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of food. As I took occasion to mention above, this article is prepared and cooked in a dirty and slovenly manner, particularly when they boil fish in winter. Their Boilers in general, for their little exertion cannot procure them Brass Kettles, are made of wattap, interlaced with willow so close and neat, that the least sediment with the swelling of the wood makes it very tight. Into this vessel then they put the quantity of water required, after which they warm this water almost to a boiling state, with stones heated in the fire amongst the ashes; then the fish is cut up scales and all and put into the Kettle; immediately after another assortment of hot stones is placed above the fish, and the Kettle covered with pieces of wood or bark and remains so until the stones are cooled, by which time the fish is cooked. The fish is then emptied into a wooden or Bark Dish, and often

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