There were eight or ten stone boilers or cauldrons full of meats in the middle of the great hut, separated each six feet from each other, and each one having its own fire.

Every native used a porringer or vessel made of birch bark.

When the meat was cooked a man in authority distributed it to each person.

But Champlain thought the Indians ate in a very filthy manner.

When their hands were covered with fat or grease they would rub them on their own heads or on the hair of their dogs.