The Nootkas, like the Haidahs, live almost wholly on the products of the sea, and are naturally expert fishermen. Salmon, the great staple, are taken in August and September, from sea, inlet, and river, by nets, spears, pots or baskets, and even by hooks. Hooks consist of sharp barbed bones bound to straight pieces of hard wood; sea-wrack, maple-bark, and whale-sinew furnish lines, which in salmon-fishing are short and attached to the paddles. The salmon-spear is a forked pole, some fifteen feet long, the detachable head having prongs pointed with fish-bone or iron, and the fish in deep water is sometimes attracted within its reach by a wooden decoy, forced down by a long pole, and then detached and allowed to ascend rapidly to the surface. Spearing is carried on mostly by torch-light. A light-colored stone pavement is sometimes laid upon the bottom of the stream, which renders the fish visible in their passage over it. Nets are made of nettles or of wild flax, found along Fraser River. They are small in size, and used as dip-nets, or sunk between two canoes and lifted as the fish pass over. A pot or basket fifteen to twenty feet long, three to five feet in diameter at one end, and tapering to a point at the other, is made of pine splinters one or two inches apart, with twig-hoops; and placed, large end up stream, at the foot of a fall or at an opening in an embankment. The salmon are driven down the fall with poles, and entering the basket are taken out by a door in the small end. This basket is sometimes enclosed in another one, similar but of uniform diameter, and closed at one end. Fences of stakes across the river oblige the salmon to enter the open mouth in their passage up, and passing readily through an opening left in the point of the inner basket, they find themselves entrapped. In March, herring appear on the coast in great numbers, and in April and May they enter the inlets and streams, where they are taken with a dip-net, or more commonly by the fish-rake – a pole armed with many sharp bones or nails. Early in the season they can be taken only by torch-light. Halibut abound from March to June, and are caught with hooks and long lines, generally at some distance from shore. For all other fish, European hooks were early adopted, but the halibut, at least among the Ahts, must still be taken with the native hook. Many other varieties of fish, caught by similar methods, are used as food, but those named supply the bulk of the Nootka's provision. In May or June, whales appear and are attacked in canoes by the chief, with the select few from each tribe who alone have the right to hunt this monarch of the sea. The head of their harpoon is made of two barbed bones and pointed with muscle-shell; it is fastened to a whale-sinew line of a few feet in length, and this short line to a very long bark rope, at one end of which are seal-skin air-bags and bladders, to keep it afloat. The point is also fastened to a shaft from ten to twenty-five feet in length, from which it is easily detached. With many of these buoys in tow the whale cannot dive, and becomes an easy prey. Whale-blubber and oil are great delicacies, the former being preferred half putrid, while the oil with that of smaller denizens of the sea preserved in bladders, is esteemed a delicious sauce, and eaten with almost everything. Sea-otters and seals are also speared, the former with a weapon more barbed and firmly attached to the handle, as they are fierce fighters; but when found asleep on the rocks, they are shot with arrows. Seals are often attracted within arrow-shot by natives disguised as seals in wooden masks.
Clams and other shell-fish, which are collected in great numbers by the women, are cooked, strung on cypress-bark cords, and hung in the houses to dry for winter use. Fish are preserved by drying only, the use of salt being unknown. Salmon, after losing their heads and tails, which are eaten in the fishing season, are split open and the back-bone taken out before drying; smaller fry are sometimes dried as they come from their element; but halibut and cod are cut up and receive a partial drying in the sun. The spawn of all fish, but particularly of salmon and herring, is carefully preserved by stowing it away in baskets, where it ferments. Bear, deer, and other land animals, as well as wild fowl, are sometimes taken for food, by means of rude traps, nets, and covers, successful only when game is abundant, for the Nootkas are but indifferent hunters. In the time of Jewitt, three peculiarities were observable in the Nootka use of animal food, particularly bear-meat. When a bear was killed, it was dressed in a bonnet, decked with fine down, and solemnly invited to eat in the chief's presence, before being eaten; after partaking of bruin's flesh, which was appreciated as a rarity, the Nootka could not taste fresh fish for two months; and while fish to be palatable must be putrid, meat when tainted was no longer fit for food. The Nootka cuisine furnished food in four styles; namely, boiled – the mode par excellence, applicable to every variety of food, and effected, as by the Haidahs, by hot stones in wooden vessels; steamed – of rarer use, applied mostly to heads, tails, and fins, by pouring water over them on a bed of hot stones, and covering the whole tightly with mats; roasted – rarely, in the case of some smaller fish and clams; and raw – fish-spawn and most other kinds of food, when conveniences for cooking were not at hand. Some varieties of sea-weed and lichens, as well as the camass, and other roots, were regularly laid up for winter, while berries, everywhere abundant, were eaten in great quantities in their season, and at least one variety preserved by pressing in bunches. In eating, they sit in groups of five or six, with their legs doubled under them round a large wooden tray, and dip out the food nearly always boiled to a brothy consistency, with their fingers or clam-shells, paying little or no attention to cleanliness. Chiefs and slaves have trays apart, and the principal meal, according to Cook, was about noon. Feasting is the favorite way of entertaining friends, so long as food is plentiful; and by a curious custom, of the portion allotted them, guests must carry away what they cannot eat. Water in aboriginal days was the only Nootka drink; it is also used now when whisky is not to be had.290
Lances and arrows, pointed with shell, slate, flint, or bone, and clubs and daggers of wood and bone, were the weapons with which they met their foes; but firearms and metallic daggers, and tomahawks, have long since displaced them, as they have to a less degree the original hunting and fishing implements.291 The Nootka tribes were always at war with each other, hereditary quarrels being handed down for generations. According to their idea, loss of life in battle can be forgotten only when an equal number of the hostile tribe are killed. Their military tactics consist of stratagem and surprise in attack, and watchfulness in defense. Before engaging in war, some weeks are spent in preparation, which consists mainly of abstinence from women, bathing, scrubbing the skin with briers till it bleeds, and finally painting the whole body jet-black. All prisoners not suitable for slaves are butchered or beheaded. In an attack the effort is always made to steal into the adversary's camp at night and kill men enough to decide the victory before the alarm can be given. When they fail in this, the battle is seldom long continued, for actual hand-to-hand fighting is not to the Nootka taste. On the rare occasions when it is considered desirable to make overtures of peace, an ambassador is sent with an ornamented pipe, and with this emblem his person is safe. Smoking a pipe together by hostile chiefs also solemnizes a treaty.292
Nootka boats are dug out each from a single pine-tree, and are made of all sizes from ten to fifty feet long, the largest accommodating forty or fifty men. Selecting a proper tree in the