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.