Chapter 15

An average-sized dwelling of this kind contained eighteen skins and was about sixteen feet in diameter. The lower edge of the lodge proper was fastened, by wooden pegs, to within an inch or two of the ground. Inside, a lining, made of brightly painted cowskin, reached from the ground to a height of five or six feet. An air space of the thickness of the lodge poles--two or three inches--was thus left between the lining and the lodge covering, and the cold air, rushing up through it from the outside, made a draft, which aided the ears in freeing the lodge of smoke. The door was three or four feet high and was covered by a flap of skin, which hung down on the outside. Thus made, with plenty of buffalo robes for seats and bedding, and a good stock of firewood, a lodge was very comfortable, even in the coldest weather.

It was not uncommon to decorate the outside of the lodge with buffalo tails and brightly painted pictures of animals. Inside, the space around was partitioned off into couches, or seats, each about six feet in length. At the foot and head of every couch, a mat, made of straight, peeled willow twigs, fastened side by side, was suspended on a tripod at an angle of forty-five degrees, so that between the couches spaces were left like an inverted V, making convenient places to store articles which were not in use. The owner of the lodge always occupied the seat or couch at the back of the lodge, directly opposite the door-way, the places on his right being occupied by his wives and daughters; though sometimes a Blackfoot had so many wives that they occupied the whole lodge. The places on his left were reserved for his sons and visitors. When a visitor entered a lodge, he was assigned a seat according to his rank,--the nearer to the host, the greater the honor.

Bows were generally made of ash wood, which grows east of the mountains toward the Sand Hills. When for any reason they could not obtain ash, they used the wood of the choke-cherry tree, but this had not strength nor spring enough to be of much service. I have been told also that sometimes they used hazle wood for bows.

Arrows were made of shoots of the sarvis berry wood, which was straight, very heavy, and not brittle. They were smoothed and straightened by a stone implement. The grooves were made by pushing the shafts through a rib or other flat bone in which had been made a hole, circular except for one or two projections on the inside. These projections worked out the groove. The object of these grooves is said to have been to allow the blood to flow freely. Each man marked his arrows by painting them, or by some special combination of colored feathers. The arrow heads were of two kinds,--barbed slender points for war, and barbless for hunting. Knives were originally made of stone, as were also war clubs, mauls, and some of the scrapers for fleshing and graining hides. Some of the flint knives were long, others short. A stick was fitted to them, forming a wooden handle. The handles of mauls and war clubs were usually made of green sticks fitted as closely as possible into a groove made in the stone, the whole being bound together by a covering of hide put on green, tightly fitted and strongly sewed. This, as it shrunk in drying, bound the different parts of the implement together in the strongest possible manner. Short, heavy spears were used, the points being of stone or bone, barbed.

I have heard no explanation among the Blackfeet of the origin of fire. In ancient times, it was obtained by means of fire sticks, as described elsewhere. The starting of the spark with these sticks is said to have been hard work. At almost their first meeting with the whites, they obtained flints and steels, and learned how to use them.

In ancient times,--in the days of fire sticks and even later, within the memory of men now living,--fire used to be carried from place to place in a "fire horn." This was a buffalo horn slung by a string over the shoulder like a powderhorn. The horn was lined with moist, rotten wood, and the open end had a wooden stopper or plug fitted to it. On leaving camp in the morning, the man who carried the horn took from the fire a small live coal and put it in the horn, and on this coal placed a piece of punk, and then plugged up the horn with the stopper. The punk smouldered in this almost air-tight chamber, and, in the course of two or three hours, the man looked at it, and if it was nearly consumed, put another piece of punk in the horn. The first young men who reached the appointed camping ground would gather two or three large piles of wood in different places, and as soon as some one who carried a fire horn reached camp, he turned out his spark at one of these piles of wood, and a little blowing and nursing gave a blaze which started the fire. The other fires were kindled from this first one, and when the women reached camp and had put the lodges up, they went to these fires, and got coals with which to start those in their lodges. This custom of borrowing coals persisted up to the last days of the buffalo, and indeed may even be noticed still.

The punk here mentioned is a fungus, which grows on the birch tree. The Indians used to gather this in large quantities and dry it. It was very abundant at the Touchwood Hills (whence the name) on Beaver Creek, a tributary of the Saskatchewan from the south.

The Blackfeet made buckets, cups, basins, and dishes from the lining of the buffalo's paunch. This was torn off in large pieces, and was stretched over a flattened willow or cherry hoop at the bottom and top. These hoops were sometimes inside and sometimes outside the bucket or dish. In the latter case, the hoop at the bottom was often sewed to the paunch, which came down over it, double on the outside, the needle holes being pitched with gum or tallow. The hoop at the upper edge was also sewed to the paunch, and a rawhide bail passed under it, to carry it by. These buckets were shaped somewhat like our wooden ones, and were of different sizes, some of them holding four or five gallons. They were more or less flexible, and when carried in a pack, they could be flattened down like a crush hat, and so took up but little room. If set on the ground when full, they would stand up for a while, but as they soon softened and fell down, they were usually hung up by the bail on a little tripod. Cups were made in the same way as buckets, but on a smaller scale and without the bail. Of course, nothing hot could be placed in these vessels.

It is doubtful if the Blackfeet ever made any pottery or basket ware. They, however, made bowls and kettles of stone. There is an ancient children's song which consists of a series of questions asked an elk, and its replies to the same. In one place, the questioner sings, "Elk, what is your bowl (or dish)?" and the elk answers, "_Ok-wi-tok-so-ka_," stone bowl. On this point, Wolf Calf, a very old man, states that in early days the Blackfeet sometimes boiled their meat in a stone bowl made out of a hard clayey rock.[1] Choosing a fragment of the right size and shape, they would pound it with another heavier rock, dealing light blows until a hollow had been made in the top. This hollow was made deeper by pounding and grinding; and when it was deep enough, they put water in it, and set it on the fire, and the water would boil. These pots were strong and would last a long time. I do not remember that any other tribe of Plains Indians made such stone bowls or mortars, though, of course, they were commonly made, and in singular perfection, by the Pacific Coast tribes; and I have known of rare cases in which basalt mortars and small soapstone ollas have been found on the central plateau of the continent in southern Wyoming. These articles, however, had no doubt been obtained by trade from Western tribes.

[Footnote 1: See The Blackfoot Genesis, p. 141.]

Serviceable ladles and spoons were made of wood and of buffalo and mountain sheep horn. Basins or flat dishes were sometimes made of mountain sheep horn, boiled, split, and flattened, and also of split buffalo horn, fitted and sewn together with sinew, making a flaring, saucer-shaped dish. These were used as plates or eating dishes. Of course, they leaked a little, for the joints were not tight. Wooden bowls and dishes were made from knots and protuberances of trees, dug out and smoothed by fire and the knife or by the latter alone.

It is not known that these people ever made spears, hooks, or other implements for capturing fish. They appear never to have used boats of any kind, not even "bull boats." Their highest idea of navigation was to lash together a few sticks or logs, on which to transport their possessions across a river.

Red, brown, yellow, and white paints were made by burning clays of these colors, which were then pulverized and mixed with a little grease. Black paint was made of charred wood.

Bags and sacks were made of parfleche, usually ornamented with buckskin fringe, and painted with various designs in bright colors. Figures having sharp angles are most common.

The diet of the Blackfeet was more varied than one would think. Large quantities of sarvis berries (_Amelanchier alnifolia_) were gathered whenever there was a crop (which occurs every other year), dried, and stored for future use. These were gathered by women, who collected the branches laden with ripe fruit, and beat them over a robe spread upon the ground. Choke-cherries were also gathered when ripe, and pounded up, stones and all. A bushel of the fruit, after being pounded up and dried, was reduced to a very small quantity. This food was sometimes eaten by itself, but more often was used to flavor soups and to mix with pemmican. Bull berries (_Shepherdia argentea_) were a favorite fruit, and were gathered in large quantities, as was also the white berry of the red willow. This last is an exceedingly bitter, acrid fruit, and to the taste of most white men wholly unpleasant and repugnant. The Blackfeet, however, are very fond of it; perhaps because it contains some property necessary to the nourishment of the body, which is lacking in their every-day food.

The camas root, which grows abundantly in certain localities on the east slope of the Rockies, was also dug, cooked, and dried. The bulbs were roasted in pits, as by the Indians on the west side of the Rocky Mountains, the Kalispels, and others. It is gathered while in the bloom--June 15 to July 15. A large pit is dug in which a hot fire is built, the bottom being first lined with flat stones. After keeping up this fire for several hours, until the stones and earth are thoroughly heated, the coals and ashes are removed. The pit is then lined with grass, and is filled almost to the top with camas bulbs. Over these, grass is laid, then twigs, and then earth to a depth of four inches. On this a fire is built, which is kept up for from one to three days, according to the quantity of the bulbs in the pit.

When the pit is opened, the small children gather about it to suck the syrup, which has collected on the twigs and grass, and which is very sweet. The fresh-roasted camas tastes something like a roasted chestnut, with a little of the flavor of the sweet potato. After being cooked, the roots are spread out in the sun to dry, and are then put in sacks to be stored away. Sometimes a few are pounded up with sarvis berries, and dried.

Bitter-root is gathered, dried, and boiled with a little sugar. It is a slender root, an inch or two long and as thick as a goose quill, white in color, and looking like short lengths of spaghetti. It is very starchy.

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.

_Nit'-ik-skiks_ Lone Fighters.

_Siks-ah'-pun-iks_ Blackblood.

_Ah-kaik'-sum-iks_

_I-sis'-o-kas-im-iks_ Hair Shirts.

_Ak-kai'-po-kaks_ Many Children.

_Sak-si-nah'-mah-yiks_ Short Bows.

_Ap'-i-kai-yiks_ Skunks.

_Ahk-o'-tash-iks_ Many Horses.

PIEGANS _(Pi-kun'-i)_

_Ah'-pai-tup-iks_ Blood People.

_Ah-kai-yi-ko-ka'-kin-iks_ White Breasts.

_Ki'yis_ Dried Meat.

_Sik-ut'-si-pum-aiks_ Black Patched Moccasins.

_Sik-o-pok'-si-maiks_ Blackfat Roasters.

_Tsin-ik-sis'-tso-yiks_ Early Finished Eating.

_Kut'-ai-im-iks_ They Don't Laugh.

_I'-pok-si-maiks_ Fat Roasters.

_Sik'-o-kit-sim-iks_ Black Doors.

_Ni-taw'-yiks_ Lone Eaters.

_Ap'-i-kai-yiks_ Skunks.

_Mi-ah-wah'-pit-siks_ Seldom Lonesome.

_Nit'-ak-os-kit-si-pup-iks_ Obstinate.

_Nit'-ik-skiks_ Lone Fighters.

_I-nuks'-iks_ Small Robes.

_Mi-aw'-kin-ai-yiks_ Big Topknots.

_Esk'-sin-ai-tup-iks_ Worm People.

_I-nuk-si'-kah-ko-pwa-iks_ Small Brittle Fat.

_Kah'-mi-taiks_ Buffalo Dung.

_Kut-ai-sot'-si-man_ No Parfleche.

_Ni-tot'-si-ksis-stan-iks_ Kill Close By.

_Mo-twai'-naiks_ All Chiefs.

_Mo-kum'-iks_ Red Round Robes.

_Mo-tah'-tos-iks_ Many Medicines.

It will be readily seen from the translations of the above that each gens takes its name from some peculiarity or habit it is supposed to possess. It will also be noticed that each tribe has a few gentes common to one or both of the other tribes. This is caused by persons leaving their own tribe to live with another one, but, instead of uniting with some gens of the adopted tribe, they have preserved the name of their ancestral gens for themselves and their descendants.

The Blackfoot terms of relationship will be found interesting. The principal family names are as follows:--

My father _Ni'-nah._

My mother _Ni-kis'-ta._

My elder brother _Nis'-ah_

My younger brother _Nis-kun'._

My older sister _Nin'-sta._

My younger sister _Ni-sis'-ah._

My uncle _Nis'-ah._

My aunt _Ni-kis'-ta._

My cousin, male Same as brother.

My cousin, female Same as sister.

My grandfather _Na-ahks'._

My grandmother _Na-ahks'._

My father-in-law _Na-ahks'._

My mother-in-law _Na-ahks'._

My son _No-ko'-i._

My daughter _Ni-tun'._

My son-in-law _Nis'-ah._

My daughter-in-law _Ni-tot'-o-ke-man._

My brother-in-law older than self _Nis-tum-o'._

My brother-in-law younger than self _Nis-tum-o'-kun._

My sister-in-law _Ni-tot'-o-ke-man._

My second cousin _Nimp'-sa._

My wife _Nit-o-ke'-man._

My husband _No'-ma._

As the members of a gens were all considered as relatives, however remote, there was a law prohibiting a man from marrying within his gens. Originally this law was strictly enforced, but like many of the ancient customs it is no longer observed. Lately, within the last forty or fifty years, it has become not uncommon for a man and his family, or even two or three families, on account of some quarrel or some personal dislike of the chief of their own gens, to leave it and join another band. Thus the gentes often received outsiders, who were not related by blood to the gens; and such people or their descendants could marry within the gens. Ancestry became no longer necessary to membership.

As a rule, before a young man could marry, he was required to have made some successful expeditions to war against the enemy, thereby proving himself a brave man, and at the same time acquiring a number of horses and other property, which would enable him to buy the woman of his choice, and afterwards to support her.

Marriages usually took place at the instance of the parents, though often those of the young man were prompted by him. Sometimes the father of the girl, if he desired to have a particular man for a son-in-law, would propose to the father of the latter for the young man as a husband for his daughter.