“The Indians of the North-West American Coast are very Esquimaux-like in their diet, subsisting largely on fish, supplemented by roots, grasses, and berries; and a cultivated potato-patch is usually attached to each ‘house.’ All food is cooked by the steaming process. As a masticatory the wood of the sugar-pine is chewed, which travellers assert tastes as much of turpentine as of sugar. (Incidence of caries, 3.9 per cent.).”