But to return to my subject. Simple as their food is their Cookery as far as I saw is as simple: a few stones heated hot and laid in a hole, their meat laid upon them and coverd with Hay seems to be the most dificult part of it. Fish and birds they generaly broil or rather toast, spitting them upon a long skewer, the bottom of which is fixd under a stone and another stone being put under the fore part of the skewer it is raisd or lowerd by moving that stone as the circumstances may require. The Fern roots are layd