As soon as the fish season is over, the Indians again all withdraw into the interior or mountains, as in the {316} spring, and divide into little bands for the purpose of hunting the various animals of the chace. In their mode of ensnaring the deer and other animals, they are generally very successful. Exclusive of hunting these animals with their guns, bows, and arrows, and running them down with their horses, which latter practice is a favourite amusement, they frequently select a valley or favourable spot of ground between two mountains, having a narrow outlet or pass at one end; and the better to decoy the unwary game into it, bushes are planted on each side of the pass, contracting, as it were, the passage as it advances into the form of a funnel, until, at the outlet, it becomes quite narrow. Here the animals, being pressed forward by their pursuers, fall an easy prey to those who in ambush await their arrival, and by whom they are generally all killed while struggling to extricate themselves from the snare. The Indians, after passing a month or six weeks in this roving state, congregate again into large bands for the purpose of passing the winter on the banks of small rivers, where wood is convenient and plentiful. During this season they remain in their habitations, constructed as already described; nor do they break up their winter camps till about the 1st of February. During this cold and tedious period, they chiefly subsist on the stock laid in during the summer season, and in severe winters, when little can be obtained from the chace, they are reduced to great extremes before the snow disappears, or the spring invites them to rove about again. Their food is boiled in watape kettles, a mode {317} common to all the aborigines throughout the continent. The process is simple, and similar to that practised by the Chinooks and other tribes along the Pacific. The dish or kettle being placed on the ground, and nearly filled with water, the meat, fish, or other viand, is cut or torn into small pieces, and after being put into the kettle, some heated stones, by the help of wooden tongs, are immediately thrown in also, which is no sooner done than the water in the dish is in a state of ebullition. After a few minutes’ boiling the stones are taken out and instantly replaced by others, also red hot, which second set generally suffices to complete the process. The contents are then served up, and each individual receives his portion on a piece of bark or mat. The broth, in which the food is boiled, is likewise carefully dealt round with a wooden ladle into bark or wooden dishes, and is, with all the ashes and dirt incident to the process, considered as the most delicious part of the repast. Their culinary vessels are seldom washed or cleaned. The dog’s tongue is the only dish-cloth known.