every fish in it for a distance of three miles would be taken in
a few hours.

The fish were generally cooked by roasting on hot coals from
burned oak wood or bark.


ACORNS AS FOOD.

Acorns were their main staple article of breadstuff, and they are
still used by the present generation whenever they can be
obtained.

[Illustration: _Drawing by Mrs. Jorgensen._
CHUCK´-AH.
Storehouse for nuts and acorns, thatched with pine branches,
points downward, to keep out mice and squirrels.]

They are gathered in the fall when ripe and are preserved for
future use in the old style Indian _cache_ or storehouse. This
consists of a structure which they call a _chuck´-ah_, which is
a large basket-shaped receptacle made of long willow sprouts
closely woven together. It is usually about six feet high and
three feet in diameter. It is set upon stout posts about three
feet high and supported in position by four longer posts on the
outside, reaching to the top, and there bound firmly to keep them
from spreading. The outside of the basket is thatched with small
pine branches, points downward, to shed the rain and snow, and to
protect the contents from the depredations of squirrels and
woodpeckers. When filled, the top also is securely covered with