XVI
WOODEN FACES
Many families treasure old family portraits—paintings of ancestors who have rendered themselves famous in one way or another. Such paintings have their unwritten stories, repeated by word of mouth from one generation to another, thereby preserving the family history which is looked back upon with pride by the descendants.
Among the inhabitants of the Arctic regions the same sentiment long ago prevailed. They had no pencils or paints, neither did they know anything of the painter's art, so with their stone knives or other rude tools they carved faces from driftwood, which were hung up in their homes as mementos of former great men and ancestors. With these faces were always associated the unwritten stories of the men they represented, descending by word of mouth from one generation to another, thereby preserving the family history. Sometimes the accounts of the deeds these men performed were carved on ivory, thus aiding in the preservation of their stories.
It is doubtful if these masks were very good likenesses of the individuals, but they have served their purpose remarkably well. It is also doubtful if our more civilized artists could have done much better than these untrained sculptors with the same rude tools and materials with which they had to work. Sometimes the untutored artist would create an unsatisfactory face, one rather hideous in its appearance; then he would declare that he had made the face of Toongna. At other times faces would be created without any intention of their representing any particular individual. Such faces were hung up in homes for the same reason that we adorn our walls with oil paintings or photographs, simply to look at them. Other large faces were made and used in the festivities of a feast, but I have never learned that such faces were looked upon with any degree of superstition, as many have supposed.
XVII
THE EVOLUTION OF THE COOK
The Arctic cook's necessary tools are first a fire, then a pot and a spoon or stick, and a piece of seal meat. Judging from tradition, these must have been known to the first old woman. The forerunner of the spoon was the "allutok," a name derived from two words, "allukto," to lick, and "tock," occurring only in the construction of compound words and having a reference to bringing. The first "allutok" was simply a small stick like the Chinese chop-stick. It continued in use for a great many centuries, or to within the past ten or twelve years. Since then it has been entirely replaced by the modern spoon, which has retained the same name.
Calling boiled seal meat the first, we will look upon "pooyā" as the second triumph of the culinary art. I give the recipe for number two. At the same time, it is doubtful if any of the modern ladies of the kitchen will care to experiment with its manufacture. The only things of interest about "pooyā" are its age, the ingredients and style of its construction, and its one great product (according to the Inupash)—the first man.