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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 ? ] 9. Are any, 
and what, spices in 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 
