. The Canadian field-naturalist. Natural history. 60 The Ottawa Naturalist (Vol. XXXII. things to recall to memory. As Sir George Back wrote of Indian cookery on one of his extended overland winter trips, good moose meat can hardly be spoiled by any cook's treatment, and the same applies to many other kinds of game as well. The Eskimo, even less than the white man, dis- likes to be rationed, and when he has plenty of food likes to eat heartily, without worrying about a problematical shortage later on. Sometimes he may have to feed caribou-skin robes and sleeping skins to his dogs, or even eat
. The Canadian field-naturalist. Natural history. 60 The Ottawa Naturalist (Vol. XXXII. things to recall to memory. As Sir George Back wrote of Indian cookery on one of his extended overland winter trips, good moose meat can hardly be spoiled by any cook's treatment, and the same applies to many other kinds of game as well. The Eskimo, even less than the white man, dis- likes to be rationed, and when he has plenty of food likes to eat heartily, without worrying about a problematical shortage later on. Sometimes he may have to feed caribou-skin robes and sleeping skins to his dogs, or even eat them himself, but a period of shortage usually comes to an end somehow. Native "tanned" skins, merely broken and scraped soft, when boiled soft and tender, probably contain as much nutriment as an equal weight of meat or the gelatinous attachments of the ordinary well-boiled soup-bone, and eating boots or boot-material is not really as bad as it sounds. a week, than those with a limited choice of food. When one expects whitefish (or caribou) as the piece de resistance, or perhaps the whole meal, three or four times a day, it does not usually occur to him to quarrel with it any more than with the thrice daily bread of civilization "The full soul loatheth an honeycomb; but to the hungry soul every bitter thing is ; If the party is large and the pots are small, the meals are often supplemented, prefaced, or finished with a few strips of sun-dried or smoke-dried meat, a side of ribs or a flat shoulder-blade set up to roast beside the coals, and the long marrow-bones cracked for dessert. Sometimes the marrow-bones are roasted, but not often, for to the Eskimo cooking a marrow-bone is like "painting the lily or gilding the ; In winter a piece of frozen raw meat very often forms a part of the : near Uivi-. .'P On the land, the most important food animal in most districts is the caribou. In a deer-camp there is apt to be li
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