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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.
The instrument used by the natives in diging their roots is a strong stick of 31/2 feet long sharpened at the lower end and it's upper inscerted into a part of an Elks or buck's horn which serves as a handle, standing transversely with the stick or it is in this form A the lower point, B the upper part or handle.
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