When they cook their fish by steam, which are usually the heads, tails, and fins of the salmon, cod, and halibut, a large fire is kindled, upon which they place a bed of stones, which, when the wood is burnt down, becomes perfectly heated. Layers of green leaves or pine boughs are then placed upon the stones, and the fish, clams, etc., being laid upon them, water is poured over them, and the whole closely covered with mats to keep in the steam. This is much the best mode of cooking, and clams and mussels done in this manner are really excellent.[72] These, as I have said, may be considered as their only kinds of cookery; though I have, in a very few instances, known them dress the roe or spawn of the salmon and the herring, when first taken, in a different manner; this was by roasting them, the former being supported between two split pieces of pine, and the other having a sharp stick run through it, with one end fixed in the ground; sprats are also roasted by them in this way, a number being spitted upon one stick; and this kind of food, with a little salt, would be found no contemptible eating even to an European. At their meals they seat themselves upon the ground, with their feet curled up under them, around their trays, which are generally about three feet long by one broad, and from six to eight inches deep. In eating they make use of nothing but their fingers, except for the soup or oil, which they lade out with clam-shells. Around one of these trays from four to six persons will seat themselves, constantly dipping in their fingers or clam-shells one after the other. The king and chiefs alone have separate trays, from which no one is permitted to eat with them except the queen, or principal wife of the chief; and whenever the king or one of the chiefs wishes to distinguish any of his people with a special mark of favour on these occasions, he calls him and gives him some of the choice bits from his tray. The slaves eat at the same time, and of the same provisions, faring in this respect as well as their masters, being seated with the family, and only feeding from separate trays. Whenever a feast is given by the king or any of the chiefs, there is a person who acts as a master of ceremonies, and whose business it is to receive the guests as they enter the house, and point out to them their respective seats, which is regulated with great punctiliousness as regards rank; the king occupying the highest or the seat of honour, his son or brother sitting next him, and so on with the chiefs according to their quality; the private persons belonging to the same family being always placed together, to prevent any confusion. The women are seldom invited to their feasts, and only at those times when a general invitation is given to the village.[73]