Note 349 — Chapter III · COLUMBIANS. (continued 2)
Reading edition
'In the summer they resort to the principal rivers and the sea coast, ... retiring to the smaller rivers of the interior during the cold season.' Warre and Vavasour, in Martin's Hud. Bay, p. 83. All small fish are driven into the small coves or shallow waters, 'when a number of Indians in canoes continue splashing the water; while others sink branches of pine. The fish are then taken easily out with scoops or wicker baskets.' Thornton's Ogn. and Cal., vol. i., pp. 389, 288-9, 384-6, 390-1. Fish 'are not eaten till they become soft from keeping, when they are mashed with water.' In the Willamette Valley they raised corn, beans, and squashes. Hunter's Cap., pp. 70-2. A 'sturgeon, though weighing upwards of three hundred pounds, is, by the single effort of one Indian, jerked into the boat'! Dunn's Oregon, pp. 135, 114-15, 134, 137-9. The Umpquas, to cook salmon, 'all provided themselves with sticks about three feet long, pointed at one end and split at the other. They then apportioned the salmon, each one taking a large piece, and filling it with splinters to prevent its falling to pieces when cooking, which they fastened with great care, into the forked end of the stick; ... then placing themselves around the fire so as to describe a circle, they stuck the pointed end of the stick into the ground, a short distance from the fire, inclining the top towards the flames, so as to bring the salmon in contact with the heat, thus forming a kind of pyramid of salmon over the whole fire.' Hines' Voy., p. 102; Id. Ogn., p. 305. 'There are some articles of food which are mashed by the teeth before being boiled or roasted; this mastication is performed by the women.' Domenech's Deserts, vol. ii., pp. 314, 316, 240-2. 'The salmon in this country are never caught with a (baited) hook.' Wilkes' Hist. Ogn., p. 107. 'Turbot and flounders are caught (at Shoalwater Bay) while wading in the water, by means of the feet.' Swan's N. W. Coast, pp. 38, 83, 103-8, 140, 163-6, with cuts. On food, see Ross' Adven., vol. i., pp. 94-5, 97, 112-3; Lord's Nat., vol. i., pp. 68-9, 181-3; Lewis and Clarke's Trav., pp. 409-15, 422, 425, 430-1, 445, 506; Wells, in Harper's Mag., vol. xiii., pp. 605-7, with cuts; Nicolay's Ogn., pp. 144, 147-8; Palmer's Jour., pp. 84, 105; Parker's Explor. Tour, p. 244; Irving's Astoria, pp. 86, 335; Cox's Adven., vol. i., p. 329-32; vol. ii., pp. 128-31; Catlin's N. Am. Ind., vol. ii., p. 113; Abbott, in Pac. R. R. Rept., vol. vi., p. 89; Ind. Life, p. 165; Pickering's Races, in U. S. Ex. Ex., vol. ix., p. 26; Kane's Wand., pp. 185-9; Franchère's Nar., pp. 235-7; Gass' Jour., pp. 224, 230-1, 282-3; Fédix, L'Orégon, pp. 44-5; Stanley's Portraits, pp. 59-62.