COOKING AND EATING. 157

handle rested over the forked end of a green stick planted close by the fire-
place. Figs. 23 and 24 show good specimens of aboriginal bark kettles. The
former is the Carrier pattern, and the latter is the reproduction of Hearne’s
own sketch illustrating an eastern style of the same.

But the most general way of boiling was by means of hot stones. Any
basket or similar receptacle could then be used, which rested immediately on
the ground, not far from the hearth. For fish they first heated the water by
dropping red-hot stones therein, when the fish, duly cut up, was put in,
scales and fins. Then a new supply of hot stones was added, and by the
time they had cooled down the fish was considered cooked.

Meat was similarly treated. But the changes of hot stones had to be

more numerous, though it is safe to say that the natives never eat their
food well done.

Fish is also roasted either on the ashes or more often exposed to the
action of the flames by means of a wooden spit stuck in the ground at the
proper distance from the fire. Another favourite method is to take the frozen
fish and heat it hastily on the coals until the flesh next to the bones begins
to thaw. It is then esteemed well cooked. But if it is dried salmon which
is to be the piéce de résistance of the meal, it is either slightly broiled by
exposure to the flames or boiled in a kettle. In the latter case, it must have
passed a night soaking in the water.

Meat is also very often roasted by being hung up before the flames.
The trie aboriginal way of disposing of it then is to approach the roasting
spit, bite into the morsel that is cooking and cut off the mouthful with a
knife. This eaten, the operation is continued, the native repeatedly biting
into the piece of meat and cutting off the mouthful at the risk of carving