“The Culinary articles of the Indians in our neighbourhood consist of wooden bowls or throughs, baskets, wooden spoons and woden scures or spits. Their wooden bowls and troughs are of different forms and sizes, and most generally dug out of a solid piece; they are ither round or simi globular, in the form of a canoe, cubic, and cubic at top terminating in a globe at bottom; these are extreemly well executed and many of them neatly carved the larger vessels with hand-holes to them; in these vessels they boil their fish or flesh by means of hot stones which they immerce in the water with the article to be boiled. they also render the oil of fish or other anamals in the same manner. their baskets are formed of cedar bark and beargrass so closely interwoven with the fingers that they are watertight without the aid of gum or rosin; some of these are highly ornamented with strans of beargrass which they dye of several colours and interweave in a great variety of figures; this serves them the double perpose of holding their water or wearing on their heads; and are of different capacites from that of the smallest cup to five or six gallons; they are generally of a conic form or reather the segment of a cone of which the smaller end forms the base or bottom of the basket. these they make very expediciously and dispose off for a mear trifle. it is for the construction of these baskets that the beargrass becomes an article of traffic among the natives this grass grows only on their high mountains near the snowey region; the blade is about 3/8 of an inch wide and 2 feet long smoth pliant and strong; the young blades which are white from not being exposed to the sun or air, are those most commonly employed, particularly in their neatest work. Their spoons are not remarkable nor abundant, they are generally large and the bole brawd. their meat is roasted with a sharp scure, one end of which is incerted in the meat with the other is set erect in the ground. the spit for roasting fish has it's upper extremity split, and between it's limbs the center of the fish is inscerted with it's head downwards and the tale and extremities of the scure secured with a string, the sides of the fish, which was in the first instance split on the back, are expanded by means of small splinters of wood which extend crosswise the fish. a small mat of rushes or flags is the usual plate or dish on which their fish, flesh, roots or burries are served. they make a number of bags and baskets not watertight of cedar bark, silk-grass, rushes, flags and common coarse sedge. in these they secure their dryed fish, rooots, buries, &c.”
A cook of roughly the same moment, setting down the same dish.
[1] Lister, at this point, has forgotten his explanation of _laridum_, and now accepts the word in its proper sense. This rather belated correction by Lister confirms the correctness of our own earlier observations. Cf. note to {Rx} Nos. 41 and 148.
Sources: The passage is from Meriwether Lewis, The Journals of Lewis and Clark, 1804-1806, free to read in full at Project Gutenberg. The recipe is from Apicius, Cookery and Dining in Imperial Rome, also free in full. Both are in the public domain in the United States. The binding above is ours — burgundy cloth, pudding stamp.