. The Canadian field-naturalist. Natural history. October, 1918] The Otiawa Naturalist 63 People as a rule are prone to consider the food, clothing, and social customs of foreigners or out- landers as "; Many Eskimos like to eat their fish rather "high," and in many cases are practically compelled to, as in cases where the main fishery is made shortly before the freeze-up, too late in the season for drying, and too early to freeze them at once. Such fish are usually eaten after freezing hard, and the tainted odour or flavour is barely perceptible if eaten frozen.
. The Canadian field-naturalist. Natural history. October, 1918] The Otiawa Naturalist 63 People as a rule are prone to consider the food, clothing, and social customs of foreigners or out- landers as "; Many Eskimos like to eat their fish rather "high," and in many cases are practically compelled to, as in cases where the main fishery is made shortly before the freeze-up, too late in the season for drying, and too early to freeze them at once. Such fish are usually eaten after freezing hard, and the tainted odour or flavour is barely perceptible if eaten frozen. From the Eskimo standpoint the fish is really improved, as the flesh is more flaky and tender than when absolutely fresh. Some white people allow game to hang for some time for the same reason. An Eskimo who had served on whaling ships and was familiar with the odouriferous Limberger and other varieties of cheese, once said me: White man plenty eat tipi (rotten, stinking) cheese; what's the matter him no eat tipi fish?" ice in the fall freezes as the cold increases and the sweeping blizzards of winter drift this salty snow over the land, so that snow from some distance in- land will often have a perceptibly salty taste. Prob- ably seal-meat may contain a certain amount of salt, and undoubtedly absorbs a little in the cookery, as all flesh meat absorbs salt when there is salt in the water. Salt water fish, on the other hand, may be boiled in briny sea-water, without absorbing any noticeable taste of salt. In the fall, after the caribou have been grazing along the sea-coast, or licking the ground at salt- licks or alkaline spots inland, the meat has a noticeable salty flavour. Different parts of the animal seem to differ strikingly in saltiness. The lower joints of the legs when boiled in water, im- part a strong beef-tea or bouillon flavour, and as practically demonstrated to me by a Great Bear Indian, when fresh deer-legs were boiled for supper. ttSiP*"*. Eskimo's fi
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