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the fresh sturgeon they Keep maney days by immersing it in water. they Cook their Sturgeon by means of vapor or Steam. the process is as follows. a brisk fire is kindled on which a parcel of Stones are Sufficiently heated, the Stones are So arranged as to form a tolerable leavel Surface, the Sturgeon which had been previously cut into large flaetches is now laid on the hot Stones; a parcel of Small boughs of bushes is next laid on, and a Second course of the Sturgeon thus repeating alternate layers of Sturgeon & boughs untill the whole is put on which they design to Cook. it is next covered closely with mats and water is poared in Such manner as to run in among the hot Stones, and the vapor arriseing being confind by the mats, cooks the fish. the whole process is performd in an hour and the Sturgeon thus Cooked is much better than either boiled or roasted. in their usial way of bolting of other fish in baskets with hot Stones is not so good.
The Shoshones informed us when we first met with them that there was a passage across the Mountains in that quarter but represented the difficuelties arriseing from Steep ruggid high mountains, and also an extensive and barren plain which was to be passed without game, as infinitely more difficuelt than the rout by which we Came. from the Circumstance of the Chopunnish being at war with that part of the Shoshones who inhabit the Country on this side of the Mountains through which the road passes, I think it is highly probable they cannot be well informed with respect to the road, and further, had there been a better road in that quarter the Shoshones on the East fork of Lewis's river who knew them boath would not have recommend'd that by which we came to this country.
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