To this was added a small quantity of fish, fresh or dry, according to the season, to give a flavour to the _migane_ or porridge.

When the dried fish was used the porridge smelt very badly in the nostrils of Europeans, but worst of all when the porridge was mixed with dried venison, which was sometimes nearly putrid! If fish was put into this porridge it was boiled whole in the mealy water, then taken out without any attempt to remove the fins, scales, or entrails, and the whole of the boiled fish was pounded up and put back into the porridge.

Sometimes a great birch-bark "kettle" would be filled with water, fish, and meat, and red-hot stones be dropped in till it boiled.

Then with a spoon they would collect from the surface the fat and oil arising from the fish or meat.

This they afterwards mixed with the meal of roasted Indian corn, stirring it with this fat till they had made a thick soup.