grotesque, many evidently purposely so, and their workmanship commonly
rude compared with that of our best white carvers; yet their skill in
so curiously and accurately shaping some things, considering their few
and inferior tools and semi-savage state, is quite remarkable.
Desiring to possess some small article of Hyda manufacture, I gave a
young Indian jeweler a two-and-a-half dollar gold piece at 9 o'clock
in the morning with instructions to make from it an eagle. Before 1
o'clock the same day he brought me the bird so well made that not many
jewelers could improve upon it.

* * * * *

Food Supplies.

The Hydas live chiefly upon fish, though of late years they consume
also considerable quantities of other supplies, especially flour,
rice, sugar, coffee, crackers, &c., purchased from the traders. Of
fish, halibut and salmon, dried and smoked, are mainly depended on,
though many other varieties are eaten in their season--herring,
flounder, trout, rock cod, true cod, clams, mussels, &c. Pollock,
called by the Hydas skill, are caught off the west coast, principally
for their oil, which is extracted by boiling them in large wooden
tanks by means of heated stones. Dried herring spawn, salmon roe, sea
and birds' eggs, chitons and octopus are favorite articles of
diet. Berries and crabapples are gathered in large quantities and
eaten both fresh and dried, frequently mixed with oolachan grease,
their choicest condiment, obtained from the Nass Indians. Potatoes,
generally of an inferior size, are raised, chiefly by the old
women. Many wild roots, bulbs and plants are also eaten: the lily,
_epilobium_, _heracleum_, &c. Bear, wild geese, duck, and grouse also