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their idea of contrast, proportion, and harmony ? 36. Are the 
details of ornamentation subordinate to the general forms and 
outlines ? 37. Are conventionalized representations of 
flowers, trees, and branches employed ? 38. Do the lines and 
curves radiate from a parent stem ? 39. Are the junctions of 
lines and curves tangential to one another ? 40. What is the 
effect aimed at in the ornamentation ? 41. What objects are 
ornamented—houses, weapons, clothes, furniture, &c. ? 42. Is 
filigree work used ? 43. Is enamelling known ? if so, describe 
the process (enamel is a vitreous substance fused in situ). 
A. L. F. 
No. XXV—FOOD. 
Articles of Food. —1. What are the substances chiefly used 
as food ? 2. What are the principal varieties of fish, flesh, 
fowl, vegetables, and fruit so employed ? and are they derived 
from wild or domesticated animals, and from wild or cultivated 
plants ? 3. Are corn or any other cereal, bark, or other sub¬ 
stances made into bread h 4. Is any pith so employed, or any 
roots, such as cassava, &c. ? 5. Is milk in use, and from what 
animal is it obtained ? 6. Are any preparations of milk em¬ 
ployed, such as curds, butter, cheese, &c. ? 7. For what class 
of food is there a marked preference ? and are there any 
especial delicacies ? 8. Is marrow much sought after ? and 
how is it extracted ? 9. Is blood utilized as an article of 
food ? and how is it prepared ? 10. Are any kinds of food, 
usually eaten elsewhere, forbidden for religious or sanitary 
reasons ? 11. Are there any seasons during which the use of 
special articles of food is forbidden ? and does it depend on 
custom, taboo, or special enactment ? Are the seasons fixed 
or dependent on the will of the chief or the priesthood ? 12. Are 
such restrictions due to the desire to increase the stock of 
such article of food, or to superstitious or sanitary causes ? 
13. Is the use of certain articles of food restricted to men, 
women, o r children, or to chiefs and persons of rank'? 
