Montana oil and mining journal. [volume] (Great Falls, Mont.) 1931-1953, 1942-05-16

necklaces, and the like, Of the same
materials, of beads, or Of shells. Some
had belts studded with brass, that at
a distance had all the appearance Of
gold, and gave a touch Of barbaric
splendor to the women's dress.
Blankets for Warmth
To provide additional warmth when
needed, blanket or robe was worn by
both men and women over their other
garments, and at night served as bed
ding Harmon's description Is often
confusing, but he allows us TO infer
that the Indians did not remove their
clothing at night, as he says: THE ar
ticles Of their clothing by day con-
stituted their covering by night"
Soap was unknown to them. IN its
place, to cleanse their skin garments,
at long intervals they rubbed them
with balls "of white earth This earth
is the same we use for whitewashing.
It was prepared by making the earth
into balls after it had been moistened,
and then drying it, Blankets were
washed in cold water.
The Indian tepee was probably the
best habitation that could have been
devised for a nomadic people. With
dwelling and clothing supplied, still
food was required. Indians did not
expect a meal three times a day, nor
a varied menu Meat they called their
real food" as it was their main ar
ticle Of diet. With this they used some
edible roots, like the Indian tt1rnip,
and fresh or dried fruits.
They ate fish, but were not excess
lively fond of it, as they were Of meat. I
To catch fish they had both hook and I
line, spears for taking the large fish,
and nets. The hooks were either pur-
chased from the traders, or manu-
featured by inserting obliquely a piece
of sharp bone into wood. The lines
were Of leather strips tied together
or made from willow bark braided
Roast dog was considered a delicacy
and was the choice dish served at
feasts. Harmon said he had tried 1t
and found 1t "as palatable as young
pig" The dogs preferred for cooking
were small and resembled wolves
Boiling and roasting were the two
ways of cooking meat. When possible
the Indians bought kettles of brass,
copper, tin or iron, from the traders.
If they had none, the meat was boiled
in bark kettles, by dropping red-hot
stones into these primitive receptacles.
To roast meat, they sharpened a stick
at both ends. One end was then thrust
into the ground, and the other held
the meat, the stick being slightly in
clined towards the fire, and when
necessary, the meat was turned. Or
dinarily, Indians preferred meat that
was thoroughly cooked, but could eat
1t raw if it was impossible TO have
} fire.
When an animal was killed, 1t was
tut into ii pieces, undoubtedly for
greater ease in transportation The I
head was saved; the meat on it eaten,
and the brains used in dressing the
skins. Harmon tells how this was done {
After they have taken all the meat {
IF from the skin, they stretch it on !
/ frame, and suffer it to dry. They {
1ext Scrape off all the hair, and rub {
he brains Of the animal over the skin, {
md then smoke it, after which they S
oak it in water for about q day. They 7
hen take 1t out and wiring it as dry '
IS possible; and woman takes hold
Il each end, and they hold it over !
ire, frequently pulling 1t and chang L
ng its sides, until it is perfectly dry. a
after this 1t Is smoked with rotten O
wood, and 1t becomes fit for use This C
asst part Of the process is to prevent il
from becoming hard after it has
zen wet"
Indians were fond Of their domesti- a
ated animals, the dog and the horse. h
hey were especially attached TO their
uniting dogs, often speaking Of them T
S their sons and daughters, and held Q
ong conversations with them. When b
hese dogs died they were cremated, Il
nd their owners mourned for them v
S If they were members Of their a
lousehold. The foregoing Is chiefly p
rue Of the Indians west of the Rockies. v
u of the northern Indians had very b
arge dogs that were burden bearers, b
nd often drew small traveaux. They il
Tere the principal aid to their owners, II
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