Lewis and Clarke refer to the usages of the tribes of the Missouri, which were precisely the same as those of the Iroquois. "It is the custom of all the nations on the Missouri," they remark, "to offer every white man food and refreshments when he first enters their tents". [Footnote: Travels, etc., London edition, 1814, p. 649.]
This was simply applying their rules of hospitality among themselves to their white visitors.
About 1837–1838 George Catlin wintered at the Mandan Village, on the Upper Missouri. He was an accurate and intelligent observer, and his work on the "Manners and Customs of the North American Indians" is a valuable contribution to American ethnography. The principal Mandan village, which then contained fifty houses and fifteen hundred people, was surrounded with a palisade. It was well situated for game, but they did not depend exclusively upon this source of subsistence. They cultivated maize, squashes, pumpkins, and tobacco in garden beds, and gathered wild berries and a species of turnip on the prairies. "Buffalo meat, however," says Mr. Catlin, "is the great staple and staff of life in this country, and seldom, if ever, fails to afford them an abundant means of subsistence."
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"During the summer and fall months they use the meat fresh, and cook it in a great variety of ways—by roasting, broiling, boiling, stewing, smoking, &c., and, by boiling the ribs and joints with the marrow in them, make a delicious soup, which is universally used and in vast quantities. The Mandans, I find, have no regular or stated times for their meals, but generally eat about twice in the twenty-four hours. The pot is always boiling over the fire, and any one who is hungry, either from the household or from any other part of the village, has a right to order it taken off and to fall too, eating as he pleases. Such is an unvarying custom among the North American Indians, and I very much doubt whether the civilized world have in their institutions any system which can properly be called more humane and charitable. Every man, woman, or child in Indian communities is allowed to enter any one's lodge, and even that of the chief of the nation, and eat when they are hungry, provided misfortune or necessity has drawn them to it. Even so can the poorest and most worthless drone of the nation, if he is too lazy to hunt or to supply himself; he can walk into any lodge, and every one will share with him as long as there is anything to eat. He, however, who thus begs when he is able to hunt, pays dear for his meat, for he is stigmatized with the disgraceful epithet of poltroon and beggar." [Footnote: Manners and Customs of the North American Indians, Hazard's edition, 1857, i, 200.] Mr. Catlin puts the case rather strongly when he turns the free hospitality of the household into a right of the guest to entertainment independently of their consent. It serves to show that the provisions of the household, which as he elsewhere states, consisted of from twenty to forty persons, were used in common, and that each household shared their provisions in the exercise of hospitality with any inhabitant of the village who came to the house hungry, and with strangers from other tribes as well. Moreover, he speaks of this hospitality as universal amongst the Indian tribes. It is an important statement, because few men in the early period of intercourse with the western tribes have traveled so extensively among them.
The tribes of the Columbia Valley lived upon fish, bread-roots, and game. Food was abundant at certain seasons, but there were times of scarcity even in this favored area. Whatever provisions they had were shared freely with each other, with guests, and with strangers. Lewis and Clarke, in 1804–1806, visited in their celebrated expedition the tribes of the Missouri and of the Valley of the Columbia. They experienced the same generous hospitality whenever the Indians possessed any food to offer, and their account is the first we have at all special of these numerous tribes. Frequent references are made to their hospitality. The Nez Perces "set before them a small piece of buffalo meat, some dried salmon, berries, and several kinds of roots. Among these last is one which is round and much like an onion in appearance and sweet to the taste. It is called quamash, and is eaten either in its natural state or boiled into a kind of soup or made into a cake, which is then called pasheco. After the long abstinence, this was a sumptuous treat; and we returned the kindness of the people by a few small presents, and then went on in company with one of the chiefs to a second village, in the same plain at a distance of two miles. Here the party was treated with great kindness and passed the night." [Footnote: Travels, etc., p. 330.]
Of another tribe they remark, "As we approached the village most of the women, though apprised of our being expected, fled with their children into the neighboring woods. The men, however, received us without any apprehension, and gave us a plentiful supply of provisions. The plains were now crowded with Indians who came to see the persons of the whites, and the strange things they brought with them; but as our guide was perfectly a stranger to their language we could converse by signs only." [Footnote: Travels, etc., p. 334.]
The Indians of the Columbia, unlike the tribes previously named, boiled their food in wooden vessels, or in ground cavities lined with skins, by means of heated stones. They were ignorant of pottery. "On entering one of their houses he [Captain Clarke] found it crowded with men, women, and children, who immediately provided a mat for him to sit on, and one of the party undertook to prepare something to eat. He began by bringing in a piece of pine wood that had drifted down the river, which he split into small pieces with a wedge made of the elk's horn by means of a mallet of stone curiously carved. The pieces were then laid on the fire, and several round stones placed upon them. One of the squaws now brought a bucket of water, in which was a large salmon about half dried, and as the stones became heated they were put into the bucket till the salmon was sufficiently boiled for use. It was then taken out, put on a platter of rushes neatly made, and laid before Captain Clarke, and another was boiled for each of his men." [Footnote: Travels, p. 353.]
One or two additional cases of which a large number are mentioned by these authors will sufficiently illustrate the practice of hospitality of these tribes and its universality. They went to a village of seven houses of the Chilluckittequaw tube and to the house of the chief. "He received us kindly," they remark, "and set before us pounded fish, filberts, nuts, the berries of the sacacommis, and white bread made of roots. … The village is a part of the same nation with the village we passed above, the language of the two being the same, and their houses of similar form and materials, and calculated to contain about thirty souls. The inhabitants were unusually hospitable and good humored." [Footnote: Travels, etc., p. 375–376.]
While among the Shoshones, and before arriving at the Columbia they "reached an Indian lodge of brush inhabited by seven families of the Shoshones. They behaved with great civility, and gave the whole party as much boiled salmon as they could eat, and added a present of several dried salmon and a considerable quantity of chokechinies;" [Footnote: ib. p. 288.] and Captain Lewis remarks of the same people, that "an Indian invited him into his bower, and gave him a small morsel of boiled antelope, and a piece of fresh salmon roasted. This was the first salmon he had seen, and perfectly satisfied him that he was now on the waters of the Pacific." [Footnote: ib. p. 268.]
Thus far among the tribes we find a literal repetition of the rule of hospitality as practiced by the Iroquois. Mr. Dall, speaking of the Aleuts, says, "hospitality was one of their prominent traits," [Footnote: On the Remains of Later Prehistoric Man, Alaska Ter. Smithsonian Cont., No. 318, p. 3. Travels, etc., Phila. ed., 1796, p. 171.] and Powers, of the Pomo Indians of California remarks, that "they would always divide the last morsel of dried salmon with genuine savage thriftlessness," and of the Mi-oal'-a-wa-gun, that, "like all California Indians they are very hospitable." [Footnote: Powell's Contributions to North American Ethnology, Power's Tribes of California, vol. iii. p. 153.]
Father Marquette and Lieutenant Joliet, who first discovered the Upper Mississippi in 1673, had friendly intercourse with some of the tribes on its eastern bank, and were hospitably entertained by them. "The council being over, we were invited to a feast, which consisted of four dishes. The first was a dish of sagamite—that is, some Indian meal boiled in water and seasoned with grease—the master of ceremonies holding a spoonful of it, which he put thrice into my mouth and then did the like to M. Joliet. The second dish consisted of three fish, whereof he took a piece, and having taken out the bones and blown upon it to cool it, he put it into my mouth. The third dish was a large dog, which they had killed on purpose, but understanding that we did not eat this animal they sent it away. The fourth was a piece of buffalo meat, of