Should The Birds Fly Too High, Or Be Inclined To Take Any Other Direction, Little Pieces Of Bark Are Thrown Above Them, Or Across Their Path, By The Natives Stationed For That Purpose.

These circling through the air, make a whirring noise like the swoop of the eagle when darting on his prey, and the birds fancying their enemy upon them, recede from the pieces of bark, and lowering their flight, become entangled in the net.

Early in the morning, late in the evening, and occasionally in the night, this work is conducted, with the greatest success, though many are caught sometimes in the day.

As many as fifty birds are taken in a single haul. I have myself, with the aid of a native, caught thirty-three, and many more would have been got, but that the net was old, and the birds broke through it before they could be all killed. On other occasions, I have been out with the natives, where a party of five or six have procured from twenty to thirty ducks, on an average, daily, for many days successively. In these occupations the natives make use of a peculiar shrill whistle to frighten down the birds; it is produced by pulling out the under lip with the fore-finger and thumb, and pressing it together, whilst the tongue is placed against the groove, or hollow thus formed, and the breath strongly forced through. Whistling is also practised in a variety of other ways, and has peculiar sounds well known to the natives, which indicate the object of the call. It is used to call attention, to point out that game is near, to make each other aware of their respective positions in a wooded country, or to put another on his guard that an enemy is near, etc., etc.

Such is an outline of some of the kinds of food used by the natives, and the modes of procuring it as practised in various parts of Australia where I have been. 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.

Enter page number Go  Previous Next
Page 370 of 480
Words from 196291 to 196795 of 254601