There Is An Endless Variety Of Other Articles, And An Infinite Number Of Minute Differences In The Ways Of Procuring

Them, which it is unnecessary to enter upon in a work which professes to give only a general account of

The Aborigines, their manners, habits, and customs, and not a full or complete history, which could only be compiled after the observation of many years devoted exclusively to so comprehensive a subject.

In the preparation and cooking of their food, and in the extent to which this is carried, there are almost as many differences as there are varieties of food. Having no vessels capable of resisting the action of fire, the natives are unacquainted with the simple process of boiling. Their culinary operations are therefore confined to broiling on the hot coals, baking in hot ashes, and roasting, or steaming in ovens. The native oven is made by digging a circular hole in the ground, of a size corresponding to the quantity of food to be cooked. It is then lined with stones in the bottom, and a strong fire made over them, so as to heat them thoroughly, and dry the hole. As soon as the stones are judged to be sufficiently hot, the fire is removed, and a few of the stones taken, and put inside the animal to be roasted if it be a large one. A few leaves, or a handful of grass, are then sprinkled over the stones in the bottom of the oven, on which the animal is deposited, generally whole, with hot stones, which had been kept for that purpose, laid upon the top of it.

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