Whether from taste itself, or sheer indolence, the culinary art of these people is confined to the incessant simmering and boiling of everything which is not eaten raw, or ripe; copper, sheet-iron, and brass kettles being now universally used, are the only decided innovation made by contact with ourselves in their aboriginal cooking outfit, though the introduction of tin and cheap earthenware dishes is growing more general every day. Most of the Indian household utensils are made of wood; they are fashioned in several forms or types, which appear to have been faithfully copied from early time. The berry and the food-trays are cut out of solid pieces of wood, the length being about one and one-third times as great as the width, while the depth is relatively small. In some of the large rancheries these trays, or troughs, are six to ten feet long; the outer ends of those receptacles are generally carved richly in all sorts of fancy relief; and, sometimes, the sides are grotesquely painted. A common form, and smaller in size, and a great favorite with the family, is boat-shaped, the hollow of the dish being oval; the ends are provided with odd prow-shaped projections that serve as handles—one of these ends being usually carved into the head and fore-feet of some animal or bird, the other to represent its hind-feet and tail. These dishes are seldom more than eight or ten inches in length, and curve upward from the middle each way, like the “sheer,” or the gunwale, of a clipper ship. [Illustration: A STICKEEN SQUAW Boiling Berries and Oil, Toasting Herrings, etc.] Water-dippers, pot-spoons and ladles are made from horns of the mountain sheep. They are steamed, bent, and pared down thin, carved and shaped so as to be exceedingly symmetrical, and well finished. The stew and berry-spoons in ordinary use are made from the stiff, short black horns of the mountain goat, the handles often carved to represent a human form, animal, or bird. Knives of all sorts are now in use. Much ingenuity is often exhibited by the adaptation of old blades to new handles—in converting the large, flat blacksmithing files into keen weapons, and making fish-cleaning knives out of pieces of iron; thin, square or oblong sheets of this metal are so fitted into oblong wooden handles as to resemble the small hash-knives used in our kitchens.