Page:Material Culture of the Iglulik Eskimos.djvu/165

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152

The meat is served up into meat trays (pûgutaq) of wood. The most common form is oval, made of a flat bottom and vertical sides. Fig. 94 a (Ponds Inlet) is an oval meat tray of wood; the bottom is Image missingFig. 93.Cooking pot of soapstone. made of two pieces, the sides are vertical and made of two pieces of wood bent together and joined with nails and wire. Length 44, breadth 27, depth 7 cm, of which the bottom measures 1½ cm. A number of other meat trays of the same type have lengths from 24 to 54 cm, breadths 13 to 34 and depths 4 to 10 cm. Similar trays are mentioned by Parry.[1] One from Itibdjeriang is, as an exception, circular, 21 cm in diameter, 7 cm deep.

Fig. 94 b (Ingnertoq) is a meat tray of another form, hollowed out of a single piece of wood; at the ends are projecting pieces for handles; in the middle of the under side is a flat surface for it to rest on; 46 cm long, 25 cm wide, 8½ cm deep, 1–2 cm thick.

Exactly similar wooden vessels are used as blubber trays for holding unused pieces of blubber.

Dippers (qajûtaq) for soup, water, oil and other liquids are usually of the form shown on fig. 95 (Aivilingmiut), It is of musk-ox horn, wide, deep, with a short, turned up handle; the length with the Image missingFig. 94.Meat trays. handle is 20 cm, width 20 cm, depth 6 cm; a crack in the front edge has been repaired with wire. A number of exactly similar dippers have the following dimensions: 21 × 17 × 5½ (Ponds Inlet, suspension hole in the handle); 21 × 21 × 6 (Repulse Bay); 11 × 9 × 4; 23 × 19 × 5½; 17 × 17 × 5 (Beach Point). A specimen from Admiralty Inlet (Ulukssan) differs in the breadth, the dipper itself being 9 cm long, 16 cm wide and 3½ cm deep, with a handle, only slightly curved, 5 cm long. These musk-ox dippers have also been the common form in earlier times, as Parry[2] and Boas[3] figure. Now, when

  1. ↑ 1824, the picture p. 160 and p. 503.
  2. ↑ 1824, pp. 91, 503 and fig. p. 550.
  3. ↑ 1901, fig. 144 a.
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