Part 31

In the spring, a certain root called mats was eaten in great quantities. This plant was known to the early French employees of the Hudson's Bay and American Fur Companies as pomme blanche (Psoralea esculenta).

All parts of such animals as the buffalo, elk, deer, etc., were eaten, save only the lungs, gall, and one or two other organs. A favorite way of eating the paunch or stomach was in the raw state. Liver, too, was sometimes eaten raw. The unborn calf of a fresh-killed animal, especially buffalo, was considered a great delicacy. The meat of this, when boiled, is white, tasteless, and insipid. The small intestines of the buffalo were sometimes dried, but more often were stuffed with long, thin strips of meat. During the stuffing process, the entrail was turned inside out, thus confining with the meat the sweet white fat that covers the intestine. The next step was to roast it a little, after which the ends were tied to prevent the escape of the juices, and it was thoroughly boiled in water. This is a very great delicacy, and when properly prepared is equally appreciated by whites and Indians.

As a rule, there were but two ways of cooking meat,--boiling and roasting. If roasted, it was thoroughly cooked; but if boiled, it was only left in the water long enough to lose the red color, say five or ten minutes. Before they got kettles from the whites, the Blackfeet often boiled meat in a green hide. A hole was dug in the ground, and the skin, flesh side up, was laid in it, being supported about the edges of the hole by pegs. The meat and water having been placed in this hollow, red-hot stones were dropped in the water until it became hot and the meat was cooked.

In time of plenty, great quantities of dried meat were prepared for use when fresh meat could not be obtained. In making dried meat, the thicker parts of an animal were cut in large, thin sheets and hung in the sun to dry. If the weather was not fine, the meat was often hung up on lines or scaffolds in the upper part of the lodge. When properly cured and if of good quality, the sheets were about one-fourth of an inch thick and very brittle. The back fat of the buffalo was also dried, and eaten with the meat as we eat butter with bread. Pemmican was made of the flesh of the buffalo. The meat was dried in the usual way; and, for this use, only lean meat, such as the hams, loin, and shoulders, was chosen. When the time came for making the pemmican, two large fires were built of dry quaking aspen wood, and these were allowed to burn down to red coals. The old women brought the dried meat to these fires, and the sheets of meat were thrown on the coals of one of them, allowed to heat through, turned to keep them from burning, and then thrown on the flesh side of a dry hide, that lay on the ground near by. After a time, the roasting of this dried meat caused a smoke to rise from the fire in use, which gave the meat a bitter taste, if cooked in it. They then turned to the other fire, and used that until the first one had burned clear again. After enough of the roasted meat had been thrown on the hide, it was flailed out with sticks, and being very brittle was easily broken up, and made small. It was constantly stirred and pounded until it was all fine. Meantime, the tallow of the buffalo had been melted in a large kettle, and the pemmican bags prepared. These were made of bull's hide, and were in two pieces, cut oblong, and with the corners rounded off. Two such pieces sewed together made a bag which would hold one hundred pounds. The pounded meat and tallow--the latter just beginning to cool--were put in a trough made of bull's hide, a wooden spade being used to stir the mixture. After it was thoroughly mixed, it was shovelled into one of the sacks, held open, and rammed down and packed tight with a big stick, every effort being made to expel all the air. When the bag was full and packed as tight as possible, it was sewn up. It was then put on the ground, and the women jumped on it to make it still more tight and solid. It was then laid away in the sun to cool and dry. It usually took the meat of two cows to make a bag of one hundred pounds; a very large bull might make a sack of from eighty to one hundred pounds.

A much finer grade of pemmican was made from the choicest parts of the buffalo with marrow fat. To this dried berries and pounded choke-cherries were added, making a delicious food, which was extremely nutritious. Pemmican was eaten either dry as it came from the sack, or stewed with water.

In the spring, the people had great feasts of the eggs of ducks and other water-fowl. A large quantity having been gathered, a hole was dug in the ground, and a little water put in it. At short intervals above the water, platforms of sticks were built, on which the eggs were laid. A smaller hole was dug at one side of the large hole, slanting into the bottom of it. When all was ready, the top of the larger hole was covered with mud, laid upon cross sticks, and red-hot stones were dropped into the slant, when they rolled down into the water, heating it, and so cooking the eggs by steam.

Fish were seldom eaten by these people in early days, but now they seem very fond of them. Turtles, frogs, and lizards are considered creatures of evil, and are never eaten. Dogs, considered a great delicacy by the Crees, Gros Ventres, Sioux, Assinaboines, and other surrounding tribes, were never eaten by the Blackfeet. No religious motive is assigned for this abstinence. I once heard a Piegan say that it was wrong to eat dogs. "They are our true friends," he said. "Men say they are our friends and then turn against us, but our dogs are always true. They mourn when we are absent, and are always glad when we return. They keep watch for us in the night when we sleep. So pity the poor dogs."

Snakes, grasshoppers, worms, and other insects were never eaten. Salt was an unknown condiment. Many are now very fond of it, but I know a number, especially old people, who never eat it.

SOCIAL ORGANIZATION

The social organization of the Blackfeet is very simple. The three tribes acknowledged a blood relationship with each other, and, while distinct, still considered themselves a nation. In this confederation, it was understood that there should be no war against each other. However, between 1860 and 1870, when the whiskey trade was in its height, the three tribes were several times at swords' points on account of drunken brawls. Once, about sixty or seventy years ago, the Bloods and Piegans had a quarrel so serious that men were killed on both sides and horses stolen; yet this was hardly a real war, for only a part of each tribe was involved, and the trouble was not of long duration.

Each one of the Blackfoot tribes is subdivided into gentes, a gens being a body of consanguineal kindred in the male line. It is noteworthy that the Blackfeet, although Algonquins, have this system of subdivision, and it may be that among them the gentes are of comparatively recent date. No special duties are assigned to any one gens, nor has any gens, so far as I know, any special "medicine" or "totem."

Below is a list of the gentes of each tribe.

BLACKFEET (Sik'-si-kau)

Gentes:

Puh-ksi-nah'-mah-yiks Flat Bows.

Mo-tah'-tos-iks Many Medicines.

Siks-in'-o-kaks Black Elks.

E'-mi-tah-pahk-sai-yiks Dogs Naked.

Sa'-yiks Liars.

Ai-sik'-stuk-iks Biters.

Tsin-ik-tsis'-tso-yiks Early Finished Eating.

Ap'-i-kai-yiks Skunks.

BLOODS (Kai'-nah)

Siksin'-o-kaks Black Elks.

Ah-kwo'-nis-tsists Many Lodge Poles.

Ap-ut'-o-si'kai-nah North Bloods.

Is-ts'-kai-nah Woods Bloods.

In-uhk!-so-yi-stam-iks Long Tail Lodge Poles.