. Are any whets to the 
appetite in use? 22. Is there any marked difference in the 
food of the chiefs or rich men and that of the poorer classes ? 
23. Is the eating of earth known ? what is the nature of the 
earth ? what effect has it on those who eat it ? and what is 
the reason for eating it ? 
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 ? 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 con¬ 
sumed without further preparation? 31. Are roasting or 
broiling, baking, boiling, 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 perma¬ 
nent, or constructed 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 
