Food.
A score of sparrows are flitting about a door-yard; strew a handful of crumbs on the gravel before them; at once the birds begin picking up the bread, leaving the gravel alone. They know crumbs, good to eat, from stone, not good to eat. The earliest races of men, immeasurably higher than birds in the scale of life, have eaten every herb, root, grass, and fruit they could find. Experiment here was as wide as the world, and bold enough in all conscience. In many cases new and delicious foods, thoroughly wholesome, were discovered. At other times, as when the juice of the poppy was swallowed, sleep was induced, with a hint for the escape from pain in artificial slumber. In less happy cases the new food was poisonous; yet even this quality was pressed into service. In Mendocino County, California, to this day, the Indians throw soap root and turkey mullein, both deadly, into the streams; the fish thus killed are eaten without harm. These same Indians make acorns and buckeye horse chestnuts into porridge and bread, pounding the seeds into a fine flour and washing out its astringent part with water. These and other aborigines use for food and industry many plants neglected by the white man, taking at times guidance from the lower animals. One of the early explorers of South Africa, Le Vaillant, says that the Hottentots and Bushmen would eat nothing that the baboons had left alone. Following their example he would submit to a tame baboon new plants for acceptance or rejection as food.
Weapons and Tools.
As with food so with other resources almost as vital. Long ago the savage learned that hickory makes good bows and arrows, that as a club it forms a stout and lasting weapon. He discovered, too, that in these qualities soft woods are inferior and the sumach altogether wanting. Thus, too, with the whole round of stones from which as a warrior or a craftsman he fashioned knives, chisels, arrowheads, axes; it was important that only tough and durable kinds should be employed. No lump of dry clay ever yet served as a hammer or an adze; happy were the tribes, such as those of ancient Britain, who had at hand goodly beds of flint from which a few well directed blows could furnish forth a whole armory of tools and weapons.
Properties Modified.
In the eating of foods simply as found, in the use of materials for clothing or building just as proffered by the hand of nature, much was learned as to their qualities; some were found good, others indifferent, still others bad. Then followed the art of modifying these qualities, so as to bring, let us say, a fibre or a thong from stiffness to pliability and so make it useful instead of almost worthless. The progress of man from downright savagery may be fairly reckoned by his advances in the power to change the qualities of foods, raiment, materials for shelter, tools, and weapons. These arts of modification go back very far. At first they may have consisted simply in taking advantage of the effects of time. In the very childhood of mankind it must have been noticed that fruit harsh and sour became mellow with keeping, just as now we know that a Baldwin apple harvested in October will be all the better for cellarage until Christmas, the ripening process continuing long after the apple has left its bough. Grains and seeds when newly gathered are usually soft and, at times, somewhat damp; exposed to the sun and dry air for a few days they become hard and remain sound for months or even years of careful storage. In warm weather among many Indian tribes such food was almost the only kind that remained eatable; all else went to swift decay, except in parched districts such as those of Arizona, so that roots, fruits, the flesh of birds, beasts, and fish had to be consumed speedily, a fact that goes far to account for the gluttony of the red man. His stomach was at first his sole warehouse; that filled, any surplus viands went to waste. In frosty weather this havoc ceased; as long as cold lasted there was no loss in his larder. A few communities, as at Luray, Virginia, or at Mammoth Cave, Kentucky, in their huge caverns had storehouses which would preserve food all the months of the twelve. In New Mexico and other arid regions the air is so dry that meat does not fall into decay. How it was discovered that smoke had equal virtue we know not. Probably the fact came out in observing the accidental exposure of a haunch of venison as the reek from a camp-fire sank into its fibres. Salt, too, was early ascertained to have great value in preserving food. Suppose a side of buffalo, or horse, to have fallen accidentally into brine in a pool or kettle, and stayed there long enough for saturation, its keeping sweet afterward would give a hint seizable by an intelligent housewife. Preservation by burial in silos began in times far remote, and was fully described by Pliny in the first century of the Christian era.
Properties in Clothing.
The skin just taken from a sheep, the hide when removed from an ox, are both as flexible as in life. But they soon stiffen so as to be uncomfortable when worn as garments. Wetting the pelt is but a transient resource; satisfactory, because lasting, is the effect of rubbing grease, fat, or oil into the texture of the hide. Peary in Greenland found that pelts in small pieces, and bird-skins, were softened by the Eskimo women chewing them for hours together.
Wetting was as notable an aid to handicraft of old as today. Boughs, roots, withes, osiers, or the stems of fibrous plants, when thoroughly saturated with water became so soft as to be easily worked, yielding strands, as in the case of hemp, separated from worthless pulp. Hence the basketmaker, the wattler, the builder, the potter, the weaver of rude nets and traps, long ago learned to wet their materials to make them plastic. Take now the reverse process of drying, which toughens wood, and the sinews used as primitive thread. Leaves when dried become hard and brittle of texture, hence the necessity that when woven and interlaced as roofs the work shall promptly follow upon gathering the material. In plaiting coarse mats and sails may have begun the textile art which to-day gives us the linens of Belfast, the silks of Lyons and Milan.